This simple vegan ramen soup is a quick and easy way to make delicious vegan comfort food in minutes! Savory flavorful broth loaded with soft noodles with all your favorite vegan add-ins like mushrooms, tofu, or other veggies. This ramen recipe is super easy to make, but not your bland college ramen.
We have a serious love for ramen in our house. My kids like it as a quick lunch that they can make themselves. The smell of the soup cooking instantly brings me back to those poor college days when I ate it directly from a hot pot in my dorm room. I can't bring myself to eat it with the manufactured flavor packets ever again, but I love those slurpy noodles, so I make my own broth with authentic fresh herbs and spices.
My family has learned that mom's ramen is the best and they ask me if I'll make them "Momen Ramen" for them with the yummy broth. It tastes like something fancy, but it only takes about 5 minutes.
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❤️ Why you'll love this recipe
- It turns simple ramen into a gourmet dish.
- You can toss in your favorite veggies to make it a healthier meal.
- Add vegan chicken, vegan ham, vegan shrimp, or fried tofu for filling protein.
- Fresh herbs and spices make ordinary ramen into something extraordinary.
🧾 Ingredients and substitutions
- Ramen Noodles - any vegan ramen noodles will work. You can easily find the individual ramen packets at most grocery stores. The Top Ramen brand soy sauce and chili flavors are vegan, however, you will not use the flavor packet in this recipe. You can also buy larger packages of just noodles and even gluten-free ramen noodles. *The Maruchan brand is not vegan. See my post on all vegan ramen brands.
- Sesame Oil - for flavor. (optional, but highly recommended)
- Fresh Ginger - for flavor.
- Garlic - for flavor.
- Garlic Chili Sauce - or sriracha for a spicy flavor.
- Bragg's Liquid Aminos - or use tamari or soy sauce. (You can also use miso or any other flavor of vegan broth if you don't want a soy sauce flavor.
- Fresh Herbs - like cilantro and/or green onions.
- Veggies - broccoli, carrots, spinach, bok choy, sautéed mushrooms.
- Protein - feel free to toss in some vegan chicken strips or tofu for extra protein.
- Sesame Seeds - optional for decoration.
For an extra umami flavor, you can add some dried shitake mushrooms to your broth.
🥄 How to make vegan ramen
- Add 1 tablespoon of sesame oil, a 1/2 inch of freshly grated ginger, 1 clove of minced garlic, and 1/2 teaspoon of garlic chili sauce to the bottom of a saucepan.
- Warm the spices and oil over low heat for 1 minute.
- Add 2 cups of water and 2 tablespoons soy sauce and turn up the heat to medium until the broth boils.
- Once the broth is boiling, add 8 oz of ramen noodles. Continue to allow the soup to boil for 30 seconds and then turn the heat off and allow the ramen to sit for 4-5 minutes until the noodles are soft and break apart easily.
- Add sauteed veggies and/or the protein of choice along with cilantro and green onions.
- Serve it hot in bowls with spoons and/or chopsticks.
👩🏻🍳 Pro tips
- This recipe makes 1 large serving of ramen. If you want a large pot, you will probably want to quadruple the recipe to serve a family.
- Don't overcook the noodles. Ramen noodles cook quickly, so you don't want to boil them for long. You just want them to soak up the broth and soften.
- If adding a sturdy vegetable like broccoli, carrots, or bok choy, add them to the broth and allow the broth to boil for about 3-5 minutes before adding the noodles.
- Add spinach or fresh herbs at the end of cooking so they don't overcook and get too soft.
🍞 Can I make it gluten-free?
Yes, simply use gluten-free ramen noodles, and be sure to use Bragg's Liquid Aminos or Tamari in the broth.
📖 Variations
Vegan Chicken Flavored Ramen - Omit the soy sauce, ginger, and hot sauce, and use 2 cups of vegan Not Chick'n broth. The chicken flavor tastes great with some fresh parsley tossed in at the end. You can also add some vegan chicken strips if you would like.
Vegan Beef Flavored Ramen - Omit the soy sauce, ginger, and hot sauce and use 2 cups of vegan, not beef broth.
Mushroom Ramen - Start by sauteing 1/2 cup of sliced mushrooms in 1 tablespoon of oil until tender, then add the spices to the mushrooms, then add the water and soy sauce. You can use button mushrooms, shitakes, or dried shitake mushrooms
Miso Flavored Ramen - Omit the soy sauce from the broth. After you turn off the heat, stir in 2-3 teaspoons of miso paste. (You don't want to boil the miso.) It's delicious with fresh green onions and fried or grilled tofu.
Tofu Ramen - add 1/2 cup diced extra firm tofu cubes to the ramen broth and allow it to simmer for 3-5 minutes before adding the noodles.
🥡 How to store leftover ramen?
Any portion that you don't eat will keep well in the fridge for 3 - 5 days in a sealed container.
❄️Can you freeze ramen?
You can also freeze the ramen in an airtight container for up to 3 months.
🔥How to reheat ramen?
