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:

  1. Scarlet of Family Focus Blog says

    My kids love ramen noodles. I usually buy the packages and then work to add lots of healthy ingredients to the broth but your ways sounds so much better. I can’t wait to try the ramen broth from scratch. Thanks for the recipe!

  2. Kelly says

    Looking forward to trying this! I’ve found a place in my city that makes a delicious spicy creamy vegan ramen…any suggestions as to what to add to your recipe to get the spicy and creamy?

  3. Sarah says

    Super yummy! I didn’t change a thing and did the miso glazed carrots and bok choy as the accompaniments. Highly recommend for ramen lovers who don’t want to pay close to $20 for a bowl anymore!

  4. Lori says

    Made this for friends last night and it was SO good! The broth is so flavorful and was a big hit. I was a little short on time so instead of roasting the carrots, I just sauteed them in the cast iron skillet over medium heat. I also chopped the bok choy into thick strips to make it a little easier to eat, then briefly cooked it in the same skillet once the carrots were a little soft. I will definitely make this again!

  5. Lorie says

    I made the Ramen for my daughter for our family birthday dinner. Made Lasagna for us and my youngest is vegan and she was craving Ramen. It was absolutely yummy. I made my own veggie broth with the usual celery carrots onion and garlic and I added ginger and lemon grass. I followed the recipe for the soup except I marinated the tofu with the same miso tamari lime sauce for the carrots and Bok Choi then coated with the corn starch. My daughter loved the ramen soup

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lorie! We love your modifications and are so glad your daughter enjoyed 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emma, it might work, but we aren’t sure it will be quite as flavorful! Let us know if you give it a try!

  6. Julie says

    This was absolutely DELICIOUS! I have a mushroom allergy, so I had to leave those out. Other than that, every element of this meal was perfection. The roasted carrots and bok choy, the flash fried tofu, all of it! So so SO yummy. This is the third recipe from minimalist baker that I’ve tried, and the third home run. I would make any recipe this woman shares!

  7. Ramen lover says

    I feel CHEATED. I cannot believe I have been paying $18+ for some tasteless water and boiled vegetables. In fact I thought I was getting a good deal, I was recommending these places to my innocent friends. Then today I make this ramen and I want to call every ramen house I have ever been to and ask for my money back. My mind is blown away. I just spent 3 dollars for the best bowl of ramen in my life. My husband asked for two. I have been telling all of my friends to make this and taste their lives changing forever. Dana, you are the best. If it doesn’t work out between you and John I’ll leave my husband to be with you. I love you. PS I also love your pizza burgers from your cook book and every recipe I have ever tried from you

  8. Eileen says

    First time I’ve ever made ramen and it was SO good! I made a couple of changes; first I did not use any oil or tofu, also, I substituted coco aminos for all of the soy/tamari, I didn’t have dehydrated mushrooms so instead I used mushroom seasoning and sliced some fresh baby bella mushrooms. I did not strain the broth, and lastly, I added corn as an extra topping. Delish!! Next time I’ll double the broth recipe and freeze some. Thank you!!!

  9. Sheri says

    Made this tonight. I realized too late that I need more large pots ? but it turned out in the end. My daughters loved it!! Can’t wait to have the leftovers tomorrow. The tofu was fried perfectly. Nice little crust on the outside. Will use that technique probably every time I do tofu now!
    My only “complaint” is that it wasn’t in your cookbook because this will quickly become a warm weather staple in our house.

  10. Mona says

    I made this today. Both of my boys who are vegan loved it! I used both dried and fresh shiitake mushrooms. Thanks for posting this recipe!!

  11. Emilee says

    Making this recipe now and can not wait to try it… smells delicious! I love all of your recipes. However I wasn’t sure when to add the sesame oil. You list grape seed and sesame in the ingredient list and then at the beginning say to add the oil with the onions, garlic and ginger. Wasn’t sure which to add at that time. Later in the recipe I see you mention to add more sesame oil if needed. But I wasn’t sure at which step to initially use the sesame oil. Could you clarify! Again, thank you for so many amazing recipes!

  12. Tetiana says

    Great recipe! The broth tastes like ramen broth I bought in the restaurant! Highly recommend this recipe! Although it’s not fast one but tastes like a real deal! :)

  13. Crystal says

    This looks amazing. Any suggestions to use in place of miso paste for the broth and glazed carrots? I cannot buy it where I live. Thank you.

