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Vegan Ramen – How to Make It at Home

Chloe Goldenberg
Warm up with our Kabocha Squash Soba Noodle Soup, a deliciously cozy vegan dish that blends rich umami flavors with satisfying textures. Roasted kabocha squash forms the creamy, slightly sweet base of the broth, complemented by savory miso and sesame paste. Topped with hearty soba noodles, soy-glazed mushrooms, sautéed spinach, smoky grilled tempeh, and a spicy kick of chili crisp, this dish is pure comfort in a bowl.
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Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Course dinner, lunch, Soup
Cuisine Japanese, Vegan Japanese Fusion
Servings 4 people
Calories 29 kcal

Equipment

  • Baking sheet
  • Blender or Food Processor
  • Large Pot
  • Medium Saucepan
  • Cast iron griddle or grill pan (for tempeh)
  • Knife and chopping board
  • Ladle
  • Tongs

Ingredients
  

For the Broth:

  • 1 small kabocha squash, cut into chunks and roasted
  • 1 onion, cut into wedges and roasted
  • 1 red chili, roasted
  • 1 bulb garlic, roasted
  • 4 cups vegetable stock
  • 2 tbsp Asian sesame paste (or tahini)
  • 2 tbsp miso paste
  • 1/2 block silken tofu

For the Toppings:

  • 200 g soba noodles, cooked
  • 1 cup soy-glazed mushrooms (sautéed in soy sauce)
  • 1 cup sautéed spinach
  • 200 g smoked tempeh, grilled
  • Chili crisp (for topping)
  • Pickled ginger (for topping)
  • Seaweed sheets (for topping)

Instructions
 

Roast the Vegetables:

  • Preheat your oven to 200°C (400°F). Spread the kabocha squash, onion wedges, chili, and garlic bulb on a baking sheet. Drizzle with olive oil and roast for 25–30 minutes, or until soft and caramelized.

Prepare the Broth:

  • Once roasted, scoop out the kabocha squash flesh and squeeze the roasted garlic cloves from their skins. Add the squash, garlic, roasted onion, chili, vegetable stock, sesame paste, miso paste, and silken tofu to a blender. Blend until smooth and creamy.

Simmer the Soup:

  • Pour the blended mixture into a large pot and simmer over medium heat for 10–15 minutes, stirring occasionally. Taste and adjust seasoning with salt, pepper, or more miso if needed.

Prepare the Toppings:

  • Soba Noodles: Cook according to package instructions, then rinse under cold water to prevent sticking.
  • Soy-Glazed Mushrooms: Sauté mushrooms in soy sauce until tender and glazed.
  • Sautéed Spinach: Lightly sauté spinach until wilted.
  • Grilled Tempeh: Grill the smoked tempeh slices until crispy and golden.

Assemble the Soup:

  • Ladle the soup into serving bowls and top with soba noodles. Add soy-glazed mushrooms, sautéed spinach, and grilled tempeh. Garnish with chili crisp, pickled ginger, and a piece of seaweed sheet for the perfect finishing touch.

Video

Notes

Nutrition

Calories: 29kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1257mgPotassium: 18mgFiber: 0.5gSugar: 3gVitamin A: 508IUCalcium: 5mgIron: 0.2mg
Keyword Easy vegan ramen, Vegan ramen recipe
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