This homemade vegan ramen recipe is easy enough for a weeknight but delivers the deep, umami-rich flavor of a restaurant-quality ramen bowl. Each bite is slurpable, savory, and packed with layers of flavor—crispy tofu, chewy noodles, and a slow-simmered broth that’s rich without being heavy.
There’s something about making ramen at home that just feels good. The way the broth slowly builds layers of deep, savory flavor. The chew of perfectly cooked noodles. The crispy, golden tofu that soaks up every last bit of umami-rich goodness. It’s the kind of comfort food meal that feels like a small luxury, but one that’s totally within reach.
This bowl is all about contrast—the rich, velvety broth against fresh, vibrant toppings, the crunch of sesame seeds over silky noodles, the way every bite feels a little different but always just right. It’s cozy without being heavy, bold without being complicated, and exactly the kind of thing you’ll want to make again before you’ve even finished it.
What Is Ramen?
Ramen is a Japanese noodle soup known for its rich, savory broth, chewy wheat noodles, and layers of bold flavor. While traditional ramen often relies on meat-based broths, this vegan ramen recipe builds deep umami with roasted ginger, tofu, and sesame oil. It’s the perfect balance of comforting, customizable, and ridiculously slurpable.
Why You’ll Love This Vegan Ramen Recipe
Some meals just hit differently, and this is one of them. It’s the kind of dish that feels like an instant upgrade to your day—warm, deeply savory, and packed with textures that keep every bite interesting. Whether you’re simmering it slowly on a Sunday or pulling it together on a weeknight, this vegan ramen recipe brings serious flavor with minimal fuss. What makes this ramen a must-make?
- A next-level broth: This isn’t just vegetable broth; it’s an umami-packed, slow-simmered elixir of flavor. Roasted ginger, garlic, shallots, soy sauce, and a hint of coconut milk bring depth, richness, and that authentic ramen shop taste.
- The perfect texture play: Silky noodles, crispy tofu, fresh greens, and crunchy sesame seeds. Every bite is a mix of cozy and fresh, rich and light, soft and crisp.
- Totally customizable: Love spice? Add chili crisp. Want extra crunch? Toss in bean sprouts. Need vegan protein? Load it up with tofu, seitan, or soy curls. Make it yours.
- Meal-prep friendly: The broth gets better overnight, making this a dream for leftovers. Store components separately and reheat for a quick ramen fix all week long.
- Better than takeout (and faster than you think): No need to wait for delivery. This ramen comes together in under an hour but tastes like it simmered all day.
If you’re looking for a vegan ramen recipe that’s satisfying, customizable, and surprisingly simple, this one is it!
How to Make the Broth (aka, Where the Magic Happens)
A good bowl of ramen starts and ends with the broth. It’s the foundation, the backbone, the reason ramen is more than just a simple noodle soup. A deeply layered, slow-simmered broth is what makes every sip complex, rich, and completely satisfying. And while traditional ramen relies on meat, this version builds that same depth using smart plant-based techniques.
At the center of it all? Roasted ginger. Not just any ginger—big, knobby pieces roasted until deeply caramelized, drawing out smoky-sweet undertones that bring balance to the savory broth. Aromatics like garlic, shallots, and lemongrass create a rich, fragrant base, while soy sauce and toasted sesame oil layer in deep umami. Want to take it even further? Dried shiitakes or a small piece of kombu add slow-brewed savoriness that rounds out every sip.
This isn’t just about throwing ingredients in a pot—it’s about layering flavors intentionally. The goal? A broth so rich and complex that it tastes like it simmered all day—even though it didn’t.
Key Ingredients
Before we even touch a pot, let’s talk about what makes this ramen so ridiculously good. Every ingredient plays a role—some bringing deep umami, others adding freshness, crunch, or a little heat. Here’s what you’ll need:
- Roasted Ginger: The star of the broth. Roasting coaxes out a deep, caramelized sweetness, giving the broth a smoky, slightly spicy complexity.
- Garlic + Shallots: Essential for that savory, aromatic backbone.
