Slurpworthy Vegan Ramen Umami Bomb in a Bowl

Vegan Ramen Recipe SlurpWorthy Umami in a Bowl

By Sarah Chen-MartinezAugust 14, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a bowl of comfort? I am! Ever tried making ramen that's actually good for you? This vegan ramen recipe is the answer.

It's packed with flavour and ready in just over an hour.

Brief Overview

Ramen, originally from China but popularised in Japan, is a soul warming noodle soup. This plant based ramen is ready in about an hour. It serves four hungry people.

Main Benefits

This ramen isn't just delicious; it's a boost for your health too. It's packed with veggies and protein making it a winner! It's perfect for a chilly evening or a quick, healthy dinner.

Honestly, this vegan noodle soup is my go-to vegetarian comfort food !

Why This Vegan Ramen Recipe Rocks

You know those days when you need a hug in a bowl? That's what this ramen is. Building a rich broth takes a little time.

But trust me, every minute is worth it. It's about layering flavours. This recipe is special because it's completely plant based without sacrificing on umami ramen .

Let's be honest, shop bought healthy ramen is never quite the same as homemade. I love experimenting with toppings. Sometimes I'll add tofu, other times extra mushrooms.

The best part? It's so customisable, you can add all sorts of healthy ramen recipes .

What You'll Need

This quick vegan ramen needs some basics. We're talking garlic, ginger, and lots of mushrooms. Then you'll want to grab some soy sauce, mirin, and rice vinegar.

Don't forget those lovely ramen noodles! Oh, and nori seaweed for extra flavour in the homemade ramen broth . These broth recipes are easy and accessible.

I love to add corn and edamame for extra sweetness and texture. Honestly, you can't go wrong.

Ingredients & Equipment: Getting Started

Alright, let's dive into the heart of this vegan ramen recipe : the ingredients! Honestly, it's all about that umami kick.

Good ingredients are key for healthy ramen . We'll break it down so even your nan could follow along. I want you to have the best vegetarian ramen .

Main Ingredients

Vegetable Oil: 2 tablespoons (30ml). Any neutral oil works.
Garlic: 2 cloves , minced (6g). Fresh is best, you know?
Ginger: 1 inch , minced (15g). The fresher, the better!
Scallions: 4 , whites sliced, greens reserved.
Cremini Mushrooms: 8 ounces , sliced (225g). Gives a great earthy depth.
Tomato Paste: 1 tablespoon (15g). It brings the sweetness!
Vegetable Broth: 6 cups (1.4 L). Go for low-sodium if you're watching salt. I use homemade sometimes.
Water: 4 cups (950ml). Just plain ol' water!
Soy Sauce: 1/4 cup (60ml). Use a good quality one, it matters.
Mirin: 2 tablespoons (30ml). Adds sweetness, don't skip it.
Rice Vinegar: 1 tablespoon (15ml). For that tang.
Nori Seaweed: 1 sheet , torn. Adds that oceanic flavour.
Sesame Oil: 1 teaspoon (5ml). A final touch of nutty goodness.
Ramen Noodles: 12 ounces (340g). Vegan ones, obviously!
Toppings: Feel free to mix and match! Pick your favourite addings

Quality indicators? For the mushrooms, make sure they're firm. For the ginger, it should be firm and fragrant. For soy sauce, go for low sodium.

Seasoning Notes: Umami Power!

This isn't just any vegan noodle soup . It's a carefully balanced explosion of flavour. For essential spice combinations, think ginger, garlic, and sesame oil.

It will enhance flavour like no other! I always play around with different ratios until I nail the depth of flavour.

Aromatics are key. Ginger, garlic, and scallions, the holy trinity.

No mirin? Honestly, a tiny splash of maple syrup works in a pinch. For quick vegan ramen , this substitution saves the day. Also, consider a homemade ramen broth sometime

Equipment Needed: Keep It Simple

Large Pot or Dutch Oven: For simmering the broth recipes .
Soup Ladle: Essential for serving.
Knife & Cutting Board: Obvious, right?
Small Saucepan: For sauteing mushrooms.

Don't have a fancy Dutch oven? Honestly, any large pot will do the trick. Need vegetarian comfort food ? This healthy ramen recipe has you covered! If you're looking for plant based ramen , this is it.

Unlock Umami: Mastering the Vegan Ramen Recipe

Listen up, foodies! Ever craved a bowl of vegetarian comfort food that hugs you from the inside? Forget those sad, instant noodles.

We're diving headfirst into a vegan ramen recipe that'll blow your socks off!

This isn't just any noodle soup. This is a symphony of flavors. We're talking deep umami ramen , rich broth, and perfectly chewy noodles.

Honestly, get ready for a game changer. And it's all plant based baby!.

Prep Steps: Your Secret Weapon

First things first, mise en place , my friends! Chop your garlic (6g), ginger (15g) and slice those scallions. White parts only for now! Slice those mushrooms (225g). Got everything ready? Good.

Here's a time saver: Chop veggies while the kettle boils. Honestly, those little wins make a difference. Safety first! Watch your fingers with that knife.

