Name: Easy Vegan Ramen Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
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; 1 tablespoon seasoned rice vinegar; 1-2 tablespoons Sriracha hot sauce; 2 packages instant ramen, flavor packets discarded; 1/2 cup sliced scallions; More sliced scallions; Sesame seeds; More shredded carrots; Extra-firm tofu, sliced; More hot sauce

Jump to Recipe· 4.4 from 49 reviews

If you’re craving something cozy, delicious, and fully plant-based, you’ve just found your new favorite with this Easy Vegan Ramen Recipe. It’s packed with flavor, simple to whip up on a weeknight, and endlessly customizable—trust me, once you try this, you’ll be making it on repeat. Let’s dive in and get you set up for some seriously soothing noodle goodness!

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Why This Recipe Works

Simple Ingredients: Uses pantry staples and fresh veggies for an accessible, affordable meal.
Layered Flavors: Toasted sesame oil, ginger, garlic, and shiitake mushrooms build a rich, umami-packed broth.
Fast and Flexible: It comes together in under 30 minutes and you can tweak heat and toppings to your liking.
Comfort Food Reinvented: Satisfies ramen cravings without any animal products or complicated steps.

Easy Vegan Ramen, vegan ramen recipe, plant-based ramen, simple vegan noodle bowl, healthy vegan soup - A large white pot filled with dark brown broth containing light beige cooked curly noodles scattered throughout. Several slices of light brown mushrooms float on top, mixed with plenty of bright green chopped scallions spread evenly across the surface. The pot handles are visible on the sides, resting on a white marbled surface. In the background, a round white plate with wooden chopsticks rests towards the top left, and a small white bowl with extra chopped scallions sits on a matching saucer towards the top right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Vegan Ramen Recipe balances hearty, savory flavors with fresh brightness and heat. Each ingredient pulls its weight, giving you a broth that’s flavorful and noodles that soak it all up beautifully. When shopping, look for good-quality dried shiitake mushrooms, and if you want to keep things gluten-free, grab gluten-free tamari and noodles instead of soy sauce and instant ramen.

Easy Vegan Ramen, vegan ramen recipe, plant-based ramen, simple vegan noodle bowl, healthy vegan soup - Flat lay of fresh shiitake mushrooms with their textured caps, bright orange shredded carrots in a neat pile, thinly sliced scallions showing their vibrant green and white layers, small mounds of finely grated ginger and minced garlic, scattered toasted sesame seeds sparkling, firm cubes of extra-firm tofu with a creamy white color, and a small bowl of deep red sriracha sauce, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Toasted sesame oil: Adds that deep, nutty aroma that’s signature to great ramen broth.
Garlic: Fresh garlic gives a punchy, aromatic base that’s essential.
Fresh ginger: Provides warmth and a subtle zing to brighten the broth.
Shredded carrots: Sweetness with a bit of texture, plus vitamin-packed goodness.
Dried shiitake mushrooms: The secret to that savory umami depth—don’t skip these!
Vegetable broth: The flavorful liquid foundation; homemade or store-bought both work fine.
Water: To balance the broth so it’s not too strong but perfectly comforting.
Low sodium soy sauce: For salty, savory umami that you can adjust to taste.
Seasoned rice vinegar: Brightens the broth and balances the flavors.
Sriracha hot sauce: Adds that kick of heat that wakes up every bite.
Instant ramen noodles: Quick cooking and great texture—ditch the flavor packets since we’re building our own broth.
Sliced scallions: Fresh onion flavor that adds sharpness and crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love offering a base recipe that’s easy to personalize. Whether you want it milder, spicier, or packed with extra veggies, this Easy Vegan Ramen Recipe welcomes your twists. I often change up the toppings depending on what’s in the fridge and the season.

Variation: I tried adding sautéed baby spinach and thinly sliced bell peppers one week, and it turned into a vibrant veggie bowl that was just as satisfying.
Protein Upgrade: Toss in some crispy fried tofu chunks or marinated baked tofu to boost the protein and texture.
Gluten-Free Swap: Use gluten-free tamari and gluten-free noodles to keep it safe — I’ve made it this way numerous times with zero disappointment.
Spicy Boost: Adjust Sriracha or add chili oil if you like your ramen fiery; just be cautious until you know your perfect heat level!

Step-by-Step: How I Make Easy Vegan Ramen Recipe

Step 1: Build the Flavor Base

Start by heating the toasted sesame oil in a large pot over medium heat. As soon as it’s shimmering, add the chopped garlic and grated ginger. Stir them around for a minute or two, until you’re hit with that beautiful fragrant aroma. This step wakes up all those essential flavors—patience here is key to making a broth that sings, so don’t rush it!

