This vegan French onion ramen takes the slow-cooked sweetness of caramelized onions and folds it into a spiced, umami-rich broth. The two classics meet halfway—French onion’s depth, ramen’s texture—to create a bowl that’s rich, balanced, and layered with umami and slow-cooked depth.
Love the flavor of French onion soup but wish it came with noodles and a little spice? That’s this ramen. It starts with onions cooked down until golden and jammy, then folded into an aromatic, spice-kissed broth that smells like a cross between your favorite noodle shop and a cozy kitchen in winter. Each layer builds on the last: a slow burn of caramelization, a quick bloom of warm spices, and a depth that feels way bigger than the sum of its parts.
This French onion ramen is where two comfort foods meet halfway—the sweetness of long-cooked onions and the umami of ramen broth, grounded in a fully vegan build. It’s a cozy project for when you’ve got time to linger at the stove, and the kind of bowl that makes you forget you ever had to choose between the two. This recipe is inspired by Bon Appétit’s beef-heavy version.
Why This French Onion Ramen Recipe Works
French onion soup and ramen share the same logic: build depth slowly, then layer it fast. This recipe borrows from both. The caramelized onions create a base with sweetness and smoke that no amount of miso or soy can replicate. Once that’s in place, everything else: the aromatics, the soy, the noodles—builds on top of it.
- Warm Spice, Soft Noodles: Star anise, cinnamon, and clove sit quietly under the surface, giving the broth that quiet umami warmth while the ramen noodles soak it all up. It’s texture and aroma working in tandem.
- The Slow Transformation of the Onions: They start sharp and solid, then collapse into a deep brown, soft sweetness. Watching that shift—the smell, the sound, the color—is the whole reason this recipe works.
- Seitan Brings the Weight: Sliced thin and seared hard, it anchors the bowl with hearty texture and a good dose of protein. Make your own or buy it ready to go; either way, it holds its own in a broth this rich.
- Comfort in a Bowl: Cozy, savory, a little spiced—it’s built for cooler days and slower evenings. A cozy vegan noodle soup that smells like it’s been simmering for hours.
What You’ll Need
At first glance, this French onion ramen looks elaborate. But look under the hood, and you’ll see it’s built with aromatic and cozy ingredients working in sync—some build umami, others add contrast or depth. Sweet onions, a spiced decadent broth, seared seitan for heartiness, and ramen noodles for some chew. Every component alone is good on its own, but together they turn a familiar comfort into something layered and new in this plant-based ramen.
- Caramelized Onions: The soul of the dish. Five pounds cook down to a fraction of their size, trading sharpness for sweetness and deep brown color. They give the broth its body and a savory-sweet flavor that only time can coax out.
- Seitan: Thinly sliced and seared until crisp at the edges, seitan acts like a sponge for the broth. It adds chew and heft that keep the bowl balanced. It’s ramen that eats like a full meal without leaning on heaviness. Don’t want to use seitan? Check out our guides on how to cook maitake, oyster, or shiitake mushrooms—they’ll work great here when seared around the edges.
- Aromatics (Garlic, Ginger, and Scallions): This trio bridges the gap between French and Japanese flavors. Garlic and ginger bring brightness, scallions add freshness, and together they cut through the richness of the onions.
- Whole Spices (Star Anise, Cinnamon Stick, Clove, Coriander Seed): These spices sit quietly in the background, lending warmth and complexity. They turn the broth from simple onion soup into something layered and distinct.
- Soy Sauce and Rice Vinegar: The salt-and-acid duo that makes the broth just work. Soy adds depth and umami; vinegar adds lift so the soup finishes clean, not heavy. It’s the balance point between ramen’s savoriness and French onion’s sweetness.
- Ramen Noodles: The texture engine. Springy, absorbent, and perfect for catching that onion-rich broth. Instant or fresh both work; just cook them to al dente so they hold their bite in this French onion ramen bowl.
- Vegan Butter: Used for cooking the onions down, it builds that glossy finish and subtle richness that feels unmistakably French. It helps the onions brown evenly and keeps the broth tasting rounded instead of lean.
