Vegan Ramen Recipe
10-Minute Easy Vegan Ramen with a rich, umami-packed broth made from miso and mushrooms. High-protein and customizable—no seasoning packet needed.
Servings: 2 servings
Calories: 363kcal
Equipment
- 2 small saucepans
Ingredients
- 1 ramen cake about 70 grams or 2.5 ounces
- 1 ¼ cups water plus more to taste (skip if using vegetable broth)
- 1 vegetable bouillon cube or 1 ½ cups vegetable broth
- 2 teaspoons tamari or soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ teaspoon dried herbs thyme, cilantro, parsley, basil, or chives
- Dash of white pepper or black pepper
- 8 ounces mushrooms shiitake, enoki, cremini, button, or oyster
- 2 cups chopped bok choy or leafy greens
- ½ cup frozen shelled edamame optional
- 1 teaspoon mellow miso or white miso, or chickpea miso
- 10 ounces silken tofu cubed or spooned (10-14 ounces, optional)
Optional for serving:
- 2 green onion thinly sliced
- Dash of sesame seeds
Instructions
- Cook the noodles: Cook the ramen cake according to package instructions. Drain and set aside.
- Build the broth: Meanwhile, heat 1 ¼ cups water in a small saucepan over medium heat. Reduce the heat to low when the water starts to simmer. Add the bouillon cube, tamari, rice vinegar, nutritional yeast, garlic powder, onion powder, smoked paprika, dried herbs, and black or white pepper. Stir over low heat until the cube dissolves. (If using vegetable broth instead, use 1 ¼ cups, and skip the water and bouillon cube.)
- Add vegetables: Keep the broth at a gentle simmer (not boiling), then add the mushrooms and edamame. Simmer for about 3 minutes to build flavor. Add the chopped greens and cook for 2 minutes more, or until just wilted. Add about ¼ cup more water, or as desired, to adjust the broth.
- Finish with miso: Turn off the heat. Stir in the miso paste until fully dissolved.
- Add tofu (if using): Gently spoon the silken tofu from the package directly into the broth in large chunks. You can leave it as is and let it break apart naturally, or slice it into cubes first for more uniform pieces.
- Assemble: Add noodles to a bowl and pour the hot broth and vegetables over top. Taste and adjust seasoning if needed. Garnish with chopped green onion and sesame seeds as desired.
Notes
Silken tofu comes in soft, firm, and extra-firm. Soft is very delicate and adds a slight creaminess to the broth, while firm holds its shape slightly. Extra-firm silken tofu keeps clean cubes while still being silky and has the highest protein.
Use low-sodium tamari and vegetable bouillon cubes (or vegetable broth) for lower sodium.
Freeze mushrooms to enhance broth flavor—they release more liquid when cooked, creating a deeper, more savory base. I always keep a pack in the freezer.
For storage and meal prep tips, see the blog post.
I used a saucepan with a pouring spout—it’s been so useful in many of my recipes. Find it here under my My Kitchen Tools.
Nutrition
Calories: 363kcal | Carbohydrates: 53g | Protein: 29g | Fat: 6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 434mg | Potassium: 1293mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3317IU | Vitamin C: 32mg | Calcium: 192mg | Iron: 6mg
