10 Irresistible Vegan Ramen Recipe Ideas

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Ramen is a beloved comfort food known for its rich, umami-packed broth, chewy noodles, and endless topping possibilities. The best part? You don’t need meat or animal products to enjoy a deeply satisfying bowl. These vegan recipe ideas will prove that plant-based ramen can be just as indulgent, flavorful, and nourishing.

1. Vegan Spicy Miso Ramen

This bold and flavorful ramen is packed with a savory miso broth and a spicy kick from sriracha. The creamy plant-based base, combined with crispy tofu, shiitake mushrooms, and bok choy, makes for a mouthwatering bowl.

Ingredients:

• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp white miso paste
• 1 tbsp soy sauce or tamari
• 1 tbsp sriracha (or preferred hot sauce)
• 4 cups vegetable broth
• 1 cup unsweetened soy milk
• 200g ramen noodles (vegan-friendly)
• 1 block firm tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 1 cup chopped bok choy
• 1 carrot, julienned
• 2 green onions, sliced
• Sesame seeds & chili oil for garnish

Instructions:

1. Heat sesame oil in a pot over medium heat. Sauté garlic and ginger until fragrant.
2. Stir in miso paste, soy sauce, and sriracha. Cook for another minute.
3. Add vegetable broth and bring to a simmer.
4. Stir in soy milk and simmer for 5 minutes.
5. In a separate pan, crisp tofu cubes and set aside.
6. Cook ramen noodles in broth according to package instructions. Add mushrooms and bok choy in the last minutes of cooking.
7. Serve ramen topped with tofu, julienned carrots, green onions, sesame seeds, and chili oil.

2. Vegan Shoyu Ramen

A deeply umami-rich soy sauce-based broth makes this ramen irresistible. Shiitake mushrooms, bamboo shoots, and firm tofu add texture and depth.

Ingredients:

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 200g ramen noodles
• 1 cup shiitake mushrooms, sliced
• 1 cup baby spinach
• 1 cup bamboo shoots, sliced
• 1 block firm tofu, cubed
• 2 green onions, sliced
• Nori sheets & sesame seeds for garnish

Instructions:

1. Heat oil in a pot, sauté garlic and ginger until fragrant.
2. Add vegetable broth, soy sauce, and mirin. Simmer for 10 minutes.
3. Cook ramen noodles separately and set aside.
4. Add mushrooms, spinach, and bamboo shoots to the broth. Simmer for 5 minutes.
5. Assemble ramen with broth, noodles, and toppings. Garnish with tofu, green onions, nori, and sesame seeds.

3. Vegan Curry Ramen

Coconut milk and red curry paste create a rich and spicy broth that pairs beautifully with ramen noodles and crispy tofu.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 1 cup coconut milk
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 2 tsp maple syrup
• 200g firm tofu, cubed
• 200g ramen noodles
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup baby spinach
• Lime wedges & fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pot. Sauté onion, garlic, and ginger until soft.
2. Add red curry paste and cook for 2 minutes.
3. Pour in coconut milk, vegetable broth, soy sauce, and maple syrup. Bring to a simmer.
4. Add tofu, broccoli, and bell pepper. Simmer for 5-7 minutes.
5. Cook ramen noodles separately and add them to the broth along with spinach.
6. Serve hot with lime wedges and fresh cilantro.

4. Vegan Kimchi Ramen

Fermented kimchi and gochujang bring an incredible depth of flavor to this spicy and tangy ramen.

Ingredients:

• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup onion, thinly sliced
• 1 cup vegan kimchi, chopped
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 2 packs ramen noodles
• 1 cup mushrooms, sliced
• 1 cup tofu, cubed
• 2 green onions, chopped
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pot. Sauté garlic, ginger, and onions until soft.
2. Add kimchi and cook for 2 minutes.
3. Pour in vegetable broth, soy sauce, and gochujang. Simmer for 10 minutes.
4. Add ramen noodles, mushrooms, and tofu. Simmer for 5-7 minutes.
5. Garnish with green onions, sesame seeds, and fresh cilantro.

5. Vegan Garlic Tonkotsu Ramen

This creamy, garlicky broth is made from a combination of vegetable broth and soy milk, creating a rich, tonkotsu-like consistency.

