Vegan Ramen Recipe

Introduction

Discover the comforting and satisfying flavors of a classic vegan ramen. This simple recipe combines flavorful broth, tender noodles, and fresh vegetables for a warm bowl of goodness that’s perfect any time of year.

Ingredients

• Noodles – 200g (rice noodles or ramen noodles)
• Vegetable broth – 4 cups
• Mixed vegetables (such as mushrooms, bok choy, carrots) – 2 cups, sliced
• Soy sauce – 2 tablespoons

Instructions

1. Step 1: In a large pot, bring the vegetable broth to a gentle simmer over medium heat.
2. Step 2: Add the soy sauce and vegetables to the broth. Let them cook until the vegetables are tender, about 5–7 minutes.
3. Step 3: Meanwhile, cook the noodles separately according to package instructions until al dente, then drain.
4. Step 4: Divide the cooked noodles into bowls and ladle the hot broth and vegetables over them. Serve immediately.

Tips & Variations

• Try adding tofu or tempeh for extra protein and texture.
• Enhance the broth with garlic, ginger, or chili flakes for a deeper, spicier flavor.
• Use gluten-free noodles if you need a gluten-free option.

Storage

Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stove and add freshly cooked noodles when ready to serve to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought broth?

Yes, store-bought vegetable broth works well and saves time. Look for low-sodium options to control salt levels.

What vegetables are best for ramen?

Firm vegetables like mushrooms, bok choy, carrots, and spinach hold up well in ramen and add great flavor and texture.

Vegan Ramen Recipe

Print Recipe

★★★★★

4.7 from 122 reviews

A comforting and flavorful Vegan Ramen recipe featuring tender noodles simmered in a savory broth, topped with an array of fresh vegetables and enhanced with soy sauce for a delicious plant-based meal.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Noodles

• 200g dried ramen noodles

Broth

• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil

Vegetables and Toppings

• 1 cup sliced shiitake mushrooms
• 1 cup chopped bok choy
• 1/2 cup shredded carrots
• 2 green onions, sliced
• 1/2 cup corn kernels
• 1 sheet nori, sliced (optional)
• Sesame seeds for garnish

Instructions

1. Prepare the Broth: In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes. Pour in the vegetable broth and bring to a gentle simmer. Stir in soy sauce and miso paste to combine the flavors thoroughly.
2. Cook the Noodles: Once the broth is simmering, add the dried ramen noodles directly into the pot. Cook according to the package instructions, usually about 4-5 minutes, until the noodles are tender but still firm.
3. Add Vegetables: During the last 3 minutes of the noodles cooking, add the shiitake mushrooms, bok choy, and carrots so they soften slightly but retain some crunch and nutrition.
4. Serve the Ramen: Divide the noodles and broth evenly into bowls. Top each bowl with green onions, corn kernels, sliced nori (if using), and a sprinkle of sesame seeds. Serve hot for the best flavor experience.

Notes

• For added protein, consider adding tofu or edamame.
• You can substitute ramen noodles with any other preferred noodle type like soba or udon.
• Adjust the soy sauce quantity to taste for saltiness preference.
• Add a dash of chili oil or sriracha for a spicy kick.
• Use fresh vegetables according to seasonal availability for best results.

Keywords: vegan ramen, plant-based ramen, easy ramen recipe, Japanese soup, vegan noodles