Yummy Vegan Ramen Recipes

Warm, comforting, and packed with umami—ramen is the ultimate soul food that brings joy with every slurp. If you’re looking for flavorful and satisfying Vegan Ramen Recipes, you’re in for a treat. Ramen has a way of combining rich broth, chewy noodles, and delicious toppings into a bowl of pure comfort, and the best part is that it’s incredibly easy to make it completely plant-based. With a few pantry staples and some creative ingredients, you can enjoy all the depth and flavor of traditional ramen—without any animal products. In this list, you’ll discover 15 yummy vegan ramen recipes featuring a variety of broths like miso, coconut curry, and sesame soy, along with different noodle types and endless topping ideas to mix and match.

Vegan Ramen Recipes

1. Classic Miso Vegan Ramen

This Classic Miso Vegan Ramen is a cozy and flavorful bowl packed with umami-rich miso broth, hearty noodles, and crisp veggies. It’s quick to make and perfect for chilly nights or whenever you need a soul-warming meal.

Ingredients:

• 4 cups vegetable broth

• 2 tablespoons white or yellow miso paste

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 cup sliced shiitake mushrooms

• 1 cup baby spinach or bok choy

• 1 block firm tofu, cubed and pan-fried

• 2 packs ramen noodles (or your favorite noodle type)

• 1 green onion, sliced

• Toasted sesame seeds and nori sheets (optional for garnish)

Instructions:

1. In a pot, heat sesame oil and sauté garlic and ginger until fragrant.

2. Add mushrooms and cook for 3–4 minutes.

3. Pour in vegetable broth and bring to a simmer.

4. Whisk in miso paste and soy sauce until fully dissolved (don’t boil once miso is added).

5. Add spinach or bok choy and cook until wilted.

6. In a separate pot, cook noodles according to package instructions and drain.

7. Assemble bowls with noodles, ladle hot miso broth over, and top with tofu, green onion, and optional garnishes.

Nutritional Information (per serving):

• Calories: ~380 kcal

• Protein: 16g

• Carbohydrates: 45g

• Fat: 15g

• Fiber: 5g

• Sodium: ~950mg

2. Creamy Coconut Curry Ramen

This Creamy Coconut Curry Ramen is rich, aromatic, and slightly spicy—blending the bold flavors of Thai curry with the comforting texture of ramen noodles. It’s the perfect fusion of indulgent and nourishing, making it a must-try for your vegan recipe rotation.

Ingredients:

• 1 tablespoon coconut oil

• 2 tablespoons red curry paste (ensure it’s vegan)

• 1 can (13.5 oz) full-fat coconut milk

• 2 cups vegetable broth

• 1 tablespoon soy sauce or tamari

• 1 teaspoon maple syrup (optional)

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• 1 cup sliced bell peppers

• 1 cup chopped broccoli or baby bok choy

• 1 block tofu, cubed and lightly pan-fried

• 2 servings ramen noodles

• Fresh lime wedges, cilantro, and chili flakes for garnish

Instructions:

1. Heat coconut oil in a pot. Sauté garlic and ginger until fragrant.

2. Stir in red curry paste and cook for 1 minute.

3. Add coconut milk, vegetable broth, soy sauce, and maple syrup. Simmer for 5 minutes.

4. Add bell peppers and broccoli; simmer until just tender.

5. In a separate pot, cook ramen noodles as directed, then drain.

6. Add noodles and tofu to the curry broth, and stir gently.

7. Serve hot with a squeeze of lime, fresh cilantro, and chili flakes on top.

Nutritional Information (per serving):

• Calories: ~480 kcal

• Protein: 18g

• Carbohydrates: 50g

• Fat: 25g

• Fiber: 6g

• Sodium: ~900mg

3. Spicy Garlic Sesame Ramen

Spicy Garlic Sesame Ramen delivers a bold kick of heat and deep nutty flavor in every bite. With crispy garlic, sesame oil, and chili-infused broth, this vegan ramen is comforting, energizing, and packed with personality.

