There’s a new staple in our winter dinner rotation — this cozy, deeply flavorful vegan ramen. It’s my plant-powered spin on the classic Japanese noodle soup, and let me tell you, it’s loaded with flavor. The secret? A homemade mushroom broth that’s savory, earthy, and rich in umami. Layered with chewy noodles, baked tofu, sautéed veggies, and a swirl of chili crisp, this bowl is as satisfying as it gets.
What I really love about this ramen is how it warms you from the inside out. It’s the kind of recipe that feels slow and thoughtful, perfect for when you’re craving something nourishing but a little indulgent too.
What Is Ramen, Anyway?
Ramen is a beloved Japanese noodle dish that’s been around for over a century — and throughout Japan, there are countless regional variations with different broths, seasonings, and toppings. While this version isn’t traditional, it hits all the right notes with its fragrant broth and slurpable noodles. It’s a beautiful way to enjoy ramen at home, even without meat or seafood.
What You’ll Need to Make Vegan Ramen
A good bowl of ramen always starts with the broth. Since we’re keeping it plant-based, I wanted a broth that’s just as deep and savory as the traditional kind. Mushrooms are the answer here — fresh and dried shiitakes, plus creminis, all simmered together to create a rich base.
Here’s a rundown of what goes into this comforting bowl:
- Ramen noodles – Look for vegan-friendly dried noodles (without eggs). You’ll usually find them at Asian grocery stores or in the international section.
- Mushrooms – You’ll need the mushroom broth (I use dried shiitakes, fresh shiitakes, and creminis), and then use some of the shiitake caps again for topping!
- Bok choy – Tender and fresh, it gives the soup a great texture.
- Tofu – I like using baked tofu for added flavor and structure. Extra-firm raw tofu works too if you’re short on time.
- Daikon radish or carrot – Julienned for crunch.
- Scallions – For a fresh, oniony bite.
- Chili crisp – Adds that final kick of heat and flavor. Don’t skip it!
- Tamari or soy sauce – A little splash at the end ties everything together.
- White miso, kombu, ginger, garlic, onion, mirin, and rice vinegar – These go into the broth to create layers of flavor.
Tip: If you need this dish to be gluten-free, make sure to use certified gluten-free tamari and gluten-free ramen noodles.
Let’s Make It
Heads up — this recipe takes a little time, but most of it is hands-off. The mushroom broth simmers away while you prep everything else. I highly recommend making the broth in advance — it keeps well in the fridge and freezes beautifully too.
Step-by-step:
- Start with the broth: Simmer your mushrooms, aromatics, and seasonings for about an hour. The longer it simmers, the deeper the flavor.
- Sauté the toppings: Cook up your mushrooms and bok choy in a splash of oil until tender and browned.
- Prepare your noodles and tofu: Cook the ramen noodles according to package instructions. If you’re baking your tofu, pop it in the oven while everything else comes together.
- Assemble the bowls: In each serving bowl, ladle in the hot broth, then add noodles, tofu, mushrooms, and bok choy. Top with daikon, scallions, chili crisp, and a sprinkle of sesame seeds if you’d like.
Tips for the Best Vegan Ramen
- Don’t skip the mushroom broth. It’s the heart of this recipe and adds unmatched depth. Store-bought veggie broth won’t deliver the same richness.
- Store components separately. If you’re planning to have leftovers, keep the noodles, veggies, and broth in separate containers. That way, nothing gets soggy.
- Customize your toppings. This ramen is super flexible. Swap bok choy with sautéed spinach, add corn, bamboo shoots, bean sprouts, or even some seaweed. No chili crisp? Try sriracha or a drizzle of sesame oil instead.
This vegan ramen is everything I want in a winter meal — comforting, slurp-worthy, and nourishing. Once you taste that homemade broth, you’ll never want to go back to instant packets again.
Vegan Ramen
A flavorful homemade mushroom broth forms the heart of this comforting vegan ramen.
Ingredients
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons white miso paste
- 8 ounces dried ramen noodles
- 3 tablespoons extra-virgin olive oil
- 1 recipe mushroom broth
- 1 large or 2 medium baby bok choy, sliced into thin wedges
- 2 tablespoons water
- Sea salt
- Baked tofu
- Julienned daikon radish or carrot
- Chili crisp, for serving
- Caps from 1 pound shiitake mushrooms, sliced
- Tamari, for serving
- 1 bunch scallions, thinly sliced
Instructions
- Start by preparing the mushroom broth following the linked recipe. Once it’s strained, stir in the rice vinegar and mirin. In a small bowl, whisk together ¼ cup of the warm broth with the miso paste until smooth. Stir this mixture back into the remaining broth and adjust seasoning to taste.
- In a large skillet with a lid, warm 1 tablespoon of olive oil over medium heat. Add the bok choy wedges in a single layer and sear for 1 to 2 minutes until they begin to brown.
- Sprinkle a little sea salt over the top, pour in the water, give it a quick toss, then cover and let cook for about a minute, just until the greens are vibrant and tender. Remove from heat and set aside.
- Wipe the skillet clean and place it back over medium heat. Pour in the remaining 2 tablespoons of olive oil.
- Add the sliced shiitake caps with a pinch of salt. Let them cook undisturbed for 2 minutes so they can caramelize, then toss and continue cooking for another 5 minutes, stirring occasionally, until browned and tender.
- Cook the ramen noodles according to the directions on the package. Drain them well and portion into four bowls. Ladle the miso-seasoned broth over the noodles, just enough to cover.
- Arrange the bok choy, baked tofu, sautéed mushrooms, daikon or carrot, and sliced scallions on top. Serve hot, with chili crisp and tamari on the side for extra punch.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 477Total Fat 29gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 19gCholesterol 25mgSodium 1820mgCarbohydrates 37gFiber 8gSugar 12gProtein 22g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
