Vegan Ramen (Instant Pot)

Inspired by a vegan ramen recipe from Minimalist Baker:


  • 1 T grape seed oil
  • 5 cloves garlic
  • 1 3- inch piece ginger (peeled and diced)
  • 1 medium yellow onion
  • 6 cups vegetable broth (we like 6 cups water + 4T vegetable bouillon)
  • 2 T tamari or soy sauce
  • 0.5 ounces dehydrated shiitake mushrooms
  • 1 T white or yellow miso paste
  • 1 t sesame oil (for flavor // plus more to taste)
  • 10 ounces (Sun brand) ramen noodles
  • 10 ounces extra firm tofu
  • Miso-glazed carrots (see Minimalist Baker link for recipe)
  • 1 cup Frozen edamame
  • 1 large jalapeno
  • Green onion


  1. Select saute on the instant pot and warm the oil.
  2. Add onion, garlic, and ginger (all diced) and saute for 3-5 minutes.
  3. Add broth, soy sauce, mushrooms, miso paste, sesame oil and set instant pot to high pressure for 25 minutes. Quick release the valve after time is up.
  4. Add carrots, edamame, jalapeno and green onion. Put lid back on for 5 minutes.
  5. Cook noodles as instructed on packaging.

Cover photo by The Creative Exchange on Unsplash