  14. Amanda says

    We made this tonight, it was fantastic! We made the broth almost as directed (we couldn’t find dried shitake so we used left over dried mushrooms we had on hand) and after an hour the smell filled the house. We weren’t interested in turning in the oven because if the heat and we got a different asian green than expected in our CSA box so we stir fried carrots, zucchini, fresh shitake mushrooms and baby yau choy with the miso glaze which complimented the broth very well. We were lazy and didn’t do anything exciting with our tofu. We have leftovers for tomorrow and can’t wait to eat them. Thanks!

  15. Yana says

    This ramen got approved by my non-vegan mother-in-law who is Japanese. That says a lot.
    If you need to please a mixed crowd (consisting of herbivorous and omnivorous friends), you can’t go wrong with this recipe.

  16. Mark says

    I’d like to make this, but I’m on a low sodium diet. This dish exceeds my entire daily allowance. I don’t see where it’s all coming from. Anything I can cut from the ingredients list to bring it down under 500 mg?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could cut back on any salt and use reduced sodium vegetable broth + soy sauce / tamari!

  17. Jamie says

    This ramen broth is great! I’m not even vegan, I just like making tasty food. I’ve been hunting for a ramen broth which I can make myself easily at home. This broth is very flavorful with a nice cloudy top. It smells like celery soup when cooking, but after 2 hours becomes a wonderful soup base. Thank you for the great recipe, I’ll definitely be making this again!

    Instead of straining the solids off at the end, could you blend them in with a stick mixer? That might thicken up the broth even more.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can definitely blend in the solids! It just makes a thicker broth, which I don’t usually prefer. But let us know how it goes!

      Also, next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xoxo

  18. PCG says

    This looks delicious, but with the flash frying and glazing, I can’t say that it is a simple recipe. Maybe I can try it during one of my vacation days.

  19. Alexandra says

    This recipe is so delicious! I made the broth in my pressure cooker (1 hr) and it’s so flavorful and hearty. Yum!

  20. Kiki says

    I love this dish! I have made it several times and each time it’s been the bomb. It’s so cheap to make (I feed a family of 5 to 7 depending who’s in town) yet so filling and satisfying. The recipe needs no alterations at all. You always hit the mark. The broth is so tasty and I now have a new way to make tofu! That “flash” frying method was so delicious. I’m making my tofu from now on like this. This entire vegan family LOVES you. When I’m cooking and I tell them it’s one of your recipes my family is like, “Yassssss Mom”. Ha! Thank you for being so amazing and sharing your gift.

    – Kiki

  21. luisa says

    i made this for my partner and i and we absolutely loved it. i boiled it for 1.5 hours and it was perfect. we went to an amazing vegan Japanese restaurant in our city that has a Michelin star and my partner commented to everyone we were with the ramen i made was better than the one he ordered. i feel that’s saying a lot! really easy to make but i do feel like the recipe makes less than for 4 so just note that. will absolutely make this again!!

    • Sonal Arora says

      Hi, I made this. I didnt follow the recipe to the T as needed to adjust the serving size. It was amazing. Should have added more broth. Thanks you! Wish I could share a picture too!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        So kind! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers. xoxo!

  22. Zoe says

    Just made this with some minor tweaks with the roasted carrots and tofu. Came off as a very impressive dinner for a friend of mine and I and it was all fairly quick :) definitely making this again

  23. Eric Crislip says

    My gosh Dana, this sounds absolutely marvelous! However I did notice you recommended using a plastic bag to cover the tofu in corn starch. Given that you can do it very easily without the bag, can you please note that or remove the reference? I love your blog and keep up the good work!

  24. Tracy Warner says

    This broth was so lovely! I like a chewier tofu, so I over fried mine in the over for 30 minutes with some soy sauce and sesame oil. I also kept the carrots raw for the crunch and added some chili oil to the top at the end for an extra kick!

    If you don’t have yellow miso paste, red miso worked well for me!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Tracy! Happy cooking!

  25. Heather Hoiness says

    This was so, so good! I added more ginger, more garlic, and more tamari than was called for because I like some bold flavours and I don’t regret it. The miso glazed carrots were so flavourful and gave a nice toothsome texture to the dish. I didn’t fry the tofu so I didn’t have the firmness from that but rather Iused medium tofu and quite liked the silkiness of it in this dish. One question: does the broth freeze well?

