Introduction

This easy vegan ramen is a flavorful and comforting bowl of goodness, perfect for a quick weeknight meal. Packed with fresh vegetables, shiitake mushrooms, and a spicy broth, it’s both satisfying and nourishing. Plus, it’s simple to make using instant noodles and pantry staples.

Ingredients

2 tablespoons toasted sesame oil
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger
1 cup shredded carrots
1 ounce dried shiitake mushrooms
4 cups vegetable broth
4 cups water
6 tablespoons low sodium soy sauce (more to taste)
1 tablespoon seasoned rice vinegar
1-2 tablespoons Sriracha hot sauce (to taste)
2 packages instant ramen, flavor packets discarded
1/2 cup sliced scallions
More sliced scallions, for garnish
Sesame seeds, for garnish
More shredded carrots, for garnish
Extra-firm tofu, sliced, for serving
More hot sauce, for serving

Instructions

Step 1: Heat the toasted sesame oil in a large pot over medium heat. Add the chopped garlic and grated ginger, stir frying for 1-2 minutes until fragrant.
Step 2: Add the shredded carrots, dried shiitake mushrooms, vegetable broth, water, soy sauce, rice vinegar, and Sriracha. Stir to combine and bring to a boil. Reduce heat and simmer for 10 minutes until the carrots and mushrooms soften.
Step 3: Add the instant ramen noodles to the pot and cook for 5 minutes, or until the noodles are tender. Stir in the sliced scallions.
Step 4: Taste the broth and adjust seasoning with additional hot sauce or soy sauce if desired.
Step 5: Remove from heat. Serve the ramen in bowls and garnish with extra sliced scallions, sesame seeds, shredded carrots, sliced tofu, and additional hot sauce to taste. Enjoy!

Tips & Variations

Soak the dried shiitake mushrooms in warm water for 10 minutes beforehand to speed up cooking and enhance their texture.
For added protein, swap or add other plant-based options like tempeh or cooked edamame beans.
If you prefer less spice, reduce the Sriracha or omit it altogether and add chili oil at the table for extra heat.
Use gluten-free noodles if you need a gluten-free version of this ramen.

Storage

Store leftover ramen broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove and add noodles just before serving to prevent them from becoming mushy. Tofu is best added fresh each time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ramen gluten-free?

Yes, simply use gluten-free ramen or rice noodles instead of regular instant ramen noodles to keep the recipe gluten-free.

How can I make the broth richer in flavor?

Try adding a tablespoon of miso paste or a splash of mushroom soy sauce to deepen the umami flavor. Toasting the sesame oil briefly before adding aromatics can also enhance the taste.

Easy Vegan Ramen Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

This Easy Vegan Ramen recipe features a flavorful, comforting broth infused with toasted sesame oil, garlic, ginger, shiitake mushrooms, and fresh vegetables. It uses instant ramen noodles without the seasoning packets, making it a healthier and customizable vegan meal option. Topped with sliced scallions, sesame seeds, shredded carrots, extra-firm tofu, and optional hot sauce, this vibrant dish is perfect for a quick and nourishing weeknight dinner.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Japanese
Diet: Vegan

Ingredients

Scale

Broth and Vegetables

2 tablespoons toasted sesame oil
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger
1 cup shredded carrots
1 ounce dried shiitake mushrooms
4 cups vegetable broth
4 cups water
6 tablespoons low sodium soy sauce (more to taste)
1 tablespoon seasoned rice vinegar
1–2 tablespoons Sriracha hot sauce (to taste)

Noodles and Toppings

2 packages instant ramen (flavor packets discarded)
1/2 cup sliced scallions
Additional sliced scallions (for garnish)
Sesame seeds (for garnish)
Additional shredded carrots (for garnish)
Extra-firm tofu, sliced (for garnish)
Additional hot sauce (for serving)

Instructions

Heat the sesame oil: In a large pot over medium heat, warm the toasted sesame oil. Add the chopped garlic and grated fresh ginger, stirring and frying them for about 1-2 minutes until fragrant and aromatic.
Add vegetables and liquids: Stir in the shredded carrots and dried shiitake mushrooms. Pour in the vegetable broth, water, low sodium soy sauce, seasoned rice vinegar, and Sriracha hot sauce. Stir to combine all ingredients thoroughly.
Simmer the broth: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes. This allows the carrots and shiitake mushrooms to soften and infuse the broth with flavor.
Cook the noodles: Add the instant ramen noodles to the simmering broth, cooking for about 5 minutes until the noodles soften fully. Stir in 1/2 cup sliced scallions to add a fresh bite to the soup.
Adjust seasoning and serve: Taste the ramen broth and add more hot sauce or soy sauce as desired for heat and saltiness. Remove the pot from heat and ladle the ramen into serving bowls. Garnish each bowl with additional sliced scallions, sesame seeds, extra shredded carrots, sliced extra-firm tofu, and more hot sauce if preferred. Enjoy your flavorful vegan ramen!

Notes

Discard the seasoning packets from the instant ramen to reduce sodium and unwanted additives.
For a gluten-free version, substitute the soy sauce with tamari and use gluten-free ramen noodles.
Adjust the amount of Sriracha according to your preferred spice level.
Extra-firm tofu can be pan-fried or baked before adding as a garnish for a firmer texture and enhanced flavor.
Feel free to add other vegetables like bok choy, spinach, or mushrooms for more variety.

Keywords: vegan ramen, easy ramen recipe, instant ramen, vegan soup, quick ramen, plant-based ramen, shiitake mushroom ramen