• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

A Pinch of Healthy

Simple, tasty recipes with a healthy twist

Display Search Bar
Follow me on FacebookFollow me on InstagramFollow me on PinterestFollow me on TwitterFollow me on YouTube
  • About
    • About Me
    • Contact Me
    • Work With Me
    • My Cancer Diagnosis
    • Privacy Policy
  • Resources
    • Resources for Bloggers
    • How I Turned My Food Blog Into a Career
    • Shop My Favorites
      • Favorite Kitchen Goodies
  • Recipes
    • Air Fryer Recipes
    • Instant Pot
    • Main Dishes
    • Side Dishes
    • Salads
    • Basics
    • Desserts
    • Recipe Index
  • Shop
    • My Amazon Store
Home » Food » Recipes » Vegan » Vegan Ramen Recipe

Vegan Ramen Recipe

65 shares
  • Share
  • X
Jump to Recipe Print Recipe
vegan ramen
vegan ramen

This vegan ramen recipe makes a yummy and satisfying plant-based meal that you can make at home. Better than at the restaurant!

closeup of vegan ramen with chopsticks

I make this for myself often, and I hope you all enjoy it.

How to make vegan ramen

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

Ingredients with label text on white surface

To make this vegan ramen recipe, you will need the following:

  • avocado oil (or extra veg broth, if using the no oil sauté method)
  • extra firm tofu
  • cornstarch
  • shiitake Mushrooms
  • garlic
  • ginger
  • red bell pepper
  • chopped green onion
  • Snow peas
  • Vegetable broth
  • Miso paste
  • Tamari
  • Ramen noodles
  • Sesame oil
  • Sesame seeds

Preparing the tofu

You have options here. Option one is to dice up the plain tofu and just add it to the soup to heat up, as you are adding the broth.

Option two is the best-tasting (but more effort) option, which I outline below. This makes a crispy tofu that is absolutely delicious.

Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper. Add the cubed tofu to a mixing bowl. In a separate small mixing bowl combine 1 tablespoon cornstarch with 1 tablespoon tamari and 1 tablespoon of oil. Pour the sauce over the tofu and lightly toss to coat it all.


Spread the tofu onto the baking sheet.

seasoned uncooked tofu cubes on baking sheet

Bake it in the oven for 25-30 minutes flipping it over halfway through the cooking time.

crispy cooked tofu cubes on a baking sheet

Cooking the vegan ramen


Meanwhile you can prepare the rest of the ramen ingredients. Heat a large pot over medium heat on the stovetop and add 1 tablespoon of oil to the pot. I love using my enameled cast iron Dutch oven for this recipe, but any big pot will work. (Amazon affiliate link)

Then add in the mushrooms, garlic and ginger and toss and cook all together until the mushrooms are soft and brown.

cooking mushrooms in a pot

Season with salt and pepper. Then add the bell pepper and green onion to the pot and cook for a few minutes. Then stir in the miso paste and cook for 1-2 minutes to wake up all of the flavors.

cooking veggies with miso in a pot


Add the peas, vegetable broth and remaining tamari to the pot and stir everything together.

veggies and broth cooking in a pot

Cover and bring it to a boil, lower the heat to medium and add in the ramen. Let that cook for 3-4 minutes and season with more Tamari (or salt and pepper) if needed.

Also, use two forks to separate out the ramen noodles about half way through cooking.

cooking vegan ramen in a pot


Divide the vegan ramen into bowls and top it with the crispy tofu, a drizzle of sesame oil, chopped green onion and sesame seeds, if desired.

vegan ramen in a bowl with chopsticks on the side

Share this recipe

Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media! 

Instagram | Pinterest | Facebook | YouTube | TikTok

Be sure and check out all my favorite kitchen tools in my Amazon store (affiliate).

closeup of vegan ramen with chopsticks
Print

Vegan Ramen Recipe

This vegan ramen recipe makes a yummy and satisfying plant-based meal that you can make at home. Better than at the restaurant!

