If you've ever craved the rich, creamy, umami-packed tonkotsu ramen but want a plant-based alternative, then check out this Vegan Tonkotsu Ramen! Get the recipe below.
What is Vegan Tonkotsu Ramen
Tonkotsu ramen is typically made with a pork bone broth simmered for hours to create a creamy, velvety soup. The vegan version achieves the same luxurious mouthfeel using plant-based ingredients like soy milk, mushrooms, and miso. Whether you're vegan or just looking for a healthier, plant-based comfort food, this ramen is a must-try!
As well as the broth being made from pork bones, traditional tonkotsu ramen toppings include sliced pork belly. Instead this Vegan Tonkotsu recipe uses slices of smoked tofu.
My version delivers all the deep flavours and satisfying textures of the original without any animal products.
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Ingredients
To recreate the richness and depth of traditional tonkotsu ramen, we use a few key plant-based ingredients:
- Broth Base – A combination of soy milk, miso paste, and sesame paste gives the soup a creamy texture.
- Umami Enhancers – Dried shiitake mushrooms, kombu (kelp), and nutritional yeast provide depth and savouriness.
- Aromatics – Garlic, ginger, and onions build layers of flavour.
- Toppings – Sautéed shitake mushrooms, smoked tofu, sweetcorn and spring onions add texture and flavour.
- Noodles – ramen noodles to achieve that perfect chewy bite.
Step-by-Step Instructions
Step 1: Make the Broth
- Prepare the umami base – Soak dried shiitake mushrooms and kombu in hot water for 30 minutes. Strain and reserve the broth, setting aside the mushrooms.
- Sauté aromatics – In a large pot, heat sesame oil over medium heat and sauté minced garlic, ginger, and diced onion until fragrant.
- Blend for creaminess – In a blender, combine the reserved mushroom-kombu broth with white miso paste, soy milk, tahini, and nutritional yeast. Blend until smooth and creamy.
- Simmer – Pour the blended mixture back into the pot and simmer on low for 15–20 minutes, stirring occasionally.
Step 2: Prepare the Toppings
- Marinate the tofu – Slice firm tofu into cubes and marinate in soy sauce, mirin, liquid smoke and a touch of garlic for 15 minutes.
- Sauté mushrooms and sweetcorn – Slice and sauté the shiitake mushrooms and sweetcorn until caramelised.
- Prepare other toppings.
Step 3: Cook the Noodles and Assemble
- Cook the noodles according to package instructions and drain well.
- Assemble the bowl – Place the cooked noodles in a bowl, ladle the creamy broth over the top, and arrange your prepared toppings.
- Finish with garnish – Sprinkle over the spring onions and serve.
Top Tip
For the creamiest, most flavourful broth, never let the soy milk boil! Keeping it at a gentle simmer prevents separation and ensures a smooth, velvety texture.
FAQ
Yes! However, soy milk provides the best creaminess and neutral taste. If substituting, use unsweetened oat or cashew milk for a similar effect.
Yes! Use gluten-free tamari instead of soy sauce and opt for gluten-free ramen noodles or rice noodles.
Yes! The broth can be stored in an airtight container in the fridge for up to three days or frozen.
The recipe
Vegan Tonkotsu Ramen
Ingredients
For the tofu
- 280 g extra firm tofu cut into thick slices
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- 3 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
For the broth
- 3 dried shiitake mushrooms
- 1 piece kombu kelp
- 2 tablespoon sesame oil
- 2 cloves garlic minced
- 1- inch piece ginger minced
- 1 white onion finely diced
- 1 teaspoon mirin
- 1 tablespoon white miso paste
- 1 tablespoon sesame paste
- 1 tablespoon nutritional yeast
- 500 ml vegetable stock
- 500 ml soy milk
- 2 tablespoon soy sauce
For the noodles
- 110 g plain instant ramen noodles
For the toppings
- 150 g shitake mushrooms halved
- 75 g sweetcorn tinned
- 4 spring onions thinly sliced
Instructions
For the tofu
- Combine all of the ingredients for the tofu in a container with a lid and shake gently until the tofu is coated.
- Leave to marinate for 30 minutes.
For the broth
- While the tofu marinates, soak shiitake mushrooms and kombu in hot water for 30 minutes. Strain and reserve the broth.
- In a saucepan, heat sesame oil over medium heat then sauté garlic, ginger, and the diced onion until fragrant.
- Blend the reserved mushroom broth with mirin, miso, sesame paste, nutritional yeast, vegetable stock, soy milk and soy sauce until smooth.
- Add the blended mixture to the pot and simmer on low for 15–20 minutes.
For the toppings
- While the broth simmers, sauté the shiitake mushrooms and sweetcorn.
- Cook ramen noodles according to package instructions and drain.
- Assemble the bowl with the noodles, broth, and toppings.
- Sprinkle over the spring onions and serve.
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