There’s something profoundly comforting about a steaming bowl of ramen, especially when it’s loaded with rich, savory flavors and fresh, vibrant vegetables. But if you follow a vegan lifestyle, finding a ramen recipe that truly satisfies can be a challenge.
That’s why I’m excited to share with you the best vegan ramen recipe that’s hearty, flavorful, and incredibly easy to make at home. This recipe combines a deeply umami-packed broth, tender noodles, and a colorful assortment of veggies and toppings that will delight your taste buds and warm your soul.
Whether you’re a seasoned vegan or just looking to explore plant-based meals, this ramen is sure to become a favorite in your recipe box. Plus, it’s perfect for any season—light and refreshing in the summer, yet soothing and soul-warming in the winter.
So, grab your apron and get ready to create a bowl of vegan ramen that’s as nourishing as it is delicious!
Why You’ll Love This Recipe
This vegan ramen recipe stands out because it perfectly balances taste, nutrition, and simplicity. The broth is made from scratch using ingredients like shiitake mushrooms and miso, which impart a deep, savory flavor without any animal products.
Unlike many store-bought broths, this one is rich and full-bodied, making every spoonful a delight.
Additionally, the recipe is highly customizable. You can swap in your favorite noodles or add extra toppings like tofu or tempeh for more protein.
It’s also incredibly quick to prepare—ready in under 45 minutes—making it ideal for busy weeknights or cozy weekend dinners. If you enjoy other plant-based recipes, you might also love our Vegetarian Date Cake Recipe or try the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for added culinary inspiration.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Water | 6 cups | Base for broth |
| Dried shiitake mushrooms | 5 large pieces | For umami-rich broth |
| Miso paste (white or yellow) | 3 tablespoons | Adds depth and flavor |
| Soy sauce or tamari | 2 tablespoons | Use tamari for soy-free version |
| Garlic cloves | 3, minced | Fresh for aroma |
| Fresh ginger | 1 inch piece, sliced | Brightens broth |
| Green onions | 4, chopped (reserve some for garnish) | Flavor and garnish |
| Firm tofu | 200 grams, cubed | Optional protein topping |
| Ramen noodles | 4 servings | Use fresh or dried |
| Baby spinach | 2 cups | Leafy green addition |
| Carrot | 1 medium, julienned | Crunch and sweetness |
| Baby corn | 1 cup, sliced | Optional, for texture |
| Sesame oil | 1 tablespoon | For sautéing and flavor |
| Sesame seeds | 1 teaspoon | For garnish |
| Nori sheets | 2, sliced thinly | Optional garnish |
Equipment
- Large stockpot or soup pot
- Medium saucepan (for noodles)
- Knife and cutting board
- Measuring spoons and cups
- Strainer or slotted spoon
- Soup bowls
- Ladle
Instructions
- Prepare the broth base: In your large stockpot, add the water and dried shiitake mushrooms. Bring to a boil, then reduce heat and simmer for 30 minutes to extract maximum flavor.
- Strain the broth: Remove the shiitake mushrooms with a slotted spoon and set aside. Strain the broth through a fine mesh sieve to remove any sediment for a clear soup. Return the broth to the pot.
- Sauté aromatics: In a small pan, heat the sesame oil over medium heat. Add the minced garlic, sliced ginger, and chopped green onions. Sauté for 2-3 minutes until fragrant but not browned.
- Add aromatics and seasonings to the broth: Pour the sautéed mixture into the broth. Stir in the miso paste and soy sauce until fully dissolved. Keep the broth warm on low heat.
- Prepare toppings: Slice the reserved shiitake mushrooms thinly. In a non-stick skillet, lightly pan-fry the cubed tofu until golden brown on all sides. Set aside.
- Cook noodles: Bring a pot of water to boil and cook the ramen noodles according to package instructions. Drain and rinse under cold water to stop cooking, then set aside.
- Assemble the bowls: Divide the noodles among your soup bowls. Ladle hot broth over the noodles, then arrange the tofu, sautéed shiitake mushrooms, baby spinach, julienned carrots, and baby corn evenly on top.
- Garnish and serve: Sprinkle with sesame seeds, additional chopped green onions, and thin strips of nori if using. Serve immediately and enjoy!
Tips & Variations
Tip: To boost the umami flavor even further, try adding a piece of kombu (dried kelp) to the broth while it simmers. Remove it before serving to avoid bitterness.
Variation: Swap tofu for tempeh or add edamame beans for extra protein. For a spicier kick, drizzle some chili oil or sprinkle crushed red pepper flakes on top.
Don’t have ramen noodles? Use soba or udon noodles for a different texture and flavor profile.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Carbohydrates | 50 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sodium | 900 mg |
Serving Suggestions
This vegan ramen pairs beautifully with light sides like a fresh cucumber salad or steamed edamame sprinkled with sea salt. For a more filling meal, consider serving it alongside vegetable gyoza or spring rolls.
Don’t forget to check out our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for other wholesome plant-based dishes that complement this ramen perfectly.
Conclusion
This best vegan ramen recipe is more than just a meal; it’s an experience. The rich and savory broth, combined with fresh vegetables and satisfying noodles, creates a bowl that is nourishing, comforting, and incredibly delicious.
Perfect for those chilly evenings or whenever you crave a warm hug in a bowl, this recipe is sure to become a staple in your kitchen.
With simple ingredients and straightforward steps, you can easily customize it to your taste and dietary needs. Whether you’re cooking for yourself, family, or friends, this vegan ramen is guaranteed to impress.
For more inspiring plant-based recipes, explore our collection of Asian Vegan Recipes for Delicious and Healthy Meals. Happy cooking and enjoy every slurp!
📖 Recipe Card: Best Vegan Ramen Recipe
Description: A flavorful and comforting vegan ramen with rich broth and fresh vegetables. Perfect for a quick, healthy meal any day of the week.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 200g ramen noodles (vegan)
- 1 cup sliced shiitake mushrooms
- 1 cup baby spinach
- 1 medium carrot, julienned
- 2 green onions, sliced
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Heat sesame oil in a pot over medium heat.
- Add garlic and ginger, sauté for 2 minutes.
- Pour in vegetable broth and bring to a simmer.
- Stir in soy sauce and miso paste until dissolved.
- Add mushrooms and cook for 5 minutes.
- Cook ramen noodles separately according to package instructions.
- Add spinach and carrots to the broth, cook 2 more minutes.
- Divide noodles into bowls and ladle broth with vegetables over them.
- Garnish with green onions and toasted sesame seeds.
- Serve hot and enjoy.
Nutrition: Calories: 350 kcal | Protein: 12 g | Fat: 8 g | Carbs: 55 g
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