Name: Easy Vegan Ramen Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 tablespoons toasted sesame oil; 1 tablespoon chopped garlic; 1 tablespoon grated fresh ginger; 1 cup shredded carrots; 1 ounce dried shiitake mushrooms; 4 cups vegetable broth; 4 cups water; 6 tablespoons low sodium soy sauce; 1 tablespoon seasoned rice vinegar; 1-2 tablespoons Sriracha hot sauce; 2 packages instant ramen noodles, flavor packets discarded; 1/2 cup sliced scallions; More sliced scallions; Sesame seeds; More shredded carrots; Extra-firm tofu, sliced; More hot sauce

Jump to Recipe· 4.8 from 39 reviews

If you’re craving a warm, comforting bowl of noodles without any hassle, you’re going to love this Easy Vegan Ramen Recipe. It’s packed with flavor, super satisfying, and honestly, one of my go-to dishes when I want something cozy but quick. Plus, it’s totally plant-based, so whether you’re vegan or just looking to add more veggies to your life, this ramen hits the spot every single time.

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Why This Recipe Works

Simple Ingredients: You don’t need any complicated or hard-to-find items to whip this up.
Deep Umami Flavor: The dried shiitake mushrooms and soy sauce create this rich, savory broth that feels indulgent.
Super Quick Prep and Cook Time: From start to finish, you’re looking at about 20 minutes.
Customizable to Your Taste: You can easily play with spice levels or toppings to make it your own.

Vegan Ramen, Easy Vegan Ramen, Plant-Based Ramen, Quick Vegan Noodles, Vegan Soup Recipes - A large white pot filled with dark brown broth containing light beige cooked curly noodles scattered throughout. Several slices of light brown mushrooms float on top, mixed with plenty of bright green chopped scallions spread evenly across the surface. The pot handles are visible on the sides, resting on a white marbled surface. In the background, a round white plate with wooden chopsticks rests towards the top left, and a small white bowl with extra chopped scallions sits on a matching saucer towards the top right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Vegan Ramen Recipe pulls its weight to build layers of flavor. The key is balancing those savory, spicy, and aromatic notes so your bowl tastes restaurant-quality without the fuss. Here are a few tips to help you shop and prep smarter.

Vegan Ramen, Easy Vegan Ramen, Plant-Based Ramen, Quick Vegan Noodles, Vegan Soup Recipes - Flat lay of fresh shiitake mushrooms with their textured caps, bright orange shredded carrots in a neat pile, thinly sliced scallions showing their vibrant green and white layers, small mounds of finely grated ginger and minced garlic, scattered toasted sesame seeds sparkling, firm cubes of extra-firm tofu with a creamy white color, and a small bowl of deep red sriracha sauce, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Toasted Sesame Oil: Adds a nutty aroma and richness that gives the broth its signature character.
Garlic: Brings that pungent depth and warmth with every slurp.
Fresh Ginger: Offers a nice zing and bright undertone that cuts through the richness.
Shredded Carrots: Sweetness and texture are key – fresh carrots keep it vibrant and colorful.
Dried Shiitake Mushrooms: This secret weapon amps up the umami, making the broth feel hearty even without meat.
Vegetable Broth: The flavorful base that ties everything together, so use a good quality one if you can.
Water: Keeps the broth from being too intense and balances flavors.
Low Sodium Soy Sauce: For that savory saltiness without overwhelming the soup.
Seasoned Rice Vinegar: Adds a subtle acidity that brightens the broth.
Sriracha Hot Sauce: Optional but highly recommended to add heat and complexity.
Instant Ramen Noodles: Make sure to discard the flavor packets — we’re creating our own magic here.
Sliced Scallions: Freshness and crunch go a long way here – they’re classic ramen garnish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this recipe as a flexible canvas — once you’ve nailed the basics of this Easy Vegan Ramen Recipe, it’s totally okay to switch things up depending on your mood or what’s in your fridge.

Variation: I often toss in some baby spinach or bok choy towards the end for an extra boost of greens. It adds great color and of course, nutrients.
Spice Level: If you’re not big on heat, just skip or reduce the sriracha; or, for a fiery kick, drizzle in some chili oil or fresh sliced chilies.
Protein Options: While I love extra-firm tofu for texture and protein, seitan or tempeh cubes work beautifully too.
Gluten-Free: Swap instant ramen for your favorite gluten-free noodles and use tamari instead of soy sauce — still delicious!

Step-by-Step: How I Make Easy Vegan Ramen Recipe

Step 1: Wake Up Your Broth Base

Heat 2 tablespoons of toasted sesame oil in a large pot over medium heat. When it’s shimmering, add 1 tablespoon chopped garlic and 1 tablespoon freshly grated ginger. Stir everything around for a minute or two until you can really smell that fragrant goodness — this sets the stage for everything else.

Step 2: Build Deep Flavor

Now stir in 1 cup shredded carrots and 1 ounce dried shiitake mushrooms — the mushrooms will rehydrate and infuse the broth with amazing umami. Pour in 4 cups vegetable broth and 4 cups water, then add 6 tablespoons low sodium soy sauce, 1 tablespoon seasoned rice vinegar, and 1–2 tablespoons Sriracha hot sauce to taste. Bring everything to a gentle boil, then lower the heat and let it simmer for 10 minutes. This lets the carrots soften and the flavors deepen beautifully.

