• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Instagram
  • RSS
  • YouTube
TVV-Logo-for-bright-bg

The Viet Vegan

Vegan. Feminist. Nerd.

  • Home
  • About
    • Privacy Policy
  • Recipe Index
  • Work With Me
    • Press

Vegan Ramen (Gluten-Free)

February 18, 2017 by Lisa Le 12 Comments

Jump to Recipe

Creamy, rich, vegan ramen is definitely possible,
and super easy to make at home!

Gluten-Free Vegan Ramen | The Viet Vegan

Ramen has always been something I adored, although I had only ever tried it once I was vegetarian. Any of the vegan ramen places I tried would make a miso-based ramen, but it didn’t live up to the rich, fatty ramen noodles that embodied true, Japanese comfort food. While this is nowhere near a traditional Japanese recipe, this is my take on a comforting, gluten-free, yet rich bowl of noodles.

Gluten-Free Vegan Ramen | The Viet Vegan

Now onto my brain-dump: I’ve always prided myself is being open-minded. At least I try to. I try to admit when I’m wrong. I hope I can be humble and open to learning. I do my best to learn from my mistakes. My mistake was being a judgmental b*tch =P

I used to be incredibly judgmental. I used to fat-shame, I criticized people on their hair and their makeup or just their person in general. I’m not proud of it, and anytime those judgments passed my lips, I felt this feeling of guilt gnaw deep inside me. I think I’ve tried to compensate for that guilt by doing everything I can to be a better more compassionate person, but I still look back at myself and cringe.

Gluten-Free Vegan Ramen | The Viet Vegan

They say that people say horrible things like that because they feel that way on the inside, and while I’d like to say that was true for me, I don’t necessarily think that’s why I said it. I grew up among judgmental people, and Vietnamese culture in general is quite critical (while I think they’re just more blunt, but translating the remarks from Vietnamese into English comes across very harsh).

Maybe I had convinced myself that me pointing those things out were ways of not being that way myself? But that in of itself indicated my skewed perception of body image and acceptance of people. There’s no justification of my past, just how I can be better now.

Gluten-Free Vegan Ramen | The Viet Vegan

To anyone who knew me before as a super critical, or unpleasant person, I apologize. I have no excuse. I do my best to be a body positive, compassionate and kind person now. I’ve come to accept my weirdness, my “flaws”, and basically stopped caring what other people do with their appearance because frankly it doesn’t affect me and it’s none of my business anyway.

I like to think that I’ve grown up, but hey, I’m still young. I’ve got a lot more to learn.

To see the recipe in video form, watch it here:

Continue to Content
Yield: 2 servings

Vegan Ramen (Gluten-Free)

Gluten-Free Vegan Ramen | The Viet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2-3 bricks of vegan ramen noodles (I used gluten-free ones, you can see the brand in the video)
  • 3 tbsp tahini
  • 1/2 lemon, juiced
  • 1 1/2 tbsp tamari (or GF soy sauce)
  • 4 cups vegetable broth (I used water + 1 heaping tbsp mushroom broth)
  • 2 large bulbs of Shanghai bok choy, cut into strips*
  • 1 cup of puffed tofu balls, cut diagonally**
  • 1 cup spinach (you can omit this if you want to focus on the bok choy)
  • Optional:
  • Green onion (either as a garnish, or you could use the diced whites at the beginning to flavour the broth)
  • Kimchi for topping
  • Thinly sliced red cabbage for garnish
  • Toasted sesame seeds to garnish

Instructions

  1. Cook the ramen noodles as directed on the package. Divide between two bowls.
  2. In a small bowl, combine tahini, lemon juice, and tamari until smooth and uniform.
  3. In a medium pot, bring 4 cups of broth to a boil. Add whites of green onion if using here.
  4. Add the tahini mixture and mix until incorporated into the broth.
  5. Add your vegetables and tofu to cook through, then taste to adjust seasoning. Feel free to add more salt, pepper, or sesame oil if desired.
  6. Divide soup between two bowls, and add your preferred garnishes!
  7. Enjoy :)

Notes

*I used broccoli in my video because I ran out, but I prefer having the bok choy

**I've also used fried firm tofu tossed in cornstarch before and it tasted just as delicious in this recipe :)

© Lisa Le

Gluten-Free Vegan Ramen | The Viet Vegan

Spread the love:
error
fb-share-icon
Tweet
fb-share-icon

Filed Under: Dinner, Gluten-Free, Lunch, Vegan recipes Tagged With: gluten-free, noodle, ramen, soup, vegan

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Jessie says

    February 19, 2017 at 3:44 PM

    Thanks for opening up about your past flaws, Lisa. I’ve been overweight my entire life and although fat shaming wasn’t a part of my every day life, it was a part of my regular life and it has effected me in more ways than I wish to admit (I try not to let it get to me, but we are human and it’s still something I struggle with mentally to this day). I don’t think others understand how damaging it can be to someone, so it is comforting to hear that you have turned around in your ways. I think we all can learn from the mistakes of our past to become more compassionate to not only other people, but ourselves.

