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    Home » Entrees

    Vegan Ramen

    Published: Mar 31, 2020 Updated: Jun 13, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Ramen

    This vegan ramen is so easy and packed with delicious flavor. You will fall totally in love with this dish! Perfect for an easy weeknight dinner.

    Vegan ramen in white bowls.

    There is this awesome ramen restaurant in Cape Town and we visited with my sister a few months ago. It was really good, though super pricey!

    So of course I started wondering about making delicious vegan ramen bowls at home!

    At first I thought it might be a little difficult but luckily I was wrong about that!

    This is a super easy meal to throw together and it has so much delicious flavor that it will soon be a firm favorite for anyone who tries it.

    And if this ramen is right up your street, then you’ll also love our vegan pho, vegan chow mein and vegan lo mein. Check them out too.

    Vegan ramen in a white bowl.

    How To Make Vegan Ramen

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add sesame oil to a pot along with a peeled and quartered onion, garlic cloves, and fresh peeled ginger and sauté until the onions are lightly browned.
    Sesame oil, onion, garlic and ginger added to pot and sautéed.
    • Add vegetable stock and dried shiitake mushrooms and bring to a simmer. Reduce the heat and leave to simmer for 30 minutes.
    Vegetable stock and dried shiitake mushrooms added to pot and simmered.
    • Now strain your broth to remove the onion, garlic and ginger pieces but add the shiitake mushrooms back into the broth.
    Straining the broth.
    • Add soy sauce, rice vinegar, fresh shiitake mushrooms and tofu and stir them into the broth. Let it simmer for 10 minutes.
    Soy sauce, rice vinegar, shiitake mushrooms and tofu added to broth.
    • Now add miso paste, baby bok choy, green onions and sliced radishes and stir into the broth.
    Miso paste, baby bok choy, green onions and radishes added to broth and simmered.
    • Leave to simmer for 5 minutes.
    Veggie broth for ramen in a pot with a ladle.
    • Cook your ramen noodles according to package directions and place the noodles into bowls.
    • Spoon the broth over the top of the noodles.
    Ramen noodles in a bowl and then topped with broth and veggies.
    • Top with black sesame seeds, nori strips, fresh cilantro, radish slices and spring onions (optional).
    Vegan ramen topped with black sesame seeds, sliced radishes and fresh cilantro in a white bowl.

    Ingredient Notes & Tips

    Miso Paste: We use a little miso paste in this recipe but either yellow or white miso paste will work fine.

    Noodles: Dried ramen noodles is of course the most common option for this dish since this is vegan ramen! But actually any noodles will do fine. Rice noodles or wholewheat noodles are great too. Just cook them according to the package directions. (We used wholewheat noodles (cheeky!)).

    Gluten free: If you’d like to make this gluten-free all you have to do is use a gluten-free soy sauce or switch it for tamari. Also make sure your noodles are gluten-free and you’re good to go.

    Vegan ramen in a white bowl.

    Make Ahead and Storing

    Make Ahead: You can definitely make this up ahead of time and then simply reheat your broth and assemble your bowls. Don’t assemble your bowls ahead of time, as long as the noodles, garnishes and broth are stored separately, then you can simply reheat the broth and assemble when you’re ready.

    Storing: Keep leftovers stored separately in the fridge (broth separately from noodles and fresh garnishes) and reheat and assemble bowls as required. Leftovers will keep for 4-5 days in the fridge.

    Vegan ramen in a white bowl with chopsticks.

    More Easy Asian Inspired Recipes

    1. Vegan Pad Thai
    2. Vegan Pho
    3. Vegan Lo Mein
    4. Vegan Dumplings
    5. Vegan Thai Green Curry
    6. Vegan Fried Rice
    Vegan ramen in a white bowl with a black spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan ramen in a white bowl.

    Vegan Ramen

    This vegan ramen is so easy and packed with delicious flavor. You will fall totally in love with this dish! Perfect for an easy weeknight dinner.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Japanese-Inspired
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 413kcal
    Author: Alison Andrews

    Ingredients

    For the Broth:

    • 2 Tablespoons Sesame Oil
    • 1 Medium Onion White, Yellow or Brown, Peeled and Quartered
    • 4 Cloves Garlic Peeled and Halved
    • 1 Piece Ginger (3-inches) Peeled and Quartered
    • 6 cups Vegetable Stock (1440ml)
    • 1 cup Dried Shiitake Mushrooms (20g)
    • 2 Tablespoons Dark Soy Sauce
    • 1 Tablespoon Rice Vinegar
    • 1 cup Sliced Shiitake Mushrooms (70g) Fresh not dried
    • 8 ounces Firm Tofu (226g) Cubed
    • 1 Tablespoon Miso Paste
    • 1 Bunch Baby Bok Choy (40g) Leaves sliced in half
    • ⅓ cup Green Onions (30g) Chopped
    • ¼ cup Sliced Radishes (30g)

    For the Noodles:

    • 8 ounces Noodles (226g) Dry Weight

    For Serving (Optional):

    • Black Sesame Seeds
    • Nori Strips
    • Fresh Cilantro
    • Sliced Radishes
    • Chopped Green Onions
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    Instructions

    • Add the sesame oil to a pot along with the peeled and quartered onion, garlic cloves and fresh peeled ginger and sauté until the onions are lightly browned. 
    • Add the vegetable stock and dried shiitake mushrooms and bring to a simmer. Reduce the heat and leave to simmer for 30 minutes. 
    • Strain the broth to remove the onion, garlic and ginger pieces but add the shiitake mushrooms back into the broth. 
    • Add the soy sauce, rice vinegar, fresh sliced shiitake mushrooms and tofu and stir into the broth. Leave to simmer for 10 minutes. 
    • Add the miso paste, baby bok choy, chopped spring onions and sliced radishes. Stir into the broth and leave to simmer for 5 minutes. 
    • Cook your ramen noodles according to package directions and place the noodles into bowls. 
    • Spoon the broth over the top of the noodles.
    • Top with black sesame seeds, nori strips, fresh cilantro, radish slices and spring onions (optional). 

    Notes

    1. Miso paste – you can use white or yellow miso paste. 
    2. Green onions – are also called spring onions, salad onions or scallions. 
    3. Noodles – you can use dried ramen noodles or rice noodles or wholewheat noodles. The type of noodles you use are not actually that important to this dish, it’s all about the broth! 
    4. Gluten free – to ensure this is gluten-free make sure you use a gluten-free soy sauce or switch for tamari. Also make sure your noodles are gluten-free. 
    5. Storing – store leftovers separately in the fridge (broth separate from noodles and toppings) and then you can reheat the broth and assemble your bowls. Leftovers keep for 4-5 days in the fridge. 

    Nutrition

    Serving: 1Serve | Calories: 413kcal | Carbohydrates: 64g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 2089mg | Potassium: 533mg | Fiber: 6g | Sugar: 8g | Vitamin A: 850IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Susanna says

      August 02, 2020 at 12:56 am

      Perfect! Thank you for sharing!5 stars

      Reply
      • Alison Andrews says

        August 03, 2020 at 10:00 am

        Fantastic! Thanks for the great review Susanna!

        Reply
    2. Anna says

      April 02, 2020 at 6:33 am

      As usual your recipes are so awesome! During this lockdown I’m trying quite a few and this ramen is amazing!5 stars

      Reply
      • Alison Andrews says

        April 02, 2020 at 11:43 am

        Thanks Anna! So glad you are enjoying the recipes! 🙂

        Reply

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