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Serve Vegan Ramen

Vegan Ramen Recipe

This Vegan Ramen Recipe is a cozy, flavorful bowl of comfort made with rich mushroom-infused broth, chewy ramen noodles, crispy tofu, and fresh vegetable toppings. Packed with umami flavor from miso, shiitake mushrooms, garlic, ginger, and soy sauce, this homemade vegan ramen delivers the satisfying taste of restaurant-style ramen while staying completely plant-based.
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Course: Dinner, Main Course, Soup
Cuisine: Japanese
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Author: Austin Carter
Servings: 4

Equipment

  • Large soup pot or Dutch oven
  • Large Skillet
  • Medium Saucepan
  • Fine-mesh strainer
  • Large bowls for serving
  • Cutting Board
  • Chef's Knife
  • Small Mixing Bowl
  • Tongs
  • Measuring cups and spoons

Ingredients

For the Mushroom Ramen Broth

  • 2 tablespoons avocado oil or neutral cooking oil
  • 5 garlic cloves roughly chopped
  • 1 large piece fresh ginger about 3 inches, peeled and sliced
  • 1 medium yellow onion roughly chopped
  • 6 cups vegetable broth
  • ½ ounce dried shiitake mushrooms
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon white miso paste
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin optional

For the Ramen Bowls

  • 8 ounces vegan ramen noodles
  • 10 ounces extra-firm tofu pressed and cubed
  • 1 tablespoon oil for cooking tofu
  • 2 cups baby bok choy halved
  • 1 cup shiitake mushrooms sliced
  • 1 medium carrot julienned
  • 4 green onions thinly sliced
  • 1 sheet nori sliced into strips, optional
  • 2 tablespoons chili crisp or chili oil for serving
  • Sesame seeds for topping

Instructions

  • Heat oil in a large soup pot over medium heat. Add the garlic, ginger, and onion and cook for 5–8 minutes, stirring occasionally, until the vegetables soften and develop a slightly golden color.
    Heat oil in a large soup pot over medium heat. Add the garlic, ginger, and onion and cook for 5–8 minutes, stirring occasionally
  • Add 1 cup of vegetable broth and scrape the bottom of the pot with a wooden spoon to release any flavorful browned bits.
    Add 1 cup of vegetable broth and scrape the bottom of the pot with a wooden spoon to release any flavorful browned bits
  • Pour in the remaining vegetable broth, dried shiitake mushrooms, and soy sauce. Bring the mixture to a gentle simmer.
  • Reduce the heat to low, cover partially, and allow the broth to simmer for 45–60 minutes. The longer it cooks, the deeper and richer the mushroom flavor becomes.
  • Strain the broth through a fine mesh strainer, removing the onion, ginger, garlic, and mushroom pieces. Return the broth to the pot.
  • Whisk the miso paste with a small amount of warm broth in a bowl until smooth. Stir the miso mixture, sesame oil, rice vinegar, and mirin into the broth. Avoid boiling after adding miso to preserve its flavor.
  • While the broth simmers, prepare the toppings. Heat oil in a skillet over medium heat and add the tofu cubes. Cook for 5–7 minutes, turning occasionally, until golden and lightly crispy.
    Add the tofu slices or vegan chicken pieces and cook for 5–7 minutes until golden and lightly crisp
  • Add the sliced mushrooms to the skillet and cook for 4–5 minutes until tender and browned.
    Add the sliced mushrooms to the skillet and cook for 4–5 minutes until tender and browned
  • Cook the ramen noodles according to the package instructions. Drain well and divide between serving bowls.
    Cook the ramen noodles according to the package instructions. Drain well and divide between serving bowls
  • Pour the hot mushroom broth over the noodles. Add crispy tofu, sautéed mushrooms, bok choy, carrots, and green onions.
  • Finish each bowl with chili crisp, sesame seeds, nori strips, or extra soy sauce as desired.
  • Serve immediately while the broth is hot and the noodles are perfectly chewy.
    Serve Vegan Ramen

Notes

  • Use vegan ramen noodles: Some packaged ramen noodles contain eggs, so check the label carefully and choose noodles specifically marked vegan.
  • Do not skip the mushroom broth: The broth is the heart of this recipe. Shiitake mushrooms add deep umami flavor that makes the ramen taste rich and satisfying without meat.
  • Add miso at the end: Miso provides a savory depth of flavor, but boiling it can reduce its delicate taste. Stir it in after the broth has finished simmering.
  • Press the tofu first: Removing excess moisture helps tofu become crispy instead of soft when pan-fried.
  • Make the broth ahead: The mushroom broth can be prepared several days ahead and stored in the refrigerator. It can also be frozen for longer storage.
  • Customize the toppings: Add corn, bean sprouts, spinach, bamboo shoots, edamame, roasted vegetables, or extra mushrooms.
  • Storage: Store the broth, noodles, and toppings separately whenever possible. Keeping everything together can cause the noodles to absorb too much liquid and become soft.
  • Gluten-free option: Use gluten-free ramen noodles and replace soy sauce with certified gluten-free tamari.
Keyword Vegan Ramen