Ramen is a comforting, flavorful dish known for its rich broths, springy noodles, and endless topping possibilities. What I think is really nice about Ramen is it can be just as enjoyable without any meat products.
Vegan ramen is a great and satisfying meal. In my super list of Vegan ramens I have 12 stunning options for you from spicy to sweet, and everything in between!
The 12 Best Vegan Ramen
1. Vegan Spicy Miso Ramen
I take great pleasure in preparing this spicy, miso-flavored ramen. It has a deep, savory broth—so full of flavor and richness that you’d never guess it was entirely plant-based.
The broth starts with lots of fragrant garlic and ginger and then layers in a generous amount of white miso along with a bit of spicy sriracha (don’t worry—if you don’t have sriracha on hand, you can easily sub in another hot sauce). Then it’s time for the toppings, and that’s where the fun really begins.
I usually go with a fantastic combination of crispy, oven-baked, golden tofu, shiitake mushrooms, and bok choy, a medley of flavors and textures that’s totally satisfying.
Ingredients
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons white miso paste
1 tablespoon soy sauce or tamari
1 tablespoon sriracha or to taste
4 cups vegetable broth
1 cup unsweetened soy milk or other plant milk
200g ramen noodles (check for vegan)
1 block (about 200g) firm tofu, cubed
1 cup sliced shiitake mushrooms
1 cup chopped bok choy
1 carrot, julienned
2 green onions, sliced
Sesame seeds, for garnish
Chili oil, for garnish (optional)
Instructions
1. In a sizable saucepan, warm sesame oil over medium heat. Stir in the garlic and ginger, and allow them to cook for about a minute, until they become aromatic.
2. Combine the miso paste, soy sauce, and sriracha in a pan and cook for one additional minute. Next, introduce the vegetable broth and heat until it’s just below boiling.
3. Introduce the soy milk and allow it to undergo a gentle simmer for roughly five minutes. Sample the concoction and amend the seasoning if you deem it necessary.
4. At the same time, in another pan, cook the cubed tofu until it is golden on all sides. Then set it aside.
5. According to the package directions, cook the ramen noodles in the broth. In the last couple of minutes of cooking, stir in the shiitake mushrooms and bok choy.
6. Present the ramen in bowls. On top of each bowl, place the seared tofu, chiffonaded carrot, green onions, sesame seeds, and a drizzle of chili oil, if desired. Enjoy responsibly!
2. Vegan Shoyu Ramen
My vegan shoyu ramen features a richly flavored vegetable broth spiked with just the right amounts of soy sauce and mirin to make a delightful umami base. It really shines a spotlight on hearty shiitake mushrooms, tender baby spinach, and firm tofu.
The nori sheets and sesame seeds that finish the dish elevate it from really good to marvelous.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 200g ramen noodles
- 1 cup sliced shiitake mushrooms
- 1 cup baby spinach
- 1 cup bamboo shoots, sliced
- 1 block firm tofu, cubed
- 2 green onions, sliced
- Nori sheets, for garnish
- Sesame seeds, for garnish
Instructions
1. In a large pot set over medium heat, warm the vegetable oil. Add the ginger and garlic, and sauté until the scent wafts up to greet you—about 1-2 minutes.
2. In the pot, pour in the vegetable broth, soy sauce, and mirin. Heat to a nice simmer and let it bubble away for 10 minutes.
3. Prepare the ramen noodles following the instructions on the package. Drain them and set them to the side.
4. Add shiitake mushrooms, spinach, and bamboo shoots to the broth, and let it simmer for another 5 minutes.
5. Separate the finished noodles into individual bowls. Ladle the broth and vegetables over them.
6. Before serving, garnish your vegan shoyu ramen with cubed tofu, thinly sliced green onions, sheets of nori, and a sprinkling of sesame seeds.
3. Vegan Tan Tan Ramen
Oh I do love a nourishing bowl of vegan ramen. The comforting broth is made with garlic and ginger, then blended with the rich base of tahini that makes up the umami-flavored soup.
Eaten together with the ramen noodles, you’re consuming a serious amount of flavor.