Ingredients:

• 1 tablespoon toasted sesame oil

• 4 cloves garlic, thinly sliced

• 1 tablespoon grated ginger

• 2 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar

• 1–2 teaspoons chili oil (adjust to taste)

• 1 tablespoon tahini or peanut butter (for creaminess)

• 3 cups vegetable broth

• 1 cup shredded carrots

• 1 cup sliced mushrooms (shiitake or cremini)

• 2 servings ramen noodles

• 1/2 block tofu, cubed and pan-fried

• Green onions, sesame seeds, and chili flakes for garnish

Instructions:

1. Heat sesame oil in a pan. Add sliced garlic and cook until golden and crispy—remove and set aside.

2. In the same pan, sauté ginger and mushrooms for 3–4 minutes.

3. Stir in soy sauce, rice vinegar, chili oil, tahini, and vegetable broth. Simmer for 5–7 minutes.

4. Add shredded carrots and cook until just tender.

5. In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.

6. Add noodles and tofu to the broth and stir to combine.

7. Serve hot, topped with crispy garlic, green onions, sesame seeds, and extra chili oil if desired.

Nutritional Information (per serving):

• Calories: ~450 kcal

• Protein: 17g

• Carbohydrates: 48g

• Fat: 20g

• Fiber: 5g

• Sodium: ~1000mg

4. Mushroom Umami Ramen

Mushroom Umami Ramen is a rich, earthy, and deeply savory bowl that highlights the natural umami of mushrooms. This vegan ramen is perfect for mushroom lovers, offering a flavorful broth with satisfying textures and wholesome ingredients.

Ingredients:

• 1 tablespoon olive oil or sesame oil

• 3 cups mixed mushrooms (shiitake, cremini, oyster), sliced

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon grated ginger

• 1 tablespoon soy sauce or tamari

• 1 tablespoon miso paste

• 1 teaspoon rice vinegar

• 4 cups vegetable broth

• 2 servings ramen noodles

• 1 cup baby spinach or kale

• 1/2 block tofu, pan-fried (optional)

• Green onions, nori strips, and sesame seeds for garnish

Instructions:

1. In a pot, heat oil and sauté onions until soft.

2. Add garlic, ginger, and mushrooms. Cook for 6–8 minutes until mushrooms are browned and fragrant.

3. Stir in soy sauce, miso paste, and rice vinegar. Mix well.

4. Pour in vegetable broth and simmer for 10 minutes to let flavors meld.

5. In a separate pot, cook ramen noodles according to package instructions, then drain.

6. Add spinach to the broth and let it wilt.

7. Serve noodles in bowls, pour over the mushroom broth, and top with tofu, green onions, sesame seeds, and nori.

Nutritional Information (per serving):

• Calories: ~420 kcal

• Protein: 16g

• Carbohydrates: 44g

• Fat: 18g

• Fiber: 6g

• Sodium: ~950mg

5. Peanut Butter Ramen

Peanut Butter Ramen is a creamy, nutty twist on the classic noodle dish—blending the richness of peanut butter with the savory tang of soy sauce and garlic. It’s a comforting, protein-packed bowl that’s both filling and flavor-forward.

Ingredients:

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 tablespoon grated ginger

• 2 tablespoons natural peanut butter (smooth or crunchy)

• 2 tablespoons soy sauce or tamari

• 1 tablespoon maple syrup or agave

• 1 teaspoon rice vinegar

• 1/2 teaspoon chili flakes or chili oil (optional for heat)

• 3 cups vegetable broth or water

• 2 servings ramen noodles

• 1 cup shredded carrots

• 1 cup edamame (shelled and steamed)

• Chopped peanuts, cilantro, and lime wedges for garnish

Instructions:

1. In a saucepan, heat sesame oil and sauté garlic and ginger for 1–2 minutes.

2. Stir in peanut butter, soy sauce, maple syrup, rice vinegar, and chili flakes.

3. Slowly whisk in the broth until smooth and creamy. Simmer for 5–7 minutes.

4. Meanwhile, cook ramen noodles according to package directions. Drain and set aside.

5. Add carrots and edamame to the peanut broth and cook for another 2 minutes.

6. Combine noodles with the broth and mix well.

7. Serve hot, topped with chopped peanuts, fresh cilantro, and a squeeze of lime.

Nutritional Information (per serving):

• Calories: ~490 kcal

• Protein: 19g

• Carbohydrates: 47g

• Fat: 24g

• Fiber: 6g

• Sodium: ~850mg

6. Kimchi Ramen

Kimchi Ramen is a bold, tangy, and spicy bowl of goodness that’s perfect for flavor seekers. Fermented kimchi gives the broth a delicious depth and probiotic benefits, making this vegan ramen both gut-friendly and satisfying.

