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Vegan Ramen Noodle Recipes

Ramen noodles are a classic Asian dish available in many different styles. If you’re not a big fan of meat or dairy, you can try vegan Ramen made from low-carb noodles. To make vegan Ramen, simply substitute the meat with vegetables or tofu. This recipe is a great way to satisfy your craving for noodles without sacrificing the taste of the traditional dish. Alternatively, you can make it using tofu and other low-carb ingredients.

What Exactly is Ramen?

Ramen is a popular noodle soup in Japan. You can add various veggies, toppings like green onions, tofu, egg, pork, and sometimes nori to the Chinese wheat noodles served in a meat, fish, or vegetable broth and frequently flavoured with miso paste or soy sauce.

There are also several sorts of broth flavourings that are employed. Shoyu (soy sauce-based), Shio (salted), Kare (curry-based), and Miso are among the most popular.

Miso is a traditional Japanese condiment prepared from fermented soybeans, koji, and salt. It has a salty umami flavour widely used as a basis in Japanese cuisine.

Ramen Cooking Instructions

There are a variety of methods for making Ramen at home. Fresh ramen noodles can be purchased from a Japanese or Asian grocery store, and the broth can be made at home. You can use one of the many instant ramen varieties on the market, some of which come with their own container and don’t require a bowl—just add boiling water. You can even create your own fresh ramen noodles if you’re feeling really adventurous.

When using fresh Ramen, you should simmer the noodles for 1 to 2 minutes before draining and adding them to the hot broth. Simply follow the package instructions to make instant Ramen, though it’s easy enough to make a quick homemade shoyu broth for your instant noodles, which is a simple but big upgrade from the spice packet.

How to Make Vegan Ramen Noodles?


Instant ramen noodles may be found almost anywhere; just check the label to see if it’s vegan (most are).

Broth made from vegetables: I use a vegetarian soup base with no beef or chicken flavour instead of bouillon. This is a requirement for that Umami (which means “essence of sweetness”) in Japanese.

Garlic powder with onion powder

Chilli garlic sauce: adds a little fire and flavour depth to the dish; it’s my go-to spice sauce!

Sesame oil lends a particular Asian flair to dishes.

Tamari: adds the perfect amount of saltiness; can be substituted for soy sauce (normal or light) or Braggs. Amino acids in liquid form

Green onions: a must-have ingredient for soup toppings!

Mushrooms, Bok Choy, tofu, broccoli, and other optional vegetables and proteins


With the 2 cups of water, cook the noodles according to the package directions. Avoid overcooking; 2-3 minutes is generally sufficient. In the bowl, the noodles will continue to cook.

Season your soup bowl with bouillon, chilli garlic sauce, sesame oil, and spices while the Ramen is cooking.

Pour cooked noodles into a mixing bowl, toss with a fork or chopsticks, and serve with green onions on top. You can use any prepared vegetables and/or vegan protein you choose.

What are Other Add-ins in Vegan Ramen Noodles?

Let us now discuss what makes Ramen more fun!

Noodles: Long wheat noodles are preferred. Use your favourite gluten-free spaghetti or rice noodles if you’re gluten-free.

Fried Tofu: Compared to plain white tofu, fried tofu holds up better and absorbs more flavour.

Greens, sautéed or steamed: Pak choi, mustard greens, okra, whatever you like!

Toasted Sesame Seeds: Sprinkle toasted sesame seeds on top to add a nuttiness. 14 teaspoon toasted sesame oil can also be added.

Green onions: For added freshness and a more appealing appearance!

Toasted Nori: If you like it crunchy, eat it right away, or let it soften and flavour the broth.

What are the Hints and Tips for Preparing Best Ramen Noodles?

Ramen noodles will turn soggy if cooked for too long. As a result, I recommend cooking your noodles after the vegetables so they don’t linger around for too long. The noodles should be drained immediately and added to the serving bowls.

This recipe calls for dried vegan ramen noodles, specifically this brand. If you can get your hands on it, you can also use fresh Ramen!

These ramen noodles also work well in an udon noodle stir fry!

What are Some Vegetables that can be Used in Vegan Ramen Noodles?


There are three reasons why spinach is a popular ramen garnish.

To begin with, spinach is high in vitamins and a good source of nourishment.

Furthermore, the dark green colour of spinach adds colour to your Ramen, making it more visually appealing.

Spinach goes nicely with thick soup because of its simple yet refreshing flavour.

This aids digestion and relieves the stuffy, heavy feeling caused by thick broth.

Green Onions

Green onions enhance the flavour of Ramen by harmonizing with the soup.

Green onions provide a punch to your Ramen with their aroma and spiciness.

Green onions have long been used as a folk medicine because…

Green onions, they believed, may help you recover from weariness.

Knowing this, I feel more energized after eating them.


Menma is bamboo stalks that have been fermented. Machiko bamboo is the type of bamboo used to create menma.

Menma’s umami flavour comes from the lactic fermentation, maturing, and sun-drying processes.

You are fortunate if you can find it where you live.

It will give your broth some umami flavour.

Sprout of Beans

It’s a common topping that complements miso ramen.

People like to eat bean sprouts with their Ramen because it gives the noodles a crunchier texture.

Some people, however, dislike this as a garnish since the moisture from the bean sprouts can dilute the soup’s flavour.

Is Vegan Ramen Good for you?

When made with healthful ingredients, vegan Ramen may be a healthy dinner. Overall, the dish is well-balanced, with carbs, protein, fibre, healthy fats, and plenty of vitamins and minerals. Because the vegetables are briefly cooked, they retain their nutritious value.

Vegan noodles have a higher fibre content than non-vegan noodles, beneficial to any diet.