  26. Casandra says

    Super yummy! I’ve made this several times now with snap peas and spinach or kale in place of the bok choy. Once my CSA starts I’ll try it with the bok choy. Thanks for another great recipe Dana!

  27. Tanvi Buch says

    LOVE THIS! I’ve made it four times already in less than two weeks. SO GOOD. Thank you. I fear I may have turned my family off restaurant ramen forever. This recipe, and your beet/quinoa/black bean burgers are a constant on the dinner table.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review! We are so glad everyone enjoyed 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

  28. Lynne says

    This is my new favorite soup recipe! I omitted the shitake mushrooms, the scallions, and the tofu just bc I didn’t have those things. I used baby Bella mushrooms. I always use Liquid Aminos in place of soy sauce. I used vegetable stock rather than broth bc it’s more flavorful. And I used plain rice noodles. I’ve made it twice in two weeks. Love it so much!

  29. Joe says

    Yum! Thanks for the inspiration as always, Dana. We featured your recipe on our cheap vegan ramen recipes blog post.

  30. Patricia says

    This turned out lovely. It’s really nice and light. If anything, it could use a *bit* more flavor, but I think mine was a little bland because I used fresh mushrooms (dried have more flavor apparently). Also, I didn’t simmer the full hour because I was starving ?, but it was still very good. I added sliced baby bok choy and shredded carrots before serving. Thanks for the recipe!

  31. Derica says

    So good! I’m not a fan of mushy tofu in soup so I replaced the protein with some Gardein teriyaki chicken strips that I fried up and tossed in at the end.

  32. Haley Maier says

    The broth tasted really rich, worth the wait. Usually I wouldn’t throw out the onion/ginger, but it tasted weird left in. I couldn’t find dried mushrooms so I used long noodle-like korean mushrooms. The carrots failed for me, they burnt really quick, the sauce burnt to the foil. Tofu was good, it added more flavor letting it soak up some broth.
    My local Japanese restaurant makes similar tofu, but they use silken! I wonder how they can fry it without falling apart? But it melts in your mouth and tastes like heaven.

  33. Selina says

    What’s a good alternative for the mushrooms as I am allergic to them and have noticed that many vegan recipes call for them for flavoring?

  34. Cristina says

    Wow, thank you so much for this recipe! Ramen is one of my favorite comfort foods and it’s too expensive to go out every time I’m craving it, so I gave this a shot – and I was so, so pleased with how it came out. The broth is incredible.

    I followed the recipe for the broth but changed it up with the toppings: I wanted to mimic some of my favorite ramen restaurants, so I went with mixed greens, bean sprouts, enoki mushrooms, sriracha and chili paste. I also used the miso glaze mentioned in the recipe on my tofu. Insanely good, restaurant-quality ramen!

  35. AP says

    Do you rehydrate the dried shitake mushrooms first? I have so much trouble with mushrooms because I can’t figure out how to clean them sadly so I figured the dried mushrooms will be way easier to handle. Thanks!

    • AP says

      Also, did you put them in the broth to become rehydrated inside the broth or did you rehydrate them in water and then put them into the broth?

  36. Jackie says

    I’ve made this recipe a couple times and it is SO good, not to mention always a hit for the friends and fam I make it for! Do you think it’s possible to make this in the slow cooker instead of stove top? If so, what kind of switches would you suggest?

    Thank you SO much for creating such fantastic vegan recipes!


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I’m not sure! We don’t have a slow cooker and can’t say for sure how it would turn out, but if you experiment with it, report back on how it goes!

  37. Alex says

    Hi! I made a quicker version of this due to lack of time and it turned out great! I made the glazed carrots and I tossed some fresh mushrooms with them,it was delicious! I like your website, thanks for sharing!

    Ps. I am Venezuelan and I was happy to see you have a great arepa recipe, if you ever want to do something different with the dough try making “bollitos”. Traditionally you eat them with lots of butter and cheese but I make a vegan version with sauteed mushrooms, black beans, avocado and salsa. Here is a link if you want to check them out. http://venezuelanfoodanddrinks.blogspot.com/2014/09/the-venezuela-bollo-boiled-cornflour.html?m=1


  38. Garden2home says

    After spending literally 3 days making a traditional, pork based, ramen broth for ramen night with my friends, I found out that day that one of them doesn’t eat pork! Not wanting to exclude her, I looked for a quick vegan recipe and found this. It came together in no time and tasted amazing!! I added kombu and used some extra mushrooms for the broth, and I swear it was better than the pork broth (or at least WAY less work!). This is my new go-to for a quick satisfying soup :) thank you!!!