Ingredients
2 tablespoons sesame oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon chili paste or sauce
1/4 cup soy sauce
1/4 cup tahini or sesame paste
4 cups vegetable broth
8 ounces ramen noodles (check vegan)
1 cup baby spinach or bok choy
1/2 cup shiitake mushrooms, sliced
1 cup tofu, crumbled (optional)
1 tablespoon rice vinegar
2 green onions, chopped
1 tablespoon sesame seeds, toasted
1 teaspoon sugar
Salt and pepper to taste
Instructions
1. In a big saucepan, warm the sesame oil on medium. Toss in the onion, garlic, and ginger—sauté until these aromatics are doused in oil, softened, and nearly caramelized.
2. Add the chili paste, soy sauce, and tahini, and mix until everything is well combined. Let things cook for another minute and then pour in the vegetable broth.
3. Boil the concoction, then add the ramen noodles, along with any mushrooms and tofu. Follow the instructions that came with the noodles to decide how long to cook everything. Once the noodles are tender, serve the soup hot.
4. Incorporate the spinach and allow it to cook for 1 to 2 more minutes, just long enough to let it wilt. Now, it’s time to add the rice vinegar, and along with it, I usually add a pinch more salt, some sugar, and a couple of grinds of pepper.
5. Ladle the ramen into bowls. Top with a good amount of the green onions. Then, sprinkle with toasted sesame seeds. If you want, add a bit more chili paste.
4. Vegan Curry Ramen
In my opinion, Vegan Curry Ramen is a dish that absolutely pops with color and flavor. It’s the perfect plant-based meal for those who like to live a little on the spicy side.
There’s so much going on in the bowl, starting with the warming liquid base made from coconut milk and red curry paste. Then, get this: ramen noodles, fresh vegetables, and a hunk of pan-fried extra-firm tofu.
You thought “comfort food” was a term that applied only to non-vegan meals? Think again.
Ingredients
2 tablespoons coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons red curry paste
1 cup coconut milk
4 cups vegetable broth
1 tablespoon soy sauce
2 teaspoons maple syrup
200g firm tofu, cubed
200g ramen noodles
1 cup broccoli florets
1 red bell pepper, sliced
1 cup baby spinach
Lime wedges, for serving
Fresh cilantro, for garnish#
Instructions
1. In a large pot, over medium heat, warm the coconut oil. Then add the onion, garlic, and ginger. Sauté until the onion is soft and translucent.
2. Add the red curry paste and cook for another 2 minutes to pull out the flavor.
3. Add the coconut milk, veggie broth, and the sauce trio of soy, and maple syrups. Stir to combine. Bring to a simmer.
4. Combine the tofu, broccoli, and red bell pepper in the pot. Let them simmer together in the broth for about 5-7 minutes until the vegetables are nice and tender.
5. At the same time, prepare the ramen noodles by following the instructions on the package. Drain the noodles well and set them aside.
6. Stir in the cooked noodles and fresh spinach into the pot, and combine everything well. Allow the mixture to heat through for about another minute until the noodles are hot and the spinach is just wilted. Serve immediately, with lime wedges and a sprinkle of fresh cilantro.
5. Vegan Kimchi Ramen
I enjoy preparing a delicious bowl of vegan kimchi ramen. This dish combines chopped vegan kimchi, a flavorful vegetable broth, and rich gochujang.
With the addition of mushrooms and tofu, it becomes a hearty and nourishing entree. A sprinkling of sesame seeds and fresh cilantro takes care of the last details and makes this a comforting meal.
Ingredients
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup onion, thinly sliced
1 cup vegan kimchi, chopped
4 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon rice vinegar
2 packs of ramen noodles
1 cup mushrooms, sliced
1 cup tofu, cubed
2 green onions, chopped
1 tablespoon sesame seeds
1/2 cup bean sprouts (optional)
1/2 cup spinach or bok choy (optional)
Fresh cilantro for garnish (optional)
Instructions
1. In a large pot, combine the vegetable oil and heat it over medium. Add the minced garlic, ginger, and sliced onions, and sauté until they give off a delicious aroma and the onions become translucent.
2. Add the minced vegan kimchi and let it cook for another couple of minutes, coaxing the flavors to combine.
3. Add the vegetable broth, soy sauce, and gochujang to the pot. Bring everything to a boil, then lower the heat and let it bubble away for 10 minutes.
