These easy vegan ramen noodles will warm you up on a cool, crisp fall or winter night. The miso broth and mushrooms are the stars of this show, adding that savory and slightly sweet vibe we're going for.
Whip up a bowl of healthy ramen noodles after your chilly afternoon surf session, hike, or day on the mountain. This easy recipe will warm you right up and is much healthier than instant ramen
Looking for something else hot? Make this "clean out the fridge" chickpea curry with whatever veggies you have on hand. Or feast on some butternut squash bisque with a fresh baguette.
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📋 Ingredients
Core Fresh Ingredients:
- Ramen Noodles (or whatever noodles you can find at your local grocery store or asian market. Instant noodles work in a pinch.)
- Vegetable Broth or Vegetable Stock (+ miso paste) or Miso Broth
- Onion
- Mushrooms - whatever you can find works
- Soy Sauce
Optional toppings:
- Cilantro
- Carrots
- Scallions
- Spinach
Kitchen essentials:
- Salt and Black Pepper
- Grapeseed Oil (or olive oil in a pinch) - grapeseed oil has a higher smoking point, so it's better for sauteeing the onions and mushrooms
A couple notes:
- We're not using a seasoning packet here. If you want to use it, be my guest, but it is not required.
- Feel free to add more veggies or your favorite toppings...I won't stop you! Bean sprouts, bell peppers, extra firm tofu or crispy tofu, and dried shiitake mushrooms are all great options.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
These easy vegan ramen noodles are naturally plant based, vegan, vegetarian, and dairy free. For a gluten free ramen variation, use gluten free noodles, like rice noodles.
Feel free to use your favorite ramen toppings!
- Tofu and tempeh are great protein options if you're able to season them well.
- Bok choy and spinach are great greens.
- Some minced garlic and sesame oil will add great flavor to your mushroom and onion mix - add for 1 minute before removing mixture from the heat.
- A pinch of chili flakes will make this ramen extra spicy
- Some sesame seeds will add some additional texture
Looking for something else cozy? Check out this butternut squash bisque or chickpea curry.
Equipment
You'll need a few pieces of equipment to make these easy vegan ramen noodles:
- Two saucepans - one for warming vegan ramen broth, the other for cooking noodles
- One flat pan or frying pan - for preparing mushroom/onion mix. Nonstick pans typically need less cooking oil, whereas a cast iron or stainless steel pan may need a bit more.
- Cutting board and chef's knife for preparing vegetables
- Grater and peeler for preparing carrots
- Prep bowls for vegetables are useful, but not required
- Spatula, ladle and tongs for mixing and handling hot food. In a pinch, you can get away with a large fork and spoon.
🔪 How To Make This Recipe
First, boil a pot of water for noodles in a large pot. In another pot, warm up miso broth on medium heat. Reduce heat to gentle simmer if it starts to bubble. If you don't have miso broth, use vegetable broth with a tablespoon or two of miso paste. Whisk well.
While the water boils, prep all the veggies. Thinly slice onions, peel and grate carrots, wash and slice mushrooms.
Add a splash of grapeseed oil to a frying pan on medium-high heat. Add sliced onions.
Cook until soft (2-3 mins), then add mushrooms and a generous pinch of salt. Then cook for 5-10 minutes, until juice from mushrooms has mostly evaporated.
Add soy sauce, stir, and set aside. Onions should be lightly caramelized, and mushrooms full of flavor from the soy sauce.
Cook noodles according to package instructions. Meanwhile, reheat frozen edamame in the microwave, or by adding to the veggie broth on the stove. For a more flavorful broth, add a tablespoon or two of of coconut cream or canned coconut milk and salt to taste.
To serve, add noodles and a couple ladles of savory broth to your ramen bowl. Top with onions and mushrooms, carrots, edamame and cilantro.
Hint: take your time with the onion/mushroom mix. Let the onions soften before adding mushrooms. This is the flavor center of the ramen!
👩🍳 Expert Tips
Pro Tip 1: Take your time with the onions and mushrooms - they are the powerhouse of this ramen dish! When in doubt, lower heat and slower cooking time is better.
Pro Tip 2: If storing, keep the broth, noodles and vegetables separately. Reheat the broth in the microwave or in a saucepan, and add noodles once its warm. The warm broth should take care of the reheating.
If you store the broth and noodles together, you won't have much broth left, because the noodles will absorb it.
💭 FAQs
This vegan ramen recipe is packed with veggies and protein, so yes, it is healthy. The noodles or carbohydrate portion of this meal is relatively small.
This vegan ramen recipe contains miso broth, ramen noodles, carrots, edamame, mushrooms, onions, and scallions. Tons of whole foods and veggies, plus a warm broth, with extra protein from both miso and edamame.
🍜 Related Recipes
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Easy Vegan Ramen Noodles
Ingredients
- 1 quart Vegetable Broth or Miso Broth
- 1 tablespoon Miso Paste optional if using miso broth
- 1 Package Dry Ramen Noodles
- 1-2 Onions
- 1-2 tablespoon Soy Sauce tamari or coconut aminos
- Vegetables
- 1-2 Carrots peeled & grated
- 1-2 cups Edamame frozen
- 1-2 Packages Mushrooms thinly sliced
- 2-3 Scallions sliced
- ¼ Cup Cilantro
- 1 tablespoon Grapeseed Cooking Oil Or use a neutral cooking oil.
- 1 Pinch Salt
Instructions
- First, boil water for noodles. In another pot, warm up miso broth. If you don't have miso broth, use vegetable broth and whisk in a tablespoon or two of miso paste.
- While the water boils and broth warms, prep all the veggies. Thinly slice onions and mushrooms, then peel and grate carrots.
- Add a splash of grapeseed oil to a frying pan, and saute onions, stirring occasionally. Cook until soft (2-3 mins). If you have extra time, cook on medium low heat for 5-10 minutes, or until they start to turn golden. Then add mushrooms and a generous pinch of salt. Cook for 5-10 minutes, until juice from mushrooms has mostly evaporated. Add soy sauce, stir, and set aside. Onions should be well caramelized, and mushrooms full of flavor from the soy sauce.
- Cook noodles according to package instructions. Meanwhile, reheat frozen edamame in the microwave, or by adding to the vegetable broth on the stove.
- To serve, add noodles and a couple ladles of broth to your bowl. Top with onions and mushrooms, carrots, edamame and cilantro.
Angela Milnes says
Have made this three times in one week...during the work day too! It's that easy.