The best easy vegan ramen

5 min readOct 2, 2021

Who doesn’t like Ramen Noodle soup? Most people would feel intimidated to make their own at home due to it looks so complicated. Here, this “The Best Vegan Ramen” is incredibly quick and easy, by using simple ingredients to make a rich and smooth ramen broth instantly, loaded with all the essential classic toppings such as sweet corn, mushrooms, shredded seaweed nori, and spring onions. I got to say, we take our homemade ramen very seriously, ok?

What’s Ramen?

Ramen(拉麺, ラーメン, rāmen) is a Japanese noodle soup. While the exact origin is uncertain, it’s thought to have originated in China and been introduced in Japan between the 17th and 20th centuries. Generally, it consists of Chinese-style wheat noodles served in a soy-based broth( soy sauce and miso) and uses toppings such as sliced protein, nori (dried seaweed), menma(made from Lacto-fermented bamboo shoots), and spring onions( scallions)

What’s in a Ramen?

Here’s a rundown of how it goes:

1. Broth 2. Ramen noodles 3. Toppings

What ingredients for Vegan Ramen?

This Vegan Ramen recipe starts with the key component- the Broth( 10-ingredient)

Since we are making quick& easy Ramen, so this time I gonna use store-bought vegetable stock. (If you want to learn how to make your own, check this one out how to make Asian-Style Vegetable Stock.) Ramen broth can be made many different ways, for this recipe, it’s a miso based borth. Vegetable stock infused with ginger and garlic. In order to create the depth of Umami flavor, I also added light soy sauce peanut butter, and white miso paste.

The result was mind-browing! My friend!

Ingredients for Vegan Ramen Broth

Vegetable Stock– store-bought ‘salt-reduced’ vegetable stock, if you wanna make your own, check this how to make Asian-Style Vegetable Stock
Water– you can add more if you like very light broth.
Mirin– you can use Sake as well. If you don’t have both. You can use rice vinegar.
Ginger and Garlic– freshly grated
Light Soy Sauce– L.K.K, Pearl River Bridge preferred( L.K.K. also has gluten-free option)
White Miso Paste– White or light miso (sometimes called sweet miso) can be light beige to yellow in color and tends to be lighter and sweeter in flavor. Miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white to light beige, and the miso has a definite sweet taste.
Peanut Butter(Smooth)– you can also use tahini if you’re allergic to peanut.
Sesame Oil– give it an extra nutty flavor
Organic sugar

For the Ramen noodles, you can choose either dried or pre-cooked. I like to usepre-cook ramen noodles, but you can use any type of ramen noodles you like. Opt for gluten-free if needed.

Ingredients for Vegan Ramen Toppings

While your broth simmers, prepare any desired toppings. You can add any vegetables you like, such as baby bok-choy, bamboo shoots and baby spinach…etc.

This is my favorite ingredient list for the toppings,

Firm-Tofu: pan-fried until golden and crisy.
Baby King Oyster Mushroom– slice king oyster mushroom is good too, even oyster or pearl oyster mushroom.
Enoki mushroom– this is very nice addtion to the ramen!
Corn Kernel– you can replace everything but corn kernel! It gives the soup extra sweetness. I used tinned sweet corn kernel so no need to be cooked again. But if you use fresh one, you need to pan fry or blanch them.
Shreded Nori– I simply cut a sushi nori sheet by a pair of scissors. It’s much much cheaper!
Black and White Sesame Seeds
Sping Onion( Shallot)– thinly sliced

Shreded Nori– I simply cut a sushi nori sheet by a pair of scissors. It’s much much cheaper!

How to make Vegan Ramen

Make the Broth: Pour vegetable stock and water into a pot on medium-high heat.
Add mirin, peanut butter, light soy sauce, white miso paste, grated ginger and garlic, sesame oil , and sugar. Mix them well by using a whisk until they are dissolved. Then bring the broth to a simmer.
While your broth simmers, saute the toppings( tofu, king oyster and enoki mushrooms) until golden brown, take out and set them aside.
Heat up another pot of water to boil, cook your ramen noodles as per instruction on the packet.
Dish up noodles into the bowls, fill up with the broth
Top with cooked king oyster and enoki mushrooms, crispy tofu, sweet corn, shredded nori, black/white sesame seeds and spring onion. Serve Up!!

P.S. If you like it hot, try to make this easy Chili Oil How to Make Chili Oil.

I hope you all love this hearty, satisfying, simple Vegan Ramen noodle soup! Enjoy these homemade Ramen bowls with family or friends on a rainy day or a cold winter night!

If you do try this recipe, let me know! –Tell me how it was and give it a 5-star rating below the comment section! Share your recipes by tagging @joyful_dumplings_vegan_recipes. I love seeing your creations!

Other meal ideas you will like:

Let’s keep in touch! 🙂