- Lemongrass: Adds a bright, citrusy note that balances the richness. While you’ll still get a flavorful broth without it, lemongrass brings an extra layer of freshness that makes it even better.
- Toasted Sesame Oil + Soy Sauce: The dream team of umami. Soy sauce brings deep, savory richness, while toasted sesame oil adds a nutty, aromatic finish that lingers in every bite.
- Full-Fat Coconut Milk: Just a touch—this isn’t a creamy broth, but it adds body and smoothness.
- Tofu: Crispy, golden, and ready to soak up all the good stuff.
- Ramen Noodles: No vegan ramen recipe is complete without perfectly chewy noodles—fresh, dried, or even gluten-free options work great here.
- Bok Choy, Mushrooms & Carrots: A mix of produce with textures, freshness, and natural sweetness to balance the savory broth.
- Toppings: Pickled ginger, scallions, sesame seeds, sambal, and fresh herbs—each adding brightness, crunch, or heat to your perfect bowl.
How To Make This Vegan Ramen Recipe
This isn’t just dinner—it’s a whole vibe. The broth simmers into something rich and complex, the noodles bring that perfect chew, and the toppings take it over the top. It’s cozy, deeply satisfying, and shockingly doable. This ramen comes together in a few easy steps—simmer a rich broth, crisp up tofu, prep fresh toppings, and cook the noodles last for that perfect slurp. Let’s break it down! For full recipe details, scroll to the end of this post!
- Step 1: Roast the Ginger (or Sauté for a Quick Fix) – For the deepest, most complex flavor, roast whole pieces of ginger until slightly charred, then blend into a smooth puree. This slow-roasted method unlocks a smoky sweetness and spicy warmth that takes the broth to the next level. Short on time? Finely gently sauté finely grated ginger over low heat for a couple of minutes to coax out its natural warmth before adding it to the broth. Either way, this little step delivers big, bold depth.
- Step 2: Build the Broth – The heart and soul of this ramen. Start by sautéing garlic, shallots, and lemongrass until your kitchen smells cozy and fragrant. Then add in the broth and roasted ginger. Let it simmer and do its thing.
- Step 3: Deep-Fry the Tofu (or just bake tofu cubes) – Golden, crispy-edged tofu that soaks up every last drop of umami-packed broth? It’s perfection on top of perfection! Coat tofu triangles in cornstarch, then fry until golden and crispy. Let them drain on a paper towel while you finish assembling. Not into frying? Toss tofu cubes in a little neutral oil and bake on a parchment-lined baking sheet until golden all over. Our give it a saute for perfectly cooked tofu.
- Step 4: Prep Your Toppings – Balance is everything. Bright, fresh bok choy. Tender, meaty mushrooms. A little crunch from shredded carrots. Maybe a drizzle of chili crisp for heat? Check out our list below for even more ideas!
- Step 5: Cook the Noodles & Assemble – Right before serving, cook your ramen noodles according to the package instructions. Divide them between bowls, ladle over that steaming, savory broth, and arrange your toppings like the ramen artist you are. Sprinkle on sesame seeds, scallions, and whatever else you like. Then grab your chopsticks and slurp away—because that’s the only way to eat ramen.
Choosing the Best Toppings for Vegan Ramen
The best ramen bowls are all about contrast—a little crunch, a little freshness, a deep, savory umami hit. The right toppings don’t just add texture; they create that perfect bite, balancing the richness of the broth with layers of flavor. Here’s how to build your ultimate bowl:
- For Crunch: Bean sprouts, crispy shallots, toasted sesame seeds, shredded carrots
- For Richness: A swirl of chili crisp, a drizzle of toasted sesame oil, or an extra drizzle of coconut milk
- For Freshness: Scallions, fresh cilantro, pickled ginger, Thai basil
- For Umami: Nori strips, marinated mushrooms, shiitakes, extra dashes of soy sauce or miso
Want to switch things up? Try corn for a touch of sweetness, kimchi for a spicy bite, or crushed peanuts for extra texture. Ramen is meant to be customized—so make it yours.
