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Tonkotsu Ramen

Tonkotsu Ramen

We have a delicious and creamy vegan Tonkotsu Ramen recipe for you. We, well know vegan ramen can be a bit tricky to make. But we did some serious testing and we figured out how to recreate the rich flavour and that nice, thick creamy consistency of your typical mouthwatering and comforting ramen. 

After mixing a fair bit of ingredients we finally found the winner recipe. We do have to prepare quite a few ingredient but don't let that put you off. The delicious and steamy bowl of vegan tonkotsu you'll end up with is totally worth it! 

It won't take you long to make this soup, I would say 30 minutes top. But the better you are at multitasking in the kitchen, the faster and easier you will be able to make this soup. So let me run you through some of the little things I do to make the process a bit faster. 

Tonkotsu ramen ingredients

We want different things happening at the same time without losing control of the situation. So we'll start by rehydrating the shiitake mushrooms. You can do this as the first step of this recipe. Or if you want to be ahead of the game you can soak them the day before or even set them up in the morning before you head out to work. They'll be ready to use when you get back. 

I do the soaking for both, the shiitake mushrooms and the cashew nuts. You can do the same process for the nuts as you did for the mushrooms. We want them to sit in water for a good while so the cashews are soft and easy to blend, and so the mushrooms are hydrated enough and a bit chewy. 

While this is happening, set them aside. Heat up oil in a pot and fry the onion and ginger. We'll be making the whole dish in this pot so make sure it's big enough. I let the onion get golden brown, then I add the veggie broth, and seaweed. We are after rich flavours so we'll need to let this simmer for a good 15 minutes. 

chopped tempeh onion and tomato

While this is happening, we have a good chunk of time to get the rest of ingredients ready. It's all very simple. Just boil water for the noodles and cook according to the instructions in the package. While the noodles are cooking fry the tempeh and tomatoes with a little bit of oil in another pan. 

At this point, you have all the elements of this super yummy vegan tonkotsu ready. Before, anything else happens I always make sure to take out of the broth the ginger and the seaweed. We don't want chunks of them while eating our vegan ramen. I have kids and it can be a bit too strong for them. 

This process will save you a ton of time in the kitchen and a bit of stress if you are just getting started in the cooking world. You are now ready to assemble your delicious vegan ramen bowl and stuff your face with super tasty dish!  

Tonkotsu ramen top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Mushrooms, Tempeh, Tomatoes


For the Tonkotsu Broth

  • 75 g cashew nuts
  • 2 dried shiitake mushrooms
  • 2 cm fresh ginger (minced)
  • 1 tsp garlic powder
  • 2 tbsps kombu seaweed (washed)
  • 53 g nutritional yeast
  • 1 medium onion (thinly sliced)
  • 59 g tamari
  • 1 tablespoon toasted sesame oil
  • 1183 ml water

For the vegan ramen ingredients

  • 198 g enoki mushroom
  • 104 g mung bean sprouts (washed)
  • 228 g ramen noodles
  • 113 g tempeh (thinly sliced)
  • 1 tablespoon toasted sesame oil
  • 2 medium tomato (sliced)

For the garnish

  • 1 tsp roasted sesame seeds (optional)
  • 2 medium scallion (thinly sliced)


  1. Rehydrate the dried shiitake mushroom by adding hot water to them and set the aside to soak.
  2. Also soak the cashew nuts in how water and set aside.
  3. Use a pot and heat up the oil for the broth, add the onion and ginger and stir fry until golden brown for about 3-5 minutes.
  4. Add the vegetable broth and the seaweed and simmer for about 15 minutes.
  5. Remove the ginger and the seaweed and some of the onion, and add the rest of the broth ingredients.
  6. Use and immersion blender to make create a smooth mixture.
  7. Alternatively you can also let it cool down and use a blender.
  8. Fry the tempe and tomato from the vegan ramen ingredients until slightly brown from all sides.
  9. Cook the noodles according to the instructions on the package, and set aside.
  10. Heat up the broth and boil the mushroom for about 2 minutes.
  11. Assemble the ramen bowl with the broth, ramen noodles and all the other ingredients.
  12. Sprinkle with the garnish before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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