4. Put the ramen noodles, mushrooms, and tofu into the pot. Allow them to simmer for about 5 to 7 minutes. Ensure the noodles become al dente, the mushrooms tender and the tofu piping hot.
5. Incorporate the rice vinegar, green onions, and sesame seeds into the mixture. If you’re using them, add the bean sprouts and spinach or bok choy. Cook for another 1 to 2 minutes.
6. Serve the hot kimchi ramen, if desired, with a garnish of fresh cilantro. Enjoy this delightful vegan dish that might just show up on your top 10 list of ramen experiences!
6. Vegan Garlic Tonkotsu Ramen
Vegan garlic tonkotsu ramen is my number one comfort food. It has a buttery broth that defies all natural laws and is made instead from rich vegetable broth, creamy soy milk, and savory miso.
Somehow, the warm and filling broth never ceases to amaze me and never fails to carry that umami flavor ..
Ingredients
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1 onion, chopped
- 1-inch piece of ginger, minced
- 4 cups vegetable broth
- 1 cup unsweetened soy milk
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 200g ramen noodles
- 200g tofu, cubed
- 1 cup mushrooms, sliced
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 green onions, chopped
- Optional toppings: nori strips, sesame seeds, chili oil
Instructions
1. In a saucepan over medium heat, warm the vegetable oil. Add the garlic, onion, and ginger to the pot and sauté until the onion is clear, not brown.
2. Put the sliced mushrooms in the pot and let them cook for another 5 minutes until they are tender.
3. Add the vegetable broth, soy sauce, and gochujang to the pot. Bring everything to a boil, then lower the heat and let it bubble away for 10 minutes.
4. In another pan, warm the sesame oil and sauté the cubed tofu until it is golden and crispy. Season with just a pinch of salt and a few grinds of black pepper.
5. Prepare the ramen noodles as directed on the package. After cooking, drain the noodles and share them among your serving bowls.
7. Vegan Mushroom Ramen
The umami-rich flavors of this vegan ramen make it a delight to eat. The tender baby bella mushrooms that star in this dish are a great vehicle for the ramen’s rich broth, made with miso, soy sauce, and the dining common’s secret ingredient: seaweed.
But this dish is more than just a vehicle for flavor. It’s a thoughtfully composed meal, topped with green onions and sesame seeds, illuminating the ramen experience.
Ingredients
1 tablespoon vegetable oil
3 cloves garlic, minced
1 inch ginger, minced
1 cup baby bella mushrooms, sliced
4 cups vegetable broth
2 tablespoons soy sauce or tamari
1 tablespoon miso paste
1 tablespoon rice vinegar
1 tablespoon sesame oil
200g ramen noodles (choose vegan variety)
1 cup baby spinach
1/2 cup sliced green onions
1 tablespoon toasted sesame seeds
Optional toppings: sliced chili, nori strips, and sliced radishes
Instructions
1. In a large pot, warm the vegetable oil over medium heat. When the oil is hot, add the minced ginger and garlic. Sauté these aromatics for approximately 1 to 2 minutes; they should be fragrant and sizzling but not browned.
2. In the pot, toss in the sliced mushrooms and let them simmer for 4-5 minutes. You want them to start browning and toasting a bit and to definitely be releasing their juices.
3. Add the vegetable broth, soy sauce, and miso sauce and sesame oil to the pot. Bring everything to a boil, then lower the heat and let it bubble away for 10 minutes.
4. In the meantime, prepare the ramen noodles as directed on the package. Drain them and put them to the side.
5. Incorporate the baby spinach into the broth and continue cooking for one more minute until it is wilted.
6. Place the divided ramen noodles into their respective bowls and pour over the piping hot broth, mushroom or otherwise. Top with a generous helping of rich broth and any number of tasty garnishes, such as green onions, sesame seeds, and more. Then sit down with a friend or two and dig in!
8. Vegan Soy Sauce Ramen
While searching for a fortifying plant-based meal, I discovered that mixing together ingredients such as vegetable broth, soy sauce, and miso paste results in a deliciously umami vegan ramen. With substantial ingredients like tofu and mushrooms and the warming spices of ginger and garlic, this ramen is a cozy, wholesome dish.