  39. Jem says

    I just made this and it was incredible! Loved the addition of the miso glazed carrots and pan seared tofu. Such wonderful flavor. Perfect ramen recipe! Thank you!

  40. Alexz says

    Looks so great! Could I make this in a slow cooker or instant pot? That way it could simmer longer while I’m not home?

    Would fresh mushrooms work as well? If I don’t like mushrooms, should I skip them all together? Or does it add depth to the broth and not taste like mushrooms anyway?

    Last question – for the vegetable broth, do you think trader joes box broth will be good? I also have vegetable consume powder I could add?

    Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex! Its worth a shot! We don’t use slow cookers/instant pots and can’t say for sure as we haven’t tried it ourselves. Let us know if you give it a shot! As for the mushrooms, you can leave them out if you like. Lastly, Trader Joe’s broth should work just fine.

      • Alexz says

        It worked really well! I put it in the InstaPot on the soup setting for 1 hour and the flavor developed really well. You can read more about it on my Instagram @VeganFoodTaster
        The one note is that it does lose some liquid, so the 4 servings probably turn into something like 2/3.

  41. Darlene Walsh says

    This is amazing! Currently enjoying right now! The only change is that I used ramen broth which they happened to have at the grocery store. It is so delicious!

  42. Jamie says

    This was absolutely AMAZING!!! Because of busy days running around with the kids after school, I decided to cook this up in the morning and then throw it in the crockpot after deglazing. (I suppose you could put the whole thing in the crockpot, but I wanted to saute the first 4 ingredients.) When I got home, the whole house smelled awesome. The broth needed some extra water, since it sat all day cooking away, so next time I would add a few cups of water initially. In the evening, I just needed to cook the noodles and tofu and dinner was on the table. YUM! Tasted super nourishing too.

  43. Luann Rae Johnson says

    My family lived in Japan for a year. I fix a meal once a week for our now grown son , his wife and children. My husband and I are WFPB and my son’s wife does not like vegetables. So, deciding on a meal to fix is always a challenge. This week our daughter-in-law suggested soup, and our son extended the thought to Ramen. Thus, I made this recipe tonight, with grilled chicken chunks on the side. It was a HUGE success! Everyone raved about the meal and ate everything. I made it with Better Than Bouillon Vegetarian Chicken Flavor. My husband said it was better than what he gets in restaurants. Thank you SO much for this amazing recipe…that has now become a major recipe in our dinner meal repertoire.

  44. Hannah says

    Made this today. For us it was too much ginger, but maybe our ginger was just thick or something. 3 inch seems like a lot though. Will make again, just with less ginger.

  45. Isha Alexander says

    I made this today for my husband and I, we LOVED it. I need to play with the broth a bit (but that was a cooks error-not the recipe!) and I think next time I will stir fry the noodle a bit for some additional flavor. I will definitely be making this again. Word to the wise, the carrots and bok choy-they really made the dish special!

  46. Stephanie says

    I made this yesterday and it was delicious!!! I went grocery shopping before I found this recipe so I made a couple of substitutions based on what I had, but tried to follow the original recipe as closely as I possibly could. Using the ginger, onion and garlic and letting the broth simmer for an hour and a half really deepened the flavors and was definitely the most enjoyable aspect of the dish. I also used fresh shiitake mushrooms instead of dried, and I used a miso soup powder mix instead of miso paste but I think the flavor was spot on. I also threw in some baby spinach and corn which added a little freshness to the deep richness of the broth. The tofu was amazing as well, I sliced mine thin and used soy sauce and a little liquid smoke- almost tasted like bacon :-) Thanks for this wonderful recipe!