How To Make
This vegan French onion ramen recipe comes together in four stages: building, layering, and finishing—all meant to create a deep, restaurant-level bowl. Once you understand the flow, it’s just time and rhythm: make the seitan, caramelize the onions, build the broth, and finish with noodles and seared seitan. For the full measurements and detailed steps, scroll to the recipe card below.
- Step One: Make the Seitan – Mix vital wheat gluten with shiitake powder, onion powder, and garlic powder. Add broth and toasted sesame oil, knead into a firm dough, and simmer gently in seasoned broth until set. Cooling it in its broth gives it that firm, sliceable texture that sears beautifully later. Short on time? Use store-bought seitan instead—it works perfectly here.
- Step Two: Caramelize the Onions – Melt vegan butter in a Dutch oven, then add the onions in batches with salt. Let them collapse and brown slowly over medium-low heat until jammy and dark golden. This step takes about an hour, but it’s what makes the broth taste like it’s been simmering all day.
- Step 3: Build the Broth – In a clean pot, sauté scallions, garlic, and ginger in oil, then toast the whole spices—star anise, cinnamon, clove, and coriander—until fragrant. Deglaze with white wine, add vegetable broth and soy sauce, and simmer. Strain, then stir in the caramelized onions to create a rich, glossy, aromatic broth.
- Step 4: Finish and Serve – Sear the sliced seitan until crisp at the edges, cook the ramen noodles just to al dente, then build the bowls. Noodles first, seitan on top, then ladle over hot broth. Garnish with scallions and sesame seeds, and serve this French onion ramen immediately while the broth still clings to the noodles.
FAQs
Yes. The broth and onions actually improve after a day or two as the flavors deepen. Reheat gently on the stove and cook fresh ramen noodles before serving so they stay springy and don’t absorb too much broth.
Store-bought seitan works perfectly if you’re short on time. You can also use shiitake or oyster mushrooms—they soak up the broth beautifully and add their own savory umami depth.
Five pounds might sound like a lot, but they cook down to a sweet, jammy base that gives the broth body and richness. Caramelizing them slowly is what transforms this from good soup into something layered and deeply flavorful.
For More Vegan Ramen Recipes, Try These Next
- Vegan Ramen Recipe
- Easy Vegan Ramen with Tofu & Shiitake
- Spicy Ramen Noodles Recipe
- Vegan Ramen Recipes (12 Unique Ideas for Every Craving)
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French Onion and Seitan Ramen
- Total Time: 2 hours 30 minutes
- Yield: 6-8 servings
- Diet: Vegan
Description
This French onion ramen folds two comforts into one bowl: slow-cooked caramelized onions meet soy-rich ramen broth layered with star anise, cinnamon, and clove. The result is deeply savory and faintly sweet—like French onion soup crossed with a ramen shop favorite. Topped with seared seitan and scallions, it’s a vegan noodle soup that rewards patience with serious umami payoff.
Ingredients
For the Seitan (can be made the day before)
- 1 cup vital wheat gluten
- 1 tablespoon dried shiitake mushroom, ground into a fine powder (about 1 large or 2 small dried shiitakes)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ cup cold vegetable broth
- 1 tablespoon toasted sesame oil
- 6 cups vegetable broth (for simmering)
- 2 tablespoons soy sauce
For the Caramelized Onions
- 6–10 tablespoons vegan butter, plus more as needed
- 5 pounds onions (8–10 large), thinly sliced on a mandoline
- Pinch of salt
For the Broth
- 2 tablespoons vegetable oil or refined coconut oil
- 6 scallions, sliced, white and green parts separated
- ⅓ cup smashed and chopped garlic cloves
- 1 tablespoon grated fresh ginger
- 6 star anise pods
- 3 cinnamon sticks
- 8 whole cloves
- 2 teaspoons coriander seeds
- 1 cup dry white wine
- 12 cups vegetable broth
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
To Finish
- 1 packet dried ramen noodles per serving
- Reserved green onion tops
- Toasted sesame seeds
Instructions
Prepare the Seitan
- In a large bowl, combine the vital wheat gluten, shiitake powder, onion powder, and garlic powder.
- Whisk the cold broth and toasted sesame oil together in a measuring cup. Pour into the dry mix and stir with a spatula until a dough forms.
- Knead the dough on a clean surface for a few minutes, shaping it into a 4-inch log.
- In a large Dutch oven, bring 6 cups of vegetable broth and 2 tablespoons soy sauce to a boil, then reduce to a simmer.
- Cut the seitan log into four pieces and drop them into the simmering broth. Partially cover and maintain a gentle simmer (avoid boiling to prevent spongy texture).
- Simmer for about 1 hour, turning pieces every 15 minutes.
- Turn off the heat and let the seitan cool completely in the broth to firm up. Slice thinly once cooled. Reserve the broth for storage if not using immediately.
Caramelize the Onions
- Melt the vegan butter in a large Dutch oven over medium heat. Add a portion of the onions and a pinch of salt. Once softened, add more onions gradually until they all fit comfortably in the pot.
- Reduce heat to medium-low and cook slowly, stirring occasionally, until the onions are deeply golden and jammy, about 1 hour. Add extra butter as needed to prevent sticking.
Make the Broth
- In a large Dutch oven, heat the oil over medium heat. Add the white parts of the scallions, garlic, and ginger; sauté until fragrant, adjusting heat to avoid burning.
- Stir in the star anise, cinnamon sticks, cloves, and coriander seeds. Toast for about 1 minute.
- Deglaze the pot with the white wine, scraping up any browned bits, and allow it to fully evaporate.
- Add the vegetable broth and soy sauce, then simmer for 20 minutes.
- Strain out the spices and return the broth to the pot. Add the caramelized onions and simmer 30–45 minutes. Taste and adjust with soy sauce or rice vinegar if needed.
Finish and Serve
- Heat a large cast-iron pan over medium-high heat. Add a little oil or vegan butter and sear the sliced seitan until golden and crisp on both sides.
- Prepare the ramen noodles according to package directions.
- Divide the noodles among bowls. Top with seared seitan and ladle in the hot onion broth.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
Make Ahead and Storage
The broth develops even more depth after a day or two in the fridge.
- Broth: Refrigerate up to 3–4 days or freeze up to 3 months.
- Seitan: Store separately from the broth. Refrigerate in a covered container in some vegetable broth or stock up to 4 days, or freeze up to 3 months.
Always cook the noodles fresh just before serving; once they hit the broth, the clock starts ticking.
- Noodles: Use instant or fresh ramen noodles; cook just until al dente (about a minute shy of package time) so they finish perfectly in the bowl.
- Don’t want to use seitan? Swap in mushrooms. Oyster, shiitake, maitake, or quartered brown beech all work beautifully. Sear them well so the edges caramelize and stand up to the broth.
- Prefer to skip the wine? Simply deglaze with vegetable broth, then add 1–2 teaspoons rice vinegar at the end to brighten the flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Boiled, Simmered, Sautéed
- Cuisine: Japanese, French
The recipe was originally published in 2021 and updated in 2025 with clearer instructions and expanded step details.
Any tips or changes if you use store bought seitan? Thanks!
Hi Kelsey, nope … store bought will give you the same results — just make sure to slice it thin. I hope you enjoy!
Looks like a great recipe! For the seitan, you mentioned cold broth – can it be any kind of cold broth? Or do you mean the broth that also is prepared for the ramen soup? Thanks a lot for your help!! 🙂
Hi Dani, it can be any kind of cold broth. I hope you enjoy!
This was amazing. I loved the flavor in this broth! Delicious. I will be making this again! Thanks for sharing.
Courtney, I’m so happy you enjoyed! : )
OMG, this looks amazing! You had me with the title; I love really good broth! I don’t know when, but I will make this eventually. Thanks for creating it!