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 This Vegan Ramen is made with a flavorful miso mushroom broth! A delicious ramen recipe with mushrooms, crispy tofu, bok choy, and ramen noodles. One of our favorite vegan recipes on the blog! Plus a simple tip to making this “creamy”! 
Vegan Ramen with Miso Shiitake Broth with tofu and veggies in a bowl
Sumptuous and oozing with flavor, a good bowl of Ramen is pure comfort food. Here’s a recipe for Vegan Ramen that is made with a flavorful, rich Miso Shiitake Broth. This is actually one of the oldest recipes on the blog that desperately needed a little updating. I simplified the recipe and updated the photos… I hope you like it!
What I love about this 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! | 45-second Video

While in Japan, we tried many different types of Ramen. I can honestly say, that every single bowl I had there 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.  Anyways, I’ll never forget it.

How to make Vegan Ramen:

Make the Broth

This recipe starts with flavorful miso mushroom broth! It’s hard to believe the broth is totally plant-based, it has so much flavor!
vegan ramen broth
  1. Deeply caramelize the onions (you could even char them over a wood fire!)
  2. Add veggie stock, water and dried shiitake or fresh mushrooms.
  3. Add a sheet of  Kombu, dried kelp found in Asian markets adds complexity and depth.
  4. Add a splash of MIRIN
  5. Miso paste! Use this instead of soy sauce, for better flavor.
kombu (dried seaweed) for ramen broth


It’s 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. Now you can leave the kombu out, if in a pinch, but to elevate this, add the Kombu!
Make sure to rinse the Kombu first before placing it in the stockpot with other ingredients.
Bring to a boil and turn heat down to medium, and simmer  30 minutes (uncovered), remove kombu and season, this will impart depth and complexity to the ramen broth.
tongs picking Kombu out of the broth
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!
blending the vegan ramen broth to make it creamy

Prep veggies and tofu

While the flavorful broth is simmering, prep any other veggies. In winter, I’ll add roasted veggies, in summer, fresh crunchy veggies.
Today I’ve added baby bok choy, fresh shiitake mushrooms and crispy tofu.
bok chow and shiitakes sautéing in a pan
Make some simple Crispy Tofu.
cooking crispy tofu in a skillet

Cook the Ramen Noodles

fresh ramen noodles

There are two main types of ramen noodles used for ramen, yellow egg noodles, and white flour noodles. In the past, yellow egg noodles were the most common – these are the type found in most dried ramen packages.

Recently, flour noodles have been gaining in popularity. The two types differ in size and texture. Egg noodles are fairly thin, firm to the palate, and slightly curly. Flour noodles are soft and wide.

Many Japanese say that the ramen noodles found in the United States lack the depth of flavor because of the absence of kansui, a highly alkaline mineral water found in Asia. Some chefs use baking soda in their noodles to approximate the flavor.

These ramen noodles shown above are freshly made, vegan, all-flour noodles, available in the refrigerated section at the Asian market. To cook, follow the directions on the package. You could also use gluten-free rice noodles.

cooking the ramen noodles in a pot of water

Prep The RAMEN TOPPINGs ( optional)

  • seaweed (nori),
  • other veggies: bamboo shoots, corn, carrots, daikon, cabbage, enoke mushrooms
  • scallions,
  • pickled vegetables
  • soft jammy boiled egg- obviously not vegan. 😉

And 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.

a package of enoki mushrooms

Enoki mushrooms (also referred to as the velvet shank) are delicate yet flavorful mushrooms that grow on tree trunks, roots and branches mostly found in Japan.

Assemenble the vegan Ramen

Begin filling your veggie ramen bowls with noodles first,  then the toppings.

I love adding a piece of toasted nori to the bowl- it gives it a delicious flavor.

assembling the ramen in a bowl

Then top with your veggies (bok choy and mushrooms) and garnishes. You could also try your hand at Smoked Mushrooms! Super easy and flavorful!!!

Vegan Ramen with Miso Shiitake Broth- an easy healthy ramen with mushrooms, tofu, Bok Choy and scallions. Plus a simple tip to making this "creamy". #veganramen #easyramen #bestramen #vegetarianramen #ramen

Then pour the steaming hot vegan ramen broth over top.

Pouring the broth over the noodles, veggies and tofu.

Season with sesame oil, and sriracha sauce if you like.

Vegan Ramen with Miso Shiitake Broth- an easy healthy ramen with mushrooms, tofu, Bok Choy and scallions. Plus a simple tip to making this "creamy". #veganramen #easyramen #bestramen #vegetarianramen #ramen

I love adding something crunchy and fresh for texture- these watermelon radishes are nice or try daikon radish or Japanese pickles.