    Reply
    • Lisa Le says

      February 25, 2017 at 12:09 PM

      Thank you for reading and taking the time to comment, Jessie. I used to be body shamed a lot by my family and people around me too, and I think I turned that feeling outward and it’s something I’m ashamed of every day. I hope you are able to overcome your experiences of fat shaming and I hope you can forgive anyone who did that to you, because if they were anything like me, they probably had their own demons to contend with as well.

      Reply
  2. Joyce says

    March 1, 2017 at 6:23 AM

    Just made this for dinner. The broth is so creamy and delicious! I added some korean red pepper paste to give it a kick.

    Reply
  3. Alli Debrow says

    August 7, 2017 at 7:04 AM

    This was so easy to prepare! We loved it as part of our get back to plant based diet. We added lime and ginger to kick it up a little. Quite yummy!

    Reply
  4. Lexie says

    August 20, 2017 at 12:34 AM

    I just recently had to go dairy, soy, and gluten free, much to my dissatisfaction, which eliminated quite the variety of foods from my diet that I’ve been so fond of– like ramen, but with this recipe, I can hardly be despondent! Not only is it healthy, but it’s absolutely delicious! Thank you so much for sharing. Both my parents and siblings (all under 9 years old and picky eaters, and admittedly, as am I) send their appreciation, too. I guess we can officially add a new, tasty dinner to our weekly line-up!!

    Reply
    • Lisa Le says

      August 28, 2017 at 2:41 PM

      Glad you enjoyed it!!

      Reply
  5. Lauren says

    September 12, 2017 at 11:47 PM

    Hey! I couldn’t see a pop up for the mushroom powder. Which is it?

    Reply
    • Lisa Le says

      September 14, 2017 at 7:50 PM

      Hi Lauren! Sorry the pop-up shows up on the YouTube channel. The video is here :)

      Reply
  6. Amy says

    September 24, 2017 at 10:33 AM

    I tried this dish and it is too sour for my American palate.

    Reply
    • Lisa Le says

      September 26, 2017 at 11:45 AM

      Sorry to hear that! I do love lemon juice a lot, but you can reduce it to your preference in the future :)

      Reply
  7. Maryam says

    October 23, 2017 at 8:07 AM

    I tried this and the tahini separated from the broth? Is my tahini terrible? What did I do wrong? Help!!!!!!!!

    Reply
    • Lisa Le says

      October 23, 2017 at 12:57 PM

      Hi Maryam! Some brands of tahini don’t emulsify as easily into broth as others! It’s okay. It’ll still taste good. In your case it’s kind of like how miso soup separates unless you give it a bit of a stir.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Lisa

Xin chào! Welcome to my food blog. Thanks for visiting, reading, and enabling my obsession with food and photography.

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

looking for something?

Recipe index sidebar
YouTube-Graphic-side
Vietnamese recipe index button
  • Popular
  • Recent

Footer

What are you craving?

Recipe index footer

Looking for something?

Find me in other places :)

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Find me on YouTube!

youtube_watch

View

Jan 13

Open
Just a new What I Eat In a Day vlog where I make many bready things and get extremely excited about my new water bottle 🤣Featuring the vegan spicy negi ramen kit from @crafty_ramen (gifted), my go-to daal, sourdough naan experiments and discard bread experiments!It's live on the channel now 😊
https://youtu.be/QuagXSKuknE#thevietvegan #thevietveganrecipes #whatveganseat #whatieatinaday #kwvegansociety #hamiltonvegan #hamont #veganfood #veganuary2021
1038 29
View

