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Home » Recipes » Lunch

Easy Vegan Ramen

By Erin · September 30, 2019 · Updated October 3, 2021 · 15 Comments

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vegan ramen

This easy vegan ramen recipe is made with ramen noodles and is loaded with flavor. It can easily be made ahead of time, and is filled with fried tofu, spinach, mushrooms, and ramen noodles.

vegan ramen

Vegan ramen is so easy to make, it'll make you question ever ordering ramen take-out! I mean, kind of. Take out has its time and place, but I almost always prefer a home-cooked meal.

Truthfully, the word "ramen" makes me think of those 25 cent packs of ramen. You know, the kind you'd eat in college. Those were the days! Just kidding -- homemade vegan ramen is way more flavorful, delicious, healthy, easy, and filling.

Why this recipe works

  • It can easily be made ahead of time, making weeknight dinners more manageable
  • It's a tasty plant-based meal loaded with protein
  • It features crispy fried tofu (the best!)

ramen ingredients with text overlay

Ingredient notes:

  • Tofu - Make sure to use super firm tofu. That way, it'll crisp up nicely when you fry it.
  • Soy sauce - Can sub tamari if you prefer.
  • Miso - Miso is essentially fermented soybeans, and it gives this ramen even more flavor. Find it in the refrigerated section, usually near where the tofu is.
  • Ramen noodles - Any kind will work. You can find ramen noodles in the Asian food aisle, or you can even use the noodles from those 25 cent packs!
  • Shiitake mushrooms - Shiitake mushrooms work best in most Asian dishes, and personally they're my favorite mushrooms because they cook quickly. You should be able to find pre-sliced shiitake mushrooms, but if not, buy them whole and slice them thinly.
  • Toasted sesame oil - Make sure to use toasted sesame oil; regular sesame oil doesn't have the same flavor

How to make fried tofu

There are two methods for making crispy tofu: frying or baking. I wrote an in-depth tutorial on how to fry tofu in this post, and another one on how to bake tofu here, so if you want all the details be sure to check them out. The short version is that you need to press the tofu, then coat it in cornstarch before frying it in olive or avocado oil.

Step-by-step instructions

Step 1: Sauté the vegetables: In a large skillet or dutch oven, sauté the green onions, mushrooms and garlic for 3-5 minutes until the mushrooms are soft.

Step 2: Add the remaining ingredients and simmer: Once the vegetables are cooked, add the miso, soy sauce (or tamari), syrup, sesame oil, and the vegetable broth and simmer for 10 minutes.

ramen

Step 3: Then, add the ramen noodles and spinach and simmer for 2-3 minutes until they're cooked.

Step 4: Fry the tofu: While the soup is simmering, fry the tofu. You can follow the tips in the section above.

how to make ramen

Expert Tips

  • Use toasted sesame oil: Truth be told, not all sesame oil is made the same. There's sesame oil, and then there's toasted sesame oil, and toasted sesame oil is what you want for this recipe because it's much more flavorful, and a little bit goes a long way.
  • Use super firm tofu: The firmer the tofu, the less liquid there is, and when frying tofu, you don't want much (if any) liquid.

vegan ramen noodles

FAQs

Can I prep ramen ahead of time?

Yes!

  • Make the ramen first: If you want to make this recipe ahead of time, simply follow the recipe below to make the ramen, but omit the tofu. Then, once you're ready to eat the ramen, fry the tofu according to the recipe instructions.
  • Add water if needed: when making the soup ahead of time, you might find that the ramen noodles absorb some of the broth. So, you may need to add a cup of two of water to the bowl of ramen.

Can this recipe be made gluten free?

I think so! You'd have to make sure to use tamari instead of soy sauce, and find gluten free ramen noodles, which I know for a fact you can order online. You might be able to find some at Whole Foods, but I'm not positive.

ramen with tofu

More tofu recipes

  • Tofu Broccoli Stir Fry
  • General Tso's Tofu
  • Sesame Tofu Quinoa Bowl

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

vegan ramen

Easy Vegan Ramen

This easy vegan ramen recipe is made with ramen noodles and is loaded with flavor. It can easily be made ahead of time, and is filled with fried tofu, spinach, mushrooms, and ramen noodles.
4.73 from 11 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Erin

