Why You’ll Love This Recipe

Easy Vegan Ramen Noodle Soup is a comforting, flavorful dish packed with vibrant vegetables, hearty noodles, and a savory broth—all without any animal products. It’s quick to prepare, customizable, and perfect for busy weeknights or cozy weekends when you crave a satisfying and nourishing meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

vegetable brothsoy saucesesame oilgarlicgingerwhite miso pastemaple syrup or agave syrupbaby bok choycarrotsmushrooms (such as shiitake or cremini)ramen noodles (ensure they are egg-free)green onionscorn kernels (optional)sriracha or chili paste (optional for spice)

directions

Heat sesame oil in a large pot over medium heat and sauté the garlic and ginger until fragrant, about 1 minute.

Add the vegetable broth, soy sauce, miso paste, and maple syrup, stirring well to combine.

Bring the broth to a simmer, then add the mushrooms and carrots. Cook for about 5-7 minutes until tender.

Add the ramen noodles and cook according to package instructions, usually 3-4 minutes.

In the last two minutes, add the bok choy and corn kernels (if using), allowing them to wilt slightly.

Taste and adjust seasoning with extra soy sauce or sriracha if desired.

Serve hot, topped with sliced green onions and additional chili paste for heat.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Use tofu cubes or tempeh for extra protein.

Swap out vegetables depending on seasonality—broccoli, spinach, and zucchini work well.

For a creamier broth, stir in a splash of coconut milk.

Add a sprinkle of toasted sesame seeds or nori strips for extra flavor.

Use soba or udon noodles instead of ramen for a twist.

storage/reheating

Store leftover vegan ramen in an airtight container in the refrigerator for up to 3 days.Separate the noodles and broth for best texture when reheating.Reheat on the stovetop over medium heat until warmed through.Add a splash of broth or water if the soup thickens too much upon storage.

FAQs

Can I make this gluten-free?

Yes, simply use tamari instead of soy sauce and gluten-free noodles.

What type of miso is best?

White miso paste is recommended for its mild, slightly sweet flavor, but yellow miso can work too.

How do I keep the noodles from getting soggy?

Cook noodles separately and add them to the broth just before serving.

Can I freeze vegan ramen?

It’s best to freeze only the broth and vegetables; cook fresh noodles when ready to serve.

What if I don’t have miso paste?

You can skip it, but the broth will lose some depth. A small amount of tahini or extra soy sauce can be a substitute.

How spicy is this ramen?

The base recipe is mild; adjust spice levels with sriracha or chili paste to your liking.

Conclusion

Easy Vegan Ramen Noodle Soup is a wholesome, flexible dish that proves you don’t need animal products to enjoy a rich and satisfying bowl of ramen. With a quick preparation and endless customization options, it’s sure to become a go-to meal whenever you’re craving something warm, hearty, and full of flavor.