Vegan Ramen

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This Vegan Ramen recipe is a soul-warming dish that the whole family will love. It's made with silky noodles, meaty shitake mushrooms, crunchy fried tofu, crisp veggies, and a deeply-flavored ginger-miso broth. It's completely customizable and takes just 45 minutes on the stove.

If you're looking for a full-on comfort meal that is packed with an array of flavors and textures, then this Vegan Ramen recipe is for you. It's like a party in a bowl!

It's definitely one meal that will never get boring and your family will love customizing it to their liking with a variety of delicious toppings and flavorings.

What is Ramen?

It's a traditional Japanese noodle soup that is made of wheat or egg noodles, meat or fish broth, and an assortment of veggies and toppings.  There are several varieties depending on the regional origin.

There are also different types of broth flavoring used as well. Some of the most popular are Shoyu (soy sauce-based), Shio (salted), Kare (curry-based), and Miso.

Miso is a classic Japanese seasoning made of fermented soybeans mixed with koji and salt. It gives a salty umami taste that you will commonly find as the base of most Japanese dishes.

I use miso to make my Easy Vegan Miso Soup and I'll also use it in a non-traditional way to amp up umami flavor in my Vegan Carbonara and Vegan Mac and Cheese.

Ingredients, Notes, and Substitutions

🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

• Sesame Oil - gives the dish an earthy and nutty undertone. However, you can use any preferred cooking oil you have on hand.
• Aromatics - I used garlic, onion, and ginger, a trifecta of aromatics that makes a perfect broth base for this recipe.
• Dried Shitake Mushrooms - provide loads of umami flavor.
• Vegetable Broth - Anything that is flavorful will do. I usually use Better than Bouillon because it adds so much flavor (I was out the day of photos).
• Low-Sodium Tamari - If you don't have it, you can also use soy sauce.
• White or Yellow Miso Paste - the key to having that amazing Japanese-style ramen flavor. You can find it in the refrigerated section at your local grocery store.
• Ramen Noodles - I used gluten-free Millet & Brown Rice Ramen Noodles by Lotus Foods. You can use any type of ramen noodles you prefer.
• Extra-firm Tofu - works best for frying. If you skip the frying, you can choose soft or firm tofu.
• Veggies - I used bok choy, carrots, and green onions. However, feel free to use any veggies that you prefer. Try adding edamame, corn, spinach, or bamboo shoots. If you like it, get it in there! It’s up to you.

How to make Vegan Ramen

• 1) Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger, then sauté until fragrant and the onion is golden. About 5-6 minutes.
• 2) Now add in the vegetable broth, water, tamari, and dried mushroom. Bring to a boil, then lower heat to a gentle simmer and cover with a lid. Cook for 35-40 minutes.
• 3) Start preparing the tofu. In a container with a lid, add the tofu cubes, cornstarch, salt, and pepper. Close the lid and gently shake until the tofu is well coated.
• 4) Heat up sesame oil in a large skillet then place the tofu in an even layer and cook for 2-4 minutes on each side until the cubes are golden and crispy.

• 5) When the broth is done, pour it through a fine-mesh strainer with a big bowl underneath and press the mixture with the back of a large spoon to release all the broth. Reserve the mushroom for serving and discard the rest.
• 6) Pour broth back into the pot, but take out a ½ cup of broth and place it in a small bowl with the miso paste. Whisk well to combine and add it back into the broth.
• 7) Bring the pot of broth to a boil, then add the baby bok choy and cook for 1-2 minutes to blanch. Remove with tongs and set aside.
• 8) Add the noodles and cook for 2-4 minutes until you’ve reached the desired consistency. To serve, use tongs or chopsticks to divide the noodles between 4 bowls and ladle the broth on top. Add the tofu, mushrooms, bok choy, carrots, green onion, and chopped cilantro.

Topping and Flavoring Options

This Vegan Ramen is packed with various flavors and textures, but if you want to go a little extra, here are some tasty ideas:

• To add a little crunch, top with black or white sesame seeds, kimchi, shredded red cabbage, quick pickled red onions, crispy fried onions, or crumbled nori.
• Add some zing by adding a squeeze of lime, or a dash of rice vinegar (my favorite).
• For extra heat, top with chili garlic oil, red chili flakes, sliced jalapeños, or sriracha.
• For a hint of creaminess, add 1-2 tablespoons of tahini to the broth. Add it at the same time as the miso paste. You can use store-bought or make Homemade Tahini. It's so easy!

Vegan Ramen Success Tips

• Clean the bok choy well because dirt hides under the layers. After cutting in half, rinse under running water or soak. Here's a visual tutorial on how to clean bok choy.
• Cut the carrots thinly or they will be very crunchy in the soup. I used a mandolin to julienne them. If your cut is thicker, you can add them while the noodles are boiling and just leave them in the soup.
• Cooking the noodles in the broth does release some starch, but I prefer it that way. It creates a slightly richer and thicker consistency. However, if that’s not something you’d prefer, you can cook the noodles separately.
• Keep the amount of ramen noodles between 7-8 ounces or they will overtake the broth.
• The easiest way to press tofu is with a Tofu Press. However, if you do not have one, you can wrap the tofu block in paper towels and place a heavy skillet on top. Or you can use vacuum-packed tofu because it doesn't have to be pressed and it's ready to go.

