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Vegan Ramen stock

Prep Time:

15 Minutes

Cook Time:

90 Minutes


6 Servings



About the Recipe

You probably know that ramen stock is made from chicken carcasses, or in the case of tonkotsu ramen, from pork bones. So what to do if you are vegetarian or vegan? I have a recipe for vegan stock which I use for soups but I've also developed a richer stock which I use when I want to make a meat free bowl ramen. This stock uses quite a lot of vegetables, so once you've made your stock, please use the vegetables in a soup - don't throw them away!


3 sticks celery

1 medium onion

6 - 7 cloves garlic

130g leek

5 spring onions

180g turnip

180g swede

120g carrot

5 dried shiitake mushrooms

10g ginger

1/2 tsp pepper

1 1/2 tsp salt

2 tbsps vegetable oil

2.5 litres water


peel and slice the ginger and garlic

peel and trim the ends of the other vegetables and cut into chunks

put the oil, garlic and ginger into a pan and fry for 1 minute

add the other vegetables and stir fry for 1 minute

add the water, salt and pepper

bring to the boil and simmer for 90 mins

removes the vegetables. strain the stock through a sieve and it is ready for use.

refridgerate any leftover stock for up to 10 days.

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