Easy Vegan Ramen

I have been making this Ramen for a couple years. Everyone in my house loves it! It’s my go to on those cold days when you want to warm up, but want something quick and easy. The miso glazed veggies take a bit of extra time, but they are so good. It’s also easy to adjust to your preference.

Absolutely amazing ramen. I’ve tried many vegan ramen recipes and this one hits the perfect balance of being practical to make and bursting with flavor. You can easily modify this and add your own creativity to it. I go back to this recipe so often and just love it.

I added a can of coconut milk to make it creamy. It was amazing!

This is really good. Took more time w the toppings, as expected. I didn’t have dehydrated mushrooms so I followed what another commenter did- sauteed in some shitake. Seemed to work well, not sure I would have been able to tell the difference compared to dehydrated. I also was worried that so much broth would burn off like so many people wrote about, so I kept it at barely a simmer for ~2.5 hours and I couldn’t really see much volume loss. I am tofu-ed out so I used the miso glaze for the carrots on chicken that my husband grilled. We also added soft boiled eggs because my daughter loves them. Overall a hit, will make again. A really yummy winter meal!

Delicious vegan ramen! The broth has so much umami and depth; typically missing with vegan broth. I added 2 extra cups of veg stock because the broth reduced down quite a bit. I went with fried tofu, green onion, seaweed, bok Choi, sesame seeds, chili oil, and a soft boiled egg for toppings.

I have been making this recipe for years now, and it is one of my absolute favorites in my arsenal. It’s also the only recipe where I don’t feel the need to substitute or mess around with quantities- it’s absolutely perfect as written! Thank you for sharing this recipe for deliciousness with the world!

One tip for those just now embarking on this recipe, test for saltiness as you go. That was the one element it took me awhile to master, its easy for it to get too salty depending on the broth, soy sauce and miso you use.

This was delicious! I thought about winging the idea and not using a recipe but then I saw this recipe and decided to try it! I love the miso vegetables, definitely using that technique again. Easy does not mean quick but worth making!

This is the most delicious soup ever, the broth is sensational!!
If I could I would give it more than 5 stars.
The broth is easy and yummy. It takes a bit of time to do the veggies But so worth it.
Wish I would have doubled it…
Thanks for another great recipe….😋

This is such a great recipe- the broth is so incredibly rich for being just a small amount of ingredients I always have on hand. Didn’t even add the sesame oil, and used red miso cause I had it. Cooking for more than an hour is even better. Even if it’s just with noodles and whatever else (boiled egg, I’m not vegan), or some greens stirred in. Doesn’t have to be complicated. I will be making this on repeat.

I had the most incredible ramen at a festival this month and was determined to find a recipe that could come close to that experience. I am delighted to say that your recipe was everything I was hoping for and maybe even more! The miso glazed carrots are definitely not to be skipped. I doubled the recipe and I’m so glad I did. They will be phenomenal as leftovers both in the ramen and all on their own! Thanks for the the delicious recipe!

This was sooo damn good! I never leave recipe reviews but my son said you should leave a review because he liked it so much. Felt like we used all of are pans and dishes in the prep but it was worth it! Thanks!

I just made this tonight and it was wonderful! I’ve never had vegetarian ramen at a restaurant, but I honestly can’t imagine it tasting better. For simplicity, I roasted the carrots, tofu, and broccolini all on one pan in the oven and mixed it with 2 times the miso recipe for the carrots stated in this recipe. Because we were hungry, I only simmered the broth for 1 hour. Did not strain the broth (and glad I didn’t since I liked the texture of the onion mixture) but I picked out the cooked dehydrated mushrooms at the end and sliced them and added them to the bowls along with the veggies. There was plenty of broth and very filling for me and my family of 4. I’ll definitely be making this again!

This recipe is fabulous. It’s super quick and comes out beautifully with costco’s gluten free vegan ramen noodles.

I always leave all the ginger, garlic and onion in for extra texture. Seems like 2 hours is the sweet spot for me as far as getting that shitake flavor infused without cooking down the broth too much.

Love your recipes. Thank you so much!

I love this recipe. Have made it multiple times over the past couple of years with a few different variations of vegetables. We like broccolini or Chinese broccoli instead of bok choy, with roasted carrots and baked tofu. It is so flavourful. The only thing I found is the longer you simmer the broth, the more the liquid reduces. There’s never enough delicious broth at the end! Next time I think I might double the recipe. One of my favourite recipes found online :)

I love the ramen recipe but the serving size should be corrected because there is not enough broth usually ending up in everyone still craving more. very flavorful and simple though. love it!!