Miso Butter: The Unexpected Ramen Upgrade
Want to take your ramen from great to mind-blowingly rich? Meet miso butter—a simple mix of savory miso paste and creamy vegan butter that melts into the broth, adding instant depth and silky richness.
- Why It Works: The creaminess of plant-based butter + umami punch of miso = pure magic in every spoonful.
- How to Use It: Drop a small spoonful into your bowl just before serving—it melts into the broth, making it extra luscious.
- Bonus: Try blending it with a little garlic, scallions, or chili crisp for even more flavor.
It’s a tiny addition with a huge payoff, bringing restaurant-level depth to your homemade ramen. Give it a try!
How to Customize Your Ramen
Ramen is endlessly adaptable, making it easy to tweak flavors, swap ingredients, and adjust the broth to fit your taste. Whether you want a spicy kick, a gluten-free option, or a different broth style, here’s how to make it yours:
- Spicy Miso Ramen: Stir in a spoonful of miso paste and a dash of chili crisp or gochujang for a bold, umami-packed broth with heat.
- Shoyu-Style Ramen: Skip the coconut milk and deepen the broth with extra soy sauce and a splash of mirin for a lighter, more traditional take.
- Gluten-Free Option: Use rice noodles, glass noodles, or gluten-free ramen noodles to keep it wheat-free while still getting that perfect slurp.
- Soy-Free Broth Alternative: Replace soy sauce with coconut aminos and add extra roasted mushrooms for an umami boost without soy.
- Fast vs. Slow Broth: Roasted ginger adds unmatched depth, but if you’re short on time, finely grate fresh ginger and sauté it for a quicker version.
Pro Tips for the Best Vegan Ramen
Making a vegan ramen recipe ramen at home is simple, but a few small tweaks can take it from good to unforgettable. These tips will help you nail texture, balance flavors, and avoid common pitfalls so every bowl is pure ramen bliss.
- Roasting Ginger = Flavor Gold: The deeper the roast, the richer the broth. Aim for darkened, slightly charred edges for that next-level, smoky-sweet umami.
- Layer Your Salt + Umami: Soy sauce, mushrooms, and broth all bring different types of saltiness. Taste and adjust as you go to avoid overpowering one note.
- Cook the Noodles Last: Ramen noodles cook fast and absorb liquid quickly. To avoid mushy, bloated noodles, boil them right before serving and toss them directly into hot broth.
- Toppings = Texture Game: Ramen is all about contrast. Pair silky broth + chewy noodles with crunchy veggies, crispy tofu, and fresh herbs for layers of flavor in every bite.
- Store Smart for Meal Prep: Keep components separate! Store broth, noodles, and toppings in individual containers to prevent sogginess. The broth actually gets better overnight, making leftovers chef’s kiss worthy.
FAQs
Yes! Vegan ramen can be incredibly healthy, depending on how it’s made. Traditional ramen is often high in sodium and fat, but this plant-based version swaps out animal-based broths for nutrient-rich, umami-packed alternatives like miso, roasted ginger, and shiitake mushrooms. Plus, it’s easy to load up with fresh vegetables, protein-rich tofu, and fiber-filled whole-grain noodles. If you’re looking to keep it lighter, opt for low-sodium soy sauce, add extra greens, and go easy on the oil.
There are plenty of vegan-friendly instant ramen options, from classic grocery store finds to specialty brands. Some of the best include Nissin Top Ramen Soy Sauce Flavor, Mike’s Mighty Good Vegetarian Ramen, Dr. McDougall’s Right Foods, Annie Chun’s Shoyu Ramen, and Koyo Ramen (organic & non-GMO). If you’re looking for a full breakdown of the best vegan ramen brands, check out our in-depth guide to best vegan brands with even more options!