Course Main Course, Soup
Cuisine Asian, Vegan
Keyword vegan ramen, vegan ramen recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 382 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 2 Tablespoons avocado oil – divided, or sesame oil, or extra veg broth if using no oil sauté method
  • 14 ounces extra firm tofu 1 block 14oz block – with liquid pressed out and cut into cubes
  • 1 Tablespoon cornstarch
  • 6-8 ounces Mushrooms – sliced – Shitake (pictured), or mushrooms of choice
  • 3 cloves garlic – peeled and minced
  • 2 teaspoons minced ginger (I like the squeezable tubes of ginger paste)
  • 1 red bell pepper large – cut into strips
  • ½ cup green onion chopped
  • ½ cup Snow peas
  • 5 cups Vegetable broth
  • 2-3 tablespoons Miso paste
  • 3 tablespoons Tamari – divided
  • 6-8 ounces Ramen noodles
  • 1 Tablespoon Sesame oil – for serving
  • 1/4 teaspoon Sesame seeds – optional garnish for serving

Instructions

  1. Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper.
  2. Add the cubed tofu to a mixing bowl. In a separate small mixing bowl combine 1 tablespoon cornstarch with 1 tablespoon tamari and 1 tablespoon of oil. Pour the sauce over the tofu and lightly toss to coat it all.
  3. Spread the tofu onto the baking sheet and bake it in the oven for 25-30 minutes flipping it over halfway through the cooking time.
  4. Meanwhile you can prepare the rest of the ramen ingredients. Heat a large pot over medium heat on the stovetop and add 1 tablespoon of oil to the pot. Then add in the mushrooms, garlic and ginger and toss and cook all together until the mushrooms are soft and brown. Season with salt and pepper.
  5. Add the bell pepper and green onion to the pot and cook for a few minutes. Then stir in the miso paste and cook for 1-2 minutes to wake up all of the flavors.
  6. Add the peas, vegetable broth and remaining tamari to the pot and stir everything together. Cover and bring it to a boil, lower the heat to medium and add in the ramen. Let that cook for 3-4 minutes and season with more salt and pepper if needed.
  7. Divide the ramen into bowls and top it with the crispy tofu, a drizzle of sesame oil, chopped green onion and sesame seeds, if desired.

Recipe Notes

  • Nutritional information is approximate and was calculated using a recipe nutrition label generator.
  • You have options with preparing the tofu. Option one is to dice up the plain tofu and just add it to the soup to heat up, as you are adding the broth. Option 2 is the tastier, yet more effort, version which is outlined in the recipe card above. If you add the plain tofu (easy version) it will be quicker, and the tofu will take on the flavor of the soup.
Nutrition Facts
Vegan Ramen Recipe
Amount Per Serving
Calories 382 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Sodium 3181mg138%
Potassium 546mg16%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 8g9%
Protein 17g34%
Vitamin A 1828IU37%
Vitamin C 49mg59%
Calcium 74mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

(Visited 1,360 times, 3 visits today)

No related posts.

65 shares
  • Share
  • X

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I am a home cook, recipe developer, coffee drinker and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

Reader Favorites

  • Hand grabbing a Thai chicken lettuce wrap off a plateThai Chicken Lettuce Wraps
  • Easy key lime pie slice closeup on white plateEasy Key Lime Pie (no bake, assembly only)
  • Slice of no bake lemon cheesecake on a white plateNo Bake Lemon Cheesecake (easy, 4 ingredients)

Footer

Recipes

No bake cheesecake with berries on top.

No Bake Cheesecake

May 12, 2025

Blueberry Dutch Baby with maple syrup, blueberry compote, and powdered sugar in a cast iron pan.

Blueberry Dutch Baby

May 5, 2025

Mexican Recipe Roundup (Happy Cinco De Mayo!)

April 28, 2025

avocado salsa in a white bowl with someone dunking a chip into it

Avocado Salsa

April 21, 2025

Life

All racially diverse hands on deck

I’ll Be Your Ally: A Pledge

June 7, 2020

hands making heart shape together

Silver Linings

April 2, 2020

Ideal weight and weight neutrality

Why I practice weight neutrality

January 30, 2020

Are you sensitive?

Sensitive is my superpower. Is it yours too?

December 17, 2019

Video

The best mineral makeup Savvy Minerals by Young Living

Best Mineral Makeup (+Video Demo)

March 29, 2018

What I Bought at Sprouts (Grocery Haul)

March 14, 2018

What I Bought at Trader Joe’s (Grocery Haul)

March 9, 2018

My Entrepreneur Story

February 28, 2018

  • Home
  • About
  • Contact
  • Work With Me

Theme by Once Coupled · Copyright© 2025 · Privacy