Ingredients

  • 1 block super firm tofu fried
  • 2 green onions sliced
  • 1 ½ cups shiitake mushrooms
  • 4 garlic cloves minced
  • 1 tablespoon white miso
  • 3 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 ½ teaspoon toasted sesame oil
  • 48 oz. vegetable broth (6 cups)
  • 1 cup spinach
  • 8 oz. ramen noodles
  • Cilantro for garnish

Instructions

  • Fry the tofu ahead of time or while the ramen is simmering. You can follow these instructions on how to fry tofu.
  • Sauté green onions, mushrooms and garlic with a bit of olive oil in a large skillet or dutch oven for 2-3 minutes. Then, add the soy sauce, miso, syrup, sesame oil, and vegetable broth and bring soup to a boil, then reduce to a simmer and simmer for 10 minutes.
  • Next, add spinach and ramen noodles and simmer for 2-3 minutes until the noodles are cooked. Last, add most of the tofu and stir.
  • Serve ramen with the rest of the fried tofu, additional green onions and fresh cilantro.
  • Enjoy!

Notes

Prepping ahead: 1. If you make the ramen ahead of time, you may need to add 1-2 cups of water to the ramen because the noodles may absorb some of the broth; 2. Don't add the tofu until you're ready to eat it, otherwise, it could get soggy. 
Substitutions: Can use tamari instead of soy sauce, and gluten free ramen instead of regular ramen noodles. 

Nutrition

Calories: 429kcal | Carbohydrates: 55g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Sodium: 3447mg | Potassium: 478mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1488IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 5mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was published in September 2019. It was updated with new text in May 2020.

« Sun-Dried Tomato Chicken Skillet
Vegan Bibimbap »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Avery says

    September 04, 2022 at 6:45 pm

    2 stars
    Loved most of the recipe but literally freaked when the author mentioned bringing the miso to a boil which essentially kills the fermentation and ruins the nutritional value. Keeping the soup at a simmer without boiling was complicated with miso. This recipe should be amended to have miso be one of last steps where it is not boiled at all.

    Reply
  2. Brooke says

    May 31, 2022 at 3:42 pm

    5 stars
    First time reviewing a recipe. I love this ramen. I followed the recipe exactly and it tasted great!

    Reply
    • Erin says

      June 06, 2022 at 2:33 pm

      Thanks Brooke -- I really appreciate the review!

      Reply
  3. Janira says

    June 06, 2021 at 2:59 pm

    5 stars
    I have lost count of how many times I have made this recipe. This is definitely my favourite recipe for ramen. Thanks for creating this recipe!!

    Reply
    • Erin says

      June 06, 2021 at 6:05 pm

      I'm so happy you like it and appreciate the comment!

      Reply
  4. Daniel Z says

    September 01, 2020 at 5:27 pm

    5 stars
    Without good options near us, this was a must try recipe!

    Reply
  5. Ximena Contardo says

    August 29, 2020 at 9:26 pm

    I didn’t have miso, so I added a little of white wine and some ginger (cuz I love ginger) simple delicious!! Thank you 🙂

    Reply
  6. Jane says

    April 11, 2020 at 9:34 pm

    5 stars
    Simple, Smooth and delicious recipe. thank you

    Reply
  7. Jenny says

    March 16, 2020 at 9:06 pm

    5 stars
    Recently switched over to veganish dinners. I made this for my family this week. Everyone loved it. Including two picking little girls. Will definitely be making again.

    Reply
    • Erin says

      March 17, 2020 at 7:37 am

      That's great! I'm glad the family approved 🙂

      Reply
  8. Akshay Bhosale says

    October 23, 2019 at 8:16 am

    5 stars
    What an amazing recipe. Tried it this weekend, everyone loved it. Thanks a lot for sharing it with us.

    Reply
    • Erin says

      October 23, 2019 at 8:32 am

      Thanks so much for your comment -- I'm glad it was a hit!

      Reply
  9. Karen says

    October 03, 2019 at 11:33 am

    This looks wonderful! Just curious, which measurement above is Miso & which is soy sauce.
    1 tbsp white miso
    3 tbsp white miso
    Just didn't want to mess anything up as I'm new to cooking.
    Thanks!

    Reply
    • Erin says

      October 03, 2019 at 11:42 am

      Whoops! Should be 1 tbsp miso, 3 tbsp soy sauce 🙂

      Reply
  10. Supplement Crunch says

    September 30, 2019 at 8:49 am

    5 stars
    Wow! Great pictures. I really enjoyed looking at them all!

    Reply

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