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. It'll warm you right up!
- Ramen noodles
- Vegetable broth (+ miso paste) or miso broth
- Soy sauce
- Grapeseed oil
See recipe card for quantities.
First, boil water for noodles. In another pot, warm up miso broth. If you don't have miso broth, use vegetable broth with a tablespoon or two of miso paste.
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 with 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 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.
Hint: take your time with the onion/mushroom mix. Let the onions soften before adding mushrooms. This is the flavor center of the ramen!
Substitutions and 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
You'll need a few pieces of equipment to make these easy vegan ramen noodles:
- Two saucepans - one for warming 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.
Store 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.
You can also freeze any extra miso or vegetable broth to use later.
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.
Frequently asked questions
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.
- 1 quart vegetable broth or miso broth
- 1 Tbsp miso paste (optional if using miso broth)
- 1 package dry ramen noodles
- 1-2 onions
- 1-2 Tbsp soy sauce, tamari or coconut aminos
- 1-2 carrots, peeled & grated
- 1-2 cups frozen edamame
- 1-2 packages mushrooms, thinly sliced
- 2-3 scallions, sliced
- Neutral cooking oil such as grapeseed
- Salt to taste
- 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), 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.
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Safety first! Here are some of my top tips:
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds - I love grapeseed oil!
- Always have good ventilation when using a gas stove