Step 2: Add Veggies and Broth

Next, toss in the shredded carrots and dried shiitake mushrooms. Pour in the vegetable broth and water, then stir in the soy sauce, rice vinegar, and Sriracha. Bring everything to a boil, then reduce the heat and let it simmer for about 10 minutes. The carrots will soften nicely, and that’s when the mushrooms fully release their rich flavor. If you have the time, letting it simmer a bit longer deepens the taste even more, but 10 minutes works great too!

Step 3: Cook the Noodles and Freshen It Up

Add your instant ramen noodles to the simmering broth and cook for 5 minutes until they’re tender but not mushy. Finally, stir in the sliced scallions. Give the broth a taste now and tweak with extra soy sauce or more hot sauce depending on your preference. Then you’re ready to dish it out!

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Tips from My Kitchen

Don’t Overcook the Garlic and Ginger: Keeping it quick here ensures those bright, fresh flavors don’t get bitter.
Mushroom Magic: Rehydrate shiitake mushrooms with hot water a little before cooking if you want extra softness and flavor infusion.
Adjust Heat Gradually: Add Sriracha bit by bit—it’s easy to add more but hard to take it away!
Noodles Last: Add noodles just before serving so they don’t get soggy or gummy.

How to Serve Easy Vegan Ramen Recipe

Easy Vegan Ramen, vegan ramen recipe, plant-based ramen, simple vegan noodle bowl, healthy vegan soup - A white bowl filled with light brown broth and curly light yellow noodles. The noodles form the main layer, with thin orange carrot strips and pieces of dark brown mushrooms sitting on top on one side. Scattered green chopped spring onions and white sesame seeds are sprinkled over the noodles. A drizzle of red sauce adds brightness, with some picked up by a pair of light brown wooden chopsticks resting on the right edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of loading mine up with fresh sliced scallions for crunch and a sprinkle of sesame seeds for nuttiness. More shredded carrots add color and sweetness, and if I’m feeling fancy, some pan-fried extra-firm tofu brings a lovely texture contrast. Of course, a drizzle of hot sauce on top is never a bad idea if you love that spicy kick.

Side Dishes

On chilly nights, I pair this ramen with crispy vegetable gyoza or a simple cucumber salad tossed in rice vinegar and sesame oil to keep things light and refreshing. An edamame side is also perfect if you want to up the protein without much fuss.

Creative Ways to Present

For dinner parties, I like serving this ramen in deep ceramic bowls and arranging the toppings like little islands — tofu here, scallions there, a sprinkle of sesame seeds on top — it looks vibrant and inviting. Sometimes I’ll add a soft boiled vegan egg for a special touch that wows guests.

Make Ahead and Storage

Storing Leftovers

I usually separate the noodles from the broth if I plan to keep leftovers, as the noodles can turn mushy otherwise. Store them in airtight containers in the fridge—broth for up to 4 days and noodles for 2-3. When you’re ready to eat, just reheat the broth and add noodles freshly cooked or warmed.

Freezing

The broth freezes beautifully, so I often make a big batch and stash portions in the freezer for busy weekday meals. Just freeze without the noodles, then thaw overnight in the fridge before reheating.

Reheating

Reheat the broth gently on the stove to prevent it from breaking or losing flavor. If the flavor seems muted, a splash of soy sauce or a squeeze of fresh lime brightens it right up. If using leftover noodles, microwave them separately and then combine just before serving.

FAQs

Can I make this Easy Vegan Ramen Recipe gluten-free?

Absolutely! Just swap out the soy sauce for gluten-free tamari and replace the instant ramen with gluten-free noodles. I’ve done this plenty of times, and it works perfectly without sacrificing flavor or texture.
What toppings work best for vegan ramen?

Some of my favorites are sliced scallions, toasted sesame seeds, shredded carrots, and crispy pan-fried or marinated extra-firm tofu. You can also add steamed greens or even a sprinkle of nori flakes for extra umami.
Can I make the broth ahead of time?

Yes! The broth tastes even better the next day as the flavors meld. Just store it in the fridge or freeze portions without the noodles, then assemble fresh when you’re ready to enjoy it.
How spicy is this ramen?

The heat mostly comes from the Sriracha. I start with 1 tablespoon and add more if you like things spicy. You can easily adjust the amount to suit your taste buds!
Can I use fresh mushrooms instead of dried shiitake?

You can substitute fresh mushrooms if needed, but dried shiitake impart a richer umami flavor. If using fresh, consider adding a splash of soy sauce or mushroom powder to boost that depth.

Final Thoughts

This Easy Vegan Ramen Recipe has become a cozy staple in my kitchen, especially on hectic nights when I want comfort without fuss. It’s forgiving, flavorful, and feels like a warm hug in a bowl—plus, it’s so easy to tweak however you like. I truly believe once you make this, you’ll find plenty of reasons to keep it handy. Go ahead, make yourself a big bowl and enjoy the magic of homemade vegan ramen!