Easy Vegan Ramen Recipe

Introduction

This easy vegan ramen is a flavorful, comforting bowl perfect for any day of the week. Packed with fresh vegetables, savory broth, and tender noodles, it’s a simple recipe that satisfies cravings without fuss.

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 (more to taste)
• 1 tablespoon seasoned rice vinegar
• 1-2 tablespoons Sriracha hot sauce (to taste)
• 2 packages instant ramen, flavor packets discarded
• 1/2 cup sliced scallions
• More sliced scallions (for garnish)
• Sesame seeds (for garnish)
• More shredded carrots (for garnish)
• Extra-firm tofu, sliced (for serving)
• More hot sauce (optional, for serving)

Instructions

1. Step 1: Heat the toasted sesame oil in a large pot over medium heat. Add the chopped garlic and grated ginger, stirring and frying for about 1 to 2 minutes until fragrant.
2. Step 2: Add the shredded carrots, dried shiitake mushrooms, vegetable broth, water, soy sauce, seasoned rice vinegar, and Sriracha hot sauce. Stir everything together and bring to a boil. Reduce heat and let simmer for 10 minutes until the carrots and mushrooms soften.
3. Step 3: Add the instant ramen noodles (discard the flavor packets) to the pot. Cook for 5 minutes, or until the noodles are tender. Stir in the sliced scallions.
4. Step 4: Taste the broth and adjust seasonings by adding more soy sauce or hot sauce as desired.
5. Step 5: Remove from heat and ladle into bowls. Garnish with more sliced scallions, sesame seeds, shredded carrots, sliced extra-firm tofu, and additional hot sauce if you like. Serve immediately and enjoy!

Tips & Variations

• Soak dried shiitake mushrooms in hot water before cooking to rehydrate them faster and enhance flavor.
• Swap Sriracha with chili garlic sauce or your favorite hot sauce for a different spice profile.
• For added protein, toss in edamame or tempeh along with tofu.
• Use fresh ramen noodles if available for a more authentic texture.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 3 days. Keep noodles separate if possible to prevent sogginess. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the soup if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce and gluten-free ramen or noodles made from rice or other gluten-free grains to make this recipe suitable for a gluten-free diet.

How spicy is this ramen?

The heat level depends on how much Sriracha hot sauce you add. Start with 1 tablespoon and adjust to taste, or omit for a milder bowl.

Easy Vegan Ramen Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

A simple and flavorful vegan ramen recipe featuring toasted sesame oil, shiitake mushrooms, fresh ginger and garlic, shredded carrots, and tender noodles simmered in a savory broth. Topped with scallions, sesame seeds, extra-firm tofu, and an optional spicy kick from Sriracha, this comforting bowl is perfect for a quick, healthy meal.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Broth and Flavor Base

• 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 (more to taste)
• 1 tablespoon seasoned rice vinegar
• 1–2 tablespoons Sriracha hot sauce (to taste)

Noodles and Toppings

• 2 packages instant ramen, flavor packets discarded
• 1/2 cup sliced scallions
• More sliced scallions (for garnish)
• Sesame seeds (for garnish)
• More shredded carrots (for garnish)
• Extra-firm tofu, sliced (for garnish)
• More hot sauce (for serving)

Instructions

1. Heat the Sesame Oil and Aromatics: Heat the sesame oil in a large pot over medium heat. Add the chopped garlic and grated fresh ginger, stirring and frying for one to two minutes until fragrant to develop the base flavors.
2. Add Vegetables and Liquids: Stir in the shredded carrots, dried shiitake mushrooms, vegetable broth, water, low sodium soy sauce, seasoned rice vinegar, and Sriracha hot sauce. Bring the mixture to a boil, then reduce heat to a simmer and cook for 10 minutes until the carrots and mushrooms have softened and infused the broth.
3. Cook the Noodles: Add the instant ramen noodles (without the flavor packets) to the pot and cook for 5 minutes until softened. Stir in the sliced scallions to incorporate freshness into the broth.
4. Adjust Seasoning: Taste the soup and add more hot sauce or soy sauce as desired to balance the heat and saltiness.
5. Serve and Garnish: Remove the pot from heat and ladle the ramen into bowls. Garnish generously with extra sliced scallions, sesame seeds, additional shredded carrots, sliced extra-firm tofu, and an extra drizzle of hot sauce. Serve immediately and enjoy a warm, comforting vegan meal.

Notes

• For a gluten-free option, substitute the instant ramen with gluten-free noodles.
• Adjust the amount of Sriracha based on your preferred spice level.
• Extra-firm tofu can be pan-fried or baked for added texture before adding as a topping.
• Dried shiitake mushrooms can be rehydrated before adding to reduce cooking time if preferred.
• This recipe can be doubled to serve more people or for meal prep.

Keywords: Vegan ramen, easy ramen recipe, vegetarian noodle soup, shiitake mushroom soup, spicy vegan ramen, quick ramen