Ingredients:

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1/2 cup vegan kimchi, chopped (plus more for topping)

• 1 tablespoon gochujang (Korean chili paste) or chili garlic sauce

• 1 tablespoon soy sauce or tamari

• 3 cups vegetable broth

• 2 servings ramen noodles

• 1/2 block tofu, cubed and pan-fried

• 1/2 cup shredded cabbage or spinach (optional)

• Green onions, sesame seeds, and nori for garnish

Instructions:

1. Heat sesame oil in a pot, then sauté garlic and ginger until fragrant.

2. Add chopped kimchi and cook for 2–3 minutes to deepen the flavor.

3. Stir in gochujang and soy sauce, then pour in vegetable broth. Simmer for 5–7 minutes.

4. Meanwhile, cook ramen noodles according to package instructions and drain.

5. Add tofu and greens (if using) to the broth and cook for another 2 minutes.

6. Serve noodles in bowls, ladle over the hot kimchi broth, and top with extra kimchi, green onions, sesame seeds, and nori.

Nutritional Information (per serving):

• Calories: ~430 kcal

• Protein: 17g

• Carbohydrates: 45g

• Fat: 18g

• Fiber: 5g

• Sodium: ~1000mg

7. Tofu and Spinach Ramen

Tofu and Spinach Ramen is a light yet protein-rich bowl that brings together soft tofu, fresh greens, and a savory broth. It’s the kind of simple, wholesome ramen you can enjoy any day of the week without fuss—comforting, nourishing, and totally plant-based.

Ingredients:

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon soy sauce or tamari

• 1 tablespoon miso paste

• 3 cups vegetable broth

• 1/2 block firm tofu, cubed

• 2 cups baby spinach

• 2 servings ramen noodles

• Green onions, sesame seeds, and a squeeze of lemon (optional) for garnish

Instructions:

1. In a pot, heat sesame oil and sauté garlic and ginger until fragrant.

2. Stir in soy sauce and miso paste until dissolved.

3. Pour in the vegetable broth and bring to a gentle simmer.

4. Add cubed tofu and simmer for 5–7 minutes to let it soak in the flavors.

5. Add spinach and stir until just wilted.

6. In a separate pot, cook ramen noodles according to package instructions. Drain and divide between bowls.

7. Pour the tofu and spinach broth over the noodles and top with green onions, sesame seeds, and a lemon wedge if desired.

Nutritional Information (per serving):

• Calories: ~400 kcal

• Protein: 18g

• Carbohydrates: 42g

• Fat: 15g

• Fiber: 4g

• Sodium: ~900mg

8. Roasted Veggie Ramen Bowl

The Roasted Veggie Ramen Bowl is a hearty, colorful, and wholesome dish packed with caramelized vegetables, savory broth, and chewy ramen noodles. Roasting adds depth and a hint of sweetness, making this ramen both nourishing and deeply satisfying.

Ingredients:

• 1 cup cauliflower florets

• 1 cup chopped carrots

• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 2 tablespoons olive oil

• Salt & pepper to taste

• 2 tablespoons soy sauce or tamari

• 1 tablespoon miso paste

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 2 servings ramen noodles

• Green onions, sesame seeds, and chili flakes for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower, carrots, zucchini, and bell pepper with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until golden and tender.