Step 3: Noodle Time

Chuck in 2 packages of instant ramen noodles (without the seasoning packets) and cook for about 5 minutes — or until just tender but still springy. Toss in 1/2 cup sliced scallions, give everything a good stir, and take a moment to taste the broth. Adjust soy sauce or hot sauce to your liking — this is your moment to make it perfect.

Step 4: Serve and Garnish

Turn off the heat and ladle the ramen into bowls. Top with extra sliced scallions, a sprinkle of toasted sesame seeds, more shredded carrots, and cubes of extra-firm tofu if you have it on hand. Add another drizzle of hot sauce if you love heat as much as I do. Dive in and savor every comforting slurp!

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Tips from My Kitchen

Don’t Skip the Mushrooms: The dried shiitakes are game-changers for flavor. If you forget to soak them beforehand, just toss them in dry — they’ll cook in the broth and still soften up beautifully.
Adjust Spice Gradually: I’ve learned adding sriracha bit by bit is way better than dumping it all in at once. You can always add more heat, but it’s tricky to tone it down!
Fresh Toppings Make a Difference: The scallions and carrots add texture and freshness, so don’t skip them even if you feel rushed.
Use Good Broth: A high-quality vegetable broth makes things taste homemade without extra effort, trust me on this one.

How to Serve Easy Vegan Ramen Recipe

Vegan Ramen, Easy Vegan Ramen, Plant-Based Ramen, Quick Vegan Noodles, Vegan Soup Recipes - A white bowl filled with light brown broth and curly light yellow noodles. The noodles form the main layer, with thin orange carrot strips and pieces of dark brown mushrooms sitting on top on one side. Scattered green chopped spring onions and white sesame seeds are sprinkled over the noodles. A drizzle of red sauce adds brightness, with some picked up by a pair of light brown wooden chopsticks resting on the right edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love piling on garnishes — more sliced scallions for that sharp punch, toasted sesame seeds for a bit of crunch, and extra shredded carrots for sweetness and color. Cubes of crispy, pan-fried tofu are my favorite protein topper because they soak up that rich broth so well. And of course, don’t forget an extra dollop of hot sauce if you want to crank up the heat!

Side Dishes

For a complete meal, I usually serve this ramen alongside simple sides like steamed edamame sprinkled with sea salt or a crisp cucumber salad dressed with rice vinegar and sesame oil. Sometimes, I even add a small bowl of kimchi for a tangy, spicy contrast that pairs wonderfully with the mellow broth.

Creative Ways to Present

When I’m hosting friends, I like to turn serving into an experience: I lay out bowls of assorted toppings — chopped nori, sliced mushrooms, corn kernels, crunchy bean sprouts — so everyone can build their own perfect bowl. It’s fun, interactive, and makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I keep leftover ramen broth and noodles in separate airtight containers in the fridge. The broth holds up really well for 3-4 days, but the noodles can get a bit soft if stored mixed. If you want to save some for tomorrow’s lunch, store everything separately and combine right before reheating.

Freezing

Freezing the broth (without noodles or fresh toppings) is a great option if you want to prep in bulk. Just freeze in portion-sized containers and thaw overnight in the fridge before using. I’ve found that noodles don’t freeze well — they become mushy — so I avoid freezing those.

Reheating

When reheating, warm the broth gently on the stove — no need to boil again, just get it hot. Then add freshly cooked noodles or the previously cooked noodles (if storing together) and toppings. This way, you keep the texture nice and fresh, and your ramen tastes like it was just made.

FAQs

Can I make this Easy Vegan Ramen Recipe gluten-free?

Absolutely! Just swap the regular soy sauce for tamari, which is gluten-free, and choose gluten-free instant ramen noodles or rice noodles. The rest of the ingredients are naturally gluten-free, so you’re good to go.
What if I don’t have dried shiitake mushrooms?

If you’re out of dried shiitake, fresh mushrooms like cremini or portobello can work as a substitute, though the umami won’t be as intense. Alternatively, adding a splash of mushroom soy sauce or a pinch of mushroom powder can help replicate that depth.
Can I use fresh ramen noodles instead of instant?

Yes, fresh ramen will definitely elevate the dish! Just reduce the cooking time according to package instructions, usually just a couple of minutes, to avoid overcooking. Fresh noodles soak up broth beautifully and have a great chew.
How spicy is this ramen?

The spice level is totally adjustable — I usually add 1 to 2 tablespoons of sriracha to start, but you can go milder or spicier depending on your taste. Always start small and add more gradually!

Final Thoughts

This Easy Vegan Ramen Recipe quickly became a favorite in my kitchen because it’s effortless yet so flavorful — the kind of meal that feels like a warm hug on a chilly day. I hope you enjoy making it as much as I do and find it as satisfying, simple, and delicious as a perfect bowl of ramen should be. Give it a try and make it yours with your favorite twists. You’ll be amazed at how quickly you can create something so nourishing and tasty!