Dinner

Vegan Ramen Recipe

Bylilan Sage October 4, 2026October 4, 2026

Introduction

This vegan ramen is a comforting bowl packed with rich, savory flavors and wholesome ingredients. Perfect for a cozy night in, it combines tender tofu, shiitake mushrooms, and fresh bok choy in a fragrant miso broth. It’s a satisfying plant-based twist on a classic favorite.

A bowl of clear broth soup shows three large white tofu cubes and light yellow noodles as the base layer. On top of the noodles are dark green bok choy leaves and slices of light brown mushrooms. Scattered on the dish are small pieces of bright green sliced scallions and fresh cilantro leaves. The bowl is white and ribbed, set on a white marbled surface. To the right of the bowl are wooden chopsticks, and below is a small white dish with more scallions and cilantro. A woman’s hand holds a white saucer filled with light brown broth near the top-left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon sesame oil
4 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
6 cups vegetable broth
2 tablespoons soy sauce or tamari
1 1/2 tablespoons miso paste (white or yellow)
2 teaspoons rice vinegar
1 teaspoon chili paste or sriracha (optional)
8 ounces shiitake mushrooms (sliced)
12 ounces extra-firm tofu (cubed)
3 baby bok choy (halved lengthwise)
8 ounces ramen noodles (egg-free)
Water (as needed for cooking ramen noodles)
2 green onions (sliced)
Fresh cilantro (for garnish, optional)

Instructions

Step 1: In a large pot over medium heat, heat the sesame oil. Add the minced garlic and ginger, and sauté for 2-3 minutes until fragrant.
Step 2: Whisk in the vegetable broth, soy sauce, miso paste, rice vinegar, and chili paste if using. Stir until the miso paste completely dissolves.
Step 3: Bring the broth to a simmer. Add the sliced mushrooms and tofu cubes. Let it simmer gently for 15 minutes.
Step 4: Add the halved baby bok choy to the broth and simmer for another 5 minutes until the bok choy is tender.
Step 5: While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
Step 6: To serve, divide the cooked noodles into bowls. Ladle the tofu, mushrooms, bok choy, and broth over the noodles. Garnish with sliced green onions and fresh cilantro if desired.

Tips & Variations

Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
For extra depth, dry-roast the mushrooms before adding them to the broth.
Add a soft-boiled egg on top if not strictly vegan.
Adjust the chili paste amount to your preferred spice level or omit it entirely for a mild broth.
Swap ramen noodles for soba or rice noodles for a different texture.

Storage

Store leftover ramen broth and toppings in an airtight container in the refrigerator for up to 3 days. Keep cooked noodles separate to prevent them from becoming mushy. Reheat broth gently on the stove and warm the noodles briefly in hot water before serving.

How to Serve

A white bowl holds a clear broth filled with three large cubes of pale tofu on the left side, bright green bok choy leaves with a light green stem at the top right, and two slices of light brown shiitake mushroom with a creamy white center on the right edge. The center and bottom layers show curly, pale yellow noodles, lightly sprinkled with chopped green onions. Some fresh cilantro leaves float on top, adding bright green color around the tofu and noodles. The bowl is placed on a white marbled surface, surrounded by scattered cilantro leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, feel free to substitute shiitake mushrooms with cremini, button, or oyster mushrooms based on what you have available.

Is miso paste necessary for the broth?

Miso paste adds rich umami flavor that is central to the broth’s taste, but you can omit it and use extra soy sauce or vegetable bouillon for a simpler broth.