2. Meanwhile, heat a pot and sauté garlic and ginger for 1–2 minutes.

3. Add soy sauce, miso paste, and vegetable broth. Simmer for 10 minutes.

4. Cook ramen noodles in a separate pot according to package instructions, then drain.

5. Divide noodles into bowls, pour over the hot broth, and top with roasted veggies.

6. Garnish with green onions, sesame seeds, and chili flakes as desired.

Nutritional Information (per serving):

• Calories: ~460 kcal

• Protein: 15g

• Carbohydrates: 50g

• Fat: 18g

• Fiber: 7g

• Sodium: ~850mg

9. Instant Vegan Ramen Upgrade

Instant Vegan Ramen Upgrade is perfect for when you’re short on time but still crave something flavorful and nourishing. With just a few simple add-ins, you can transform a basic pack of vegan instant noodles into a restaurant-worthy meal.

Ingredients:

• 1 pack vegan instant ramen (check for no animal-based additives)

• 1 teaspoon sesame oil

• 1/2 cup canned corn or frozen peas

• 1/2 cup shredded carrots

• 1 handful baby spinach or bok choy

• 1 tablespoon soy sauce or tamari

• 1/2 teaspoon garlic powder

• 1/2 teaspoon chili flakes or sriracha (optional)

• Green onions, sesame seeds, and lime wedge for topping

Instructions:

1. Cook ramen noodles according to package instructions. Do not discard the broth.

2. While noodles are cooking, add sesame oil, soy sauce, garlic powder, and chili flakes to the pot.

3. Stir in corn, carrots, and spinach. Let simmer for 2–3 minutes until veggies are tender and greens wilt.

4. Pour into a bowl and garnish with green onions, sesame seeds, and a squeeze of lime.

Nutritional Information (per serving):

• Calories: ~380 kcal

• Protein: 9g

• Carbohydrates: 45g

• Fat: 15g

• Fiber: 4g

• Sodium: ~950mg

10. Spicy Miso Ramen with Corn

Spicy Miso Ramen with Corn is a bold and cozy vegan bowl with deep umami flavor, balanced by a kick of heat and the natural sweetness of corn. The creamy miso-spiked broth, tender noodles, and crunchy toppings make it a total comfort food favorite.

Ingredients:

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon gochujang (or chili garlic sauce)

• 1 tablespoon white or red miso paste

• 1 tablespoon soy sauce or tamari

• 3 cups vegetable broth

• 1/2 cup canned or frozen corn

• 2 servings ramen noodles

• 1/2 block tofu, cubed and pan-fried (optional)

• Green onions, sesame seeds, and chili oil for garnish

Instructions:

1. Heat sesame oil in a saucepan. Sauté garlic and ginger for 1–2 minutes.

2. Stir in gochujang, miso paste, and soy sauce. Cook for another minute until aromatic.

3. Pour in vegetable broth and bring to a simmer. Add corn and simmer for 5–7 minutes.

4. In a separate pot, cook ramen noodles according to package instructions and drain.

5. Place noodles in serving bowls, pour over the spicy miso broth, and top with tofu if using.

6. Garnish with green onions, sesame seeds, and a drizzle of chili oil.

Nutritional Information (per serving):

• Calories: ~440 kcal

• Protein: 16g

• Carbohydrates: 48g

• Fat: 18g

• Fiber: 5g

• Sodium: ~1000mg

FAQ

1. Can I use any type of noodles for vegan ramen?

Yes! While traditional ramen noodles are typically made with wheat and are usually vegan, it’s always best to check the label to ensure there are no added eggs. You can also use rice noodles, soba, or gluten-free ramen noodles if needed.

2. How can I make my vegan ramen broth more flavorful?

To boost flavor, use ingredients like miso paste, soy sauce, garlic, ginger, mushrooms, and toasted sesame oil. Simmering the broth longer or adding a touch of acidity (like rice vinegar or lime juice) can also deepen the flavor.

3. What plant-based proteins go well in ramen?

Tofu (soft or crispy), tempeh, seitan, and edamame are all great vegan protein options. You can also add protein-rich toppings like roasted chickpeas, hemp seeds, or nut butters like peanut or almond for a creamy twist.

4. Can I meal prep vegan ramen in advance?

Absolutely! You can prep the broth and toppings ahead of time and store them separately from the noodles to keep everything fresh. Just reheat the broth, cook or warm the noodles, and combine when you’re ready to eat.