Easy Vegan Ramen

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Bowl of our simple and delicious ramen for a vegan meal

Yes, ramen that’s (undetectably) vegan and totally doable.

Get your soup bowls, friends. It’s happening!

Photos of carrots and baby bok choy for making Miso Roasted Vegetables

While I was doing some freelance work in Kansas last year, John visited Japan and ate his way through Tokyo (jealous much?). One of his favorite dishes was ramen, which he has been on the hunt for stateside ever since.

While several restaurants in Portland offer a great bowl of ramen, most of them are not vegan-friendly. So I wanted to try my hand at this somewhat complicated, soul-warming soup.

Spoiler alert? It turned out to be not that complicated at all!

Photos showing steps for making our vegan ramen recipe in a big pot

Origins of Ramen

Ramen is a popular noodle soup in Japan. And while the exact origin is uncertain, it’s thought to have originated in China and been introduced in Japan between the 17th and 20th centuries. You can learn more about the history of ramen here or take a deeper dive with this entire book about it!

How to Make Vegan Ramen

This 10-ingredient recipe starts with the broth.

Ramen broth can be made many different ways, but to keep mine vegan-friendly I went with vegetable broth infused with ginger, onion, garlic and dried shiitake mushrooms (which you can find at most grocery (and all Asian) stores).

To add more depth and that “umami” flavor, I also added a bit of soy (or tamari) sauce and white miso paste.

Bowls of our vegan ramen recipe for a warming plant-based dinner

The result was magic. Friends, I think I’m in love.

While your broth simmers, prepare any desired toppings.

I went with 10-minute flash “fried” crispy tofu, miso-glazed carrots, and baby bok choy. Green onions also provide a colorful, crunchy finish, while chili garlic sauce adds heat.

I hope you all LOVE this hearty, satisfying, simple ramen soup! Make the broth ahead of time and enjoy individual servings throughout the week, or enjoy all four bowls with family or friends. Either way, you win.

Bowl of our vegan ramen packed with vegetables for a healthy plant-based meal

If you do try this recipe, let us know! Leave a comment and rate it – it’s so helpful to us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

Easy Vegan Ramen

Amazing, 10-ingredient vegan ramen made with 1-pot mushroom broth, crispy tofu, and miso-roasted vegetables. A hearty, satisfying, and delicious plant-based meal.
Author Minimalist Baker
Bowl of Easy Vegan Ramen made with tofu and vegetables
4.89 from 170 votes
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4
Course Entrée, Soup
Cuisine Chinese-Inspired, Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly 1 Month (broth only)
Does it keep? 5 Days (broth only)



  • 1 Tbsp grape seed or avocado oil
  • 5 cloves garlic, roughly chopped (5 cloves yield ~2 1/2 Tbsp or 18 g)
  • 1 3-inch piece ginger (peeled and diced)
  • 1 medium yellow onion (coarsely chopped)
  • 6 cups vegetable stock (DIY or store-bought)
  • 2 Tbsp tamari or soy sauce (plus more to taste)
  • 0.5 ounces dehydrated shiitake mushrooms
  • 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package – I like this brand* available at Whole Foods)
  • 1 tsp toasted sesame oil (for flavor // plus more to taste)
  • 8 ounces ramen noodles* (ensure gluten-free and vegan-friendliness on package – I like this brand available at Whole Foods)

TOPPINGS optional

  • 1/2 cup chopped green onion (for garnish)
  • 10 ounces extra-firm tofu (flash “fried”*)
  • Miso-glazed carrots*
  • Miso-glazed baby bok choy*


  • Heat a large pot over medium-high heat.
  • Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
  • Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
  • Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms – stir.
  • Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
  • Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
  • When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
  • NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions – about 4-5 minutes. Drain and set aside.
  • Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
  • To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.
  • Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.



