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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.

Course dinner, lunch, Main Course, Soup, supper
Cuisine American, Japanese
Keyword breakfast recipe, easy ramen, ramen, ramen recipe, vegan ramen recipe, vegetarian ramen
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Lauren McNeill


  • 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


  1. Preheat oven to 400 F.

  2. Slice carrots into rounds.

  3. 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.

  4. Toss carrots in mixture, then bake for 20 minutes or until slightly charred on the sides.

  5. 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.

  6. Cook buckwheat noodles as per package instructions.

  7. 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.

  8. Add miso stock, carrots, and noodles together and enjoy!