Vegan Ramen with Miso Shiitake Broth in a bowl with tofu, veggies, scallions and chopsticks

Sprinkle with sesame seeds or Furikake, and a little drizzle of sesame oil… and Slurp Away!

Three components to ramen

  1. The broth
  2. The noodles
  3. The toppings

Four most popular types of ramen broth

  1. Miso ramen, which is miso-based – like this one!
  2. Shio Ramen with its clear, light-bodied salty chicken broth
  3. Shoyu Ramen, a soy sauce flavored chicken broth
  4. Tonkotsu ramen, a rich pork-based broth, which is fatty and milky white in color.

Let us know how you like this recipe for Vegan Ramen in the comments below!



More vegan recipes you may like:

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Vegan Ramen with Miso Shiitake Broth- an easy healthy ramen with mushrooms, tofu, Bok Choy and scallions. Plus a simple tip to making this "creamy". #veganramen #easyramen #bestramen #vegetarianramen #ramen

Vegan Ramen


Vegan Raman with Mushroom Broth – a simple delicious recipe for making the most flavorful bowl of vegan ramen soup!


Units Scale

Flavorful Vegan Ramen Broth:

  • 1 large onion-diced
  • 2 smashed garlic cloves
  • 12 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 (available at Asian markets) –optional, but good!
  • 1/8 cup mirin ( Japanese cooking wine)
  • 12 tablespoons white miso paste
  • pepper to taste
  • for spicy, add sriracha to taste, or hot chili oil


  1. 68 ounces Ramen Noodles
  2. 8 ounces Cubed Crispy Tofu
  3. 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.
  4. Garnishes: scallions, Furikake or toasted sesame seeds, sriracha and sesame oil


  1. 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.
  2. 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.
  3. Simmer for 25-30 minutes uncovered on med heat, then remove the KombuAdd the  miso, and pepper to taste. Adjust salt to your liking  (feel free to add salt, soy or more miso). Keep warm.  FYI: If this reduces too much it may become salty…. simply add a little water to taste.
  4. While the broth is simmering, cook the ramen noodles in a pot of boiling water, according to directions. Drain. Toss with sesame oil to keep separated.
  5. Prep other veggies and other toppings. 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: 

  1. 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.
  2. Serve immediately.


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. 🙂


  • Serving Size:
  • 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

Keywords: Ramen, vegan ramen, vegan ramen broth, creamy ramen broth, best vegan ramen, veggie ramen recipe, vegan ramen broth, shiitake mushroom ramen broth, vegan ramen broth,

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Recipe rating


  1. Unbelievably good! The version with the soy sauce in the broth is to die for! I am not a fan of plain fried tofu, so I marinated it first in a mix of soy sauce, olive oil and a bit of water (to dilute soy sauce a bit), it worked very well here.

    This ramen is my new go to recipe to impress my guests!

    (PS – Sylvia, thank you! I have made 4 of your recipes already, every single one is unbelievably delicious and so different from one another! It is a treasure to find a food blogger whose recipes one can make with a full confidence)

  2. This was delicious. I’ve made the soup a few times now and every time it’s been a hit. Friends all agree this soup is fantastic!

  3. I echo the “awesome” comments of those before me. I order vegan ramen for a local noodle place, and this broth puts theirs to shame. Two questions:
    * I’m going to double, or may even triple, this recipe next time I make it. Any suggestions on what to double or not? (onions, garlic, etc.) I’ll likely go easier on the onion.
    * What are your thoughts on adding leeks to this at the beginning?

    Thanks again for this incredible recipe!

    1. Thanks, Michael! I love the idea of leeks. I would just double everything, personally!

  4. This broth is amazing! I substituted Better than Bouillon No Chicken for the veggie stock and red miso for the white because that’s what I had. My non-vegan boyfriend loved it. Said it was the best ramen soup that he has had in a long time.

  5. The broth is absolutely amazing. We used leftovers to create several combinations throughout the week. Can’t wait to have this again. Thanks for sharing!

  6. I love your recipes and look forward to cooking something new from your website every week! I just made this ramen today and it’s the best, literally BEST food I’ve ever cooked! My husband and 8 year old son LOVED it. I made extra to take to my brother who is healing from a health challenge. Thank you!

  7. It was a such a hit! Every bowl was licked CLEAN!
    After blending the shiitake and adding the miso, I had a taste and was blown over by how delicious the soup was! The stock did thicken considerably for me and was quite salty after simmering for so long, so I did add more water and mirin to the soup.
    This will definitely be our go-to winter (currently winter in Aus) noodle soup recipe. Thank you so much for sharing!!