Vegan ramen is all about layering flavors to create a bold, slurpable broth. The essentials include roasted ginger, miso paste, soy sauce, and vegetable broth for a rich umami base. Noodles can be anything from traditional wheat ramen to gluten-free rice or soba noodles. For protein, crispy tofu, seitan, or soy curls add heartiness, while vegetables like bok choy, mushrooms, scallions, and shredded carrots bring texture and freshness. To finish, top your bowl with chili crisp, pickled ginger, toasted sesame seeds, or nori for that perfect balance of richness and brightness.
More Vegan Ramen Recipes To Try Next!
If you love this ramen, you’ll want to try these next-level bowls too. Whether you’re craving a spicy kick, creamy miso, or umami-packed broth, these recipes will have you reaching for your chopsticks again and again.
- Easy Vegan Ramen with Tofu & Shiitake
- Vegan French Onion Ramen Noodle Soup
- Spicy Tofu Ramen Noodles
- Ginger Scallion Ramen Noodles
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Vegan Ramen Recipe
- Total Time: 1 hour
- Yield: 2 servings
- Diet: Vegan
Description
This vegan ramen is all about bold, slurpable broth, crispy tofu, and chewy noodles—aka everything you crave in a restaurant-quality bowl, made totally doable at home. Roasted ginger and toasted sesame oil build deep umami, while fresh toppings add that perfect crunch-meets-freshness balance. It’s rich, cozy, and so good you’ll be planning your next bowl before you even finish the first!
Ingredients
For the Broth
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 large shallot, thinly sliced
- 1 stalk lemongrass, bruised and chopped into 3-4 pieces (peel off the outer layer, then whack it against the counter to loosen the fibers)
- 2 tablespoons sake or vegetable broth
- 4 cups vegetable broth (I use Imagine No-Chicken Broth)
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 tablespoon pureed roasted ginger (see below for instructions)
- ½ cup full-fat coconut milk (scrape the thick layer off the top of the can)
For the Tofu
- 1 block firm tofu
- ¾ cup cornstarch, plus more if needed
- Neutral oil for frying (vegetable, canola, or grapeseed)
For Serving
- Your choice of ramen noodles, cooked according to package instructions
- 2 cups baby bok choy, lightly sautéed or raw
- 1–2 carrots, julienned or thinly sliced
- 1 cup mushrooms (shiitake, enoki, or black oyster work great)
- ¼ cup chopped scallions
- Sesame seeds, pickled ginger, sambal, and fresh basil, for garnish
Instructions
Roasting the Ginger (Make Ahead Option: Freeze for Later!)
- Preheat your oven to 475°F (245°C).
- Place whole, unpeeled ginger pieces directly on the top oven rack.
- Roast for 45 minutes, flipping halfway through, until slightly charred.
- Let cool, then peel. Trim away any tough or burned edges, but it’s fine to leave a little skin on.
- Puree until smooth, measure out in tablespoons, and freeze for future use.
(Shortcut: If you’re in a rush, finely grate 2 teaspoons of ginger and sauté it over low heat for a couple of minutes before adding it to the broth.)
Making the Broth
- Heat toasted sesame oil in a medium-sized heavy pot over medium heat.
- Add the minced garlic and shallots, stirring occasionally until softened and golden, about 5-7 minutes.
- Add the lemongrass, stir, and let cook for 1 minute before deglazing the pot with sake or broth.
- Pour in the vegetable broth, mirin, soy sauce, and pureed roasted ginger.
- Simmer on low for 10-15 minutes—you want it to stay at a low simmer, not a boil.
- Remove from heat and stir in the coconut milk.
Crispy Tofu (Fried or Baked)
- Cut the tofu into triangles or cubes.
- Pat the tofu dry with a paper towel to remove excess moisture.
- In a shallow bowl, toss tofu in cornstarch until evenly coated, shaking off any excess.
Frying Method:
- Heat neutral oil (vegetable, canola, or grapeseed) in a medium pot over medium-high heat for about 7 minutes.
- Test the oil by inserting a wooden spoon—if bubbles form immediately, it’s ready.
- Fry tofu in batches, making sure not to overcrowd, until golden and crispy, about 4 minutes.
