I always thought there was something intimidating about making homemade ramen, until I tried this easy vegan ramen recipe.
Now, let’s get one thing out of the way; this isn’t authentic ramen. I’m sure there are tons of steps that I’ve skipped by way of making this recipe easier and more seamless, but I think the result is still pretty delicious (if I do say so myself).
This is my favorite meal on those cold-wintery nights when my body needs something warming and comforting (although I’ve also been known to make this in the summer…). I love that this meal comes together in about 30 minutes, making it much less labor and time-intensive than most other vegan ramen recipes I’ve seen floating around the internet. There are tons of different types of ramen, but I’m a huge miso ramen fan, so naturally, that’s what this is!
I’ve opted to pack this ramen with veggies, like roasted carrots and mushrooms, but feel free to add even more if you like. We often add sliced bok choy at the very end to wilt quickly in the pot and add even more greens.
I share a photo of this vegan ramen and got so many requests to share the recipe, so here it is!
Easy Vegan Ramen Recipe
This easy vegan ramen recipe is the perfect weeknight meal. Feel free to omit the roasted vegetables if you'd prefer an even quicker meal, and instead add veggies straight to the broth to simmer.
- 2 large carrots sliced
- 1 tbsp miso paste divided into 1 tbsp and 1 tbsp
- 3 tbsp soy sauce divided into 1 tbsp and 2 tbsp
- 3 tsp sesame oil divided into 1 tsp and 2 tsp
- 1 tsp rice vinegar
- 1 tbsp maple syrup
- 8 cups vegetable stock
- 2 cups sliced mushrooms
- 1 block extra firm tofu
- 3 cloves garlic peeled
- 4 slices ginger
- 250 g dry buckwheat noodles
Preheat oven to 400 F.
Slice carrots into rounds.
In a medium-sized bowl together 1 tbsp miso paste, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and 1 tsp maple syrup.
Toss carrots in mixture, then bake for 20 minutes or until slightly charred on the sides.
Meanwhile, heat vegetable stock in a large pot over medium heat. Add sliced mushrooms, diced tofu, whole garlic cloves, sliced ginger, 2 tbsp soy sauce and 2 tsp sesame oil to the vegetable stock and simmer for 20 minutes.
Cook buckwheat noodles as per package instructions.
Remove a small ladel full of stock from the pot and place in a small bowl with 1 tbsp miso paste (plus more as needed). Whisk together to form a paste, then add back into the vegetable stock. Taste and adjust flavors per your liking.
Add miso stock, carrots, and noodles together and enjoy!
Want more recipes? Check out my Everyday Vegan Soups Ebook! 12 Vegan Sauces that Nourish from the Inside Out. All recipes come together in 30 minutes or less (besides the french onion soup) and require basic ingredients that you can find at any grocery store!
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