Ingredients:
4 cups vegetable broth
2 tablespoons soy sauce
2 tablespoons miso paste
1 tablespoon sesame oil
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon rice vinegar
7 oz ramen noodles, dried or fresh
1 cup sliced mushrooms
1 cup baby spinach
1/2 cup sliced green onions
1/2 cup shredded carrots
1/2 block firm tofu, cubed
Nori sheets or strips (for garnish)
Toasted sesame seeds (for garnish)
Instructions
1. In an ample saucepan, warm sesame oil over a medium flame. Stir in minced garlic and freshly grated ginger, sautéing them until they’re just beginning to release their enticing aroma—about one minute.
2. In the pot, combine the vegetable broth, soy sauce, miso paste, and rice vinegar. Make sure the miso paste is well integrated, and let the pot come to a gentle boil.
3. Lower the heat to simmer and incorporate the tofu, cut into cubes, and the mushrooms. Cook for about 5 to 7 minutes, or until the mushrooms are tender.
4. In another saucepan, prepare the ramen noodles as directed on the package. Drain the noodles and set them aside.
5. Into the broth, add the cooked ramen noodles, baby spinach, carrots, and green onions. Stir gently and allow the spinach to wilt.
6. In bowls, the ramen is served hot, adorned with strips of nori and a light dusting of toasted sesame seeds.
9. Vegan Sesame Ramen
My experience with Vegan Sesame Ramen has shown me that it is a satisfying and wholesome dish. Its base is tahini—a paste made from sesame seeds, which, despite being considered an earthy and rich ingredient, is actually very versatile in that it can be used in both sweet and savory dishes.
When used in a warm broth, tahini offers a luxurious mouthfeel and a concentrated sesame flavor. To round out the ramen and make it a complete meal, I tossed in some toasted sesame seeds.
Ingredients
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon ginger, grated
3 tablespoons tahini
1 tablespoon soy sauce
4 cups vegetable broth
4 ounces ramen noodles
1 cup sliced mushrooms
1 cup chopped bok choy
1/2 cup sliced green onions
1 tablespoon sesame seeds, toasted
1 tablespoon chili paste (optional for heat)
Instructions
1. In a large pot, warm the sesame oil over medium heat. Add the garlic and ginger and sauté for approximately 1 minute, or until they are very aromatic.
2. Combine the tahini and soy sauce in a mixing bowl. Whisk until thoroughly incorporated and smooth.
3. Introduce the vegetable broth and allow it to come to a delicate simmer.
4. Incorporate the ramen noodles, mushrooms, and bok choy into the pot. Simmer for 3-4 minutes or until the noodles achieve tenderness and the vegetables reach a state of doneness.
5. Spoon the ramen into bowls and top with green onions, toasted sesame seeds, and chili paste, if you are using it. Serve steaming hot.
10. Vegan Coconut Ramen
I love to make a warm, inviting vegan coconut ramen that is overflowing with brilliant ingredients like shiitake mushrooms, red bell pepper, and baby spinach. It is hard to believe that this bowl is packed with so many good-for-you elements given that it tastes so indulgent.
The coconut milk is the base of the broth, and a bit of red curry paste stirred in creates a nice contrast. Don’t forget the lime—it’s integral.
Ingredients
2 tablespoons sesame oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste
4 cups vegetable broth
2 cups canned coconut milk
2 tablespoons soy sauce
1 tablespoon maple syrup
7 ounces ramen noodles
1 cup shiitake mushrooms, sliced
1 red bell pepper, thinly sliced
2 cups baby spinach
1 cup sugar snap peas
Juice of 1 lime
Fresh cilantro, for garnish
Sliced green onions, for garnish
Chili flakes, for garnish
Lime wedges, for serving
Instructions
1. In a large pot, warm the sesame oil over medium heat. Toss in the onion and sauté it until it becomes translucent—that’s about five minutes. Then, stir in the garlic and ginger, and keep cooking for another minute so that they can become their own fragrant thing.
2. Put the red curry paste into the pot and cook it for one more minute while stirring consistently to avoid burning.
3. the vegetable broth, soy sauce, coconut milk and maple syrup to the pot. Bring everything to a boil, then lower the heat and let it bubble away for 5 minutes.