*If you can’t locate ramen noodles, you can also sub a similar-shaped noodle, such as angel hair pasta.
*For the miso-glazed carrots, preheat oven to 400 degrees F and line a baking sheet with foil. Chop 1 cup carrots into 1/4-inch thick pieces on an angle (see photo). To a small mixing bowl add 1 Tbsp yellow miso paste, 1 Tbsp maple syrup, 1 Tbsp tamari, 1 tsp rice vinegar (or sub lime juice), and 1 tsp sesame oil. Whisk to combine, then add carrots and toss. Arrange on a foil-lined baking sheet in an even layer and roast for 20-25 minutes, stirring once at the halfway point, or until tender when pierced and deep golden brown.
* For the miso-glazed baby bok choy, slice bok choy in half lengthwise and heat a metal or cast iron skillet over medium heat. Prepare the same miso mixture as above (for carrots). Brush mixture over bok choy. Once pan is hot, lay down bok choy cut-side down and sear for 1-2 minutes. Flip and sear on other side.
*To flash “fry” tofu, press extra firm tofu until most moisture is removed, then cut into rectangles (see photo) and add to a plastic bag (or a mixing bowl with lid). Add 1 heaping Tbsp cornstarch and a pinch each salt and pepper. Toss to coat. Heat a metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp grape seed or sesame oil and tofu. Brown on one side for 4-5 minutes, then flip and brown on other side until light golden brown and crispy.
*Ramen method adapted from Chow’s Slow Cooker Pork Ramen.
*Miso-glazed carrots adapted from Food52.
*The miso paste linked above is to give a reference of the packaging, but the pricing is oddly high on Amazon. It’s closer to $5 at the store, sometimes cheaper.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 340 Carbohydrates: 41.6 g Protein: 9.3 g Fat: 14.2 g Saturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1903 mg Fiber: 3.6 g Sugar: 3.1 g

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heidi, dried mushrooms are more flavorful, but fresh might work in a pinch. We’d suggest using ~1-2 cups sliced. Let us know how it goes!

  1. Joni says

    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.

  2. Sean Fannin says

    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.

  3. Sydney says

    Can you use a pressure cooker ( I like ninja) to speed up the time it takes to cook the broth? If so, what are your suggestions?

  4. Madeline says

    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!

  5. Janet says

    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….😋

  6. H Y says

    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.

  7. Ez says

    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!

  8. Shanina Carmichael says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed, Shanina. Thank you (and thanks to your son!) for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie, dried mushrooms are more flavorful, but fresh might work in a pinch. We’d suggest using ~1-2 cups sliced. Let us know how it goes!

  9. Lisa says

    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!

  10. Aizy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Aizy. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  11. Emma says

    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 :)

  12. Anthony says

    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!!

  13. Anni says

    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

  14. SYC says

    This came out great!! Thank you for this recipe! The only thing I’m unsure about is that the broth came out a little vinegary/sour. Not sure why…did anyone else experience the same thing? I added some sugar and it took away the sour taste but I prefer understanding why it came out sour before making this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you’re enjoying it! Thank you for sharing. The sour flavor could be the stock you used, some brands do have a more sour flavor! Hope this helps.

  15. MMB says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear it didn’t turn out as you were expecting! Dried mushrooms are key for depth of flavor.

  16. Rachael says

    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.

      • DONA says

        My new favourite soup! I absolutely loved the flavour I got and modified it slightly just because I had the ingredients on hand. Along with carrots, I added broccoli and sliced Brussel sprouts. So good. I absolutely would never skip the dried mushrooms….huge depth in flavour regardless if you are not a mushroom eater or not and I had them in my cupboard…lucky me!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yay! So glad you enjoyed, Dona. Thanks so much for the great review and sharing your modifications!

  17. Maria Bamonti says

    Hello, I made this last night and it was delicious, I liked the depth of flavor of the broth added the sesame oil and just a dab of siracha. Question about the bok choy, do you oil the pan first?


    Also, you are my favorite online recipe website <3 so thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear it, Maria! We didn’t find it necessary because the glaze has oil in it, but it wouldn’t hurt to oil the pan. Hope that helps!

  18. Danielle C. says

    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!

  19. Michael says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Michael! Thank you for the lovely review and for sharing your modifications!

  20. Megan Pompan says

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

  21. Alyssa says

    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!

  22. Shira Citro says

    Can I do this in my instant pot? I just don’t have the hours needed if I start when I get home… I would be eating at 9/10 pm. The instapot has a saute function and safe to leave on while I am at work. Then I can do the rest when I get home.
    What temp would I slow cook it at if I did all the prep work (steps 1-6) and simmering all day in the instapot?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shira, we haven’t tried that, but it should work. We’ve noticed the Instant Pot slow cooker function isn’t very powerful so we think on high would be best. Let us know if you try it out!

