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Vegan Ramen

Linda M. Harris
This Vegan Ramen recipe is a hearty, flavorful, and plant-based take on the classic Japanese dish.
With a rich, umami-packed broth and customizable toppings, this bowl of ramen is sure to satisfy your cravings for a comforting and nourishing meal.
Whether you’re new to vegan cooking or a long-time plant-based eater, this recipe is both simple and versatile, allowing you to tailor it to your preferences.
Enjoy it with a variety of vegetables, tofu, and seasonings that bring out the best of vegan ramen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese, Vegan
Servings 4 Servings
Calories 400 kcal

Equipment

  • 1 Large Pot (for broth)
  • 1 medium pan (for sautéing vegetables/tofu)
  • 1 Cutting Board
  • 1 Sharp knife
  • 1 whisk (optional for miso paste)
  • 1 slotted spoon (for draining noodles)
  • 4 ramen bowls (for serving)

Ingredients
  

For the Broth:

  • 4 cups vegetable broth
  • 2 tbsp miso paste white or red
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar optional
  • 2-3 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 2 green onions chopped
  • 1 tbsp dried shiitake mushrooms optional, for umami

For the Noodles:

  • 4 servings ramen noodles or gluten-free noodles

For the Toppings:

  • 1 block firm tofu cubed and fried or sautéed
  • 1 cup spinach or bok choy chopped
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup mushrooms shiitake, oyster, or button, sliced
  • 2 tbsp sesame seeds optional
  • 2 sheets nori cut into strips (optional)
  • Chili flakes or chili oil optional for spice

Instructions
 

Prepare the Broth:

  • In a large pot, heat sesame oil over medium heat.
    Add garlic, ginger, and green onions, and sauté until fragrant (about 2-3 minutes).
    Add vegetable broth and bring to a simmer. Whisk in miso paste and soy sauce (or tamari) until the miso is dissolved.
    Add rice vinegar, dried shiitake mushrooms (optional), and let the broth simmer for 20-30 minutes to develop flavors.

Prepare the Noodles:

  • While the broth simmers, bring a separate pot of water to a boil.
    Cook the ramen noodles according to the package instructions (usually 4-5 minutes for store-bought ramen).
    Drain and set aside.

Prepare the Toppings:

  • In a medium pan, sauté tofu cubes until golden brown and crispy, about 7-8 minutes. Set aside.
    In the same pan, sauté mushrooms until soft, about 5 minutes.
    Set aside.
    Prepare the other toppings—chop the spinach, and prepare any additional vegetables you like.

Assemble the Ramen Bowls:

  • Divide the cooked noodles between 4 bowls.
    Pour the hot broth over the noodles.
    Top with sautéed tofu, mushrooms, spinach, corn, and any other toppings you desire (like sesame seeds, nori, or chili flakes).

Serve and Enjoy:

  • Garnish with your favorite toppings and serve immediately. Enjoy the rich flavors of your homemade vegan ramen!

Notes

  • You can customize the broth by adding other seasonings like tamari, chili paste, or nutritional yeast for extra umami.
  • If you don’t have miso paste, you can substitute with tahini or almond butter, but the flavor will differ slightly.
  • To make the ramen spicier, add chili flakes or chili oil to the broth or as a garnish.
  • If you prefer a creamier texture, you can use coconut milk as the base instead of vegetable broth.
Keyword Vegan Ramen