Imagine a steaming hot ramen, silky noodles swimming in a rich, umami-packed broth, topped with tender veggies, crispy tofu, and a hint of spice. This Vegan Ramen is the ultimate comfort food, perfect for chilly nights or when you need a hug in a bowl. It’s surprisingly easy to make, yet packed with deep, restaurant-quality flavors—no meat or dairy needed!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
For the Broth:
✅ 1 tbsp sesame oil (or neutral oil)
✅ 1 small onion, diced
✅ 3 cloves garlic, minced
✅ 1 tbsp fresh ginger, grated
✅ 2 tbsp miso paste (adds depth)
✅ 1 tbsp soy sauce (or tamari for gluten-free)
✅ 1 tbsp rice vinegar
✅ 1 tbsp sriracha or chili paste (adjust for spice)
✅ 4 cups vegetable broth
✅ 1 cup unsweetened plant-based milk (like oat or soy, for creaminess)
For the Toppings:
✅ 6 oz ramen noodles (check for egg-free versions)
✅ 1 cup mushrooms, sliced (shiitake or cremini)
✅ ½ cup corn kernels (fresh or frozen)
✅ 1 cup baby spinach or bok choy
✅ 1 block firm tofu, cubed and pan-fried
✅ 2 green onions, sliced
✅ Sesame seeds & chili flakes, for garnish
Instructions
Step 1: Build the Broth
1️⃣ Heat sesame oil in a large pot over medium heat.
2️⃣ Add the onion and sauté for 3–4 minutes until soft.
3️⃣ Stir in the garlic and ginger, cooking for another minute until fragrant.
4️⃣ Add miso paste, soy sauce, rice vinegar, and sriracha, stirring well to combine.
5️⃣ Pour in the vegetable broth and let it simmer for 10 minutes to develop flavor.
6️⃣ Stir in the plant milk, letting the broth warm up but not boil.
Step 2: Cook the Toppings
1️⃣ In a separate pan, cook the mushrooms until golden brown.
2️⃣ Pan-fry the tofu cubes until crispy on all sides.
Step 3: Cook the Noodles
1️⃣ Boil water in a separate pot and cook the ramen noodles according to package instructions.
2️⃣ Drain and rinse with warm water to prevent sticking.
Step 4: Assemble the Ramen
1️⃣ Divide the cooked noodles into serving bowls.
2️⃣ Ladle the hot broth over the noodles.
3️⃣ Top with mushrooms, corn, spinach, crispy tofu, and green onions.
4️⃣ Sprinkle with sesame seeds and chili flakes for an extra kick.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesTips for the Best Vegan Ramen
🍜 Rich & Creamy? – Use full-fat coconut milk instead of plant milk for an ultra-luxurious broth.
🌶 Spice It Up! – Add extra sriracha or chili oil for heat lovers.
🥬 Switch It Up! – Swap spinach for kale, napa cabbage, or bok choy for variety.
❄️ Make It Ahead – Store broth separately and assemble fresh to keep the noodles from getting soggy.
This Vegan Ramen is bold, nourishing, and packed with layers of flavor—a comforting, slurp-worthy masterpiece you’ll want to make again and again!