A Spicy Perspective

Spicy Vegan Ramen

Spicy Vegan Ramen Recipe – A delicious, easy plant-based noodle soup recipe that everyone will love! This vegetarian and vegan-friendly ramen features fresh veggies, and is perfect to customize with your favorite extra goodies.

spicy vegan ramen recipe

The Best Spicy Vegan Ramen Recipe

This hearty ramen noodle soup skips the meat but is loaded with BIG umami flavors.

It features a simple vegetable broth made with dried mushrooms, spicy ginger, and salty miso paste for an earthy and perfectly savory taste. Vegan ramen noodles are simmered in the broth for just a few minutes, and then the soup is ready to load with your favorite toppings.

Try this Spicy Vegan Ramen recipe as a satisfying meatless dinner or even for a relaxing weekend lunch!

vegetarian ramen noodle soup

Ingredients You Need for this Vegetarian Ramen Recipe

There are so many different ways you can customize this ramen recipe, but here are the 8 basic ingredients we recommend you start with:

  • Avocado oilor other preferred neutral-flavor high heat oil
  • Sweet onionpeeled and cut into wedges
  • Fresh gingerpeeled and sliced into discs
  • Garlic clovespeeled and crushed
  • Vegetable brothor veggie bouillon and water
  • Dried Shiitake mushroomscan use fresh mushrooms if that’s what is available
  • Miso paste – white or yellow
  • Ramen noodles – be sure to check the package to ensure they are vegan
veggie broth with onions and mushrooms

How to Make Spicy Vegan Ramen

Our easy ramen recipe is ready in just under 40 minutes, and most of that time is hands-off. It’s great as a nearly effortless, but still wonderfully comforting, dinner any night of the week.

To make the best homemade spicy vegetarian ramen, first set a large 6-8 quart saucepot over medium heat. Add the oil, onion, ginger, and garlic. Sauté, stirring regularly, for just a few minutes until fragrant.

Then pour in the vegetable broth. Stir in the dried mushrooms and miso paste. Cover the pot and simmer for 30 minutes, stirring occasionally. Reduce the heat to medium-low if needed so that the broth isn’t actually boiling.

homemade broth with mushrooms and onion in a pot

Once the broth is done, use a skimmer to scoop out all the vegetables. Separate out the mushroom to place back in the soup pot, but discard the onions, ginger, and garlic cloves.

Next add the mushrooms back to the pot, and then stir in the dry ramen noodles. Simmer the vegetarian ramen soup for 3 minutes to soften the noodles.

Get the Complete (Printable) Spicy Vegan Ramen Recipe + VIDEO Below. Enjoy!

mushroom noodle soup

Scoop the soup into bowls and top with your favorite vegan ramen toppings.

vegan ramen noodle soup

Suggestions for Extra Vegan Ramen Toppings

  • Seared tofu – We recommend for this recipe you purchase extra firm tofu. Drain the tofu on paper towels, and firmly press to extract as much moisture as possible. Then cut into small thin pieces. Add a small amount of oil to a skillet over medium heat, and sear the tofu pieces for 1-2 minutes per side before adding to your bowl.
  • Seared bok choy – Baby bok choy is best for ramen. Cut the bok choy in half and sear 1-2 minutes per side to soften and form char marks. (You can even use the same skillet used to sear the tofu.)
  • Raw veggies – Hearty, lightly sweet vegetables are terrific to include in this dish to help balance the spicy and savory flavors. Some ideas for veggies you can include are fresh or frozen corn kernels, shaved carrots, fresh shiitake or mini portobello mushrooms, bean sprouts, or any other produce you prefer.
  • Additional toppings – Try slices of fresh jalapeno to make an even spicier vegetarian ramen recipe, chopped scallions for a pop of freshness, and/or pieces of dried seaweed for a little crunch.

For ideas to make a non-vegan homemade ramen, check out our recipe for Slow Cooker Chicken Ramen Noodles!

vegetarian vegan ramen recipe

Frequently Asked Questions

What should I serve with bowls of homemade Spicy Vegan Ramen?

Bowls of ramen are basically complete meals in themselves, but they also pair great with any number of Japanese-inspired sides. Serve with Edamame Salad with White Beans and Bacon (feel free to skip the bacon!) or a refreshing crunchy salad with homemade Japanese Ginger Salad Dressing.

How do I make this a gluten-free vegetarian ramen recipe?

Simply use your favorite gluten-free ramen noodles to easily make this a GF-friendly recipe.

How long will leftovers last?

Leftover vegetarian ramen is delicious reheated! To store, first remove any leafy ingredients (such as bok choy) and let the soup cool to room temperature. Transfer to an airtight container and keep in the fridge for up to 3-4 days. The noodles will continue to soften the longer the soup sits, so if you’re planning to enjoy it later I suggest you prepare your ramen noodles on the al dente side.

The savory vegetarian ramen broth is terrific to make ahead and freeze. Strain the veggies, add the mushrooms back to the pot, and cool before pouring the soup into a sealed container. Keep in the freezer for up to 4 months.

vegan ramen noodles with veggies

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Spicy Vegan Ramen

Prep Time: 10 minutes
Cook Time: 39 minutes
Total Time: 49 minutes
A delicious and easy plant-based noodle soup recipe that everyone will love! Top vegetarian ramen with your fave veggies and extra goodies.
Servings: 4 servings

Ingredients

Instructions

  • Set a large 6-8 quart saucepot over medium heat. Add the oil, onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
  • Pour in the vegetable broth. Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
  • Use a skimmer to scoop out all the vegetables. Separate out the mushroom to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
  • Add the mushrooms back to the pot, then stir in the ramen noodles. Simmer for 3 minutes to soften.
  • Then scoop the ramen into bowls and top with your favorite vegan ramen toppings.

Video

Notes

Seared Tofu and Bok Choy? If you want to add in these toppings, buy extra-firm tofu and baby bok choy. Drain the tofu on paper towels, pressing to reduce the moisture. Then cut into small thin pieces. Add a small amount of oil to a skillet over medium heat and sear the tofu pieces for 1-2 minutes per side. Then using the same skillet, add a little more oil for the bok choy. Cut the bok choy in half and sear 1-2 minutes per side to soften and form char marks.
Leftover vegetarian ramen is delicious reheated! To store, first remove any leafy ingredients (such as bok choy) and let the soup cool to room temperature. Transfer to an airtight container and keep in the fridge for up to 3-4 days. The noodles will continue to soften the longer the soup sits, so if you’re planning to enjoy it later I suggest you prepare your ramen noodles on the al dente side.

The savory vegetarian ramen broth is terrific to make ahead and freeze. Strain the veggies, add the mushrooms back to the pot, and cool before pouring the soup into a sealed container. Keep in the freezer for up to 4 months.

Nutrition

Serving: 1bowl, Calories: 356kcal, Carbohydrates: 51g, Protein: 8g, Fat: 15g, Saturated Fat: 4g, Sodium: 3230mg, Potassium: 357mg, Fiber: 3g, Sugar: 10g, Vitamin A: 1019IU, Vitamin C: 6mg, Calcium: 46mg, Iron: 2mg
Course: dinner, Lunch, Main, Main Course
Cuisine: American, Japanese
Author: Sommer Collier

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2 comments on “Spicy Vegan Ramen”

  1. This recipe is perfect timing as I have just started a healthier menu plan! I love how quick, simple and savory this is going to be! A total win for my home!

  2. This ramen has so much flavor and it has just the right amount of spice for me!