Name: Easy Vegan Ramen Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 tablespoons toasted sesame oil; 1 tablespoon chopped garlic; 1 tablespoon grated fresh ginger; 1 cup shredded carrots; 1 ounce dried shiitake mushrooms; 4 cups vegetable broth; 4 cups water; 6 tablespoons low sodium soy sauce; 1 tablespoon seasoned rice vinegar; 1-2 tablespoons Sriracha hot sauce; 2 packages instant ramen, flavor packets discarded; 1/2 cup sliced scallions; More sliced scallions; Sesame seeds; More shredded carrots; Extra-firm tofu, sliced; More hot sauce

Jump to Recipe·5 from 7 reviews

If you’re craving something cozy, flavorful, and totally comforting that also happens to be plant-based, you’ve landed in the right spot. This Easy Vegan Ramen Recipe is one of those dishes I turn to when I want a warm hug in a bowl without any fuss. The broth is rich and savory, loaded with umami from shiitake mushrooms and a punch of fresh ginger and garlic, while the noodles soak up all that deliciousness. Trust me, once you try this, it might just become your go-to meal for busy weeknights or lazy weekends alike.

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Why This Recipe Works

Simplicity Meets Flavor: With just a handful of ingredients, it delivers a complex, satisfying broth that tastes like you slaved over it for hours.
Customizable Comfort: It’s a flexible base you can personalize with your favorite veggies, tofu, or spice level.
Speedy & Satisfying: Ready in about 20 minutes, it’s perfect for when you want to eat well without the wait.
Nutrient-Packed: Loaded with fresh ginger, garlic, and shiitake mushrooms that boost flavor and nourish you.

Easy Vegan Ramen, vegan ramen recipe, plant-based ramen, healthy vegan noodle soup, vegetarian ramen bowls - A large white pot filled with dark brown broth containing light beige cooked curly noodles scattered throughout. Several slices of light brown mushrooms float on top, mixed with plenty of bright green chopped scallions spread evenly across the surface. The pot handles are visible on the sides, resting on a white marbled surface. In the background, a round white plate with wooden chopsticks rests towards the top left, and a small white bowl with extra chopped scallions sits on a matching saucer towards the top right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Vegan Ramen Recipe comes together with ingredients that each add their own magic—like the toasted sesame oil that gives a nutty aroma, or the dried shiitake mushrooms that impart that rich umami punch. Plus, a good quality vegetable broth takes the dish to the next level. When shopping, I usually grab fresh ginger and garlic and always keep a stash of dried mushrooms, as they make such a difference in flavor depth.

Easy Vegan Ramen, vegan ramen recipe, plant-based ramen, healthy vegan noodle soup, vegetarian ramen bowls - Flat lay of fresh shiitake mushrooms with their textured caps, bright orange shredded carrots in a neat pile, thinly sliced scallions showing their vibrant green and white layers, small mounds of finely grated ginger and minced garlic, scattered toasted sesame seeds sparkling, firm cubes of extra-firm tofu with a creamy white color, and a small bowl of deep red sriracha sauce, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Toasted sesame oil: Adds a toasty, fragrant base right from the start—don’t skip it!
Garlic: Freshly chopped gives sharp, savory flavor that wakes up the broth.
Fresh ginger: Grated ginger adds warmth and subtle spice that brightens the soup.
Shredded carrots: Bring a little natural sweetness and texture to balance savory broth.
Dried shiitake mushrooms: They provide a deep, earthy umami richness—so important for that hearty broth.
Vegetable broth: The liquid heart of the soup, so opt for a flavorful, low-sodium one that won’t overpower.
Water: To balance the broth’s intensity and make it the perfect soup consistency.
Low sodium soy sauce: The salty backbone that layers on umami without being too salty.
Seasoned rice vinegar: Adds a subtle tang to brighten the flavors.
Sriracha hot sauce: For that kick — add more or less depending on your spice vibe.
Instant ramen noodles (without flavor packets): Quick-cooking and classic; toss out those flavor packets—they’re usually loaded with sodium and artificial flavors.
Sliced scallions: Stirred in at the end, they add fresh color and oniony crispness.
Optional toppings: More scallions, sesame seeds, extra shredded carrots, slices of firm tofu, or a splash more hot sauce to dial it in your way.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Easy Vegan Ramen Recipe is how easy it is to customize. I often swap out veggies or turn up the heat depending on my mood. This recipe is such a great base—you can get creative without losing that comforting ramen vibe.

Spice it up: I love adding a dash of chili oil or even some crushed red pepper flakes on top for extra heat.
Veggie swap: Tried adding baby spinach or bok choy in the last few minutes of cooking to boost greens and add texture. Totally recommend it!
Protein boost: Marinated tofu or crispy fried tofu chunks bring heartiness that makes it a full meal.
Gluten free option: Use gluten-free tamari and noodles if you need to keep it gluten-free—never compromises the taste!

Step-by-Step: How I Make Easy Vegan Ramen Recipe

Step 1: Infuse the sesame oil with garlic and ginger

Heat those two tablespoons of toasted sesame oil in a large pot over medium heat. Once shimmering, toss in the chopped garlic and grated ginger. Stir-fry them gently for about 1-2 minutes until you can smell their wonderful aroma—this step is key to building that flavor foundation. Don’t brown them, just soften and release their scent.