  47. Christine says

    This recipe is so delicious, my partner and I made it two nights in a row! We used fresh, rather than dried, mushrooms and brown rice miso (purely because it’s what we had on hand), and oh my god. I can’t express enough how tasty it was. We used chestnut mushrooms for the broth and let it simmer for just over an hour. We then topped with king oyster, shimeji, and enoki mushrooms that we’d sautéed in garlic and soy sauce, along with some steamed pak choi, sautéed bean sprouts, and carrot and courgette ribbons. We did use a stock cube so are excited to try this with fresh, homemade veggie stock next time! Thanks for the great recipe :)

  48. John says

    Thanks, never made ramen before made tonight and was lovely and actually pretty easy. No bok Choi but subsited white cabbage instead which was tasty but not as good looking as something dark green. I used smoked tofu as had some that needed eating and it worked nicely. It’s a great broth recipe that’s easy to tweak ( maybe a little less ginger and a touch of chilli next time) and am looking forward to trying it. The miso glazing would be suitable for differing vegetables, so all in all a moreish, pretty healthy and potentially very versatile dish. Thanks so much?

  49. Megan says

    Hi Dana! This is one of my absolute favorite recipes from you! Thank you SO much! I love it. Also, just wanted to thank you for making your recipes accessible. Honestly, just can’t thank you enough. Finding good, healthy vegan recipes online is challenging and I am so grateful you allow them to be available to all of us. Thank you, thank you!

  50. Edwina says

    Just made this – and it was so lovely (and fairly easy).
    Thank you so much, I can’t wait to share this with a big crowd!

  51. Sarah says

    I made this last night for dinner and it was DELICIOUS!! Didn’t have tofu, so left that out, but added spiralized zucchini and red peppers. The mushrooms added a lot to the flavor of the broth. Great recipe with so much room for improvisation depending on what veggies you have on hand. Will definitely make this again and again!

    Can’t see an option to leave a photo, but it was so pretty too!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Glad you enjoyed it, Sarah! Share your photos with us on Instagram using the hashtag #minimalistbaker and we’d love to see what you cooked up!

  52. Janine Tacey says

    Arrived home from 2 months in Vietnam a short time ago. Missing the Vietnamese dishes, I chose to make this with ramen noodles from local Asian market. It was superb, excellent flavor and very reminescent of dishes from Hanoi. Thank you for this keeper recipe!

  53. Craig Mohler says

    This is an amazing recipe! I’ve been looking for a good vegan ramen, and I will look no further. Made it as written, and it simply could not have been better! This is a new staple in my vegan house.
    Thank you!

  54. Eli Tweed says

    This is an incredible recipe! I used to live in Japan and have been craving ramen but nothing I’ve tried making before has recreated that authentic japanese ramen taste but now I have the perfect recipe. I added Japanese seven spice – as I’m addicted to the stuff.

    Thank you so much!

  55. Ashley says

    This is the BEST vegan ramen I have ever tried (and I’ve tried A LOT)!!! I used regular carrots instead of miso glazed and the tofu I seasoned with some wasabi seasoning salt I had. I also used Edward and Sons “Not Beef” Bouillon Cubes instead of vegetable
    Broth, which I think really gives it a meaty/umami flavor! Other than that, I followed the recipe to spec and it’s so wonderful and flavorful! It tastes as if it’s been simmering for hours, but only requires one hour of cooking time! I’ve made it three times in 10 days and I still can’t get enough! Thank you for this recipe!!!

  56. CAROL says

    This broth is incredibly satisfying and deeply flavored. I have made it 2x now. The first time I made it I used ramen broth and the 2nd time I used veggie. I much preferred the ramen as something in the veggie overpowered the more delicate flavors. To enhance the flavors the 2nd time I threw everything in the blender after the cooking was done, and oh my…it was wonderful. I am time constrained so I matchsticked the carrots and threw them in with the noodles, threw in the bok choy and (unseared) tofu the last minute of boiling. Topped with radishes, green onion and chili sauce. LOVED IT.

  57. Valeria says

    I tried this today and it was very very nice!!!
    I didn’t have shijtake mushrooms so i used wild mushrooms, and it was still ok.
    Also I added some chilli because we quite enjoy hot broth but honestly i recommend trying it out! Thank you so much for sharing! :)

  58. Lieselot says

    I made this yesterday and was just now enjoying the leftovers,
    this is my first time making ramen and it was delicious!!! I added all the toppings (the tofu, glazed carrots, glazed bok choy, spring onion and added some slices of chili pepper) and enjoyed it with sriracha sauce. The miso glaze is amazing !!! Highly recommend adding the carrots.

    Will definitely be making this again!

  59. jennifer berger says

    Id love to post a picture of mine but it won’t let me!!! It was excellent!!! Great recipe! Thank you!!