  23. Cheech says

    It doesn’t even say when to add the sesame oil. It just says “add more” for taste. When is it originally supposed to go in?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, sorry for any confusion! The “more” is referring to soy sauce, so the sesame oil just goes in step 6, if desired.

  24. Tania says

    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!

      • Cheyenne says

        This was a great recipe and I will make it again. However, I would not say it is easy or fast, at least not for me, and if you make all of the toppings. Tofu, bok Choy, carrots and broth all took a considerable amount of time! Was enjoyed nonetheless.

  25. Tony says

    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!

  26. Anita says

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

  27. Sue says

    My daughter first introduced me to this recipe during COVID-19 quarantine. Fantastic! (As are all of your recipes.)

    It’s my turn to make it.
    Question: Do you reconstitute the dried mushrooms before adding them to the broth?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue! The mushrooms can go into the broth dry. Glad you both enjoy this recipe! xo

  28. TJ says

    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.

  29. TJ says

    Hello, I see some vegan ramen recipes call for Kombu so I have some in hand. Would that add anything to this recipe or ruin it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Some Kombu in the broth could add a nice flavor, though we haven’t tried it! Just make sure to remove before eating. xo

  30. Laura says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We LOVE all the fun options you created with this recipe, so glad it was enjoyed by all! xo

  31. Jessica says

    Hey :) Thanks for the recipe! Any idea on how I could replace the shiitake? I’m not a fan (of mushrooms in general). Thank you! ^^

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, another reader mentioned omitting them with success, but we do find they add a lot of flavor. Perhaps more onion and miso?

  32. Ezra L says

    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.

  33. tania says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tanvi, you can, but it’s typically a stronger flavor and saltier. So maybe try using less? You can learn more about the different types of miso here.

  34. Susan Z says

    The amount of sodium in these recipes is absolutely staggering, no one should be eating that much sodium in one serving of anything.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, we hear you. Keep in mind the nutrition information is a rough estimate and will depend on the brand of vegetable broth, tamari or soy sauce, and miso that you use. You can use lower sodium products/brands, if preferred. We also find this perspective interesting.

  35. Nicole says

    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.

  36. sk says

    I read the recipe wrong and just put the tbsp of miso in along with soy sauce 😭. Will it be a goner? Is it still okay to consume if the miso is added and then cooked for an hour?? Please help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Jessica says

    I made this and it was delicious! The best soup I’ve ever made! Do you think there would be a very big difference if I made it with fresh mushrooms instead of the dry ones?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Jessica! Fresh mushrooms might work, but won’t be quite as flavorful. Hope that helps!

  38. Anja says

    I’ve made this once and loved it. I want to try to make the broth in my instant pot any tips? Have you tried it using an instant pot? I figured I would just do it as written then pressure for 30min or so?

  39. xera says

    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

  40. Yuri says

    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!!

  41. Rose says

    This looks amazing! I’m confused when I put in the miso paste? The directions say to do it after it’s been simmering for a few hours, but the video shows you adding in the paste after you strain the broth. Help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rose, sorry for the confusion! Either will work in terms of flavor, but adding it later helps preserve the beneficial bacteria in the miso. We’d recommend following the written instructions for best results. Hope that helps!

    • Rose says

      A resounding success! Luckily, I read the comments and decided to just go for it and make a double batch. Wow. So, so good. I used low sodium soy sauce, some mushroom boullion cube, vegetable paste base and some gochuchang. Deglazed with a bit of white wine. Absolutely gorgeous! Thank you!

  42. Vanessa says

    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.

  43. Claire says

    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!

    • Jan Kutti says

      This was SO good. I was missing my favorite ramen place due to quarantine and was craving to have a hearty bowl. I’m so glad I made this. I couldn’t believe how easy it is to make ramen at home especially at a fraction of the cost of dinning out. Thank you so much for this recipe.

  44. Margo Fredericks says

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

  45. Trying to make ramen for the first time says

    Hey, wonderful recipe. Thank you for sharing! A question though: My broth is suuuuper salty, is there something I can do about this? Or is it supposed to be salty to flavour the other ingredients?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It is supposed to be quite salty because the noodles have no flavor until they hit the broth. But if it’s too overwhelming you can dilute with warm water!

  46. Tina says

    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

  47. Kimberly says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kimberly. We are so glad you enjoyed it! xo

  48. Hannah says

    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.

