A homemade mushroom broth adds rich, umami flavor to this vegetarian ramen recipe. Filled with chewy noodles, vegetables 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 warm, comforting and intensely flavorful. It starts with a rich mushroom broth, which I spike with miso paste for extra umami. Then, I add chewy ramen noodles, yummy baked tofu, and lots of fresh toppings—mushrooms, bok choy, green onions, and daikon radish. A swirl of chili crisps takes it up a notch.
Ramen is a Japanese preparation of Chinese wheat noodles and has been eaten throughout Japan for over a century. You can find many variations of it across the country, made with different seasoning agents, broth bases, toppings and more. Read more about its history here and here! I can’t claim that this vegan ramen recipe is completely authentic, but with its fragrant broth and slurp-able noodles, it’s a great way to get your ramen fix at home.
Vegan Ramen Recipe Ingredients
For me, a delicious broth is what separates an amazing bowl of ramen from an okay one. Most traditional ramen starts with a meat or seafood broth. So, when I was testing this vegan ramen, the challenge was to create an equally rich broth with plant-based ingredients. My solution…mushrooms! I use this mushroom broth recipe as the base for my vegan ramen. It is made with fresh and dried shiitake mushrooms as well as creminis. Onion, garlic, ginger, kombu and tamari deepen the flavor. For vegan ramen, I also season the broth with mirin, rice vinegar, and white miso paste. It’s savory, earthy, and slightly tangy…so delicious!
Here’s what else you’ll need to make this vegetarian ramen:
- Ramen noodles, of course! Look for dry noodles at an Asian market or in the Asian section of your grocery store. Note that not all ramen noodles are vegetarian-friendly. Check Out Eggless Vegan Ramen Noodles!
- Extra virgin olive oil – For cooking vegetables. Sub is a neutral oil if you will!
- Shiitake mushroom caps – You will have leftovers from making their broth! I love their hearty, chewy texture in this recipe.
- Baby buck six – Slice it vertically into thin wedges.
- Baked Tofu – For protein! Want to simplify? Uncooked extra firm tofu will work here too.
- Julienne daikon radish or carrot – Its fresh crunch contrasts beautifully with all the soft, soupy textures of this recipe.
- Scallions – For an onion kick.
- And Chili Crisp and Tamari – To spice up the taste! If you don’t have tamari on hand, use soy sauce instead, but note that if you need this recipe to be gluten-free, you should look for certified gluten-free tamari (and noodles!).
Find the full recipe with measurements below.
How to Make Vegan Ramen
Heads up! This vegan ramen takes a while to make, Because mushroom broth should be boiled for one hour. To make ahead, I recommend making the ramen broth in advance. It keeps for several days in the fridge and freezes well.
Once the broth is ready, the rest of the recipe comes together quickly. Saute the mushrooms…
…and bok choy.
Cook the noodles, and bake the tofu if desired.
Then, combine bowls with broth, some 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 swap the broth. It can be tempting to substitute regular vegetable broth for the mushroom broth in this vegan ramen recipe. Please, don’t do it! I know mushroom broth takes a while to make, but it delivers so much flavor here. To get ahead, make the broth in advance!
- Store ingredients separately. I recommend combining the ramen in separate bowls rather than adding the noodles and vegetables to the pot with the broth. That way, if you have leftovers, you can store the ingredients 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 feel free to change them up if you want! Try adding some thinly sliced nori, bamboo shoots, bean sprouts, or corn kernels, or swap out the bok choy for sauteed spinach. Don’t keep chili crisp 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 like this vegan ramen, try one of these delicious vegan recipes:
Vegan Ramen
serves 4
A homemade mushroom broth adds rich, umami flavor to this delicious vegan ramen recipe. To make ahead, you can make the broth a day or two ahead and store it in the refrigerator. It freezes well for up to 3 months.
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Prepare mushroom broth according to this recipe. After draining, season with rice vinegar and mirin. Scoop ¼ cup broth into a small bowl and add miso paste. Stir until smooth, then stir into broth. The season of taste.
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Meanwhile, heat 1 tablespoon olive oil in a large lidded skillet over medium heat. Add the bok choy in a single layer and sauté for 1 to 2 minutes or until browned on the bottom. Sprinkle with salt, add 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 the pan and return it to the oven. Add remaining 2 tablespoons olive oil and heat over medium heat. Add the 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 directions. Drain and divide between four bowls. Pour broth to cover. Topped with bok choy, baked tofu, mushrooms, daikon and scallions. Serve with chili flakes and tamarind.