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Vegan Ramen

Winter is a great time for warm broths, soups, and ramen bowls! When I saw this recipe curated by my friend Hetal (also a former Top Chef contestant), I had to try it. It turned out to be SUPER delicious and I had to share it with you guys! It has all the warm ingredients that our bodies need to stay balanced in the winter, it's easy and quick to make - plus you can take leftovers for lunch the next day!



Toppings **

  • 10 oz noodles

  • 1 tbsp vegetable oil

  • 1 tsp sesame oil

  • 1 small onion, diced

  • 1 inch ginger, minced

  • 3 garlic cloves, minced

  • 2 tbsp tahini

  • 2.5 tbsp peanut butter

  • 1 tsp red chili flakes

  • 1/2 tbsp red miso paste, plus extra for sauteeing veggies

  • 2 cups vegetable broth

  • 1/2 cup water

  • 1/2 tbsp rice wine vinegar

  • Sriracha to taste

  • 1/2 large red bell pepper, thinly sliced

  • 1/2 cup bean sprouts

  • 1 carrot, ribbons or julienned

  • 2 scallions, sliced

  • 1 tbsp black sesame seeds



  1. Cook noodles according to package, drain and wash with cold water and toss with a drizzle of sesame oil. Set aside.

  2. In a large saucepan, heat both vegetable and sesame oil on medium heat. Once oil is hot add onions and sauté for 2-3 minutes. Reduce heat to low and add ginger and garlic. Sauté for 3 minutes. Increase heat to medium and add tahini, peanut butter, red chili flakes and miso paste. Mix well. Sauté 30 seconds. Add broth, water, rice wine vinegar and Sriracha and stir until well combined. Taste and add salt to taste if needed. Bring to a boil and them simmer for 15 minutes while covered.

  3. In a small non-stick skillet add 1 tsp of vegetable oil, when hot add 1 tsp of miso paste and red bell peppers. Sauté for 2 minutes on medium high heat. Repeat with carrot ribbons.

  4. In a large bowl, add 1 serving of noodles, pour broth over the noodles. Top with sliced vegetables, bean sprouts, scallions and black sesame seeds. You can also add more Sriracha or drizzle with toasted sesame seed oil on top. Enjoy while hot!


** You can use whatever veggies and toppings you like (mushrooms, soft-boiled egg, bok choy, corn, tofu, broccoli, etc)

The broth is more of a hybrid really. I took the flavors of Thai peanut noodles, Chinese dan dan noodles and the concept of Japanese ramen and smashed it all together. It’s not exactly authentic, but it’s definitely tasty! I used peanut butter and tahini to give it a creamy richness. You can also add in soy milk to make it even more rich. The best part of the broth is that it gets even better the longer it sits. It’s the type of meal that tastes even better the next day.

Hetal is a past MasterChef (Season 6) contestant currently living in sunny San Francisco where she cooks up a storm in her tiny kitchen for her hubby and baby.

IG: @milkandcardamom

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