Ingredients:

• 2 tbsp vegetable oil
• 6 cloves garlic, minced
• 1 onion, chopped
• 1-inch piece of ginger, minced
• 4 cups vegetable broth
• 1 cup unsweetened soy milk
• 2 tbsp soy sauce
• 1 tbsp miso paste
• 200g ramen noodles
• 200g tofu, cubed
• 1 cup mushrooms, sliced
• 1 tbsp sesame oil
• 2 green onions, chopped
• Nori strips & chili oil for garnish

Instructions:

1. Heat oil in a pot. Sauté garlic, onion, and ginger until fragrant.
2. Add mushrooms and cook for 5 minutes.
3. Pour in vegetable broth, soy milk, soy sauce, and miso paste. Simmer for 10 minutes.
4. Cook ramen noodles separately and divide into bowls.
5. Serve with broth, tofu, and toppings.

6. Vegan Mushroom Ramen

The umami-rich flavors of this vegan ramen make it a delight to eat. The tender baby bella mushrooms that star in this dish are a great vehicle for the ramen’s rich broth, made with miso, soy sauce, and the dining common’s secret ingredient: seaweed.

But this dish is more than just a vehicle for flavor. It’s a thoughtfully composed meal, topped with green onions and sesame seeds, illuminating the ramen experience.

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 cup baby bella mushrooms, sliced
• 4 cups vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 200g ramen noodles (choose vegan variety)
• 1 cup baby spinach
• 1/2 cup sliced green onions
• 1 tablespoon toasted sesame seeds
• Optional toppings: sliced chili, nori strips, and sliced radishes

Instructions

1. In a large pot, warm the vegetable oil over medium heat. When the oil is hot, add the minced ginger and garlic. Sauté these aromatics for approximately 1 to 2 minutes; they should be fragrant and sizzling but not browned.

2. In the pot, toss in the sliced mushrooms and let them simmer for 4-5 minutes. You want them to start browning and toasting a bit and to definitely be releasing their juices.

3.  Add the vegetable broth, soy sauce, and  miso sauce and sesame oil to the pot. Bring everything to a boil, then lower the heat and let it bubble away for 10 minutes.

4. In the meantime, prepare the ramen noodles as directed on the package. Drain them and put them to the side.

5. Incorporate the baby spinach into the broth and continue cooking for one more minute until it is wilted.

6. Place the divided ramen noodles into their respective bowls and pour over the piping hot broth, mushroom or otherwise. Top with a generous helping of rich broth and any number of tasty garnishes, such as green onions, sesame seeds, and more. Then sit down with a friend or two and dig in!

7. Vegan Soy Sauce Ramen

While searching for a fortifying plant-based meal, I discovered that mixing together ingredients such as vegetable broth, soy sauce, and miso paste results in a deliciously umami vegan ramen. With substantial ingredients like tofu and mushrooms and the warming spices of ginger and garlic, this ramen is a cozy, wholesome dish.

Ingredients:

• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons miso paste
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 7 oz ramen noodles, dried or fresh
• 1 cup sliced mushrooms
• 1 cup baby spinach
• 1/2 cup sliced green onions
• 1/2 cup shredded carrots
• 1/2 block firm tofu, cubed
• Nori sheets or strips (for garnish)
• Toasted sesame seeds (for garnish)

Instructions

1. In an ample saucepan, warm sesame oil over a medium flame. Stir in minced garlic and freshly grated ginger, sautéing them until they’re just beginning to release their enticing aroma—about one minute.

2. In the pot, combine the vegetable broth, soy sauce, miso paste, and rice vinegar. Make sure the miso paste is well integrated, and let the pot come to a gentle boil.

3. Lower the heat to simmer and incorporate the tofu, cut into cubes, and the mushrooms. Cook for about 5 to 7 minutes, or until the mushrooms are tender.

4. In another saucepan, prepare the ramen noodles as directed on the package. Drain the noodles and set them aside.

5. Into the broth, add the cooked ramen noodles, baby spinach, carrots, and green onions. Stir gently and allow the spinach to wilt.

6. In bowls, the ramen is served hot, adorned with strips of nori and a light dusting of toasted sesame seeds.

8. Vegan Sesame Ramen

My experience with Vegan Sesame Ramen has shown me that it is a satisfying and wholesome dish. Its base is tahini—a paste made from sesame seeds, which, despite being considered an earthy and rich ingredient, is actually very versatile in that it can be used in both sweet and savory dishes.

When used in a warm broth, tahini offers a luxurious mouthfeel and a concentrated sesame flavor. To round out the ramen and make it a complete meal, I tossed in some toasted sesame seeds.

Ingredients

• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons tahini
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 4 ounces ramen noodles
• 1 cup sliced mushrooms
• 1 cup chopped bok choy
• 1/2 cup sliced green onions
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon chili paste (optional for heat)

Instructions

1. In a large pot, warm the sesame oil over medium heat. Add the garlic and ginger and sauté for approximately 1 minute, or until they are very aromatic.