- Drain on paper towels.
Baked Option:
- Toss coated tofu cubes in a little neutral oil and arrange on a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and crispy.
Assembling Your Ramen
- Divide the cooked ramen noodles between two bowls.
- Ladle steaming hot broth over the top.
- Arrange crispy tofu, bok choy, carrots, mushrooms, and scallions around the bowl.
- Garnish with sesame seeds, pickled ginger, sambal, and fresh basil.
- Serve immediately.
Notes
Storage & Reheating
- Broth: Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat until steaming. The flavors deepen overnight, making leftovers even better!
- Tofu: Keep crispy tofu separate from the broth to maintain its crunch. Reheat in a skillet or air fryer at 375°F (190°C) for a few minutes until crisp.
- Noodles: These are always best prepared right before serving, but if storing, toss cooked noodles with a little sesame oil to prevent sticking. Reheat by briefly dunking in hot water before serving.
- Meal Prep Tip: Store each component separately for the freshest ramen experience!
How to Customize Your Ramen
- Spicy Miso Ramen: Stir in miso paste + chili crisp for a rich, spicy kick.
- Shoyu-Style Ramen: Skip the coconut milk and use extra soy sauce + a splash of mirin for a lighter broth.
- Gluten-Free Option: Swap ramen noodles for rice noodles, glass noodles, or gluten-free ramen.
- Soy-Free Alternative: Replace soy sauce with coconut aminos and add extra mushrooms for umami depth.
Pro Tips for the Best Ramen
- Roasted Ginger: Deep caramelization = unmatched depth in the broth.
- Crispy Tofu Perfection: Always keep tofu + broth separate until serving.
- Noodle Timing: Cook noodles just before serving to keep them chewy and slurpable.
- Layering Flavor: Broth should be a mix of savory, smoky, and umami-rich elements—adjust soy sauce, sesame oil, and aromatics as needed.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Sautéed, Deep Fried
- Cuisine: Japanese, Asian
Tammy says
I made this tonight following the recipe for broth exactly and then modifying the tofu and the veggies. Whole Foods has some terrific tofu options in the ready to eat deli section so I got a few strips. I did saute the bokchoy slightly and then used shitake, carrots, snap peas, radishes and scallions. I think I’ll make a couple of changes in the future – perhaps roasting the mushrooms and not using the peas. I also might try adding a little miso or more soy sauce to the broth. It is really good as is but I tend to want to punch it up a bit with salt and a chopped serrano. Thanks so much for sharing this and as others have already said, for your infographic.
Sarah De la Cruz says
We have made your recipe so many times, and always love it! The broth is soooooo good and I love the crispy tofu!
erinwyso says
So happy you are enjoying the ramen, Sarah! <3 We probably have it once a week here, now that the weather is colder!
Bianca // Elephantastic Vegan says
YUM! How delicious does this bowl of vegan ramen look? I’m constantly eating big bowls of ramen soups in winter, too! 🙂
Love the cat shot & infographic as well!
erinwyso says
Thanks Bianca! 🙂
Stephanie Dreyer says
This looks incredible and surprisingly quick to make. I can’t wait to make this for my family.
Agness of Run Agness Run says
I am a new vegan and recipes like this really suit me! I love the flexibility and that the ingredients are really available.
Kourtnie says
OMG! I LOVE your cat!!! =^..^=
Neni says
Oh thank you! I loved ramen but since cutting out meat I never found a good solution. I´ll try it and save the sheet 🙂
erinwyso says
Neni, I hope you enjoy! 🙂
Karin Tracy says
Erin, I know it wouldn’t be ramen without, but have to made this broth with no coconut milk?
erinwyso says
Karin, yes, I’ve had it without the coconut milk and it’s still delicious, but so much better with it!
Sarah | Well and Full says
I loved the infographic you made for building a ramen bowl! So many great ideas for building flavor!! 😀
erinwyso says
Sarah, thank you, it was fun to put together, and glad you found it helpful! 🙂