Ever since I tasted my first batch of Roasted Ginger and Coconut Soup, I’ve been sipping it plain, throwing whatever vegetables and mushrooms I have into it, and using it to make this version of vegan ramen. Whether you use fresh or dried noodles, this bowl is perfect on chilly evenings when you want something comforting and filling after a long day.

If you are short on time, make the broth beforehand and reheat it quickly before serving. Throw whatever vegetables and mushrooms you have on hand into it. If frying tofu isn’t your thing, then cube it and give it a quick saute instead. Tempeh, seitan, soy curls or baked wheat gluten are also great in ramen, or you can leave them out altogether for a lighter dish.

Check out this graphic for more ways you can customize a vegan ramen bowl, based on your taste preferences and ingredients that are seasonally available. It’s not completely comprehensive, but breaks down the five main parts that typically make up vegan ramen.

I have to admit I’ve been making this once or twice a week for the past month or so, it’s so good! Check out more vegan soup ideas here.