I made this last week and my family loved it, despite my son wanting to “guide” all the way as he fancies himself a champion ramen cook, as does my daughter. 😂

Today I’ve added in cochayuyo to the stock as I’m trying to use it up, so hope it’s still tasty. The carrot glaze did nothing for me last time so I won’t be repeating it, although I think it’s a great add to the dish. This time I have bok choy instead. I might’ve added in too little/too much vinegar, I don’t know..
Thanks again for your recipes – I return to them regularly. X

Super easy and yummy recipe my whole family enjoys including the kiddos. Thanks!

It only came out okay for me. Maybe my expectations were too high knowing how great Minimalist Baker’s recipes are. I used broccoli because I couldn’t find bok choy, and fresh mushrooms because I couldn’t find dried. Maybe if I followed the recipe more exactly it would have turned out better.

I make this regularly now and am so grateful to you for de mystifying ramen for me! Its very simple and satisfying and flexible for topping it with what you might have in the fridge.

Everyone in my family enjoyed this and had seconds, even my teenagers who complain about all my other “soup” recipes! The substitutions I made were: I didn’t use the dried mushrooms and instead of vegetable broth I used Trader Joe’s Miso Ginger broth (32 oz) and 3 cups of water.

Thank you!

This is an awesome recipe, I couldn’t find any dried Shiitake mushrooms so I used 150g (~5 ounces) of fresh ones instead, and just sauteed them down in the pan with the onion. It still turned out really well. I cooked the broth for the full 3 hours and it came out fantastically, it has a very deep and rich flavour and a nice mouth feel. The only thing I’d modify in the future would maybe be to marinade the tofu in something before flash-frying it, the breading on the tofu soaks up some of the broth to give it some flavour but the center of the tofu is pretty bland. 10/10, I’ll definitely be making this again!

Delicious recipe but the broth barely made enough for two bowls. It cooked down a lot. I will double the liquid next time.

This was very delicious. I think it might be a good idea to cut up the bok choy (should you choose to include it) prior to putting it in your bowl with the rest of the ramen, as it can be a little unwieldy to break up in there with just a spoon and chopsticks. I started prepping the tofu, bok choy, and carrots right away after I started the timer for an hour of simmering the broth, and between those 3 elements, it took exactly the right amount of time, but it took me maybe another 10-15 minutes after I was done with everything else to cook the ramen, so I would recommend starting your pot of water boiling around 10 minutes or more before your time is up for that hour of simmering–unless you decide to simmer longer. I’d definitely make this again. A very hearty and satisfying dish!

This recipe is so easy and absolutely delicious. Also kid approved! This will be on my regular dinner rotation.

It’s a rainy afternoon. I was craving the 10 cent packet of ramen noodles (lol). I searched for a quick, easy recipe and found this. I followed the broth part of the recipe. I modified the rest sautéing white onion, grated fresh ginger and garlic in small amount of veg broth (no oil). I then added miso, tamari, black pepper, parsley. I simmered for 10 minutes and poured everything over prepared rice noodles. Soooo good !!!! Definitely a keeper!! Thank you!

I made this with some mods. I did the mushrooms on the side and added them with the broth they were in to my bowl since the gf hates mushrooms (travesty). Used chopped normal bok choy with the Miso glaze, added corn to the broth, flash fried the tofu without the corn flour.

And I it was delicious! Definitely worth the work and time and highly recommend!

Yum! Added a little chili garlic sauce topping and this was perfection for dinner tonight! Thank you!

I made this as-is with no alterations other than perhaps throwing in some extra veggies I had on hand. It was really good. My hubby also loves it and thought it was so fun setting it up as a make-your-own ramen bowl dinner. Thanks to the previous poster that suggested this.

A family hit by MB again! We created a “Build Your Own Ramen Bowl” night out of this one so I could make it work for our gluten-free child, vegetarian parent, and carnivorous other two. I made the broth veggie, had add-ins – the carrots, tofu, some stir-fried chicken, kale, shiitake mushrooms, soft boiled eggs and once you had your choice of noodles (I used zoodles and it was great!) you could add what you wanted. Super fun and delicious!