2. Combine the tahini and soy sauce in a mixing bowl. Whisk until thoroughly incorporated and smooth.

3. Introduce the vegetable broth and allow it to come to a delicate simmer.

4. Incorporate the ramen noodles, mushrooms, and bok choy into the pot. Simmer for 3-4 minutes or until the noodles achieve tenderness and the vegetables reach a state of doneness.

5. Spoon the ramen into bowls and top with green onions, toasted sesame seeds, and chili paste, if you are using it. Serve steaming hot.

9. Vegan Coconut Ramen

I love to make a warm, inviting vegan coconut ramen that is overflowing with brilliant ingredients like shiitake mushrooms, red bell pepper, and baby spinach. It is hard to believe that this bowl is packed with so many good-for-you elements given that it tastes so indulgent.

The coconut milk is the base of the broth, and a bit of red curry paste stirred in creates a nice contrast. Don’t forget the lime—it’s integral.

Ingredients

• 2 tablespoons sesame oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 4 cups vegetable broth
• 2 cups canned coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 7 ounces ramen noodles
• 1 cup shiitake mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 2 cups baby spinach
• 1 cup sugar snap peas
• Juice of 1 lime
• Fresh cilantro, for garnish
• Sliced green onions, for garnish
• Chili flakes, for garnish
• Lime wedges, for serving

Instructions

1. In a large pot, warm the sesame oil over medium heat. Toss in the onion and sauté it until it becomes translucent—that’s about five minutes. Then, stir in the garlic and ginger, and keep cooking for another minute so that they can become their own fragrant thing.

2. Put the red curry paste into the pot and cook it for one more minute while stirring consistently to avoid burning.

3. the vegetable broth, soy sauce, coconut milk and maple syrup to the pot. Bring everything to a boil, then lower the heat and let it bubble away for 5 minutes.

4. Into the pot go the ramen noodles, mushrooms, and red bell pepper. They will cook there for about 4-5 minutes, until the noodles are tender.

5. Add the baby spinach and the sugar snap peas. Cook for another minute until the spinach has wilted and the peas are vibrant green.

6. Take the pot off of the burner and mix in the lime juice. Dish out the ramen, and top it with chopped fresh cilantro, and sliced green onions. If you want to up the heat, feel free to garnish your ramen with chili flakes. And don’t forget the lime wedges—they’re essential!

10. Vegan Lemongrass Ramen

This colorful Vegan Lemongrass Ramen has all the right notes to make it a real crowd-pleaser. The lemongrass, garlic, and ginger take center stage, performing in perfect unison.

And the vegetable broth? You’d be hard-pressed to find anything more comforting—it’s so rich and deeply flavored, you’d think it was simmering for days.

But really, it’s just working its magic in under an hour.

Ingredients

• 1 tablespoon vegetable oil
• 2 stalks lemongrass, tough outer layers removed and finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon soy sauce or tamari
• 1 tablespoon miso paste
• 6 cups vegetable broth
• 200g dried ramen noodles
• 1 cup mushrooms, sliced
• 1 cup bok choy, chopped
• 1 block firm tofu, cubed
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• Fresh cilantro and sliced scallions for garnish

Instructions

1. In a large pot, warm the vegetable oil over medium heat. Once hot, add the lemongrass, garlic, and ginger, and sauté until they emit a pleasing aroma—approximately 2-3 minutes.

2. Combine the soy sauce and miso paste in a pot, add the vegetable broth, and bring to a boil. Then turn the heat down and let it simmer, uncovered, for about 15 minutes. There’s no need to stir; just allow the ingredients to get acquainted.

3. At the same time, prepare the ramen noodles by following the directions on the package. When ready, drain the noodles and set them aside.

4. Add the mushrooms and bok choy to the broth and continue simmering until they are tender, about 5 to 7 minutes. While they are cooking, prepare the tofu. In a separate pan, heat the sesame oil and sauté the tofu until it is nice and brown on all sides.

5. To serve, place the cooked noodles in bowls. Then ladle the clear, vegetable-laden broth over the noodles. Finally, top with the sautéed tofu and drench with lime juice to taste.

6. Before serving, top with fresh cilantro and rings of scallions. You’re all set to dig into a bowl of Vegan Lemongrass Ramen!

These vegan recipe ideas prove that plant-based ramen can be just as satisfying, rich, and flavorful as traditional versions. Whether you’re in the mood for something spicy, creamy, or deeply umami, there’s a bowl of vegan ramen waiting to delight your taste buds!