  49. Maggie says

    Can I replace the miso with anything else or leave it out completely? I am looking forward to making this ramen but unfortunately I am not a huge fan of miso at all. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maggie, we’re not sure of a substitution. The miso does add a lot of flavor. But just try omitting it.

  50. Ceilidhe Speirs says

    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!

  51. Rebekah says

    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!

  52. Alanna says

    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!

  53. Ceilidhe Speirs says

    Hello, making this tomorrow! I’ve made your veg broth already and loving it! Would it be possible to sub spinach for bok choy? I can’t find any bok choy at the moment. If so, would I be able to glaze the spinach leaves in miso too? Thanks so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but we think it sounds lovely! Let us know if you try it!

  54. Aviva says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Aviva! Thanks so much for sharing! Happy belated birthday =)

  55. Lisa says

    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!

  56. Joanna Hernandez says

    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.

  57. Katrina says

    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!

  58. Peter Goodwin says

    What is the weight of a 3″ piece of ginger? We have made it a number of times and really enjoy it but we’re always trying to get the ginger content right! We make with extra firm tofu pressed, marinaded and baked. Delicious! Thanks for what you do Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Peter, we’re so glad you enjoyed it! We don’t have a weight measurement for the ginger. But different ginger crops can vary in potency, so we’d recommend adjusting to taste.

  59. Kay E Jay says


    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!!!

    • Kay E Jay says

      As a follow up, I had to use tahini because I didn’t have sesame oil and I only had brown rice miso on hand. Used both of those ingredients for the miso glazed carrots also. This was a huge hit with my teen and I can’t wait to try the recipe as written!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Kay! We’re so glad you enjoy our recipes! xo

  60. Trina says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Joel. We are so glad everyone enjoys it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  61. Megan says

    Currently have a “shelter in place” due to Covid-19 and trying to figure out what to make my fiancé as his birthday dinner. I’d like to make this with what we’ve got on hand (have to swap out the veggie toppings a bit) but I’m wondering if I can swap out the dried mushroom variety with any success. I have dried wood ear, chanterelle, and fresh and dried king trumpet. I don’t have miso paste… I have miso soup packets though.. if that may somehow work? Not great options here, I know.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, we think the wood ear mushrooms may work! Or perhaps the others. And maybe just a tiny bit of miso soup packet? Let us know if you do some experimenting!

    • Jessica says

      All dried mushrooms work! They taste delicious! We made it with mixed dried mushrooms (from Costco) and they all added flavor and texture. So good!

      • Katie says

        Although this is a 10-ingredient (before adding the optional ingredients at the end) recipe, one should not presume this is simple or quick. Fortunately, I was prepared for the simmering time, but I found this to be a complicated (although not difficult) recipe that required lots of pots, pans, cooking and prepping utensils and cutting board. The miso-glazed vegetables were incredible but overall, I found the broth to be too salty. (I did have to substitute dark miso; I’m not sure if that might have been saltier than yellow or white miso). It must have also cooked down too much (I had had it on a low simmer for 3 hours; although the house smelled heavenly, that might have been too long), which may have resulted in a saltier broth. Not sure I will make it again, but I appreciate being able to try out a vegan ramen recipe and I will use the miso-glazed vegetables in other dishes, however.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sorry to hear it didn’t turn out quite right, Katie! Dark (red) miso is saltier, so we think that likely contributed.

  62. Emma says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea, Emma! We’re so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  63. Ella says

    Hello! I have yet to make this, but i wish to make it tonight for dinner. But I have one problem, I don’t like using products high in soy, such as Miso, so I was wondering if there is any substitute for it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ella, you could try using chickpea miso (made from chickpeas instead of soybeans). Hope that helps!

  64. Erin Butler says

    Gearing up to try this fan favorite. We have cornmeal on hand…do you think that would work instead of corn starch? We love all your recipes Dana!

  65. Bethany Reed says

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

  66. Carla @ Foodie Digital says

    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!

  67. amanda castonguay says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  68. Courtney Farmer says

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

  69. Carmen Roman says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You don’t have to strain! We just find the onion texture distracting to the other elements of the soup. But it should taste good!

  70. Sue says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Sue! We’re so glad you enjoy our recipes and posts! xo

  71. Carrie MacGillivray says

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

  72. Lynn says

    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 !!

  73. Diane says

    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!