Vegan Lemongrass Ramen
Clean, bright, and humming with citrus, this vegan lemongrass ramen trades heaviness for clarity. The broth carries warmth without weight, with tofu and mushrooms soaking up its tangy perfume. Every spoonful feels like a deep breath you forgot to take.
Lemongrass sighs soft—lime drifts across golden waves—roots hum under broth.
Let Me Tell You...
The first sound was the lemongrass cracking under the flat of my knife, sharp and clean like striking a match.
I dropped it into the pot with ginger, garlic, and lime peel, and the kitchen filled with that lemon-snap aroma that feels more like a feeling than a scent.
The broth started pale and simple, but within minutes it turned golden and alive.
I added tofu cubes that soaked up the tang, mushrooms that gave the broth a little shadow, and a squeeze of lime that brightened everything like a spotlight on a quiet stage.
It didn’t need dairy, or meat, or even apology—it stood on its own, sharp and kind all at once.
When I sat down with the bowl, the steam smelled like green tea and sun after rain.
The first sip was pure brightness.
The noodles caught the lemongrass like threads through citrus, and I swear for a second it felt like I could taste sunlight itself.
Ingredients
- 2 bricks ramen noodles (about 8 oz dry)
- 3 stalks lemongrass, trimmed and smashed
- 4 cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 tsp lime zest
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, sliced
- 1 cup mushrooms (shiitake or oyster), sliced
- 1 cup firm tofu, cubed
- 1 tbsp coconut oil
- 1 tsp chili flakes (optional)
- Salt and black pepper, to taste
- Fresh cilantro and green onions, for garnish
Preparation
- Heat coconut oil in a pot over medium heat. Add garlic, ginger, and lemongrass; sauté until fragrant, about 2 minutes.
- Pour in vegetable broth and bring to a simmer. Add mushrooms and tofu; cook for 10 minutes.
- Stir in soy sauce, lime juice, and lime zest. Season with salt, pepper, and chili flakes.
- Meanwhile, cook ramen noodles separately in boiling water for 3 minutes; drain.
- Divide noodles among bowls, ladle hot lemongrass broth and toppings over them.
- Garnish with cilantro, green onions, and optional toppings.