This easy vegan ramen recipe boils noodles, simple vegetables, and a mushroom-enhanced veggie broth together in one pot. It’s a delicious and umami-packed meal that’s ready in less than 20 minutes!
Every spoonful of this Japanese-inspired soup is overflowing with umami flavors, a rich vegetable broth, and decadent toppings. While the flavors are restaurant-worthy, it’s the quick 20-minute cook time that will have you reaching for this recipe on a weekly basis!
This is a quick and easy recipe, and nothing comes close to authentic Japanese ramen. For a creamy, delicious more authentic recipe, check out this vegan tonkotsu ramen from Lisa at Okonomi Kitchen.
The process is foolproof; Boil the ingredients together in a pot, add your toppings, then enjoy! Easy Veggie Ramen is as simple and comforting as a classic vegan chicken noodle soup, but you’ll find that it’s Japanese-inspired flavor is especially hard to resist.
This is a flexible recipe, too. When you want to upgrade the package of ramen noodles, or mix and match toppings, flavors and spice levels as you like. The customization options are endless!
What is ramen?
Ramen is a popular Japanese noodle soup that consists of 4 ingredients:
- Wheat noodles
- the broth
- Flavor booster (soy sauce, hot sauce, or miso)
- Toppings (mushrooms, scallions, bok choy, etc.)
There are endless add-ins and topping options for ramen recipes, but popular choices are meat, seaweed (nori), soft-boiled eggs, vegetables, bamboo shoots, and scallions. Fortunately, there is no right way to make this delicious soup. That’s why it’s so easy to make a quick vegan ramen with your choice of toppings.
Required components (including substitutions)
- sesame oil – A nutty and rich tasting alternative to vegetable oil. Try not to do this option!
- garlic
- ginger – Use fresh ginger root if possible. This will give you the most flavorful baseline of broth.
- the carrot
- Shiitake mushroom – Or use button, oyster or portobello mushrooms.
- Vegetable broth – Simmering mushrooms, soy sauce, and vinegar in vegan ramen broth transforms it into a base bursting with rich umami flavor. If you want to double the mushroom flavor, use vegan mushroom broth. Vegan chicken broth or vegan beef broth can also be used for an extra flavorful base.
- the water
- I am Willow – Low-sodium soy sauce is used to enhance the vegetable broth. If you are gluten free, use tamari. If you like umami, use 4 tablespoons of soy sauce and 1 tablespoon of white miso paste.
- Rice vinegar – Sweet and sour flavors add balance to the broth.
- Sriracha hot sauce – or your favorite hot sauce.
- Ramen noodles – Vegan ramen noodles are easy to find in most well-stocked grocery stores and Asian markets. Don’t forget to discard the flavor packets ahead of time. Most ramen noodles are wheat-based, but if you’re gluten-free, you can use gluten-free ramen noodles.
- Scallions
How to Make Vegan Ramen Easily
Find the full recipe with measurements on the recipe card below.
Start by heating the sesame oil in a large pot over medium heat. Once it’s hot, add the garlic and ginger and cook until fragrant.
Stir the chopped carrots, mushrooms, broth, water, soy sauce, rice vinegar and hot sauce into the bowl. Bring the soup to a boil, then reduce the heat to a simmer.
Let the carrots and mushrooms cook until soft.
Next, add the noodles to the pot and boil until soft. Finish by stirring in the scallions.
Remove the ramen from the heat and season. Adjust flavors by adding more hot sauce or soy sauce as needed.
Place it in a bowl, add your favorite toppings and enjoy!
More vegan ramen toppings
Prepare the toppings while you wait for the soup to simmer. Toppings are an essential part of veggie ramen recipes because they add richness, flavor, and color to every bite! There are plenty to choose from:
- More sliced scallions
- sesame seeds
- More shredded carrots
- Air Fryer Tofu
- Marinated tofu
- More hot sauce
- Baby buck six
- cilantro
- piece of bamboo
- Extra firm tofu slabs
- no
- Red chili flakes
- Lime wedges
- Parsley
- chili oil
Frequently Asked Questions
Cook as many vegetables as you like in the soup, such as bok choy, spinach, celery, edamame, bean sprouts, bamboo shoots or corn. Roasted sweet potatoes or fried tofu will add more protein and nutrients.
This ramen recipe is not naturally gluten free but you can easily make it gluten free by substituting tamari for soy sauce and gluten free ramen noodles for regular ramen wheat noodles.
If you plan to save leftovers, I recommend keeping the noodles separate from the broth. The longer they sit in the liquid, the wetter they become.
To store, refrigerate cooked broth and noodles in separate airtight containers. When it’s time to eat, reheat them together in a pot on the stove, add your toppings, then enjoy.
Want more easy dinner recipes?
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Heat sesame oil in a large pot over medium heat. Add the garlic and ginger and fry for a minute or two until fragrant.
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Add chopped carrots, mushrooms, broth, water, soy sauce, rice vinegar and hot sauce. Stir and bring to a boil, then reduce the heat and simmer for 10 minutes, until the carrots and mushrooms are soft.
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Add the noodles to the pot and cook for 5 minutes until the noodles are soft. Now add the chopped scallions and stir.
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taste; Add more hot sauce or soy sauce as desired.
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Remove from heat and top with more shredded sesame seeds, sesame seeds, more shredded carrots, extra firm tofu, and more hot sauce. serve Enjoy!
Worship: 16 servings | Calories: 208kcal | Sugars: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fats: 2g | Monounsaturated fats: 4g | Sodium: 1860mg | Potassium: 261mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3905IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg
