Is instant ramen vegan?

Yes, some instant ramen brands are vegan, but many traditional ones are not. The seasoning packets often contain animal ingredients like chicken, beef, or seafood stock. If you’re looking for a plant-based option, check out the vegan-friendly brands listed above. Quick Tip: If you’re unsure, grab plain ramen noodles and season them yourself with miso, soy sauce, and sesame oil for an easy, flavorful fix.

Are ramen noodles vegan?

Yes, most ramen noodles are vegan because they’re typically made with wheat flour, water, and kansui (an alkaline salt that gives them their signature chew). However, some brands include eggs, so always check the ingredients before buying. Looking for a guaranteed vegan option? Brands like Koyo, Lotus Foods, and Sun Noodle offer plant-based ramen noodles that are easy to find.

Is vegan ramen healthy?

Yes, vegan ramen can be healthy, depending on what’s in your bowl. A homemade version with nutrient-rich broth, fresh vegetables, and plant-based protein makes for a balanced meal. Store-bought instant ramen, however, can be high in sodium, so check labels carefully. For a healthier option, swap seasoning packets for miso or low-sodium soy sauce, add fresh greens like bok choy, and boost protein with tofu, tempeh, or edamame.

How do I make my ramen broth more flavorful?

To make vegan ramen broth more flavorful, focus on umami, richness, and depth. Quick upgrades include: adding miso paste for instant umami, soy sauce or tamari for deep, salty richness, and chili oil or gochujang for a spicy, complex kick. If you have time, let the broth simmer longer—even 15 extra minutes can develop deeper, more layered flavors.

Vegan Ramen Guide: Best Brands & Top Tips

Description

Craving a fast and cozy ramen fix? This 15-minute vegan ramen is loaded with umami, slurp-worthy broth, and simple pantry staples. Perfect for busy weeknights, lazy Sundays, or when you just need a big, warm bowl of comfort—fast.

Ingredients

1 pack vegan ramen noodles
2 cups vegetable broth
1 tablespoon miso paste
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/2 cup mushrooms, sautéed
1/2 cup greens (spinach or baby bok choy)
Optional: crispy tofu, chili oil, scallions for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the noodles according to the package instructions, then drain and set aside.
Simmer the broth. In a pot over medium heat, combine vegetable broth, miso paste, soy sauce, and sesame oil. Stir until miso is fully dissolved.
Add the veggies. Toss in the sautéed mushrooms and greens, letting them cook for 1-2 minutes until tender.
Assemble the ramen. Place the cooked noodles in a bowl, pour the hot broth over them, and top with your favorite extras—crispy tofu, chili oil, and scallions are always a good idea.
Serve and slurp! Enjoy immediately while it’s hot and delicious.

Notes

Need more heat? Add an extra drizzle of chili crisp or sriracha.
Want extra creaminess? Stir in a splash of coconut milk, tahini, or even vegan mayo.
No miso? A dash of extra soy sauce + a teaspoon of nutritional yeast will do the trick.

Storage:

Ramen is best eaten fresh, but you can store the broth separately from the noodles in an airtight container in the fridge for up to 3 days.

Reheating:

Stovetop: Simmer the broth over medium heat until hot, then add fresh or pre-cooked noodles.
Microwave: Heat the broth in a microwave-safe bowl for 1-2 minutes, then add noodles and stir.
If the broth thickens after storing, add a splash of water or vegetable broth to loosen it up.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Lunch, Dinner
Method: Sautéed, Boiled
Cuisine: American, Japanese