Print

Vegan Ramen with Roasted Jackfruit and Vegetable Toppings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

This Vegan Ramen recipe offers a flavorful, hearty bowl perfect for plant-based eaters and ramen lovers alike. Featuring a rich, umami-packed broth made with shiitake mushrooms, kombu, and miso, paired with roasted seasoned jackfruit for a meaty texture, and complemented by fresh vegetables and noodles. It balances savory, spicy, and sweet flavors with an inviting depth and satisfying texture, ideal for a comforting dinner.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Roasting
  • Cuisine: Japanese
  • Diet: Vegan

Ingredients

Broth Ingredients

  • 1 small yellow onion, finely diced
  • 2 scallions, thinly sliced (+1 for garnish)
  • 3 garlic cloves, minced
  • 1 cup bell pepper, diced (red + green mixed)
  • 8 oz shiitake mushroom caps, thinly sliced
  • 1.5 tsp ground ginger
  • 2 tsp chili paste (optional, harissa used in recipe)
  • 6 cups water
  • 3 Tbsp shoyu (soy sauce)
  • 2 tsp maple syrup
  • 3×3 inch piece Kombu seaweed
  • 2 tsp white miso (optional)

Noodles

  • 12-16 oz ramen noodles (about 6 squares)

Roasted Jackfruit Topping (or Tofu option)

  • 2 x 15 oz cans green unripe jackfruit (or 15 oz firm tofu, pressed)
  • 2 Tbsp shoyu
  • 2 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 2 tsp onion powder
  • 1/2 tsp granulated garlic
  • 1 tsp sweet smoked paprika

Additional Toppings & Garnishes

  • Sichuan chili crisp hot sauce (for serving)
  • Scallions, thinly sliced
  • Steamed broccoli florets
  • Red chili pepper, sliced
  • Basil leaves
  • Blanched baby bok choy
  • Sesame seeds

Instructions

  1. Sauté Onion: Preheat a heavy bottom soup pot over medium heat, add a drizzle of olive oil, and sauté the finely diced yellow onion with a pinch of sea salt until translucent.
  2. Add Peppers and Scallions: Add diced bell peppers and 2 sliced scallions. Cook for a few more minutes until the vegetables start to develop some color.
  3. Add Garlic and Chili Paste: Push the veggies aside, add a drop of olive oil in the center, then add minced garlic. Cook for about 45 seconds until fragrant, then mix with the other veggies. Stir in chili paste if using.
  4. Cook Shiitake Mushrooms: Add thinly sliced shiitake mushrooms and cook with vegetables for a few more minutes until most moisture has evaporated.
  5. Season and Simmer Broth: Add ground ginger, maple syrup, shoyu, water, and kombu seaweed. Bring to a simmer, partially cover with a lid, and cook on medium-low heat for about 45 minutes to concentrate flavors. Remove from heat and discard kombu if desired.
  6. Dissolve Miso: In a small bowl, whisk white miso with a ladle or two of hot broth until smooth, then stir back into the pot to combine.
  7. Preheat Oven: Set the oven to 400°F (204°C) to prepare for jackfruit roasting.
  8. Prepare Jackfruit or Tofu: Drain and rinse jackfruit, removing any tough seeds or pods. If using tofu, drain and press to remove moisture.
  9. Season and Roast Jackfruit/Tofu: In a large bowl, combine jackfruit with olive oil, shoyu, onion powder, granulated garlic, maple syrup, and smoked paprika. Spread evenly on a rimmed baking sheet and roast for 25-30 minutes, tossing halfway, until caramelized golden edges form. For tofu, tear into bite-sized pieces, toss in seasoning, and roast for 18-20 minutes checking to avoid drying out. Drizzle with toasted sesame oil before serving.
  10. Cook Ramen Noodles: Prepare the ramen noodles according to package instructions until just al dente. Discard seasoning packets or save for other uses.
  11. Rinse Noodles: Drain noodles in a colander and immediately rinse under cold water to stop cooking and maintain texture.
  12. Assemble and Serve: Divide noodles into 4 bowls, ladle hot broth over them, and top with roasted jackfruit or tofu, steamed broccoli florets, blanched baby bok choy, sliced scallions, and other garnishes like red chili pepper, basil leaves, sesame seeds. Serve with Sichuan chili crisp hot sauce for extra heat.

Notes

  • Use harissa or another chili paste as per your spice preference.
  • Discard or save the kombu seaweed after simmering; it is primarily for umami flavor.
  • Adjust maple syrup amount to balance the broth sweetness to taste.
  • If using tofu, pressing it well is essential to avoid sogginess when roasting.
  • Rinsing noodles stops cooking and prevents them from becoming mushy.
  • Sichuan chili crisp hot sauce adds a spicy, crunchy dimension but can be omitted if you prefer less heat.
  • Broth can be strained for a clearer soup but including all veggies adds texture and flavor.
  • Jackfruit provides a meaty texture suitable for vegan diet; tofu is a good alternative.

Find it online: https://cheftinaskitchen.com/vegan-ramen-with-roasted-jackfruit-and-vegetable-toppings-recipe/