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.

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! Check that out too.

How To Make It

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.
• Now add in some vegetable stock and dried shiitake mushrooms and bring to a simmer. Reduce the heat and leave to simmer for 30 minutes.
• Now strain your broth to remove the onion, garlic and ginger pieces but add the shiitake mushrooms back into the broth.
• Add in some soy sauce, rice vinegar, fresh shiitake mushrooms and tofu.

• Stir the mushrooms and tofu into the broth and leave to simmer for 10 minutes.
• Now add in some miso paste, baby bok choy, 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).

Recipe 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!)).

Make It 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.

Make Ahead and Storage

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.

Storage: 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.

More Easy Vegan Dinners!

1. Vegan Pad Thai
2. Vegan Pho
3. Lentil Bolognese
4. Vegan Alfredo
5. Vegan Thai Green Curry
6. Vegan Fried Rice

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