• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Full of Plants
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dish
    • Soups
    • Sides
    • Salads
    • Desserts
  • Shop
  • About
    • FAQ
  • Resources
menu icon
go to homepage
  • Home
  • Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Asian-Inspired

    15-Minute Vegan Ramen

    By: Thomas Published: 18 Dec, 21 Updated: 18 Dec, 21 2 Comments

    RecipePrintComments
    5 from 1 vote

    If you are craving a piping hot bowl of noodle soup, you came to the right place! This 15-minute vegan ramen recipe is easy to prepare at home, loaded with flavor (hey miso, ginger, and shallots!), and so comforting!

    Vegan ramen bowl with chopsticks
    Jump to:
    • 🍜 What is Ramen
    • 🥣 How to Make Vegan Ramen
    • 💬 FAQ
    • More Vegan Soup Recipes
    • 📖 Recipe

    Introducing our favorite ramen recipe! Enjoy a rich and flavorful bowl of ramen without having to go out! The broth tastes so rich, you would believe it took hours to make!

    🍜 What is Ramen

    Ramen is a type of Japanese noodle soup that consists of wheat noodles served in a flavorful broth and finished with a variety of different toppings. While authentic ramen is usually prepared with a meat broth, this vegan version comes with the most delicious vegetable broth!

    Ingredients like tofu, noodles, mushrooms, miso, pak choi, ginger

    🥣 How to Make Vegan Ramen

    Before starting, be aware that 15 minutes doesn't take into account frying the tofu, but you can simply omit it, get tofu puffs at the store, or use a different meat-substitute. Now let's get started!

    Ramen Broth

    The broth is the key of this recipe. It is incredibly rich, salty, a little bit sweet and has a hint of spiciness.

    Sauté garlic, shallots, and ginger for 2-3 minutes or until fragrant. Next, add mushrooms and sauté for another 2 minutes.

    For the mushrooms, I went with a combination of cremini and shiitakes. You can use fresh or rehydrated shiitakes, or substitute with your favorite mushrooms.

    Sautéed mushrooms in a saucepan

    Next, cover with water and add the aromatics:

    • Vegetable Stock Cube: We went with half of a cube for 4 cups of water. Adjust according to the package instructions of your vegetable stock.
    • White Miso: Miso brings umami, saltiness and a lot of flavor to the broth. It is a key ingredient to prepare a good ramen.
    • Soy Sauce: For a deeper color and flavor.
    • Sugar: To balance with the saltiness, and because I personally like a slightly sweet broth.
    • Gochujang: To add a subtle spiciness. If you don't have Gochujang on hand, you can use Toban Djan.

    Add all of the ingredients and simmer for 10-12 minutes. At this point, you can also add the tofu to allow it to absorb the rich broth.

    Make sure to taste the broth before serving, it should be perfectly salty, with just a hint of sweetness. Do not hesitate to add more salt if needed.

    Vegan ramen with noodles, mushrooms, and pak choi

    Add-ins

    Now let's talk about what makes ramen more exciting!

    • Noodles: Preferably long wheat noodles. If gluten-free, feel free to use your favorite gluten-free spaghetti, or rice noodles.
    • Fried Tofu: Fried tofu holds up better and absorb more flavors than regular white tofu.
    • Sautéed or Steamed Greens: Pak choi, mustard greens, okra, the choice is yours!
    • Sesame Seeds: Sprinkle toasted sesame seeds on top for nuttiness. You can also stir in ¼ teaspoon of toasted sesame oil.
    • Green onions: For freshness, plus it looks more appetizing!
    • Toasted Nori: You can eat it immediately if you want it crunchy, or let it soften and infuse the broth.
    Vegan ramen with noodles, tofu, mushrooms, and pak choi

    💬 FAQ

    • How long does ramen keep? The broth will keep for up to 3-4 days in the refrigerator. Feel free to make a double batch to enjoy throughout the week!
    • Which type of miso should I use? Here, we went with sweet white miso for a milder flavor. You can use regular miso but you might have to use less since it is usually saltier.
    • How to serve ramen? Add the cooked noodles to a large serving bowl, top with the greens, tofu or protein of choice, and finally pour in the hot broth.
    • Can I cook the noodles directly in the broth? If using instant noodles, or noodles that require a quick cooking time (5 minutes), yes you can cook them directly in the broth.
    Close-up of vegan ramen with noodles, tofu, mushrooms, and pak choi

    If you are looking for a quick and flavor-packed noodle soup, you are going to love this 15-minute vegan ramen! It's plant-based, super comforting, and can easily be made gluten-free!