Jan 9

Open
Henlo it's been a very busy week on my end but I've been working hard to try to get back up to 2x a week uploads again. So last week I posted two bookish videos and today I posted my sourdough discard chocolate chip cookies!
🍪
Crisp edges, chewy centre, crunchy flakes of @maldonsalt on top...MMM. A perfect way to use up some sourdough discard!
🍪
Video is up on the channel, and recipe is on the blog🥰https://bit.ly/2LilQk3#thevietvegan #thevietveganrecipes #whatveganseat #sourdoughdiscard #sourdough #🍪
705 17
View

Dec 16

Open
[AD] Tis the season for finger food and delicious bites! So many vegan charcuteries tend to be nut-heavy, but for those who are allergic to many things like me, you might enjoy this pizza snack board I created for @whollyveggie with some marinated mushrooms (recipe on the blog), fresh veggies, and olives, and vegan salami to snack on, with pizza sauce to dunk in!
🍕
I used the Classic Cheese, Margherita pizzas, and Naked Cauliflower Crust that are frozen and delicious for a snack board. I honestly kind of forgot that they were gluten-free because I love a nice, crisp thin crust and this was tender enough to yield a nice, chewy bite while being golden and crisp!
🍕
Find the recipe on my blog, deets on your closest Wholly Veggy retailer on their website, and please tag me and @whollyveggie in your homemade pizza snack boards! I'd love to see how you customize yours :)
🍕
#thevietvegan #whollyveggie #veggiefullmeals #respecttheveg #whatveganseat #veganfoodshare #bestofvegan #vegancharcuterie #thevietveganrecipes https://bit.ly/3gTF22N
604 37
View

Nov 28

Open
Feeling like I got my mojo back! Also coincidentally my cycle ended, so maybe that had something to do with this week of super low energy and negativity 😂❣️😭Today I cleaned out the fridge, treated myself to a schnickers square from @covenhamilton and made some Instant Pot phở because Eddie's been missing @saigonlotustoronto and we haven't been able to go all year (for obvious reasons).You can find the recipe on the blog. I'll put a swipe up link since the link in bio sometimes take a second to populate, or you can use the search bar at the top of my blog! Hope you are all having a relaxing weekend ☺️Instant Pot Phở: http://bit.ly/2DdKATA#thevietvegan #thevietveganrecipes #whatveganseat #veganfoodshare #veganpho #vietvegan #vietnamesefood
1587 30
View

Nov 26

Open
A lot of you are celebrating Thanksgiving today, and while this Instant Pot red curry lentil and potato stew is not a Thanksgiving recipe, I wish you all the best this weekend and kindly remind you that Thanksgiving has a lot of colonial, traumatic and genocidal origins of Indigenous peoples across North America.
🍂
Eddie loves Thanksgiving food (I mostly like stuffing/dressing and mashed potatoes haha) so I understand that nostalgia and love for Thanksgiving fare, but I hope you also take this time to continue your education in Indigenous history, culture and how the exploitation and trauma still affects Indigenous cultures and peoples today.
🍂
I always worry I'm being like a bummer to remind you of this year after year, but I'm on my own journey of education and unlearning the history we were erroneously taught and all the convenient gaps that didn't tell the whole story. We are all unlearning together.
🍂
And while it is important to learn about the heavy history, I also implore you to appreciate and support Indigenous art and cultures. I recently finished reading Son of a Trickster by Eden Robinson and I have many more books by Indigenous authors on my to-read list!
🍂
Enjoy the time with your loved ones (hopefully very safely, and hopefully you've quarantined before seeing each other). It can be hard to deny our families who have varying levels of concern, but know that the precautions you take now show the people you love and the communities we're in how much you care. Virtual celebrations aren't quite the same but are a nice stand-in for being alone.
🍂
Also fyi this is an Instant Pot red curry lentil and potato stew I shared last week. On YouTube and the blog! https://bit.ly/3nCsQWm
🍂
#thevietvegan #thanksgiving #thanksliving #veganthanksgiving #thevietveganrecipes #whatveganseat #veganmealprep
361 4
View

Nov 7

Open
I feel like it's no suprise to anyone that my favourite colour is green and that this green ramen is an herbaceous, vibrant way to eat your greens!
💚
PLUS I use peas in the sauce to add some lean, green protein so you don't feel hungry again in 20 minutes like you would if you just ate a pack of instant noodles 😂
💚
Recipe is linked in the bio, although it might take a sec to repopulate but it's also in my Asian recipe highlight (although it's not really Asian... it's just green saucy noods but my regular recipe highlight is getting too long 😅)
💚
#thevietvegan #thevietveganrecipes http://bit.ly/2w7pXE4 #whatveganseat #veganfoodshare #bestofvegan #eatyourgreens #vegan #vegansofig
1083 18
View

