A homemade mushroom broth adds a rich umami flavor to this vegan ramen recipe. Filled with chewy noodles, veggies, and tofu, it’s comfort in a bowl!
We have a new favorite recipe in our winter rotation: this vegan ramen! My plant-based riff on Japanese noodle soup is warming, comforting, and delicious. It starts with a rich man mushroom soup, which I added miso paste for extra umami. Then, I added chewy ramen noodles, it was delicious baked tofu, and lots of fresh toppings–sautéed mushrooms, bok choy, green onions, and daikon radish. A swirl of chili crisp takes it over the top.
Ramen is a Japanese preparation of Chinese wheat noodles, and it has been eaten throughout Japan for over a century. You can find many variations of it across the country, made with different spices, broth bases, toppings, and more. Read more about its history here and here! I can’t say that this vegan ramen recipe is completely authentic, but with its flavorful broth and slurp-able noodles, it’s a great way to get your ramen fix at home.
Vegan Ramen Recipe Ingredients
For me, the flavorful broth is what differentiates an amazing bowl of ramen from just an ok one. Most traditional types of ramen start with a meat or seafood broth. So, when I was testing this vegan ramen, the challenge was to make the same rich broth with plant-based ingredients. My solution…mushrooms! I use it mushroom soup recipe as a base for my vegan ramen. It is made with fresh and dried shiitake mushrooms as well as creminis. Onions, garlic, ginger, kombu, and tamari further deepen the flavor. For the vegan ramen, I also seasoned the broth with mirin, rice vinegar, and white miso paste. It’s savory, earthy, and slightly tangy…SO delicious!
Here’s what else you need to make this vegan ramen:
- Ramen noodles, of course! Look for dried noodles at an Asian market or in the Asian section of your grocery store. Note that not all ramen noodles are vegan-friendly. Find egg-free vegan ramen noodles!
- Extra-virgin olive oil – For cooking vegetables. Sub with neutral oil if you like!
- Shiitake mushroom caps – You will have leftovers from making the soup! I love their hearty, chewy texture in this recipe.
- Baby bok choy – Slice it vertically into thin wedges.
- Baked tofu – For protein! Want to simplify? Raw extra-firm tofu will work here too.
- Juliennened daikon radish or carrot – Its fresh crunch is a great contrast to all the soft, soupy textures in this recipe.
- Scallions – For an onion kick.
- And crispy chili and tamari – For flavoring! If you don’t have tamari on hand, use soy sauce instead, but remember to look for certified gluten-free tamari (and noodles!) if you need this recipe to be gluten-free.
Find the complete recipe with measurements below.
How to Make Vegan Ramen
Heads up! This vegan ramen takes a few hours to make, because of mushroom soup need to boil for an hour. To proceed, I recommend making the ramen broth ahead of time. It keeps for a few days in the fridge, and it freezes too.
Once the broth is ready, the rest of the recipe comes together quickly. Sauté the mushrooms…
…and the bok choy.
Cook noodles, and bake tofu, if desired.
Then, assemble the bowls with a ladleful of broth, some of the noodles, tofu, mushrooms, and bok choy. Top with daikon and scallions, and serve with chili crisps and tamari on the side.
Vegan Ramen Tips
- Do not change the broth. It can be tempting to dip into regular vegetable broth for mushroom soup in this vegan ramen recipe. Please, don’t do this! I know mushroom soup takes some time to make, but it gives so much flavor to it. To get ahead, make the soup ahead of time!
- Store the parts separately. I recommend assembling the ramen into individual bowls instead of adding the noodles and vegetables to the pot of broth. That way, if you have leftovers, you can store the portions separately. If they are stored together, the noodles and vegetables will absorb the broth and become soggy.
- Change the toppings. We love the toppings listed in this vegan ramen recipe, but if you want to change them up, feel free! Try adding some thinly sliced nori, bamboo shoots, bean sprouts, or corn kernels, or substitute bok choy for sauteed spinach. Don’t keep chili on hand? Season your bowl with sriracha instead. I also love to garnish my ramen with sesame seeds for crunch!
More Favorite Vegan Recipes
If you love this vegan ramen, try one of these delicious vegan recipes next:
Vegan Ramen
Serving 4
A homemade mushroom broth adds a rich umami flavor to this delicious vegan ramen recipe. To make ahead, you can make the broth a day or two in advance and store it in the refrigerator. It also freezes for up to 3 months.
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Prepare the mushroom broth according to this recipe. After straining, season it with rice vinegar and mirin. Scoop ¼ cup of the broth into a small bowl and add the miso paste. Blend until smooth, then stir into the broth. Season to taste.
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Meanwhile, heat 1 tablespoon olive oil in a large skillet with a lid over medium heat. Add the bok choy in one layer and sear for 1 to 2 minutes, or until browned on the bottom. Sprinkle with salt, add the water, toss, and cover. Cook until the bok choy is bright green and tender, about 1 minute. Remove from pan and set aside.
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Wipe out the pan and return it to the stove. Add the remaining 2 tablespoons olive oil and heat over medium heat. Add mushrooms and a pinch of salt. Let cook for 2 minutes without stirring, then toss and cook, stirring occasionally, for another 5 minutes, or until tender and browned.
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Cook noodles according to package instructions. Drain and divide into four bowls. Pour in broth to cover. Top with bok choy, baked tofu, mushrooms, daikon, and scallions. Serve with crispy chilies and tamari.