  60. Pamela says

    Super impressed with this recipe but very startled that you recommend using foil. Foil is very dangerous to use in cooking. I will be using parchment paper to keep it safe as well as healthy.

  61. Emmanuel Gruijs says

    Hi, I love your recipe. Simple and tasteful.
    Next Sunday is my birthday and for the first time in many, many years I have decided to organise a party and cook for all. A “Ramen Table” is part of the food I will serve for around 50 people, including children 6-12.

    Panic hit when 2 couples said they were vegetarian/vegan, as I alsways use meat or fish (bones) as the basis of self-made stock. Your way of “just making it this way” helps a lot. Thank you!

    I will though add 5-spices and a few star-anis, plus crushed koriander- and anis-seeds to give it a different kick. A few bay leaves also add to the taste experience, and a crushed stalk of lemon grass and some lemon rind give it some freshness. With the toppings, I advice to also offer some small bowls with piment-like powders, iike piment d’espelette which gives a nice little throath heat at the end, or crushed paradise pepper for a more almost minty flavor to be sprinkled on the bowl the guests put together themselves.

    Up to making 10 liters of broth later this week, of which 2 liters of your vegan one with the above. Will send pics and info afterwards if I remember, as I often forget to take pictures before all is eaten, so I end up with pics of empty plates.

    Kind regards and keep loving food and sharing recipes!

  62. DJ says

    This recipe is delish. The only addition I made was adding cayenne pepper and red pepper flakes for spicyness. 10/10 would make again!

  63. LIly says

    Singlehandedly my favorite recipe of all time. Seriously, I can’t cook but even I can’t screw up the beautifully simple recipes you publish, and this is no exception! I’ve made this so many times I’ve lost count, and it’s always been a crowd favorite. Keep up the amazing work! :)

  64. Viktoriya says

    I made this recipe a few days ago and although I absolutely loved some elements of it (veggies, versatile, plus the miso glaze was incredible and I’ve already used it for other recipes), I didn’t think the broth was as amazing as it sounded from the comments. I’m thinking it’s because I’m not a huge fan of ginger and I could really taste the amount this recipe asked for, or maybe it’s partially because I was comparing it to Ramen I’ve had in some of the places in Portland. Either way, I was a tiny bit disappointed because I had high hopes and this ended up being a lot of work and cleanup. However, my husband loved it and I still like the concept of it, so I think I’ll give it another go and see what happens if I put less ginger in it.

  65. Neala says

    I made this yesterday and just enjoyed leftovers and I have to say, I am….SPEECHLESS! Thank you so much Dana for such an unbelievable recipe- I haven’t had restaurant ramen that I’ve liked this much. I made two substitutions: 1. I didn’t have shiitake mushrooms so I used Bella’s and 2. I’m not vegan so I added a soft boiled egg in addition to the tofu. I will be making this time and time again.

  66. Kate says

    This was a huge hit with my 3 year old (she ate the broth and the miso glazed carrots) and with the husband. Made it with red miso because that’s what we had and it was great.

  67. Sunshine Mama says

    I made this. My entire family loved this ramen dish and it tastes just like what we would get in a restaurant. Thank you.

  68. Trish says

    I have made this several times now and LOVE it. It is even quicker and easier now that I have an Instant Pot. I also reuse the dried shiitake mushroom in a ginger pickled/marinated shroom recipe. I often omit the cooked version of the carrots and bokchoi opting for non special treatment vegies. It’s really all about the broth, what ever you put in it is just a bonus.

      • Trish says

        Sure, All I really did was use the sauté feature to get the browning on the onion and stuff, then added the water/broth. Switched to the pressure cooker one time to eat sooner and used the slow cooker option too. The pressure was as tasty but still good. To mix it up I have also found a vegan “ham” bullion. Still palying with settings as far as cooking the soup part.

          • Elizabeth says

            Ah wait, what about the cooking time? How long did you cook on manual pressure? And did you quick release or natural release? And for the slow-cooker option?

  69. Michelle says

    Made this for my son who is vegetarian. Broth is very rich and spicy (maybe because of the ginger). Didn’t have tamari so used soy sauce instead. Will try tamari next time. Miso carrots were delicious. Very filling. Loved it and will definitely make it again. I took a photo but couldn’t upload.