4. Into the pot go the ramen noodles, mushrooms, and red bell pepper. They will cook there for about 4-5 minutes, until the noodles are tender.
5. Add the baby spinach and the sugar snap peas. Cook for another minute until the spinach has wilted and the peas are vibrant green.
6. Take the pot off of the burner and mix in the lime juice. Dish out the ramen, and top it with chopped fresh cilantro, and sliced green onions. If you want to up the heat, feel free to garnish your ramen with chili flakes. And don’t forget the lime wedges—they’re essential!
11. Vegan Lemongrass Ramen
This colorful Vegan Lemongrass Ramen has all the right notes to make it a real crowd-pleaser. The lemongrass, garlic, and ginger take center stage, performing in perfect unison.
And the vegetable broth? You’d be hard-pressed to find anything more comforting—it’s so rich and deeply flavored, you’d think it was simmering for days.
But really, it’s just working its magic in under an hour.
Ingredients
1 tablespoon vegetable oil
2 stalks lemongrass, tough outer layers removed and finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon soy sauce or tamari
1 tablespoon miso paste
6 cups vegetable broth
200g dried ramen noodles
1 cup mushrooms, sliced
1 cup bok choy, chopped
1 block firm tofu, cubed
1 tablespoon sesame oil
1 tablespoon lime juice
Fresh cilantro and sliced scallions for garnish
Instructions
1. In a large pot, warm the vegetable oil over medium heat. Once hot, add the lemongrass, garlic, and ginger, and sauté until they emit a pleasing aroma—approximately 2-3 minutes.
2. Combine the soy sauce and miso paste in a pot, add the vegetable broth, and bring to a boil. Then turn the heat down and let it simmer, uncovered, for about 15 minutes. There’s no need to stir; just allow the ingredients to get acquainted.
3. At the same time, prepare the ramen noodles by following the directions on the package. When ready, drain the noodles and set them aside.
4. Add the mushrooms and bok choy to the broth and continue simmering until they are tender, about 5 to 7 minutes. While they are cooking, prepare the tofu. In a separate pan, heat the sesame oil and sauté the tofu until it is nice and brown on all sides.
5. To serve, place the cooked noodles in bowls. Then ladle the clear, vegetable-laden broth over the noodles. Finally, top with the sautéed tofu and drench with lime juice to taste.
6. Before serving, top with fresh cilantro and rings of scallions. You’re all set to dig into a bowl of Vegan Lemongrass Ramen!
12. Vegan Truffle Ramen
I think the combination of copious amounts of truffle oil and a suitably hearty vegetable broth pushes this ramen dish to a whole new level. The shiitake mushrooms, baby spinach, and broth-significant amount of vegan ramen noodles which have an earthy flavor that is divine.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
6 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon miso paste
1 tablespoon truffle oil
200g shiitake mushrooms, sliced
4 servings ramen noodles (preferably vegan)
1 cup baby spinach
1 cup shredded carrots
1 cup corn kernels
2 green onions, sliced
Salt and pepper to taste
Truffle salt (optional)
Sesame seeds for garnish
Instructions
1. In a sizable pot, warm the olive oil over medium heat. Measure in the diced onion and let it soften and become translucent—a process that takes about five minutes. Add the minced garlic and ginger and let their fragrance permeate the kitchen before you move on to the next step.
2. Add the vegetable broth, soy sauce, and miso paste. Stir until the miso paste is dissolved, then add the truffle oil and bring to a simmer.
3. Place the shiitake mushrooms in the pot and let them simmer for 10-15 minutes. This will enable the mushrooms to release their flavor into the broth.
4. As the broth simmers, ready the ramen noodles according to the package directions. Rinse with water, then set aside.
5. Include the spinach, carrots, and corn into the broth that is simmering and cook for 3-5 minutes until the spinach has wilts.
6. Separate the noodles into serving bowls, then pour the broth and vegetables over them. Garnish with the green onions and any other toppings you desire: sesame seeds, chili oil, or even a drizzle of truffle oil. Make sure to taste the broth before ladling it out. Adjust the seasoning with salt and pepper to make it as rich and flavorful as possible.
