Quick Vegan Ramen

by | Jan 27, 2025 | Gluten Free, Mains, Nut Free, Recipes, Soups & Stews

Photos by Hannah Burne

If you’ve always wanted to learn how to make your own delicious vegan ramen, this is recipe is for you!

I came up with this recipe after a long day of recipe testing for my new cookbook Food Therapy. Despite my fridge being full of the yummy dishes that I had prepared all day, all I craved on that cold winter evening was a quick, delicious, and comforting ramen. Once it was ready, I knew this recipe must be in this book!

You can choose if you want to keep it simple or make it a bit fancier – find my list of optional upgrades in the recipe below!

 

 

Prep time: 30 minutes
Cook time: 20 minutes
Serves: 2-3

Nut free Gluten free

(Gluten-free optional)


Ingredients

  • 4 cups boiled water
  • ⅓ cup tamari soy sauce* 
  • 3 tbsp shiro miso paste* (or 2 tbsp red miso paste)
  • 3 tbsp rice vinegar 
  • 2 tbsp sesame oil
  • 1 cup thinly sliced mushrooms
  • 1 cup cubed tofu
  • 1 carrot, thinly sliced
  • 2 garlic cloves, minced 
  • 1 tbsp minced fresh ginger
  • 1 cup coconut milk
  • 2 tbsp nutritional yeast flakes (optional) 
  • 300 grams ramen noodles*
  • 2 green onions, sliced 
  • 1 tbsp sesame oil
  • Chill flakes, to taste 

Optional upgrades:

  • ½ cup corn kernels
  • ½ cup shelled edamame beans
  • Use smoked tofu instead of regular tofu
  • 2 cups broccoli florets
  • An additional cup of mushrooms, sautéed, for topping

*For a gluten-free option, use gluten-free soy sauce, miso paste, and noodles.

 

Instructions

In a large pot, combine the boiled water, soy sauce, miso, rice vinegar, and sesame oil.

Whisk everything together until the miso is fully dissolved.

Add the mushrooms, tofu, carrot, garlic, and ginger.

Cook on high heat for 15 minutes.

Using a fork, check that the carrot is cooked. If the fork slides easily through the carrot, it is done. Otherwise, continue cooking for a few more minutes.

Add the coconut milk, nutritional yeast, corn, and edamame.

Cook for 2 more minutes on high heat.

Mix well and remove the pot from the heat.

Add the broccoli to a medium pot of boiling water and cook for 3 minutes on medium-high heat.

Strain the broccoli and set it aside.

Add the noodles to a medium pot of boiling water.

Check the noodles’ packaging for their cooking time and prepare them accordingly. 

Once cooked, strain the noodles.

To serve, place the noodles in a bowl and top them with the soup, broccoli, sautéed mushrooms, green onions, a drizzle of sesame oil, and the chili flakes.

You can make the soup in advance, but I recommend preparing the noodles just before serving this dish. If you have leftovers, store the noodles separately from the soup.

Looking for more delicious and comforting soups? click here for some of my other favourite soup recipes!

 

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media!

Looking for More Vegan Recipes?

Learn how to make all kinds of yummy vegan food, from Mediterranean, to Indian, to vegan cheese, and more. All in the comfort of your home.

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