Updated: by Vera Morgan · This post may contain affiliate links · 24 Comments
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Easy vegan ramen ready in 5 minutes made with instant noodles and homemade seasoning. So GOOD!! No flavour packet needed! It’s my go to quick and easy vegetarian noodle bowl!! And soon to be yours to…
What is Ramen?
Ramen is a popular Japanese noodle soup. That consists of Chinese wheat noodles served in a meat, fish based, or vegetable broth and usually flavoured with miso paste or soy sauce, you can add various veggies, toppings like green onions, tofu, egg, meat and sometimes nori
This Vegan Ramen noodle soup recipe is totally inspired by my I love them so much I had to give it a new spin!
It’s an incredibly simple soup to prepare and the vegan ramen broth tastes fantastic, perfectly seasoned with a spicy kick!
You boil noodles add to bowl with the sauce, mix it up and devour as is or add optional veggies, tofu or whatever floats your boat and voila- lunch is ready! Try this vegan ramen recipe once and you'll be hooked!
The first time I made this ramen soup back in January I wrote down the recipe and then got so busy I haven't posted it until now but have made it numerous times since then! about 5 haha!
My daughter just made it last night and added some dried shiitake mushrooms, baby corn, used up some leftover roasted sweet potato from the fridge, stirred in a wee bit of soy milk for creaminess and topped with toasted sesame seeds - uh YUM! She says my grandson loved it❤️
She actually had a favourite ramen restaurant close by where she used to live, so she has great ideas for recipes!
Ingredients needed for vegan ramen:
- Instant ramen noodles: you can buy them everywhere, make sure it’s vegan (a lot are) - just read the label.
- Vegetable stock (broth): I use better than bouillon vegetarian soup base ‘no beef’ or ‘no chicken’ flavour. This is a must for that Umami (which means “essence of deliciousness” in Japanese😊)
- Spices: garlic and onion powder
- Chili garlic sauce: gives a bit of heat and depth of flavour to the dish, my go to sauce for spice!
- Sesame oil: adds distinctive asian flare
- Tamari: adds perfect saltiness can sub soya sauce , regular or lite or Braggs Liquid aminos
- Green onions: for topping soup- important element!
- Optional veggies and protein: mushrooms, Bok Choy, tofu, broccoli, etc…
How to make Easy Vegan Ramen:
- Cook noodles according to package instructions with the 2 cups of water. Don’t overcook 2-3 minutes is usually good. The noodles will continue to cook in the bowl.
- While ramen is cooking add seasonings to your soup bowl: bouillon, chili garlic sauce, sesame oil and spices.
- Pour cooked noodles into bowl stir with a fork or chopsticks, top with green onions and enjoy! Add any cooked veggies and or vegan protein you like! For full recipe ingredients and instructions see recipe card below
Frequently Asked Questions:
Are any ramen noodles vegan?
- Yes some brands are vegan like: Nissin Top Ramen, Mr Noodles, Lotus is a good one and healthy. I’m sure a lot more are too! Just check the label and if your not using the flavour packet there’s a good chance the noodles are!
Are vegan ramen noodles unhealthy?
- A lot of the instant noodles are not the healthiest but there are some brands that are better for you and lower in sodium! Do what I do- ditch the ramen seasoning packet and make your own sauce
You’ll love this vegan ramen soup, it’s:
- ready in 5 minutes!
- umami!
- customizable
- Healthy-ish 😂
- super Easy to prepare
- satisfying
- easily gluten free
- dairy free
- egg free
- meatless
- Comforting
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
Want more asian noodle recipes? Check these out!
- Oriental Ramen Noodle Salad Recipe With Asian Dressing
- Best Teriyaki Noodles with Homemade Teriyaki Sauce
- Best Peanut Noodles Ever!
- Easy Vegan Pad Thai
5 Minute Vegan Ramen (Instant Noodles)
- Author: Verna
- Total Time: 5 minutes
- Yield: 1 Serving 1x
- Diet: Vegan
Description
Easy vegan ramen ready in 5 minutes made with instant noodles and homemade seasoning. So GOOD!! No flavour packet needed! It’s my go to quick and easy vegetarian noodle bowl!! And soon to be yours too…
Ingredients
Scale
- 1 (85-100 g/3 oz) package instant ramen noodles, seasoning packet discarded
- 2 cups water
Seasoning:
- 1 and ½ teaspoons vegetarian better than bouillon No chicken or No Beef soup base
- 1 teaspoon tamari, can sub soy sauce regular or lite or Braggs Liquid aminos
- ½ - 1 teaspoon chili garlic sauce
- ¼ - ½ teaspoon toasted sesame oil ( a tiny drizzle)
- ¼ teaspoon granulated garlic (powder)
- ¼ teaspoon onion powder
- 1 - 2 tablespoons green onions, diced (for topping)
Optional Add Ins:
- ¼ cup or so fried mushrooms(see notes*)
- ¼ - ½ cup veggies:steamed broccoli, Bok Choy, baby corn, roasted sweet potatoes, etc..