Step 2: Build the broth with mushrooms and carrots

Add in the shredded carrots, dried shiitake mushrooms, vegetable broth, water, soy sauce, rice vinegar, and sriracha. Give it a good stir, then bring it all to a boil. Once boiling, drop the heat to a gentle simmer and let everything mingle for 10 minutes. This softens the carrots and hydrates those dried mushrooms, releasing that hearty umami character that makes this ramen so special.

Step 3: Noodle time & finishing touches

Throw in the instant ramen noodles—ditch the flavor packets though—and cook for about 5 minutes until they soften perfectly. Right before you take off the heat, stir in those sliced scallions for a fresh bite. Give everything a taste now—adjust more soy sauce or hot sauce to get it just right for you.

Step 4: Serve and garnish

Ladle the ramen into bowls and top with extra sliced scallions, a sprinkle of sesame seeds, more shredded carrots for crunch, and slices of firm tofu if you like. Don’t forget extra hot sauce if you’re craving more punch. It’s that simple and oh-so-delicious!

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Pro Tips for Making Easy Vegan Ramen Recipe

Hydrate Your Mushrooms: Let your dried shiitake mushrooms soak in warm water for 10 minutes beforehand if you have the time—it deepens their flavor even more.
Skip the Flavor Packets: The instant ramen packets are usually loaded with salt and artificial stuff. Use the plain noodles and build your own flavor—it’s worth it!
Adjust Salt After Cooking: Soy sauce adds saltiness but tastes great when you add it gradually and finish tasting near the end.
Don’t Overcook Noodles: Keep an eye on the noodles so they’re tender yet springy, not mushy—no one likes soggy ramen!

How to Serve Easy Vegan Ramen Recipe

Easy Vegan Ramen, vegan ramen recipe, plant-based ramen, healthy vegan noodle soup, vegetarian ramen bowls - A white bowl filled with light brown broth and curly light yellow noodles. The noodles form the main layer, with thin orange carrot strips and pieces of dark brown mushrooms sitting on top on one side. Scattered green chopped spring onions and white sesame seeds are sprinkled over the noodles. A drizzle of red sauce adds brightness, with some picked up by a pair of light brown wooden chopsticks resting on the right edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always crown my bowls with plenty of fresh sliced scallions—they add that crisp oniony note and pop of green. Toasted sesame seeds sprinkle in a subtle nuttiness and texture. For some extra oomph, I like to add a handful of shredded carrots on top for sweetness and crunch. If I’m feeling fancy, some pan-fried tofu slices bring a lovely contrast in textures and protein boost.

Side Dishes

To round things out, I often serve a simple Asian-style cucumber salad or some crispy seaweed snacks alongside. If you’re extra hungry, some steamed edamame or lightly pickled veggies make lovely companions without overpowering the hearty soup.

Creative Ways to Present

For special occasions, I like to serve this Easy Vegan Ramen Recipe in cute individual bowls with an artful arrangement of toppings—like fanned tofu slices, a sprinkle of bright chili flakes, and a drizzle of fragrant chili oil. Throw in some edible flowers or microgreens for that wow factor. It’s a fun way to elevate a simple bowl of ramen for guests!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover ramen broth and noodles separately in airtight containers in the fridge. This way, the noodles don’t soak up too much liquid and get mushy overnight. The broth stays flavorful for about 3-4 days—just reheat gently on the stove before serving again.

Freezing

Freezing broth works well, but I steer clear of freezing cooked noodles since they get rubbery when thawed. Freeze your broth in small portions so you can thaw just what you need. When ready, reheat slowly and add fresh noodles or toppings.

Reheating

When I reheat leftover ramen, I warm the broth in a pot over medium heat until it’s simmering, then add fresh noodles if needed. If you kept the noodles separate, just boil them fresh while reheating the broth—it’s the best way to keep them springy and delicious.

FAQs

Can I use fresh mushrooms instead of dried shiitake?

Yes! You can substitute fresh shiitake or even cremini mushrooms. Just remember that fresh mushrooms won’t pack quite the same umami punch as dried, so you might want to boost the flavor with a splash more soy sauce or a little mushroom broth if you have it.
Is this recipe gluten free?

You can make it gluten free by swapping the soy sauce with gluten-free tamari and using gluten-free ramen noodles. The flavor stays delicious, and it’s just as easy to prepare!
Can I make this recipe oil-free?

Definitely! You can skip the sesame oil and just start by sautéing the garlic and ginger in a little water or vegetable broth instead. The flavor will be slightly different but still satisfying and rich.
How spicy is this ramen?

The spice level depends on how much sriracha you use. The recipe calls for 1-2 tablespoons, but I always say add a little at a time and taste—better to start mild and bump up than to overpower your bowl.

Final Thoughts

This Easy Vegan Ramen Recipe is like that warm, tasty friend you turn to when you want something wholesome without hassle. I love how it can be lifted with just a few fresh ingredients or made extra special with your favorite toppings. Whether you’re vegan or simply enjoy a fantastic plant-based meal, this recipe is packed with flavor and comforting vibes that will keep you coming back for more. Give it a try—I’m pretty sure you’ll love it just as much as I do!