  8. This ramen was amazing! I had to make a few subs based on what I had, and it still came out amazing!

    I subbed:
    – soba for ramen
    – Trader Joe’s miso ginger broth for miso paste
    – tempeh for tofu (marinated w/ maple syrup, soy, sesame oil, sriracha, rice vinegar, garlic powder, paprika, salt, and pepper)

    My partner is newly plant-based, so I’ve been looking for new recipes to try. He said that this one was better than any restaurant ramen he’s had. We topped our bowls with furikake, tempeh, and soft boiled eggs! Thanks so much for sharing! 🙂

  9. Should I reconstitute the dried mushrooms first before adding them to the stock? Or should I reconstitute them after I have sautéed the onions and poured the stock in the mushrooms?

  10. I am giving this 5 stars because I loved it for the most part, and because I made substitutions that could have impacted the criticism I am about to make. I found this to be super salty! But I think the broth I used was why I found it to be so. I used a bullion for the veg broth that had sodium in it (I did not add salt anywhere else, including the tofu where I omitted the salt from the included recipe). I plan to try making this again with home made broth without any added salt. I roasted sweet potatoes and Brussel sprouts in place of bok choy and carrots because that is what I had on hand. I roasted them plain (no miso glaze or added spices). I used brown rice flour ramen noodles. Overall, the broth was amazing (aside from the saltiness, which again I acknowledge was totally my fault). I didn’t have any mirin on hand so I used some red cooking wine, but otherwise followed the broth recipe. Thank you so much for the recipe. I have never had ramen before and I have always wanted to try it. I added some thinly sliced green onions, green peppers, and cucumber as fresh toppings because after tasting the broth I knew that anything pickled would be too much and I needed to lighten it up. Thanks again! 🙂

    1. Hi Julia, sorry about that. There is a note in step three that if the broth reduces too much, it may become salty- you can simply add more water to reduce the saltiness.

  11. Thanks for the recipe it is very yummy I didn’t use the onion but it is still taste very nice I know how to make good ramen now

  12. 5is was excellent. Will have to add to my rotation. I might put a little extra soy sauce in it for some extra oomph.

  13. Absolutely amazing soup! Just love the bullion! Only I realized I am not a fan of tofu, at least not the plain one for the moment, will try smoked or spiced next time.

  14. This recipe was absolutely amazing! I’m not vegan, but I had friends over who are and cooked them this ramen. Used an immersion blender to make the broth creamy. This was one of the most delicious dishes I have ever cooked, definitely making it again.

  15. The was a huge it with the whole family, even my youngest son who swears he doesn’t like mushrooms. We included Chanterelles because they are in season here in the PNW and have to eat them as much as we can while they’re available. I don’t think my kids will ever want to eat an instant ramen packet again.

  16. This is so delicious; I have shared this recipe with all my food-loving friends! Such tasty broth. We love to top it with chili garlic sauce. The only change I make is to use brown rice miso since that’s what I have. Thank you for this recipe!

  17. I love this recipe! I am a new vegan and ramen-obsessed so this was one of the first vegan recipes I tried. Ive now made it 3 times. even my non-vegan husband loves it!

  18. the instructions on the computer were more detailed than the ones I printed. As a beginer, I did not know which vegetables were to be cooked or not. The quantities of ingredients were not listed, so that when I printed this recipe out from my computer, I had to have the computer on at the same time that I was trying out the recipe to get everything clear. I am a beginner, but it was difficult for me and the results didn’t look like the one for the recipe. I was disappointed, I went to 3 stores trying to buy the ingredients. Two were oriential groceriers.

    1. Hi Joan, sorry about the confusion and I see how that could happen. I tried to make it a little more clear. It all really depends on what veggies and toppings you want to add to the broth. So many variables. The recipe is more about creating the vegan ramen broth itself, letting readers decide what to put in the broth.

  19. Really delicious. I loved making and eating this. I did end up blending the dried mushrooms for a creamier broth and I found it quite thick. Either I didn’t blend for long enough or I cooked it for too long and the water evaporated a bit. I might add a tad more water next time, but apart from that it was amazingly good. Thanks so much!!!

  20. Really simple dish that I enjoyed. Surprisingly it was light, which allowed me to dish down to more bowls! Very tasty even though I didn’t have Kombu, I just added Seaweed and a few other salty ingredients to develop the flavor of the soup more.

  21. Lol so today I learned that people will even troll the comment sections of recipes online… how pathetic. Yes obviously eggs aren’t vegan and no there’s nothing “revolting” sounding about this recipe and it’s description.

    Anyway, as a vegan of many years just now getting into homemade ramen, I loved this recipe!!! I’d been eyeing it for a while and it turned out perfect. Simple and flavorful. I used black rice ramen from King Soba (gluten free) and a spiced mixture of sautéed shiitake mushrooms, squash, and tofu. Top off with your favorite hot sauce and you couldn’t ask for more, although I wish I’d had bean sprouts on hand to add in. Thanks so much for this awesome recipe!

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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