- fresh herbs: chopped cilantro, basil, etc..
- ¼ cupvegan protein: silken or firm cubed tofu, smoked tofu, chopped seitan (see notes*)
- 1 seaweed snack sheet, crumbled up
Instructions
- Cook noodles according to package instructions with the 2 cups of water. Don’t overcook 2-3 minutes is usually good. The noodles will continue to cook in the bowl.
- While ramen is cooking add seasonings to your soup bowl: bouillon, chili garlic sauce, sesame oil and spices.
- Pour cooked noodles and liquid into bowl and stir with a fork or chopsticks, top with green onions and Enjoy! Add any cooked veggies and or vegan protein you like!For full recipe ingredients and instructions see recipe card below
This recipe was adapted from my
Notes
- To add Mushrooms: you can fry them first over medium heat with a drizzle of oil, salt and pepper or add them to boiling noodles
- Other veggies: make sure they're cooked or steamed first before adding. Left over vegetables are great to add to soup!
- Tofu: firm tofu, fry it first or add in as is! For silken tofu gently stir in
- Veggie broth: as always I use better than bouillon soup base, no beef or no chicken preferred. I tested it with the vegetable bouillon and didn't care for it as much
- For gluten free: Use gluten free ramen
- Prep Time: 2 Minutes
- Cook Time: 3 Minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Asian
Keywords: vegan ramen, instant ramen, vegan ramen recipes, easy ramen, instant noodles, ramen soup
More Soups
- The Best Vegan Chicken Bouillon
- Vegan Red Lentil Dahl Recipe
- Vegan Lentil Stew with Mushrooms
- Vegan White Lasagna Soup
Reader Interactions
Comments
Kiara
Honestly the best vegan ramen I’ve everrrrr had! Flavors are incredible! Thank you!
★★★★★
Reply
Vera Morgan
Glad you enjoyed it Kiara!
Reply
Jenna
Question: when you make the ramen noodles with the 2 cups of water, do you then put the vegetable broth in the bowl with spices and transfer the noodles without the 2 cups of water once cooked?
Reply
Vera Morgan
The noodles in the pot with the boiled water all get transferred to the bowl - the bowl already has the spices, soy etc in it
Reply
Kelly
I’ve been looking for a simple, fast, tasty, vegan ramen recipe and this one is perfect in every way. Few ingredients and delicious!
★★★★★
Reply
Vera Morgan
Glad you like this easy recipe Kelly!
Reply
Laura
Trying this tonight!!!
Reply
Verna Rindler
Enjoy! 🙂
Reply
arj
Wow! I usually try to invent my own broth with miso as the base but was out and was searching online for a broth recipe that doesn't use miso. I found yours and I LOVE it! I think this is my new go-to, and I think my son will like it too and maybe I can get him to stop using the nasty seasoning packets that come with the ramen package. It was so savory and delicious. For veggies I added quickly sautéed mushrooms and shredded cabbage as that's what I had on hand, then topped my bowl with sesame seeds and seaweed flakes. Thank for this recipe. Finally a ramen broth recipe I love and will always have the ingredients on hand to make.
★★★★★
Reply
Verna
Wow what a wonderful review. Thank you so much you made my day- I am thrilled you enjoyed it! 🙂
Reply
Janice
I finally found a delicious ramen broth that's vegan. Thank you!
★★★★★
Reply
Verna
You're welcome!
Reply
Ruth
I've been making this ramen bowl quite a lot recently, with variations each time. For a more hearty serving, for days when I'm really hungry, I use two packets of the noodles (instead of one), and use three cups of water to cook the noodles in (rather than 2 cups). This works perfectly. I love best a combination of grilled onion, grilled smoked tofu, grated carrots, and green onions. I usually just dump all of the veggies on top, after I pour the noodles/water over the mixture of spices in the bowl. Anyway, my husband and I love this recipe. Because we usually add our twists to it, I'd say that it's a 10-15 minute prep for us, not 5 minutes. Thanks for the recipe!!
Reply
Ruth
I forgot to rate the recipe with stars - definitely a 5/5 from us!
Ruth
★★★★★
Reply
Verna
Thank you sending a virtual hug your way!!
Reply
Verna
Thank you Ruth this is so helpful, love the suggestions and thrilled you're enjoying it!
Reply
Kamaljeet
Thanks for sharing this great recipe. It was easy to make and tasted great, much better than using the seasoning packets.
Reply
Verna
thank you glad you enjoyed it!
Reply
Kim
I just used the garlic/onion powders and no chicken broth and it was amazing!
★★★★★
Reply
Verna
Nice!! Glad you liked it Kim! I love it too!!
Reply
Kelly
the broth is delicious!
★★★★★
Reply
Verna
thank you!
Reply
Shirley Tucker
I find instant Ramen noodles very high in fat, sometimes up to 20g, and it's often palm oil, which is destroying natural forests. There has to be an alternative.
Reply
Kim
I used the ones from Costco called Rice Ramen and they are great.
Reply
