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.

A bowl of ramen with mushrooms, cilantro, and green onions with chop sticks resting on top of the bowl.

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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.

This is the best ramen I’ve ever had. It is delicious.

—Bing

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.
A bowl of ramen noodles with chop sticks holding some over the bowl.

Ingredients and substitutions

  • Ramen Noodles – any vegan ramen noodles will work. You can easily find 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, basil, parsley, and/or green onions.
  • Veggies – broccoli, carrots, spinach, bok choy, peas, cabbage, zucchini, or sautéed mushrooms.
  • Protein – feel free to toss in some vegan chicken strips, vegan shredded chicken, or fried 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

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – 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.

Step 2 – Warm the spices and oil over low heat for 1 minute.

Step 3 – Add 2 cups of water and 2 tablespoons soy sauce and turn up the heat to medium until the broth boils.

A collage of 4 pictures showing the steps of sautéing garlic and ginger root in sesame oil and adding soy sauce, water and noodles to make homemade vegan ramen.

Step 4 – 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.

Step 5 – 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.
A small red saucepan filled with vegan ramen noodle soup.

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.

A close up of a bowl of soy sauce flavored ramen.

What to serve with vegetable ramen

Easy Vegan Ramen Recipe

A close up top view of a bowl of vegan ramen with mushrooms and herbs on top.
Diet
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5 from 11 rating

Easy Vegan Ramen

Yield: 1
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Author: Monica Davis
A quick and easy vegan ramen soup with authentic flavors.
Print Leave a Review Pin Recipe

Ingredients

  • 1 (3 oz) block ramen noodles, use GF if needed
  • 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

*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.
Serving: 2cups, Calories: 455kcal, Carbohydrates: 49g, Protein: 9g, Fat: 25g, Saturated Fat: 7g, Sodium: 1460mg, Potassium: 211mg, Fiber: 2g, Sugar: 2g, Vitamin A: 345IU, Vitamin C: 6mg, Calcium: 46mg, Iron: 4mg
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