Vegan Recipes

Ramen Recipe Vegan

Step into the world of delectable Ramen Recipe Vegan, a soul-warming Japanese noodle soup that blends an umami-rich broth, chewy noodles, and an array of fresh vegetables and toppings. Traditionally made with meat-based broths, this vegan version of Ramen proves that you don’t need animal products to savor the authentic flavors of this beloved Japanese dish. Bursting with aromatic herbs and spices, this nourishing bowl of Vegan Ramen will tantalize your taste buds and fill you with a sense of comfort and satisfaction. Whether you’re a seasoned vegan or someone curious about exploring new culinary delights, this Vegan Ramen recipe is a must-try for a truly authentic Japanese experience in a plant-based way. So, let’s embark on a culinary journey and immerse ourselves in the art of making this wholesome and delicious Vegan Ramen!

Servings: Makes approximately 4 servings


For the Ramen Broth:

  • 8 cups vegetable broth (low-sodium, if possible)
  • 4 cloves garlic, minced
  • 2-inch piece of ginger, sliced
  • 1 tablespoon miso paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin (or another vegan sweetener of choice)
  • 1 tablespoon vegetable oil
  • Salt and pepper, to taste

For the Ramen Bowl:

  • 8 ounces ramen noodles (dried or fresh)
  • 1 cup sliced mushrooms (shiitake, oyster, or cremini mushrooms)
  • 2 cups baby bok choy or spinach, chopped
  • 1 cup bean sprouts
  • 1 cup sliced carrots
  • 1 cup sliced green onions (scallions)
  • Nori seaweed sheets, cut into thin strips (for garnish)
  • Sesame seeds (for garnish)
  • Chili oil or chili flakes (optional, for added heat)


For the Ramen Broth:

  1. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced ginger, and sauté for a few minutes until fragrant.
  2. Pour in the vegetable broth, miso paste, soy sauce (or tamari), sesame oil, rice vinegar, and mirin (or vegan sweetener). Stir well to combine all the ingredients.
  3. Bring the broth to a simmer, and let it gently simmer for about 20-25 minutes, allowing the flavors to meld.
  4. Taste the broth, and season with salt and pepper as needed. Adjust the seasonings to suit your taste preferences.

For the Ramen Bowl:

  1. Cook the ramen noodles according to the package instructions until they are al dente. Drain and set aside.
  2. In a separate pot, blanch the sliced mushrooms, baby bok choy (or spinach), bean sprouts, and sliced carrots in boiling water for 1-2 minutes until they are slightly tender. Drain and set aside.

Assembling the Vegan Ramen Bowl:

  1. Divide the cooked ramen noodles among serving bowls.
  2. Arrange the blanched vegetables on top of the noodles, along with sliced green onions.
  3. Ladle the hot Ramen Broth into each bowl, covering the noodles and vegetables.
  4. Garnish the Vegan Ramen with strips of nori seaweed, sesame seeds, and a drizzle of chili oil or chili flakes for added spice (if desired).
Nutrition Facts per Serving (approximate values):
  • Calories: 337
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 869mg
  • Total Carbohydrate: 55g
  • Dietary Fiber: 5g
  • Sugars: 7g
  • Protein: 11g

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