  70. Vegan mama says

    Wow i just made this tonight and it was wonderful!!! I used fresh button mushrooms and worked perfectly, my first vegan dish can’t wait to make more. Thank you

  71. Rachel says

    I pretty much cook from your recipes exclusively. Everyone thinks I am a good cook but really it is all you. I made this ramen for the second time last night and I know I will be making it many more times. It is SO good. Thank you for everything you do. I hope it brings you some joy to know that a little household in New Zealand is enjoying your recipes almost every night of the week.

  72. Caroline S. says

    One other thing I wanted to mention is that I really appreciate your website being so “ad-free.” Some websites are so cluttered with ads that I don’t even bother with them. I’m sure there’s money to be made from the ads, but thank you for making your recipes and website so user-friendly!

  73. Caroline S. says

    I have been looking for a good vegan miso-type soup for a long time. I made yours yesterday, and I have to say it is my new go to favorite – it is perfect! The only thing I added was soft silken tofu squares to the broth before serving. I thought it interesting that both your recommendations for the ramen noodles and the miso are the same brands as I have been using.

  74. Anna Fearer says

    Amazing! I used 4 cups miso ginger broth and 2 cups low sodium veggie broth, I couldn’t get my hands on dried shiitake so I used fresh, I fried up the tofu using bread crumbs, I added radish as garnish and yuzu hot sauce to finish it off. LOVE this recipe, thank you for a beautiful, flavorful, favorite new meal :) It was delicious.

  75. Ron Morris says

    This is fantastic! We made this exactly as written and could not have been more pleased with the flavor. There’s a lot going on here but man is it worth it.

  76. ariel says

    I ate this recipe tonight and even without miso and tofu, it was DELICIOUS !!! I ended up eating two portion s :P

  77. Akash says

    Where are “notes” for this part?

    “see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu” – i couldn’t find it in the blog post.

  78. Randy says

    Hi, big fan of the sight. I’ve made this twice. First time: I used the store bought CM veggie broth. Also, managed to forget about the carrots that were in the oven until they were well blackened — delicious just the same. Second time: Instead of broth, I simply used water (increased to amount to 7 cups as it reduces a lot). I prefer the second version.

    On a side note, this recipe really should (at least parenthetically) be titled “Ramen of a Thousand Pots and Pans”. The eleventh hour was spent washing up the broth pot, strainer, strainer pot, noodle pot, tofu skillet, baking pan, veggie skillet, colander, sauce bowl, et al.

    Thanks for sharing,

  79. Amelia says

    Made this today and it was so tasty. Had a huge craving for ramen and this hit the spot! So good. Thanks for an awesome recipe!

  80. Rico says

    Dana, I want to thank you for giving the world so many great vegan recipes. I pretty much started out with your recipes and continue to come to you for great-tasting vegan recipes. Each one surprises me with how good it turns out. I bought your cookbook as soon as it came out and it is wonderful as well.

    I’m making this ramen recipe this weekend and looking forward to how great it will taste!

    Bone apple tea!

  81. Janelle says

    Made this tonight using Central Markets veggie broth. Let it simmer almost 3 hours and it was amazing! Made the tofu & carrots too along with some other toppings. My meat eating husband raved about the flavor!

  82. Lindsay says

    I never leave comments. But this recipe was so good, I have to give you kudos – my three children and husband gave it an enthusiastic two thumbs WAY up. Thanks for posting!

  83. Courtenay says

    I guess I’m a little over a year behind, but as I made this recipe for at least the hundredth time this evening, I realized I’d never left feedback.
    Seriously, this is the best ramen recipe ever. I’ve followed it precisely, adapted it to what I have on hand, substituted, omitted, and occasionally forgotten key ingredients and it’s always amazing! Thank you for giving us such a delicious and forgiving recipe.

  84. Anna says

    Great recipe! I added a splash of rice vinegar, freshly pressed lime juice and a table spoon of brown sugar to the broth. Then in the end topped everything with a sprinkle of sesame oil and a teaspoon full of roasted sesame seeds. HEAVEN!!

  85. Ella says

    This was DELICIOUS!! I used Better Than Bouillon (“no chicken” base) and Lotus Jade Pearl Rice Ramen. I also sliced the tofu to be long flat and skinny. It turned out amazing, I would make it again in a heartbeat. I added all the toppings except the carrot (because I accidentally burnt those in the oven whoops) but I’m sure it would have made it even better.