Best Non Spicy Vegan Ramen Recipes for Easy Meals

Ramen is a beloved dish worldwide, known for its rich flavors and comforting warmth. However, many ramen recipes often lean towards the spicy side, which might not be everyone’s cup of tea.

If you’re looking for delicious vegan ramen options that are gentle on the palate but still packed with flavor, you’re in the right place! These best non spicy vegan ramen recipes are perfect for anyone who wants to enjoy a soothing bowl of noodle soup without the heat.

From savory broths to fresh veggies and wholesome toppings, these recipes bring all the magic of ramen in a mild, vegan-friendly way.

Whether you’re a seasoned vegan or just dipping your toes into plant-based cooking, these ramen recipes are easy to make, nourishing, and utterly satisfying. Plus, they’re a great way to warm up on chilly days or enjoy a cozy dinner any time of the year.

Let’s dive into these comforting bowls of goodness!

Why You’ll Love This Recipe

Non spicy vegan ramen brings together the best of both worlds: full-bodied flavor without the burning heat. These recipes are crafted to highlight the natural sweetness of vegetables and the umami from mushrooms and miso, making every spoonful deeply satisfying.

Additionally, ramen is incredibly versatile and customizable. You can easily swap ingredients based on what you have on hand or tailor toppings to your liking.

The vegan versions avoid animal-based broths and proteins but still deliver rich, hearty flavor that rivals traditional ramen.

Lastly, making ramen at home means you control what goes into your bowl—no hidden MSG, preservatives, or excessive salt. It’s healthier, comforting, and a wonderful way to explore plant-based cooking.

Ingredients

• 6 cups vegetable broth (low sodium preferred)
• 3 tablespoons white miso paste
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 200g ramen noodles (fresh or dried, vegan-friendly)
• 1 cup shiitake mushrooms, sliced
• 1 cup sliced carrots
• 1 cup baby spinach leaves
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup firm tofu, cubed and lightly pan-fried
• 2 green onions, thinly sliced
• 1 tablespoon mirin (optional for slight sweetness)
• Salt and pepper to taste
• Nori sheets for garnish (optional)

Equipment

• Large pot for broth
• Medium saucepan for noodles
• Knife and cutting board
• Grater for ginger
• Measuring spoons and cups
• Wooden spoon or ladle
• Strainer or colander
• Soup bowls for serving

Instructions

1. Prepare the broth: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing gently for about 2 minutes until fragrant but not browned.
2. Add mushrooms and carrots: Stir in the sliced shiitake mushrooms and carrot slices, cooking for 5 minutes until they start to soften.
3. Pour in vegetable broth and seasonings: Add the vegetable broth, soy sauce, and mirin (if using). Bring the mixture to a simmer, then reduce heat to low and let it gently cook for 15 minutes.
4. Mix miso paste: In a small bowl, ladle about 1 cup of the hot broth and whisk in the white miso paste until smooth. Return this mixture to the pot, stirring well to combine. Do not boil the broth after adding miso to preserve its probiotics and flavor.
5. Cook noodles: Meanwhile, bring a separate pot of water to boil. Add the ramen noodles and cook according to package instructions (usually 3-4 minutes). Drain and rinse under cold water to stop cooking, then set aside.
6. Prepare tofu: While broth simmers, pan-fry cubed tofu in a non-stick skillet over medium heat until golden brown on all sides. This adds a nice texture and flavor contrast to your ramen.
7. Add greens and corn: Just before serving, add the baby spinach and corn kernels to the broth to warm through (about 2 minutes).
8. Assemble bowls: Divide the cooked noodles into serving bowls. Ladle the hot broth, vegetables, and tofu over the noodles. Garnish with sliced green onions and torn nori sheets if desired.
9. Serve immediately: Enjoy your comforting, non spicy vegan ramen hot. Optionally, add a splash of soy sauce or a drizzle of toasted sesame oil for extra depth.

Tips & Variations

“For a creamier broth, stir in a tablespoon of tahini or peanut butter when adding the miso paste.”

• Swap noodles: Use soba or udon noodles for a different texture and flavor.
• Extra veggies: Add bamboo shoots, bok choy, or snap peas for more crunch and color.
• Umami boost: Incorporate dried seaweed or a splash of mushroom soy sauce instead of regular soy sauce.
• Protein options: Substitute tofu with tempeh or seitan for a heartier bite.
• Make it gluten-free: Use gluten-free tamari and rice noodles to accommodate dietary needs.

Nutrition Facts

Serving Suggestions

This non spicy vegan ramen pairs beautifully with light sides such as steamed edamame or a crisp cucumber salad to balance the warmth of the broth. For a more filling meal, add a side of Kosher Sushi Salad which complements the ramen’s delicate flavors wonderfully.

If you enjoy baking, why not serve a small sweet treat like the Marzipan Challah Recipe after your meal? Its subtle sweetness is a perfect finish.

For dessert or snack, the Magic Dough Recipe is always a crowd-pleaser and easy to prepare ahead of time.

Conclusion

These best non spicy vegan ramen recipes prove that you don’t need heat to enjoy a flavorful, satisfying bowl of ramen. From the umami-rich broth to the tender veggies and tofu, every element comes together to create a comforting dish anyone can enjoy.

Whether you’re new to vegan cooking or simply avoiding spice, these recipes offer a wonderful introduction to the versatile world of ramen.

Making ramen at home also opens up endless possibilities to experiment with ingredients and flavors, so don’t hesitate to make it your own! Remember, great cooking is all about balance and personal taste.

We hope these recipes inspire you to cozy up with a warm bowl and savor every bite.

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