It was INCREDIBLE, I would recommend adding extra veggie broth, I cooked my broth for 90min and the broth reduced considerably by the time it was done and I would have liked more of it. But sincerely, I made both the miso glazed bok choy and carrots and they were divine.

this was delicious!!!
I skipped the soy sauce and reduced de amount of miso (I had red miso which is quite strong) and is one of the best vegan ramen I made

i wouldnt make any adjustments to this! its delicious!!

Oh my gosh this was amazing! I adore ramen and have never tackled it at home before… I’m so grateful to have encountered a recipe that takes the intimidation factor away – this wasn’t so scary at all! I accidentally added the miso in early with the broth rather than closer to the end but no complaints at all. I also added a little brown sugar into the broth near the end as I was tweaking it, and didn’t both straining it. Super yummy.

AHMAZING!!!! Kids ate it and had second serving. Husband loved it and I wish I had cooked more. Thanks!!

Second time making this…..so good for the winter days!

This was absolutely delicious!! Thank you for sharing this! Me and my tummy are happy 😋

this was amazing!! i made it for my roommates, i used half soy milk and half water (mixed with better than bullion) to make the veggie broth base richer/creamier!!
thank you for sharing

You killed it as usual! My husband and said this is restaurant quality ramen! Will be making it again and again! The flash fried tofu stayed crispy until the last bite!! Just mouthwatering!!! 5 stars doesn’t describe accurately how delicious this is!

Thank you so much bringing this into my life!!

This is the second time I have made this ramen recipe and it is a winner. You can definitely dilute it with more water as it is quite rich, but that’s not an issue at all. I also used spring onions instead of normal onion and 1 tbsp garlic infused olive oil instead of garlic to reduce the fructose and just omitted the use of grape seed oil. I also added porcini mushrooms to up the umami in the broth. So so good.

Honestly, this is one of the most delicious vegan/gf ramen recipes I’ve ever eaten! I used brown rice miso because it’s all I had. And I used more garlic & ginger because I’m big on extra heat. I’d give this one a 10/10. I’ll definitely be making it again!

This is a fantastic base recipe. Easy to add other veggies, and always more ginger for me :)

Loved this recipe and the rich broth the shitake gives to it. I added a tbsp of tahani which also helped enhance the flavor and used a korean soybean paste instead of miso. I wanted to make a tantanmen (minced pork) so I used this recipe to make it using tofu. It gave me the saltiness of a bowl of ramen at my favorite restaurant!

Spicy Fried Soy/Tofu Crumbles:
Half a package of extra firm tofu, pressed, crumbled
1 tsp garlic, minced
1 tsp ginger, minced
1/2 tbsp tamari
1 tsp rice vinegar or sake
1/2 tbsp soybean or miso paste
1 tsp red chili oil

This is delicious. I didn’t have miso cuz quarantine, so I used one instant miso soup packet for 1/2 this recipe (I prepared 2 servings instead of four). I don’t know how this would taste with real miso, but the end result was more than flavorful enough. I added half a fresh tomato to the broth (using up old stuff), and boiled it for 2.5-3 hours. I strained the broth but next time maybe I won’t. Recommend flavoring the veggies and tofu/etc toppings; I was in a rush and just grilled it all in my panini maker, and it was definitely missing something. Give this a try!!

Oh wow this was so good! My first time making ramen & my family loved it. I didn’t have dried shiitakes so just used regular, but added them in during the last couple minutes of sauteing the onion/garlic/ginger to bring out some additional flavour. I did have to add about 4 extra cups of broth at the end, but the mushroom flavour was still so deliciously rich.
For serving, I used the miso glazed carrots (and a bit of broccoli I needed to use), lots of green onion, crispy tofu made spicy by adding a couple Tbsp of chili garlic sauce at the end of cooking & sprouts instead of bok choy as that’s what I had on hand. The only thing I wish I did differently, was make a double batch! :) Thanks for yet another great recipe.

Thank you so much for this epic recipe!! I made your ramen and your DIY veg stock/broth. So so so amazing, my housemates were over the moon! I used regular mushrooms as couldn’t find shiitake. And topped with miso roasted carrot and Brocolli, blanched spinach, chopped chilli and spring onions! So good! Will definitely make again :D :D. Thank you for your awesome recipes!

Made this today, absolutely delicious! Glad I had read the comments about adding water at the end as was quite salty before hand. Will definitely make again- thank you!

Loved this! Did anyone else read 13 inch piece of ginger, not one 3 inch piece? Hahaha thankfully my spouse caught that before I over gingered this. I used vegetable “better than boullion” to make the broth and it was too salty, added several cups of water to the broth at the end and it was perfect. Next time will do less boullion. Great easy recipe, thanks!

