Why You’ll Love This Recipe

Easy Vegan Ramen Noodle Soup is a warm, comforting dish packed with umami flavors, tender vegetables, and chewy noodles—all without any animal products. It’s quick to make, customizable, and perfect for cozy weeknight dinners or meal prep. This nourishing bowl is satisfying, budget-friendly, and loaded with flavor from ingredients like miso, soy sauce, garlic, and ginger.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ramen noodles (ensure they are vegan)miso pastegarlicgingersoy saucesesame oilvegetable brothmushroomscarrotsbok choyscallionscorn (optional)tofu (optional for added protein)sriracha or chili paste (optional for heat)

directions

Heat sesame oil in a large pot over medium heat.

Add minced garlic and grated ginger, sauté for about 1-2 minutes until fragrant.

Stir in sliced mushrooms and cook until softened, about 4-5 minutes.

Add vegetable broth, soy sauce, and miso paste. Stir to dissolve the miso completely.

Bring to a gentle boil, then reduce to a simmer and add carrots and bok choy.

Simmer for about 5-7 minutes until vegetables are tender.

Meanwhile, cook ramen noodles in a separate pot according to package instructions, then drain.

Add the cooked noodles to serving bowls.

Ladle the hot broth and vegetables over the noodles.

Top with chopped scallions, corn, tofu, and a drizzle of sriracha or chili paste if desired.

Servings and timing

This recipe yields approximately 2-3 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Swap bok choy for spinach, kale, or napa cabbage.

Use rice noodles or soba for a gluten-free alternative.

Add edamame, bean sprouts, or seaweed for extra texture and nutrients.

Use coconut milk for a creamier, Thai-inspired broth.

Replace tofu with tempeh or seitan for variety.

storage/reheating

Store leftover soup (broth and noodles separate if possible) in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave until warmed through.If stored together, the noodles may absorb some broth—just add more broth or water when reheating.

FAQs

Is ramen traditionally vegan?

No, traditional ramen often includes meat-based broths and toppings, but it’s easy to make a delicious vegan version with vegetable broth and plant-based ingredients.

What type of miso should I use?

White or yellow miso is recommended for a mellow, slightly sweet flavor.

Can I use instant ramen noodles?

Yes, just discard the seasoning packet and use the noodles only.

Do I need to cook the noodles separately?

It’s best to cook them separately to avoid them becoming too soft or starchy in the broth.

Can I make this spicy?

Yes, add chili paste, sriracha, or red pepper flakes to taste.

Is this soup freezer-friendly?

The broth and vegetables can be frozen, but it’s best to cook fresh noodles when serving.

What tofu works best?

Firm or extra-firm tofu holds up well in the soup and can be pan-fried for extra texture.

Can I use other vegetables?

Absolutely—zucchini, bell peppers, broccoli, or snap peas all work great.

Is this recipe good for meal prep?

Yes, just keep noodles and broth separate until ready to eat.

Do I have to use sesame oil?

It adds great flavor, but you can substitute with olive or avocado oil if needed.

Conclusion

Easy Vegan Ramen Noodle Soup is the perfect blend of comfort and health in one bowl. With a rich, flavorful broth and endless customization options, it’s a go-to recipe for anyone craving a warm, satisfying meal—whether you’re vegan or just looking to enjoy a plant-based dinner. Give it a try and enjoy ramen night the cruelty-free way.