This Vegan Ramen recipe is made with a flavorful miso mushroom broth, crispy tofu, bok choy, shiitake mushrooms, and ramen noodles.
Why You’ll Love This
While traveling in Japan with Brian, we tried many different types of Ramen. I can honestly say that every single bowl I had was a mind-blowing experience. Every bowl was the best bowl of ramen I’d ever had. It’s crazy how nuanced and different each one was, each with a personality of its own. Anyway, it was one of the best culinary experiences, and I’ll never forget it.
Sumptuous and oozing with flavor, a good bowl of ramen is pure comfort food. This vegan ramen recipe is made with a flavorful, rich miso shiitake broth with the secret ingredient… kombu! This brings it up a notch.
What I love about this Japanese noodle soup recipe, is you can meal-prep the flavorful broth on a Sunday, then store it in the fridge in a jar, for the busy workweek, heating it up as you need it, pouring it over noodles and veggies. Deeply satisfying and nurturing.
Vegan Ramen Ingredients
- Dry ramen noodles: You may need to buy a ramen packet and discard the seasoning. You can also use rice noodles, soba noodles, or udon noodles.
- Onion and garlic cloves: Create a savory, aromatic base for the broth.
- Dried shiitake mushrooms: Break or chop them into small pieces!
- Kombu seaweed: This is optional, but adds so much depth and umami flavor to the broth. It is available at most grocery stores, or visit your local Asian market.
- Vegetable stock: Making homemade vegetable broth adds even more flavor!
- Mirin and white miso paste: Mirin is a Japanese rice cooking wine. Together, these add depth, aromatic flavor, and umami.
- Crispy tofu: Here’s how to make crispy tofu.
Ramen VegetableS & Garnishes
Choose a variety of these ramen bowl add-ins based on your preferences! Steam, sauté, or roast the veggies, or add them raw.
- Greens: Baby bok choy, spinach, mizuna or other greens.
- Raw shredded veggies: carrots or cabbage
- Roasted veggies: winter squash, sweet potatoes, cauliflower, carrots
- Mushrooms (Enoki mushrooms, also referred to as the velvet shank, are great for this! They are delicate yet flavorful mushrooms that grow on tree trunks, roots, and branches, mostly found in Japan.)
- Garnishes: Baby corn, Bamboo shoots, Daikon radish, pickled radish Fresh herbs, scallions, green onions, or bean sprouts, Kimchi
- Soft-boiled eggs (obviously not vegan)
- Seasonings Furikake, toasted sesame seedsSriracha, hot chili oil, or chili crisp, toasted sesame oil
WHAT IS KOMBU, and why use it?
Kombu is basically a type of sea kelp, that adds complexity, depth and that delicious umami flavor we all crave. It’s different than nori (nori is seaweed, kombu is kelp). It is typically used in Japanese cooking to make Dashi Broth. Here, we are borrowing that idea for this vegan ramen broth. You can leave the kombu out in a pinch, but to elevate this recipe, add the Kombu! TIP: Make sure to rinse the Kombu first before placing it in the stockpot with other ingredients.
How to make Vegan Ramen
1. Roast the vegetables (optional). If adding any roasted vegetables, preheat the oven to 400F and arrange the veggies on a parchment-lined baking sheet. Roast until fork tender.
2. Prepare the broth. Sauté onion in a tablespoon of oil over medium-high heat until soft, about 3 minutes. Or, deeply caramelize the onions for the best flavor! (You could even char them over a wood fire!) Add the smashed garlic cloves and continue cooking until deeply golden. Add veggie stock, water, dried shiitakes, a sheet of rinsed kombu, and mirin. Bring to a simmer.
Tip: For a “creamy” style ramen broth, blend up the broth after it’s cooked – those tender shiitakes will give it a delicious creaminess! Or leave it unblended and brothy – up to you!
3. Simmer. Simmer 25-30 minutes uncovered on medium heat. Remove the kombu, then add the miso and pepper to taste. Adjust salt to your liking, adding more salt, soy sauce, or miso as needed. Keep warm.
Tip: While warming the broth, if it reduces too much it can become overly salty. Just add a little water to taste!
4. Cook the ramen noodles. Cook the ramen noodles in a large pot of boiling water according to package directions. Drain, then toss with a little sesame oil to keep separated.
5. Prep any other add-ins. Prep anything else needed for your ramen bowl, including crispy tofu and veggies. Steam or sauté bok choy or fresh spinach or sauté mushrooms in a little oil with salt and pepper (or smoke them!). Use a combination of fresh and cooked veggies for the best texture.