I had been craving ramen for a really long time, specifically from a certain restaurant, even before self-quarantine! My mom and I made this for my birthday and even though making it was very involved, it was totally worth it! It tasted exactly like the ramen I had been craving, maybe even better! I would highly recommend.

Highly recommend! I made this for my boyfriend last night who LOVES ramen and it was a hit! I substituted one cup of vegetable broth with water because I wanted to make sure it wasn’t too salty but when I make it again I will use the suggested amount, it needed the extra cup but was still delicious. I added sesame seeds, scallions, nutritional yeast, and chili garlic sauce, carrots and bok choy as suggested. We loved the miso glaze so much we added it right into the broth- so good! I only had spaghetti on hand and it worked out perfect. I have tried a bunch of your recipes and they are always delicious-Thank you so much!

It was very good! I used rice noodles to make it GF. The only thing I would Change next time Is way less vegetable broth paste because it was too salty for me. I used reduced sodium Tamari vegetable broth and low sodium miso and it was very Salty. Still edible. I will try it again soon. So good on a rainy day.

Thank you so much for this recipe! Being stuck at home I have been craving ramen something fierce and this gave me just what I needed. I topped with the miso-glazed carrots & bok choy, enoki mushrooms, nori, and sesame seeds. This hit the spot!

Oh…Em…Gee!!!

I’m slightly ashamed to admit that I’ve followed your blog for years and I’ve been meaning to leave reviews as I’ve loved every recipe I’ve attempted but this one made me stop (after I finished a bowl) and force myself to write. SO delicious!!! Never thought I could pull off ramen but this recipe is clear and the results are incredible. Thank you!!!

Made this tonight, everyone in family loved it. Added extra veggies as well as the miso glazed carrots and the book choy.
Thank you,
Trina

This recipe is beloved by our family and friends!! Thank you!!

This is one of my favorite recipes to make for a large pot luck dinner with friends :) It has worked wonderfully as a ramen-bar style meal with transferring the broth to a crock pot and having the noodles, miso roasted veg and other toppings on the side for a make-your-own ramen bowl! The flavors are deeply rich and so satisfying. I am a big fan of adding toasted sesame seeds. Thank you for this!

My whole family loved this ramen recipe. It is delicious and satisfying on a cold day.

Wow, great recipe! I subbed raw agave for maple syrup as I was out, and added a soft boiled farm egg. Filling and delicious!

I won’t lie – this was a wee bit more effort than the ramen that I usually make, but taking the time to prepare the carrots and the bok choy as described in the recipe instead of cooking them in the broth takes this dish to the next level! The only change made was to use the fresh shiitake mushrooms I was lucky enough to have on hand. My family could not stop raving about this dinner!

One of the most recipes I make from this blog. Love it. It’s great and easy, after a cold day. I add kombu to it, which kicks the flavor up a bit. My husband who eats meat, loves this as well. If you could make a meat/fish protein that pairs well with this, I would appreciate it! I love the tofu, he does not.

So, so good! It’s perfect for cold winter days.

This recipe gets two thumbs up from my husband and I. It was delicious as is! Thank you for posting. Happy New Year!

This broth is awesome! I made it in advance for some awesome friday night ramen. I may have snuck a few sips. Delish! I have some ramen eggs curing in the fridge. I’m excited for the whole dish to come together! Definitely making this broth again.

I made this for the second time today. Followed the recipe for the broth exactly both times. It is a really flavorful broth….now will be my go to. Made the carrots and bokchoi. I had not previously used Miso…now I will continue to find ways to incorporate into my cooking. I made the tofu the 1st time by the quick fry method, but today I did your baking method as the oven was on for the carrots….just made sense to me. Your IG posts are great, and I enjoy browsing your website. Really great content.

This is a family favourite, especially with my teenagers. My daughter layers leftovers in a mason jar and takes them to school for lunch.

Fantastic ramen!!!! Sweet, salty, umami. I loved the miso roasted carrot and the bok choy and the broth had so much flavour. The whole dish was absolutely delicious. I’ve made several of your recipes recently and they’ve all been great. Thank you !!

Just made this. Delicious. I made with fresh shitaki since that’s what i had on hand. I slow roasted in a pan till very golden than added to the onion. Broth came out yummy, but i want to try with dried shrooms. The miso glazed carrots and bok choy are great!