This vegan ramen is heaven in a bowl. Soft ramen noodles, drowned in a fragrant, savory broth filled with tasty, garlic-infused vegetables. You’ll be surprised how easy it is to throw together this flavorful, Japanese-inspired soup.
Packed with flavor and crunchy veggies, this recipe is sure to be a hit.
If you love ramen, then you’ll love how easy this recipe is. There’s no special equipment involved, and all the ingredients are easy to find at the grocery store.
It's one of my favorite vegan soups these days!
This vegan ramen recipe is…
- vegan
- vegetarian
- plant-based
- gluten-free
- ready in 30 minutes
- an easy weeknight meal
- an impressive at a dinner party recipe
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How to Make Vegan Ramen
- Stir fry garlic and broccoli.
- Mix soy sauce into hot vegetable broth.
- Add fresh ramen to serving bowls, and ladle over the soy-broth.
- Toss your veggies on top.
- Serve immediately.
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Cooking the Ramen Noodles
If cooked for too long, ramen noodles will become soggy. So, I suggest that you cook your noodles after the veggies - so they aren't sitting around for too long.Then drain the noodles immediately and add to the serving bowls.
I used dry vegan ramen noodles for this recipe - this brand specifically. But you can also use fresh ramen, if you can get your hands on it!
These ramen noodles are also great for making udon noodle stir fry!
How to Cut Bok Choy for Stir Fry
To prep your bok choy for stir fry:
- Trim the bottom off the bok choy - the part that holds all the stalks together.
- Slice the leaves from the stalks, and then cut them crosswise into thick strips.
- Cut the stalks in half lengthwise, and then chop into ½" pieces.
Need a visual? Check out this diagram from Cook's Illustrated.
Variations
Add More Toppings
You can get as creative as you want with your ramen toppings. In fact, I don't think I've ever made it the same exact way twice!
It's a lot like making a buddha bowl - mixing up the toppings is half the fun.
Some great vegan toppings for ramen are:
- bamboo shoots
- seaweed strips
- green onions or leeks
- fresh corn kernels
- fresh ginger
- bean sprouts
- stir-fried mushrooms
Like it hot? Add some spicy rayu Japanese chili oil or yuzu kosho, a citrus chili pepper paste.
Add Protein
A great way to add some protein to a ramen is by simply adding some tofu.
Just cut your tofu into small cubes and toss them in the broth to cook, or you can even make some crispy pan-fried tofu for extra texture.
If you decide to go with the fried tofu, add it to the serving bowls last so it doesn't get soggy.
Other options for added protein are chickpeas, pepitas, or edamame.
Still hungry?
If you love this vegan ramen noodle soup, check out these other great vegan recipes:
While you're here, don't forget to join the 5-Day Veggie Challenge. Sign up for FREE and you'll get 5 days of vegetarian freebies to take your cooking up a notch!
Vegan Ramen
Ingredients
- 8 oz dried ramen noodles cooked
- 4 ½ cups vegetable broth very hot
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 heads Bok Choy washed and drained, separated
- 3 carrots sliced
- 1 cup green peas
- 1 onion sliced
- 4 garlic cloves chopped
- 2 cups broccoli
- black sesame seeds for garnish
Instructions
- Heat a pan over medium heat, and add sesame oil. Add the bok choy, garlic, and broccoli and stir fry for 5-6 minutes, until just softened.
- Prepare ramen noodles according to package directions. Drain and set aside.
- Heat the vegetable broth in a medium pot. Add the soy sauce. Heat until very hot, but not boiling.
- Prepare four serving bowls, and fill each with the fresh ramen noodles. Pour hot broth over the ramen, then add your veggies on top.
- Serve immediately.
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