Vegan Ramen Broth Recipe That’s Rich and Flavorful

Ramen is a beloved comfort food around the world, known for its rich, flavorful broth and comforting noodles. For those following a vegan lifestyle or simply wanting to enjoy a plant-based version, making a vegan ramen broth from scratch is a rewarding and delicious experience.

This broth combines umami-rich ingredients and wholesome vegetables to create a deep, savory base that rivals traditional meat-based broths. Whether you’re a seasoned cook or new to vegan cooking, this recipe is approachable, versatile, and perfect for customizing with your favorite toppings.

In this post, I’ll guide you through a step-by-step recipe for a vegan ramen broth that is both nourishing and packed with flavor. You’ll discover how simple pantry staples like dried shiitake mushrooms, kombu seaweed, and miso paste come together to produce a broth that is silky, aromatic, and satisfying.

Plus, I’ll share tips on how to elevate your ramen experience and even suggest variations to suit your taste buds.

Why You’ll Love This Recipe

This vegan ramen broth is a game-changer for anyone craving a warm, hearty bowl without animal products. It’s:

• Rich in umami: Thanks to dried mushrooms, kombu, and miso, the broth has a deep savory flavor that makes every slurp satisfying.
• Healthy and nourishing: With nutrient-packed vegetables and seaweed, this broth supports digestion and overall well-being.
• Customizable: You can easily adjust the ingredients to make it spicier, sweeter, or lighter depending on your mood.
• Easy to make: No complicated steps or rare ingredients required, just simple cooking techniques and accessible items.
• Perfect for meal prep: Make a big batch and store it in the fridge or freezer for quick weeknight meals.

Plus, this broth pairs beautifully with your favorite ramen noodles and toppings, whether tofu, veggies, or vegan “meats.”

Ingredients

• 8 cups water
• 1 piece kombu seaweed (about 4×4 inches)
• 1 cup dried shiitake mushrooms
• 1 medium onion, quartered
• 3 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon miso paste (white or yellow)
• 1 tablespoon nutritional yeast (optional, for added umami)
• 1 teaspoon sesame oil
• 1 large carrot, peeled and chopped
• 2 stalks celery, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

Equipment

• Large stockpot or Dutch oven
• Fine mesh strainer or cheesecloth
• Cutting board and knife
• Ladle
• Measuring spoons and cups
• Bowl for soaking dried mushrooms

Instructions

1. Prepare the dried shiitake mushrooms: Place the dried mushrooms in a bowl and cover with warm water. Let soak for about 30 minutes until soft. Remove mushrooms, reserving the soaking liquid, and slice them thinly.
2. Start the broth base: In a large stockpot, add the 8 cups of water along with the kombu seaweed. Slowly heat the water on medium heat. Just before it reaches a boil, remove the kombu to prevent bitterness.
3. Add vegetables and aromatics: Add the soaked mushroom liquid (strained to remove grit), sliced shiitake mushrooms, onion quarters, smashed garlic, ginger slices, chopped carrot, and celery to the pot. Bring to a gentle simmer.
4. Simmer the broth: Let the broth simmer uncovered for 45 minutes to 1 hour. This allows the flavors to meld and deepen. Occasionally skim off any foam or impurities from the surface.
5. Season the broth: After simmering, strain the broth through a fine mesh strainer into a clean pot or bowl. Discard the solids or save the mushrooms for another use. Stir in the soy sauce, miso paste (dissolved in a little warm broth first), nutritional yeast, and sesame oil.
6. Taste and adjust: Season with salt and black pepper to your liking. If you want a stronger umami flavor, add a bit more soy sauce or miso. For a richer broth, drizzle a little more sesame oil.
7. Serve: Use the hot broth immediately with cooked ramen noodles and your favorite toppings such as tofu, green onions, bamboo shoots, nori, and corn.

Tips & Variations

“For an even deeper flavor, try roasting the vegetables before simmering them in the broth.”

• Roasting veggies: Toss onion, carrot, and celery with a little oil and roast at 400°F for 20-25 minutes before adding to the broth for a smoky depth.
• Spicy kick: Add dried chili flakes, fresh sliced chili, or a spoonful of chili garlic sauce to heat things up.
• Different mushrooms: Mix in other dried mushrooms like porcini or maitake for unique flavors.
• Make it miso-forward: Use red or brown miso for a heartier, more pungent broth.
• Boost protein: Serve with crispy tofu, tempeh, or seitan slices.
• Gluten-free: Use tamari instead of soy sauce and gluten-free noodles.
• Meal prep: Refrigerate broth up to 5 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan ramen broth is a perfect base for a nourishing bowl of ramen noodles and toppings. Here are some ideas to serve it up beautifully:

• Classic Vegan Ramen: Cook ramen noodles and ladle hot broth over them. Top with sliced green onions, soft tofu cubes, nori strips, corn kernels, and bamboo shoots.
• Spicy Miso Ramen: Add chili garlic sauce and a spoonful of red miso paste. Garnish with chili oil, sliced jalapeños, and fresh cilantro.
• Hearty Vegetable Ramen: Add steamed bok choy, shredded carrots, and sautéed mushrooms for a veggie-packed bowl.
• Protein Boost: Top with pan-fried tempeh or crispy baked tofu for extra protein and texture.

Pair your ramen with a light salad or some homemade Vegetarian Date Cake for a delightful meal.

Conclusion

Making a vegan ramen broth from scratch is a wonderful way to enjoy a classic comfort dish while embracing plant-based eating. This recipe combines the rich umami of kombu, shiitake mushrooms, and miso paste to create a broth that’s both nourishing and deeply flavorful.

It’s perfect for cozy meals on chilly days or whenever you need a satisfying bowl of warmth.

What makes this recipe especially great is its versatility—you can easily adapt it to your taste by adding spices, different vegetables, or protein toppings. Plus, it’s simple enough to prepare ahead for quick weeknight dinners.

If you’re interested in exploring more vegan recipes, check out my Veg Recipes for Slow Cooker or try baking some fresh bread with this Vegan Bread Machine Recipe. Dive into the world of plant-based cooking and enjoy the delicious journey!

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