Tip: I love these little enoki mushrooms for garnish – just use fresh and raw! They are so tiny they will cook enough in the ramen broth.
6. Assemble. Fill bowls with cooked noodles, crispy tofu, and any veggies you’d like to add.
Step 7. Pour the flavorful shiitake broth over top. I love adding a piece of toasted nori to the bowl- it gives it a delicious flavor. Then add something crunchy and fresh for texture- these watermelon radishes are nice, or try daikon radish or Japanese pickles.
Step 8. Garnish with a little drizzle of sesame oil and sriracha. Top with scallions and sesame seeds or furikake. Serve immediately… and slurp away!
Storing vegan ramen
When storing leftovers, keep the noodles and the broth separate so that the noodles don’t absorb too much liquid. Store in an airtight container in the refrigerator for up to 3 days. We do not recommend storing leftover ramen in the freezer.
Serving Suggestions
Serve with a side of Chili Crisp Cauliflower, Miso Eggplant, or Asian Cucumber Salad!
FAQs
The broth, the noodles, and the toppings!
Miso ramen, which is miso-based, like this one! Shio ramen, which is a clear, light-bodied salty chicken broth, shoyu ramen, a soy sauce flavored chicken broth, and tonkotsu ramen, a rich pork-based broth, which is fatty and milk white in color.
Yes, the noodles are typically vegan. You can always sub with gluten-free rice noodles, soba noodles, or udon noodles, too!
Let us know how you like this easy Vegan Ramen recipe in the comments below!
xoxo
More Noodle Bowls to Try!
Watch how to make VEGAN RAMEN
The Best Vegan Ramen Recipe
- Prep Time: 20 mins
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4
- Category: Soup, noodle soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Description
Vegan Raman with Mushroom Broth – a simple delicious recipe for making the most flavorful bowl of vegan ramen soup!
Ingredients
Flavorful Vegan Ramen Broth:
- 1 large onion-diced
- 2 smashed garlic cloves
- 1–2 tablespoon olive oil
- 4 cups veggie stock
- 4 cups water
- 1/2 cup dried Shiitake Mushrooms, broken into small pieces (see notes )
- 1 sheet Kombu seaweed –optional, but good!
- 1/8 cup mirin ( Japanese cooking wine)
- 1–2 tablespoons white miso paste
- pepper to taste
- for spicy, add sriracha to taste, or hot chili oil
RAMEN:
- 6– 8 ounces dry Ramen Noodles
- 1 teaspoon sesame oil for coating noodles.
- 8–12 ounces cubed Crispy Tofu
- Optional veggies: Steamed or sauteed bok choy, fresh spinach, shredded carrots or cabbage, roasted winter squash, roasted cauliflower, roasted carrots, roasted sweet potato, sauteed mushrooms, smoked mushrooms, baby corn, Bamboo shoots, Enoki mushrooms, Kimchi, Soft boiled eggs (obviously not vegan) daikon radish, pickled radish, fresh herbs.
- Garnishes: scallions, Furikake or toasted sesame seeds, sriracha and sesame oil
Instructions
- If adding roasted veggies, do this first. Toss bite-sized pieces, with a little olive oil, salt and pepper and place on a parchment-lined sheet pan and roast in a 400F oven until fork tender.
- Make the BROTH: Over medium-high heat, saute the onion in 1 tablespoon oil until tender about 3 minutes. Turn heat to medium, add the smashed garlic cloves and continue cooking the onions until they are deeply golden brown. Add the veggie stock, water, dried shiitakes, a sheet of kombu (rinsed) and mirin. Bring to a Simmer.
- Simmer for 25-30 minutes uncovered on med heat, then remove the Kombu. Add the miso, and pepper to taste. Adjust salt to your liking (feel free to add salt, soy sauce or more miso). Keep warm. FYI: If this reduces too much it may become salty…. simply add a little water to taste.
- While the broth is simmering, cook the ramen noodles in a pot of boiling water, according to package directions. Drain. Toss with a little sesame oil to keep separated.
- Prep other veggies and other toppings like our crispy tofu. Feel free to steam bok choy or fresh spinach, or saute them until just tender. If using mushrooms, saute in a little oil until tender (or smoke! see post) seasoning with salt and pepper. Use a combo of fresh and cooked veggies for the best texture. 🙂 Make the crispy tofu!
