This quick and easy vegan ramen is a comforting homemade soup perfect for cold or rainy days. Packed with ramen noodles and soft tofu, it comes together in under 30 minutes and delivers a rich, savory broth without processed seasoning packets.
With fall weather and steady rain, soup becomes irresistible. Whether it’s cauliflower soup, spicy Thai butternut squash, or this vegan ramen, a warm bowl instantly makes you feel cozy from head to toe.
Easy Ramen Noodle Recipe
I just enjoyed a large bowl of this ramen and wanted to share how simple and satisfying it is. Homemade ramen takes a little more time than a packet, but the result is fresher, healthier, and full of real flavor. The best part is how quickly it comes together—about 20 minutes of active work and 10 minutes simmering.
Homemade Ramen Seasoning
The secret to this recipe is the homemade seasoning. Store-bought ramen packets are full of sodium and artificial ingredients; you can build an equally tasty broth with simple, natural ingredients. For depth and umami use dried shiitake mushrooms, miso paste, soy sauce, garlic powder or fresh garlic, and onion or green onions combined with vegetable broth.
This Quick & Easy Vegan Ramen is:
- Fast and straightforward to prepare
- Vegan, and easy to make gluten-free with gluten-free noodles and tamari
- Layered with bold, rich flavor
- Perfect comfort food for rainy days
Vegan Ramen Ingredients
- Avocado oil (or another neutral oil)
- Green onions
- Garlic
- Ginger
- Dried shiitake mushrooms
- Ramen noodles (regular or gluten-free)
- Soft tofu
- Vegetable broth
- Water
- Soy sauce or tamari
- Agave or maple syrup
- Miso paste
- Optional garnishes: spinach, cilantro, additional green onion
How to make homemade ramen
A good broth is the foundation of a satisfying ramen. For a vegan version, dried shiitake mushrooms and miso paste give the broth body and savory depth. If you have time, make the broth a day ahead and let it rest in the fridge—the flavors will deepen and become more complex.
Use soft tofu for a silky texture that complements the broth. For noodles, choose your preferred type—whole grain, rice, or other gluten-free options work well.
Step 1
Heat 2 tablespoons oil in a large pot over medium-high heat. Add chopped green onions, garlic (halved or minced), and pieces of ginger. Sauté for about 2 minutes, then add the dried shiitake mushrooms and sauté another 2 minutes.
Step 2
Add the vegetable broth, water, miso paste, soy sauce, and agave. Stir well, bring to a gentle boil, then reduce heat and simmer, covered, for 10 minutes to meld the flavors. If you prefer a clearer broth, strain out the larger pieces of garlic and ginger before serving.
Step 3
Raise the heat to medium, add the soft tofu and ramen noodles, and cook 1–2 minutes until the noodles are tender. Avoid overcooking so the noodles don’t absorb all the broth. Serve immediately with steamed baby spinach, extra chopped green onion, and fresh cilantro if desired.
Expert tips
- For a deeper, more concentrated broth, prepare the broth a day ahead and refrigerate overnight.
- Don’t overcook the noodles; 1–2 minutes is usually sufficient once added to simmering broth.
- Store leftovers with noodles and broth separated to prevent the noodles from becoming soggy.
Quick And Easy Vegan Ramen
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2-4 servings
- Category: Dinner
- Cuisine: Japanese-inspired
- Diet: Vegan
Description
This quick and easy vegan ramen is ideal for a cozy night and is ready in under 30 minutes, offering homemade flavor without processed seasonings.
Ingredients
- 2 tbsp avocado oil (or vegetable oil)
- 4 green onions, chopped into 1-inch pieces
- 4 garlic cloves, halved
- 3-inch cube ginger, cut into pieces
- 1 oz dried shiitake mushrooms (about 15–20)
- 1 liter vegetable broth
- 1 cup water
- 2 tbsp soy sauce (or tamari)
- 1 tbsp miso paste (white or red)
- 1 tsp agave or maple syrup
- 1 block soft tofu, cubed
- 2 packs vegan ramen noodles
- Spinach, cilantro, and extra green onions to garnish
Instructions
- Heat oil in a large pot over medium-high heat.
- Add green onion, garlic, and ginger; sauté for 2 minutes.
- Add dried shiitake mushrooms and sauté another 2 minutes.
- Pour in vegetable broth and water, then stir in miso paste, soy sauce, and agave. Bring to a gentle boil, reduce heat to low, cover, and simmer for 10 minutes.
- Optionally strain the broth to remove larger pieces of garlic and ginger.
- Increase heat to medium, add tofu and ramen noodles, and cook 1–2 minutes until noodles are tender.
- Serve immediately with steamed spinach, chopped green onion, and cilantro.
Equipment
Chopsticks
Soup Spoon
Sauce Pan or Large Pot
Notes
The broth becomes more flavorful over time—prepare it a day ahead for the best results. Adjust soy sauce to taste depending on how salty your broth is. Store noodles and broth separately when refrigerating leftovers to preserve texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 217
- Sugar: 5g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 11g
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