We're making healthy ramen , not sending you to A&E.

step-by-step: Ramen Bliss

Sauté garlic, ginger, and scallion whites in 2 tablespoons vegetable oil. Aim for fragrant. About 2- 3 minutes on medium heat.
Add mushrooms and 1 tablespoon tomato paste. Cook until browned, about 5- 7 minutes .
Pour in 1.4 L vegetable broth, 950ml water, 60ml soy sauce, 30ml mirin, 15ml rice vinegar, and torn nori. Bring to a simmer.
Simmer for at least 30 minutes (up to 1 hour). Low heat is the key to an amazing flavour. Longer simmer = richer broth.
Cook 340g ramen noodles. Follow packet instructions! Drain well.
(Optional) Strain broth for smoothness.
Stir in 5ml sesame oil. Season with salt and pepper to taste. Taste is everything!
Assemble: noodles, broth, toppings!

Pro Tips: Level Up Your Ramen

Want that restaurant quality vegan noodle soup ? Don't rush the broth simmering! That's where the magic happens. A longer simmer equals a richer broth .

Common mistake? Overcooked noodles! Aim for al dente . Slightly firm to the bite. Honestly, mushy noodles are a crime against ramen.

For healthy ramen recipes , load up on veggies. The more, the merrier! If you want to go extra fancy and boost the Umami Ramen , try adding a tiny amount of dried kombu to the simmering broth!.

Recipe Notes for Your Slurp Worthy Vegan Ramen Recipe

Alright, let's talk about the nitty gritty! This vegan ramen recipe is pretty forgiving. Honestly, ramen is all about customising it your way.

Here are some pointers to help you nail this plant based ramen .

Serving It Up: Plating & Pairings

Presentation matters, you know? For plating, arrange those toppings nice and neat. Think edible art! A swirl of chili oil? Yes, please! This visually stunning dish also makes the perfect Vegetarian Comfort Food you want to show off in your social media.

As for sides, some crispy gyoza would be a dream . Or a simple seaweed salad adds a fresh crunch. A chilled sake or a Japanese craft beer? Absolutely! Try adding some steamed buns.

They are amazing

Keeping It Fresh: Storage Tips

Got leftovers? No worries! Store the broth and noodles separately . This stops the noodles turning to mush. The broth will keep in the fridge for 3-4 days.

You can freeze the broth for up to 3 months. When reheating, bring the broth to a simmer. Add the noodles just before serving.

Honestly, freshly cooked noodles are best! Reheat the vegan noodle soup at 75° C for 2 minutes

Remix It! Variations & Swaps

Feeling adventurous? Let's tweak this healthy ramen ! For a spicier kick, add some sriracha. If you need a gluten-free option, use gluten-free noodles and tamari.

Want a richer, nutty flavour? Add a tablespoon of peanut butter to the broth.

For a seasonal twist, swap out the mushrooms for some butternut squash in the autumn. Spring? Asparagus and peas are fab.

Healthy Ramen Recipes : Nutritional Nitty Gritty

Okay, I'm no dietician! But roughly, each serving will be around 450-550 calories. It's packed with protein from the tofu and edamame. Plus, loads of vitamins and minerals from all those veggies.

This healthy ramen is a great way to get your veggie fix. Plus, it's way healthier than those instant ramen packets! The Umami Ramen is also rich in Vitamin B-12.

What's not to love?

So, there you have it! My recipe notes for the best quick vegan ramen ever! Making delicious homemade ramen broth for Vegetarian Ramen that also promotes your health

Don't be afraid to experiment. Have fun, and happy slurping!

Frequently Asked Questions

Is this vegan ramen recipe actually tasty? I've had some disappointing vegan attempts before!

Absolutely! This isn't your average bland veggie broth. We build a deep, umami rich flavour by sautéing aromatics like garlic, ginger, and mushrooms, then simmering them with soy sauce, mirin, and a touch of nori. It's like a hug in a bowl, guaranteed to banish any memories of sad, watery ramen.

Can I make this vegan ramen recipe ahead of time? I'm a busy bee!

You bet! The broth actually benefits from sitting overnight, allowing the flavors to meld even further think of it like a fine wine, it gets better with time (almost!). Just store the broth separately from the noodles, as the noodles will get soggy.

Then, when you're ready to eat, simply reheat the broth, cook your noodles, and assemble your bowl.

I'm not a fan of all those toppings. What are some simple swaps I can make to this vegan ramen recipe?

No worries, mate, customize away! Feel free to use any veggies you have on hand. Sautéed spinach, bean sprouts, or even roasted sweet potatoes would be delicious. And for a protein boost, add some baked tofu or even some chickpeas. It's your ramen, your rules!

What kind of noodles should I use for this vegan ramen recipe, and where do I find them?

Look for dried ramen noodles that are specifically labelled vegan some contain egg. You can usually find them at Asian supermarkets or in the international aisle of larger grocery stores.

If you're struggling to find vegan ramen noodles, udon noodles or even spaghetti can work in a pinch, although the texture will be slightly different.

How can I make this vegan ramen recipe spicier? I like a bit of a kick!

Spice it up, buttercup! The easiest way is to add a drizzle of chili oil or a dollop of sriracha to your bowl before serving. Alternatively, you can add a tablespoon of gochujang (Korean chili paste) to the broth while it's simmering for a deeper, more complex heat.

Start small and taste as you go, you can always add more!

Is this vegan ramen recipe healthy? What's the nutritional lowdown?

Compared to many takeaway options, this vegan ramen is a winner! It's packed with vegetables, providing fibre and vitamins. However, be mindful of the sodium content from the soy sauce and vegetable broth. You can use low-sodium soy sauce to help control this.

It’s a good source of plant based protein but is still fairly high in carbohydrates.