Assemble Ramen Bowls:
- Fill bowls with cooked noodles, crispy tofu and any other veggies you want. Pour the flavorful Shiitake broth over top. Garnish with a little drizzle of sesame oil and sriracha. Top with scallions and sesame seeds.
- Serve immediately.
Notes
Make sure to break or chop the dried shitakes into small pieces.
OPTIONAL: To make a Creamy broth: Blend the finished broth in a blender. The shiitake mushrooms will give the broth a rich creaminess. Or you could blend half the broth for semi-creamy. 🙂
Nutrition
- Serving Size: Large bowl
- Calories: 335
- Sugar: 10.1 g
- Sodium: 1295.8 mg
- Fat: 13.8 g
- Saturated Fat: 1.8 g
- Carbohydrates: 59.5 g
- Fiber: 4.3 g
- Protein: 13.9 g
- Cholesterol: 0 mg
Made the broth- really -really good👍
Thanks Leena, so glad to hear this!
Looking forward to making this! Do you think roasted broccoli would pair well as the added vegetable with this?
I think it would be delicious!
I make this recipe a couple of times a month since I found it some years ago and love it — thank you!
I am so glad you are enjoying it Maria!
Followed the recipe exactly and used fresh ramen noodles…yum! Thanks so much for the kombu tip!
Great to hear this William!
Wow! This was so rich and satisfying! The crispy tofu was an excellent addition. This soup has been added to my list of favorite recipes and I will definitely make it again! Thank you for another incredible dish Sylvia! <3
Thanks Susan!
I can’t wait to try these recipes, thank you
Let us know what you think Tracy!
This was fabulous as has been every recipe I have tried that you have created. I cooked the noodles separately and added them to each individual bowl so that leftovers would no soak up all of the broth. I also added some mild miso to the broth for added umami. Thanks for another delicious recipe.
Glad you are enjoying Betty! Smart with storing separately.
I made this for the family tonight and everyone loved it, even the pickiest teenager ever. I will definitely be making this again and again.
Awesome to hear Michele!
Hi Sylvia,
Thank you for this and every delicious recipe you have the blog, truly inspiring!
One question, may I substitute the mushrooms in the broth with bonito flakes?
Sure feel free to swap out the mushrooms. Thanks for your kind words Luisana!
Soooo delish! Will make again.
Glad to hear it!
This was delicious. The only thing I did do is that I added some oyster sauce. It was so wonderfully flavored.
Great to hear Lala!
This was super delicious! Would not recommend blending it while hot, my blenders top came off and it went everywhere. A few burns and a mess clean up. Apart from that the broth is amazing!
Oh dear- sorry about that. Yes, if blending warm liquid, cover the lid with a towel, hold it down tightly and start on low speed.
Amazing! Hit the spot with this recipe. So glad it’s easy to make and delicious.
I have recently found your website and am loving all of your recipes as I try to eat more plant based. Thank you for wonderful and exciting recipes!
I’m so happy you enjoyed this and very happy you are here Kat!
Completely delicious!!! Lots of “Mmmm” going on at our table while this was being devoured. Pickled daikon, fresh cilantro, hot chili oil were perfect accents. Will definitely make again!
Great to hear Paige!
Hi Sylvia,
I love your recipes! They are all so good!!! Thank you for sharing.
I made this two days ago but the broth was kind of thick when I blended it in my commercial grade blender. My question to you is, is it supposed to be thick? It was almost too creamy instead of like a broth. Is it because I added too much shiitake mushrooms?
Please comment. Thanks again.
Hi, yes, it can get a little thick when blended. I usually don’t blend or only blend a few of the mushrooms. 🙂
Absolutely amazing!!!! So flavorful!!! I made the crispy tofu, with carrots, baby bok Choy, and white mushrooms to top. I used nori instead of kombu since that’s what I had. My taste buds and stomach are so happy! Thank you thank you!!
Yay Angeli! Glad you enjoyed this!
We loved this soup so much! I was hoping to add fresh shiitakes next time. Would I still be using the dried ones, too? Thank you!
Yay Eva! I like both but up to you!
This looks delicious. How many oz of dried shiitake mushrooms would equal 1/2 cup?-thanks!
About ½ an ounce!
Many thanks!
This was indeed delicious!
Thanks TJ, glad you enjoyed!
Can this be frozen to reheat in smaller batches?
Hi Alesha! I think the broth would be fine frozen, but I might leave the noodles separate, they could get soggy.
Great, thanks! I realized I should’ve been more specific after I asked…meaning just freeze the broth. 🙃
Really tasty ramen!
Glad you enjoyed!