Vegan Ramen

October 2024 · 6 minute read

A homemade mushroom broth adds rich, umami flavor to this vegan ramen recipe. Filled with chewy noodles, veggies, and tofu, it's comfort in a bowl!

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Vegan ramen

We have a new favorite recipe in our winter rotation: this vegan ramen! My plant-based riff on the Japanese noodle soup is warming, comforting, and intensely flavorful. It starts with a rich mushroom broth, which I spike with miso paste for extra umami. Then, I add chewy ramen noodles, savory baked tofu, and loads of fresh toppings–sautéed mushrooms, bok choy, green onions, and daikon radish. A swirl of chili crisp takes it over the top.

Ramen is a Japanese preparation of Chinese wheat noodles, and it has been eaten throughout Japan for over a century. You can find tons of variations on it throughout the country, made with different seasoning agents, broth bases, toppings, and more. Read more about its history here and here! I can’t claim that this vegan ramen recipe is entirely authentic, but with its fragrant broth and slurp-able noodles, it’s a great way to get your ramen fix at home.

Vegan Ramen Recipe Ingredients

For me, a flavorful broth is what sets apart an amazing bowl of ramen from a just-ok one. Most traditional types of ramen start with a meat or seafood broth. So, when I was testing this vegan ramen, the challenge was creating an equally rich broth with plant-based ingredients. My solution…mushrooms! I use this mushroom broth recipe as the base for my vegan ramen. It’s made with fresh and dried shiitake mushrooms as well as creminis. Onions, garlic, ginger, kombu, and tamari deepen the flavor further. For vegan ramen, I also season the broth with mirin, rice vinegar, and white miso paste. It’s savory, earthy, and slightly tangy…SO delicious!

Here’s what else you need to make this vegan ramen:

Find the complete recipe with measurements below.

How to Make Vegan Ramen

Heads up! This vegan ramen takes some time to make, because the mushroom broth has to simmer for an hour. To get ahead, I recommend making the ramen broth in advance. It keeps for several days in the fridge, and it freezes well too.

Once the broth is ready, the rest of the recipe comes together quickly. Sauté the mushrooms…

…and the bok choy.

Cook the noodles, and bake the tofu, if desired.

Then, assemble bowls with a ladle of the broth, some of the noodles, tofu, mushrooms, and bok choy. Top with the daikon and scallions, and serve with chili crisp and tamari on the side.

Vegan Ramen Tips

More Favorite Vegan Recipes

If you love this vegan ramen, try one of these delicious vegan recipes next:

Vegan Ramen

rate this recipe:5 from 25 votesPrep Time: 20 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 30 minutes Serves 4Save Recipe Print RecipeA homemade mushroom broth adds rich, umami flavor to this delicious vegan ramen recipe. To get ahead, you can make the broth a day or two in advance and store it in the fridge. It also freezes well for up to 3 months.

Ingredients

Instructions

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