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, 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.
- 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.
🥄 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 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.
👩🏻🍳 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
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.
🥡 Storage and reheating
Refrigerate: Any portion that you don't eat will keep well in the fridge for 3 - 5 days in a sealed container.
Freeze: You can also freeze the ramen in an airtight container for up to 3 months.
Reheating: 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.
🥗 Serving suggestions
- Vegan Fried Rice
- Vegan Chop Suey
- Orange Cauliflower
- Easy Vegan Lettuce Wraps
- Thai Coconut Rice with Green Curry
📌 Be sure to follow me on Pinterest for new vegan recipes!
A quick and easy vegan ramen soup with authentic flavors.
- 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.
- 1/2 cup veggies like broccoli, carrots, or bok choy
- 1/4 cup sauteed mushrooms
- 1/4 cup tofu panfried, baked, or grilled
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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.
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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.
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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.
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Add sauteed veggies and/or the protein of choice along with cilantro and green onions.
*You may need to add a little more soy sauce to your broth depending on the type and brand that you use. Different types have different amounts of flavor and sodium.
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.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
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! 🙂