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Simple Vegan Ramen - Making vegan ramen at home is so easy. Feel free to use the veggies you have on hand or what's in season. It's a super comforting and satisfying soup.

Simple Vegan Ramen

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 4 1x
  • Main dish
  • Japanese

Servings 4 1x

Scale Tap or hover over number to scale servings

Making vegan ramen at home is so easy. Feel free to use the veggies you have on hand or what’s in season. It’s a super comforting and satisfying soup.


  • 2 cloves of garlic, peeled
  • 1 chopped onion, we used a red onion
  • 2-inch piece of ginger root (about 5cm), peeled and diced
  • 1 ounce dehydrated shiitake mushrooms (30 g)
  • 6 cups water (1.5 liters)
  • 1 tbsp tamari or soy sauce
  • 1 tbsp miso paste
  • 1 tbsp baking soda (optional)
  • 7 ounces noodles (200 g), we used ramen noodles, but any other noodles will do, even spaghetti are a great choice
  • 10 ounces firm tofu (275 g), (optional)
  • Chopped red cabbage, chopped chives and soybean sprouts to taste (optional)


  1. Place the garlic, onion, ginger root, shiitake mushrooms and water in a large pot.
  2. Bring to a boil and then cook over medium heat for 30 minutes. If you can’t wait, cook the soup just 15 minutes. You can alsor cook it longer (1 hour or even longer), it will have a more intense flavor. Add more or less water if you change the cook time.
  3. Strain the broth, set aside the mushrooms for serving and discard the veggies.
  4. Pour the broth into the pot again, add the tamari or soy sauce and miso paste. Stir until well combined.
  5. Prepare the noodles while the broth is cooking. Just cook them according to package directions. We added 1 tablespoon baking soda to the water, but it’s optional. Drain and set aside.
  6. Slice the tofu and cook it in a skillet over high heat until is golden brown for both sides. We didn’t add any oil.
  7. To serve, divide the noodles between four serving bowls, then top with the broth and add your favorite toppings. We added tofu, red cabbage, chives and soybean sprouts.
  8. Keep the broth in a sealed container in the fridge for up to 5 days. Noodles and tofu can be stored separately in the fridge for 4 to 5 days. The rest of the toppings are better fresh.


  • Use any type of dehydrated or fresh mushrooms you like.
  • Add any veggies you have on hand and sauté them in some oil if you want.
  • Feel free to add some oil to the broth.
  • Vegetable broth can be used instead of the water to make the soup tastier. We prefer to use water to reduce the amount of sodium in the soup.
  • We used wheat ramen noodles, but any type of noodles is okay. We love buckwheat noodles as a gluten-free alternative. Spaghetti can be used instead of noodles.


  • Serving Size: 1/4 of the recipe with no toppings
  • Calories: 233
  • Sugar: 0.4 g
  • Sodium: 1556 mg
  • Fat: 8.5 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 30.6 g
  • Fiber: 1.5 g
  • Protein: 6.8 g