Recipe FAQs

More Noodle Recipes to Enjoy

• Vegetable Lo Mein
• Spicy Udon Noodle Soup
• Soba Noodle Salad
• Sopa de Fideo (Mexican Noodle Soup)

Recipe

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5 from 11 votes

Vegan Ramen

This Vegan Ramen recipe is a soul-warming dish that the whole family will love. It's made with silky noodles, meaty shitake mushrooms, crunchy fried tofu, crisp veggies, and a deeply-flavored ginger-miso broth. It's completely customizable and takes just 45 minutes on the stove.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Entree, Soup

Cuisine: Japanese

Servings: 4 People

Calories: 465kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

Broth

• ▢ 2 tablespoons sesame oil (not toasted) or preferred cooking oil
• ▢ 1 medium yellow onion , sliced
• ▢ 5 cloves garlic , roughly chopped
• ▢ 1 3-inch piece of ginger , peeled and sliced
• ▢ ½ cup dried shitake mushrooms
• ▢ 6 cups vegetable broth
• ▢ 2 cups water
• ▢ 1 tablespoon tamari low sodium, more to taste (sub soy sauce)
• ▢ 2 tablespoons white miso paste or yellow

Ramen

• ▢ 7.5 ounces dried ramen noodles I used 3 dried ramen bricks - 2.5 ounces each
• ▢ 2 baby bok choy , cleaned and halved lengthwise
• ▢ 1 large carrot (Fine Julienne Cut)
• ▢ 3-4 stalks green onion , sliced
• ▢ ⅓ cup chopped cilantro for garnish (*optional)

Crispy Tofu (optional - see note)

• ▢ 14 ounces extra-firm tofu , pressed and cubed
• ▢ 2 tablespoons cornstarch
• ▢ 1.5 tablespoons sesame oil not toasted or preferred cooking oil
• ▢ ½ teaspoon salt
• ▢ Ground black pepper to taste

Recommended Equipment

• Large Pot
• Large Skillet (optional - see note)
• Strainer

Cook ModePrevent your screen from going dark

Instructions

• To make the ramen broth, heat oil in a large pot over medium heat. Once hot and shimmering, add the onion, garlic, and ginger. Sauté until very fragrant and the onion is golden. About 5-6 minutes. Lots of flavors develop here so don’t rush this step.
• Add in the vegetable broth, water, tamari, and dried mushroom. Give a good stir and scrape up any brown bits on the bottom of the pot. Bring to a boil, then lower heat to a gentle simmer and cover with a lid. Cook for 35-40 minutes to develop lots of flavor. Give a good stir every 8-10 minutes.
• While the broth is simmering, start making the tofu. In a container with a lid, add the tofu cubes, cornstarch, salt, and pepper. Close lid and gently shake until the tofu is well coated.
• Heat up the sesame oil in a large skillet. When hot and shimmering, place the tofu in an even layer with room in between each piece. Cook for 2-4 minutes on each side, until the tofu cubes, are golden and crispy. Set aside.
• When the broth is done, pour it through a fine-mesh strainer with a large bowl underneath and gently press the mixture with the back of a large spoon to release all the broth. Reserve the mushroom for serving and discard the rest.
• Pour broth back into the pot, but take out a ½ cup of broth and place it in a small bowl with the miso paste. Whisk well to combine and add it back into the broth and give a good stir (the miso is very hard to break down otherwise).
• Bring the pot of broth to a boil. Once boiling, add the baby bok choy and cook for 1-2 minutes to blanch. Remove with tongs and set aside.
• Now add the 3 packs of noodles and cook for 2-4 minutes until you’ve reached the desired consistency. Don’t overcook. Taste and add more tamari if needed.
• To serve, use tongs or chopsticks to divide the noodles between 4 bowls and ladle the broth on top. Add the tofu, reserved mushrooms, bok choy, carrots, green onion, cilantro. See notes for additional serving suggestions.

Video

Notes

1. Optional Topping Suggestions: black or white sesame seeds, kimchi, crispy fried onions, chili garlic oil, red chili flakes, shredded raw red cabbage, lime wedges, pickled onion, sriracha, nori, toasted sesame oil, a dash of rice vinegar (my favorite). 
2. To press tofu, wrap a block in paper towels and place on a rimmed plate. Add a cast-iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. Pat dry to remove excess moisture on the surface. You can also use a Tofu Press to make it even easier. Or you can use vacuum-packed tofu because it doesn't have to be pressed.
3. If you want to make this into a one-pot meal, you can skip frying the tofu. You can use soft or firm tofu cubes and add them to the finished bowls (no need to press). If you want the cubes to be very hot, you can add them to the pot when the noodles are almost done.
4. If the carrots aren’t cut thin, they will be very crunchy in the soup. I used a mandolin to julienne them. If your cut is thicker, you can add them while the noodles are boiling and just leave them in the soup.
5. Make sure to clean the bok choy well because dirt hides under the layers. After cutting in half, rinse under running water or soak.
6. If you plan on saving leftovers, I would strain the noodles out and store them separate from the broth right away. The noodles thicken fast and absorb a lot of broth. OR you can cook the noodles separately (according to package directions) instead of in the broth. Rinse them in cold water right after they are done cooking. This will prevent them from breaking apart.
7. Cooking the noodles in the broth does release some starch, but I prefer it that way. It creates a slightly richer and thicker consistency. However, if that’s not something you’d prefer, you can cook the noodles separately.
8. Keep the amount of noodles between 7-8 ounces or they will overtake the broth.
9. Additional Add-In Ideas - frozen edamame or corn (thawed), fresh spinach. Add while the noodles are cooking. 
10. I recommend using a flavorful broth base for optimal flavor. I love the Better Than Bouillon brand. They have regular and reduced sodium.
11. For extra umami flavor, add a sheet of Kombu (seaweed) to the simmering broth for 15-20 minutes, then remove (don't simmer longer).  
12. For a hint of creaminess, add 1-2 tablespoons of tahini to the broth. Add it at the same time as the miso paste.

Nutrition

Serving: 1bowl | Calories: 465kcal | Carbohydrates: 52g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Sodium: 745mg | Sugar: 5g

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