Oct 30

Open
Inari pockets with vegan crab salad from my last hiking vlog 🍱🌳🍂 some of y'all might remember that this package of tofu pockets was similar to the package I have bought before and I realized too late that they had clam and oyster extract in the seasoning.
🍁
Because I was going on a hike with a few omnis, I figured it was worth just using it anyway to feed them so it didn't go to waste, and that way Eddie and I didn't have to eat it all on our own. This dilemma can be controversial, and I've had people (well, one persistent person) hate on me for drinking a can of Arizona Iced Tea after I bought it and realized too late that it had honey in it.
🍁
Y'all, being vegan is point blank a privilege. Choosing what to eat, being informed enough to want to choose vegan, having access to fruits and vegetables that don't cost $$$$, having time to cook, having the time to LEARN how to cook, it is all overlapping privileges that enable any of us to eat vegan. Throwing food away because of a mistake you made even though it is perfectly edible is not helping the animals (and it is so wasteful!)
🍂
Obviously in this case, it was just extract and not actually pieces of meat, dairy, or egg, so it was easier for me to eat it without trying to think about it. And honestly, I'm unsure if I would be able to eat anything non-vegan without getting sick (because I got hives after eating the tofu pockets 🙃), but it's nuanced and eating a non-vegan product you bought by accident doesn't make you a bad person. It doesn't discount your veganism. You simply learn from it and keep trucking on.
🍁
Anyway, I explain this in the video but have a watch it you want to see how I made the inari and the beautiful trees on the hike 😁#thevietvegan #thevietveganrecipes https://youtu.be/aBY97WhZCw4 #inarisushi #whatveganseat
1008 35
View

Oct 27

Open
From before my last manicure 😅 vegan tempura batter for super crispy, light and simple fried goodness! Recipe is live on the blog :) the last few days have been pretty busy but hopefully I will be back on testing upcoming recipes soon!Recipe will be in the swipe up in stories, and linked in the bio (although sometimes it takes a sec to populate 😅)#thevietveganrecipes https://bit.ly/34y9lYv #thevietvegan #whatveganseat #veganfoodshare #vegantempura #bestofvegan #veganeats #eeeeeats #feedfeedvegan
624 15
View

Oct 15

Open
I've been eating this nearly every day for the past four days 😂 bánh hỏi thịt nướng chay! I've been meaning to develop a nem nướng chay recipe to go along with this but this week was not the week haha.
🥗
Did anyone else grow up eating platters upon platters of bánh hỏi at long weekend parties and family gatherings? I swear these take up less space in my body than actual noodles because I can always eat an alarming amount 😂
🥗
Check out the new video on YT and the recipe on my blog, swipe up links in my stories!
🥗
#thevietveganrecipes https://bit.ly/343B7vP #thevietvegan #whatveganseat #vietnamesefood #vietvegan #veganfoodshare #letscookvegan #banhhoi #vietkieu
1364 35
View

Oct 9

Open
Dinner last night was a little late, but I feel like bánh hỏi is one of those things you can eat a million of and you won't feel too full 😂
💛
Bánh hỏi is vermicelli noodles and starch in flat layers that are then cut into rectangles and rolled and dressed with a bit of green onion oil. The process used to be so tedious and annoying that I never thought it was worth making (even though I love eating it), but lately I've seen them premade and cut into those rectangles!
💛
There are so many methods: my mom boils them for 1 minute, then strains and then lays them flat to cool. The package said soak for 10 min and then steam for 10 min, but that was such a hassle. One of you suggested using the microwave and I was like oh, DUH that's how I learned to make them in the first place. So I soaked for 10 min, then microwaved for 80 seconds, et voila! They were perfect.
💛
I served them with mở hành, pan-fried soy curls in my thịt nướng marinade (I'll link that recipe in my bio/stories), and with my favourite nước mắm chấm chay! Delicious! I will buy more bánh hỏi this week so I can film a video tutorial for next week!
💛
#thevietveganrecipes https://bit.ly/3f1C3Uh #thevietvegan #whatveganseat #veganfoodshare #vietkieu #Vietnamesefood #vietvegan #chay #banhhoi
879 23
TVV logo

Copyright© 2021 · The Viet Vegan · All rights reserved

  • Recipe Index
  • Privacy Policy
  • Work With Me
  • Press