Reheat in the microwave for about 1-2 minutes or in a saucepan until warm, but do not boil or the noodles will become too soft.
🥗 What to serve with vegetable ramen
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Easy Vegan Ramen Recipe
Easy Vegan Ramen
Ingredients
- 1 (3 oz) block ramen noodles
- 1 tablespoon sesame oil
- 1/2 teaspoon ginger fresh grated
- 1 clove minced garlic
- 1/2 teaspoon garlic chili sauce
- 2 cups water
- 2 tablespoons Bragg's Liquid Aminos or soy sauce
- 1-2 tablespoons fresh herbs like cilantro or green onions.
Optional additions
- 1/2 cup veggies like broccoli, carrots, or bok choy
- 1/4 cup sauteed mushrooms
- 1/4 cup tofu panfried, baked, or grilled
Instructions
- Add 1 tablespoon of sesame oil, a 1/2 inch of freshly grated ginger, 1 clove of minced garlic, and 1/2 teaspoon of garlic chili sauce to the bottom of a saucepan.
- Warm the spices and oil over low heat for 1 minute.
- Add 2 cups of water and 2 tablespoons Bragg's Liquid Aminos (or soy sauce) and turn up the heat to medium until the broth boils.
- Once the broth is boiling, add 8 oz of ramen noodles. Continue to allow the soup to boil for 30 seconds and then turn the heat off and allow the ramen to sit for 4-5 minutes until the noodles are soft and break apart easily.
- Add sauteed veggies and/or the protein of choice along with cilantro and green onions.
Notes
Variations
Chicken Flavored Ramen - Omit the soy sauce, ginger, and hot sauce and use 2 cups of vegan Not Chick'n broth. The chicken flavor tastes great with some fresh parsley tossed in at the end. You can also add some vegan chicken strips if you would like. Beef Flavored Ramen - Omit the soy sauce, ginger, and hot sauce and use 2 cups of vegan, not beef broth. Miso Flavored Ramen - Omit the soy sauce from the broth. After you turn off the heat, stir in 2-3 teaspoons of miso paste. (You don't want to boil the miso.) It's delicious with fresh green onions and fried or grilled tofu.Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Does the chili garlic sauce make it very spicy for kids? Do you have a recommendation for a sub? Thank you.
It's just a little spicy. My kids like it, but they like spicy. You can simply omit it if you don't want it to be spicy or replace it with a clove of minced garlic.
Monica, this was simple to prepare, and delicious. I added tofu and frozen corn kernels before the noodles. Sliced green onion and jalapeno at the end. Perfect! I am trying to cook fresh in small quantities. I am not a big garlic fan, but that sauce is addictive; I love it for the spice of the chilies.
I'm so happy that you like it! 🙂
Hello Monica, I am so grateful I found your blog and follow you now on social media and especially for the emails to my inbox.
I can not wait to try some of these recipes and looking forward to making them my routine recipes.
I am glad to have your experience to guide me through the beginning of my vegetarian/vegan journey.
I will continue eating fish.
I will eat minamal meat until I can find suitable easy recipes that are not all plain vegetables and pasta.
I eat mostly vegetables and non dairy milk and butter.
I just can not find an inexpensive cheese and Yoghurt alternative here in Australia.
I'm so happy that you found my blog too! I hope that you find lots of recipes that work well for you. Check out my homemade cheese and yogurt recipes for an inexpensive alternative that you may like. 🙂
I’ve been doing something similar for years. You’re right — fast, easy and yummy! Sometimes, I’m too lazy to even do that though so thank goodness Jem Organics has come out with a sugar-free line of nut butters. I prepare plain ramen, leaving a little water with it, add their Naked Cardamom Cashew Almond Butter, stir to mix and then add lightly steamed or sautéed veggies. Yum! I hope you’ll try it at some point. Very different flavor profile from yours but great on those nights when quick means done yesterday. 😊
NB: I have nothing to do with Jem other than purchasing their products.
Great idea, Rebecca! It sounds delicious! 🙂
Where do you find garlic chili sauce?
They sell it in the Asian section of most grocery stores.
We combined it with Crispy Fried Silken Tofu (www.theguccha.com). Both wickedly good, thank you!
I'm so happy that you like the ramen recipe, Myra! 🙂 It sounds delicious with crispy fried tofu!
Great recipe! I add mushrooms and baby bok choy. Definitely a new staple in our house.
Thanks, I'm so happy that you like it! 🙂
This is so yummy. I'm curious though, why is the fat content so high? Seems to me it would just be the sodium.
The ramen noodles themselves have 14 grams of fat in them, so if you use sesame oil in the broth it adds even more to it. This makes a large bowl of ramen. If you eat the whole recipe it would fill you up for a whole meal, it's not just a little cup of soup on the side. Enjoy!
This is the best ramen I’ve ever had. It is delicious.
I'm happy that you liked it! 🙂
Very nice and simple recipe, I enjoyed it today, thanks.
I'm happy that you enjoyed it! 🙂