The Best Vegan Ramen Recipe Recipe
Vegan Ramen with Mushroom Broth - a simple delicious recipe for making the most flavorful bowl of vegan ramen soup!
How to Make the Best The Best Vegan Ramen Recipe
There’s something deeply satisfying about a steaming bowl of ramen, and this vegan version proves you don’t need meat to create an incredibly rich, flavorful broth. The secret lies in the combination of dried shiitake mushrooms and kombu seaweed, which together create layers of umami that rival any traditional ramen shop.
What makes this vegan ramen recipe special is its versatility. The mushroom-based broth serves as a perfect canvas for whatever vegetables you have on hand—from tender bok choy and fresh spinach to roasted winter squash and crispy tofu. The mirin and white miso paste add depth and complexity, while a drizzle of sriracha brings just the right amount of heat.
Whether you’re fully plant-based or simply looking to add more meatless meals to your rotation, this bowl of vegan ramen delivers comfort, nutrition, and bold Japanese flavors in every slurp. Make a big batch of the broth and customize each bowl to your liking—that’s the beauty of homemade ramen.
The Best Vegan Ramen Recipe
Vegan Ramen with Mushroom Broth - a simple delicious recipe for making the most flavorful bowl of vegan ramen soup!
Ingredients
Mushroom Broth
Noodles
Toppings
Instructions
Prepare 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 medium 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.
Cook the Noodles
- Cook the ramen noodles in a pot of boiling water according to package directions. Drain and toss with a little sesame oil to keep separated.
Prepare Toppings
- For roasted vegetables, toss bite-sized pieces with a little olive oil, salt, and pepper. Place on a parchment-lined sheet pan and roast in a 400°F oven until fork tender.
- For crispy tofu, prepare according to your preferred method.
- Steam bok choy or fresh spinach, or saute them until just tender. If using mushrooms, saute in a little oil until tender, seasoning with salt and pepper.
Assemble
- Divide the noodles among bowls. Ladle the hot broth over the noodles.
- Top with crispy tofu, prepared vegetables, and your choice of garnishes like scallions, sesame seeds, or furikake.
- Drizzle with sriracha and sesame oil if desired.
Notes
- If the broth reduces too much, it may become salty. Simply add a little water to taste.
- Use a combo of fresh and cooked veggies for the best texture.
- For extra umami flavor, try smoking the mushrooms before adding to the broth.