Fibre is an essential component of a healthy diet and lifestyle, and it keeps food circulating through the body and ensures proper vitamin absorption. It is, in fact, critical for long-term and short-term gut and immunological function.

How to Make Rich and Savory Ramen Broth?

The rich, savoury broth is the key to this delectable vegetarian Ramen. This dish’s savoury base is laid by shiitake mushrooms layered with Umami. It takes a little time and a few steps, but it’s all really simple. Here’s how you’re going to do it.

Pour some excellent vegetable broth into a pot and add dried shiitake mushrooms. Bring to a boil, then remove from the heat and steep for at least 30 minutes and 24 hours.

Chop the shiitake mushrooms that have been reconstituted (discarding the stems). Puree the chopped mushrooms with one cup of broth in a blender, then return the mixture to the saucepan with some soy sauce. If you want to do this phase ahead of time, the broth can sit in the fridge for a few days (or in the freezer for three months).

In a small amount of oil, sauté onions, garlic, and ginger, then add to the stock.

Whisk in the butter, miso paste, and mirin just before serving.

What’s the Best Way to Cook Ramen Without Meat?

Besides making a superb broth, you can take a few extra steps to make fantastic meat-free Ramen.

Sautéed shiitake mushrooms and smoked tofu are two “meaty” components. Their umami aromas and satisfyingly chewy textures are akin to flesh in terms of enjoyment.

A soft-boiled egg adds a layer of richness, and you can quickly transform them into ramen eggs with a little planning ahead of time.

Take a deep breath and focus on the vegetables. A good place to start is with tender young spinach and bright-tasting green onions. Many of you have shared your own lovely additions, ranging from bell peppers to corn kernels to zucchini and everything in between.

Don’t be afraid to add your favourite seasonings, such as soy sauce, sesame seeds, sriracha, or chile oil.

What to Look for When Buying Ramen Noodles?

A note on the noodles: The recipe calls for either fresh or dry ramen noodles, as I understand that not everyone has access to fantastic fresh noodles. If you can get your hands on them, I highly recommend the fresh noodles from Sun Noodle, a Hawaii-based firm with a production facility in New Jersey that supplies several of the city’s greatest ramen joints.

I get their noodles at Whole Foods in the refrigerator section. (They also sell instant broth packs, but I like plain noodles.) I’m not sure how often they are outside of this area, but they’re worth asking for.

According to client demand, Whole Foods has been known to increase its distribution of local items to more stores. (Key Ingredient Market spreads to die for, newly accessible in the greater Boston region, are what my sister and I are talking about.)

What are the Four Improved Ramen Bowls?

We’ve put together four “recipes” for some of our favourite ramen combinations. We’ve got our loaded bowl (which we use when we’re sharing), the minimal essentials, and our personal favourites.

Ramen with additional ingredients

fried extra-firm tofu, toasted sesame seeds, white miso, and soy sauce, sweet potato + zucchini medallions, sliced mushrooms, carrot “noodles,” julienned spinach, garlic, ginger, green onion, fried extra-firm tofu, toasted sesame seeds, white Miso, and soy sauce (Perfect for two people)

Bring the water, seasoning pack, sweet potato to a boil over high heat, and any other ramen add-ins in the package. If you’re using a lot of vegetables or cooking it for two people, increase the water by 1-2 cups and season with soy sauce and sriracha.

Add the ramen noodles, broccoli, carrot, zucchini, and mushrooms to the boiling stock. Boil until the vegetables and noodles are done.

Remove 14 cups of hot ramen liquid, toss in Miso (to break up clumpy bits), and return the broth and Miso to the pot.

Julienned spinach, garlic, ginger, green onion, and sesame seeds go on top.


The necessary elements

Toasted sesame seeds, green onion, spinach, nori, and green onion.

Ramen should be cooked according to the package directions.

Serve with nori strips, green onion, julienned spinach, and toasted sesame seeds.

Bowl with mushrooms, greens, and tofu puffs

Deep-fried tofu puffs, quartered mushrooms, broccoli florets, green onion, nori, and quartered mushrooms.

Over high heat, bring the water and seasoning pack (along with any other ramen add-ins contained in the container) to a boil.

Add the ramen noodles, broccoli, and mushrooms when the broth has reached a boil. Boil until the vegetables and noodles are done.

Julienned spinach, green onion, nori, and quartered tofu puffs go on top.


Bowl of sweet potato protein

Sweet potato, spinach, green onion, fried extra-firm tofu, red lentils, and toasted sesame seeds are just a few of the ingredients in this dish.

Bring the water, spice pack, sweet potato, and red lentils to a boil over high heat and any extra ramen add-ins in the package.

When the soup has reached a boil, add the ramen noodles. Boil until the vegetables and noodles are done.

Julienned spinach, ginger, green onion, pan-fried extra-firm tofu, and sesame seeds are sprinkled on top.



Ramen is thought to have originated in China, while the exact date of its introduction to Japan is unknown. On the other hand, Ramen is a staple of Japanese and Asian cuisine. Though packaged, dried noodles are widely associated with Ramen in the United States, the best way to understand Ramen is to think of it as a soup meal that involves noodles, not just the noodles themselves.

Each of the four fundamental types of Ramen is characterized by the type of broth used to make the soup. The most prevalent type of Ramen is shoyu, which is cooked with a chicken broth base and flavoured with soy sauce. Shio ramen is made with salty, thinner chicken broth, and miso ramen is thicker and heartier with a rich, dark broth flavoured with Miso or fermented soybean paste. Tonkotsu ramen, on the other hand, is cooked with a thick, creamy, fatty broth made from boiled pork bones.