    More Vegan Soup Recipes

    • Vegan Kimchi Noodle Soup
    • Vegan Bún bò Huế
    • Rich Vegetable Macaroni Soup

    Let me know in the comments if you try this recipe!

    Vegan ramen with noodles, mushrooms, and pak choi

    📖 Recipe

    15-Minute Vegan Ramen

    15-Minute Vegan Ramen

    Author: Thomas
    This 15-minute vegan ramen is comfort food at its best! A delicious and aromatic broth with tender mushrooms, juicy tofu, and green onions. Better than takeout!
    5 from 1 vote
    Print Pin Review
    Prep Time : 5 mins
    Cook Time : 10 mins
    Total Time : 15 mins
    Servings 2 servings
    Calories 528 kcal

    Ingredients
     
     

    • 1 tablespoon oil
    • 1 garlic clove minced
    • 1 shallot minced
    • 1 inch ginger finely minced
    • 4-5 cremini mushrooms (or your favorite mushrooms) sliced
    • 3 shiitakes fresh or rehydrated, sliced
    • 4 cups water
    • ½ cube vegetable broth
    • 2 tablespoon white miso I used sweet white miso
    • 1 tablespoon soy sauce
    • 2 tablespoon sugar
    • 2 teaspoon Gochujang or Toban Dijan paste
    • ¼ teaspoon salt adjust to taste

    The Rest

    • 5 ounces dry long noodles
    • 5 ounces fried tofu or seitan, baked tempeh, etc
    • 1 piece pak choy or other greens
    • optional: chopped green onions

    Instructions
     

    • Heat the oil in a large saucepan over medium heat. Once hot, add the garlic, shallot, and ginger, and sauté for 2-3 minutes.
    • Next, add the sliced Cremini mushrooms and shiitakes. Sauté for 2 more minutes. Add the water, vegetable broth cube, white miso, soy sauce, sugar, and Gochujang. At this point, you can also add the fried tofu cubes if using.
    • Bring to a boil. Then reduce the heat to a simmer and let simmer for 10-12 minutes. In the meantime, sauté the greens and cook the noodles according to the package instructions.
    • Taste the broth and adjust saltiness if needed. The broth should be slightly sweet and salty so do not hesitate to add more salt. Depending on the type of miso and vegetable broth cube used, you might have to add an extra ¼ teaspoon of salt. On the other hand, if you find the broth too salty you can dilute with more water.
    • To serve: Divide the drained noodles between two serving bowls and top with sautéed greens. Pour in the piping hot broth over the noodles with some mushrooms. Garnish with chopped green onions and a small sheet of roasted seaweed (nori). Serve hot.
    • The broth will keep for up to 3 days in the refrigerator.

    Notes

    Feel free to adjust the amount of noodles, tofu, and greens to your linking. 
    For a hint of nuttiness, add 1 teaspoon of toasted sesame oil to the broth.

    Nutrition

    Serving: 1 serving (with noodles and tofu)Calories: 528 kcalCarbohydrates: 77.1 gProtein: 23.8 gFat: 15 gFiber: 5.7 gSugar: 17 g
    Course : Main Course, Soup
    Cuisine : Asian, Japanese
    Keyword : japanese, noodle soup, ramen, vegan ramen, vegetarian
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
    Sign up to the Full of Plants Newsletter
    Subscribe To Our Newsletter
    Receive new recipes straight to your inbox + a free eBook on Vegan Cheese Making!
    Invalid email address
    Thanks for subscribing!

    Reader Interactions

    Comments

    1. Elise

      August 14, 2022 at 3:32 am

      5 stars
      I’m in love with Japanese food. Especially, with ramen and soba. Thanks to your blog that now I can make a super good vegan one at home. My whole family really loved it.

      Reply
      • Thomas

        August 20, 2022 at 6:12 am

        Thanks Elise 🙂 This ramen is also one of my fav!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe




    Primary Sidebar

    Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

    Learn more about me →

    Please wait...

    Thank you for sign up!

    Most Popular

    • Instant Pot Cauliflower Tikka Masala
    • How To Make Bánh Mì (Vietnamese Baguette)
    • Vegan Aged Camembert Cheese
    • Spicy Vegan Hot Pot

    Footer

    • Quick Dinners
    • Vegan Cheese Recipes
    • Instant Pot Recipes
    • Vegan Desserts

    About

    • About
    • FAQ
    • Privacy Policy
    • Blogging Resources

    Join the Community!

    Copyright © 2022 Full of Plants.

    x
    WANT A FREE EBOOK?
    Subscribe to receive your FREE 100-Page eBook "The Art of Vegan Cheese Making" with over 25 recipes!
    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing! You should receive your eBook soon!
    Close Optin
    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing!