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Vegan Umami Noodles

These vegan noodles will quickly become your new favority dish as the warm broth and amazing noodles will be everything you'll need to warm up this winter.
Prep Time20 mins
Cook Time2 hrs 30 mins
Course: Main Course
Cuisine: Japanese
Keyword: msg, noodles, UMAMI, vegan
Servings: 10
Calories: 180kcal
Cost: $25


For the broth

  • 4 tsp white Miso paste
  • 4 tbsp tamari or soy sauce
  • 2 tbsp bouillion powder
  • 4 tbsp MSG
  • 2 liter water
  • 30 gr dried shitake mushrooms
  • 3 cloves garlic
  • 1 tsp sessame oil

For the toppings

  • 2 tbsp sessame oil
  • 2 tbsp tamari or soy sauce
  • 1 tsp MSG
  • 1 tsp cornstarch
  • 300 gr Tofu
  • 250 gr fresh shitake mushrooms
  • 2 carrots
  • 1 can organic corn
  • 2 pcs Pak Choi
  • 500 gr vegan ramen noodles
  • 1 spring onion


For Broth

  • Chop garlic, onions and ginger
  • Heat oil in the pan and sauté the onions, garlic and ginger
  • Add dried mushrooms and fry for 2-3 min
  • Add the water and spices (except for the miso paste)
  • Boil briefly and then simmer over low heat and covered 1-2 hours
  • Sift and put the broth back in the pot, stir in the Miso paste and, if necessary, season with additional MSG

For Toppings

  • Cook the noodles according to the package instructions
  • Chop carrots, quarter the pak choi and add to the ramen cooking water and blanch briefly
  • Dice tofu, mix with the starch and the umami spice and bake in the sesame oil. Take off stove.
  • Fry the shitake mushrooms in the tofu pan and add some tamari or soy sauce
  • Divide the broth into bowls and add the toppings as desired - serve with sprouts, sesame seeds and spring onions