{"id":13972,"date":"2025-11-13T05:00:55","date_gmt":"2025-11-13T10:00:55","guid":{"rendered":"https:\/\/thealmondeater.com\/easy-vegan-ramen\/"},"modified":"2025-11-10T13:08:41","modified_gmt":"2025-11-10T18:08:41","slug":"easy-vegan-ramen","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/easy-vegan-ramen\/","title":{"rendered":"Easy Vegan Ramen"},"content":{"rendered":"\n

This Vegan Ramen<\/strong> recipe is so easy! Made with crispy fried tofu, mushrooms, spinach, and ramen noodles in an umami-rich broth, it’s perfect for a quick weeknight dinner or for meal prep. Gluten-free option included.<\/p>\n\n\n\n

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Why you’ll love this recipe!<\/h2>\n\n\n\n
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Ridiculously easy<\/strong> – Vegan ramen is so easy to make, it’ll make you question ever ordering ramen takeout again!<\/p>\n\n\n\n
Soul-warming<\/strong> – The crispy tofu, hearty noodles, seasoned broth, and leafy greens in every bowl are so nourishing and filling.<\/p>\n\n\n\n
Make it ahead<\/strong> – You can prep the broth ahead of time and keep noodles and tofu separate when you need an easy weeknight dinner in a hurry.<\/p>\n\n<\/div>\n\n
Table of Contents<\/h2>
Why you’ll love this recipe!<\/a><\/li>
Tofu Ramen Ingredients<\/a><\/li>
How to Make Vegan Ramen <\/a><\/li>
Erin’s Tips and Tricks<\/a><\/li>
Recipe Tip<\/a><\/li>
Vegan Ramen FAQs<\/a><\/li>
Storage<\/a><\/li>
More Easy Vegan Recipes<\/a><\/li>
Easy Vegan Ramen Recipe<\/a><\/li><\/ul><\/div><\/div>\n\n\n\n
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Soup is a necessary part of my winter regimen. It’s almost like I need<\/em> to have a bowl of vegan minestrone<\/a> or white bean soup<\/a> when it’s cold or snowing outside! I don’t know if it’s just me, but I always find the cure for the winter blues at the bottom of the bowl.<\/p>\n\n\n\n
This Easy Vegan Ramen recipe is another one of my winter favorites (although I could never say no to it year-round). There are so many reasons why I choose it over takeout ramen every time: it’s faster than you think, infinitely customizable, and way more satisfying than those instant packs I ate in college.<\/p>\n\n\n\n
It’s made with crispy tofu, spinach, shiitake mushrooms, and ramen noodles. But the real star is the vegan ramen broth. I infused it with miso, soy sauce, and sesame oil to give it some real oomph.<\/em> It’s so simple yet so delicious!<\/p>\n\n\n
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“Wow! What a great recipe! I’ve never made ramen before, and I was always a little intimidated. Your recipe was so easy and unbelievably delicious. I can’t wait to make it again. Thank you!”<\/p>\n– Julie<\/cite><\/blockquote>\n\n<\/div>
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Tofu Ramen Ingredients<\/h2>\n\n\n\n
Super firm tofu<\/strong> – I always use super firm tofu when I’m making fried tofu because it doesn’t need to be pressed ahead of time and has the best crispy-meaty texture after it’s cooked. You can use extra-firm tofu as a substitute, but I recommend pressing the brick for 20 minutes to remove as much excess water as possible.<\/p>\n\n\n\n
Shiitake mushrooms<\/strong> – My favorite mushrooms! They cook quickly and infuse the broth with their unique earthy umami flavor. I typically use fresh pre-sliced mushrooms, but dried shiitake mushrooms also work (rehydrate them in water for 10 minutes first).<\/p>\n\n\n\n
Vegetables<\/strong> – I added green onions, garlic cloves, and spinach to the broth.<\/p>\n\n\n\n
Miso paste<\/strong> – Go with white miso paste. Red miso will also work, but it will taste stronger. You can usually find miso in the refrigerated section, near the tofu, at most grocery stores.<\/p>\n\n\n\n
Vegetable broth<\/strong> – I usually use low-sodium store-bought vegetable broth.<\/p>\n\n\n\n
Ramen noodles<\/strong> – Any type will work. Look for dried ramen noodles in the Asian foods aisle, or just grab a few of those inexpensive packs. Check your local Asian market for fresh ramen noodles if you want to go all out.<\/p>\n\n\n\n
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. <\/em><\/p>\n<\/div>\n\n\n\n
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Variations<\/h3>\n\n\n\n
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Gluten-free<\/strong> – Use tamari instead of soy sauce and gluten-free ramen noodles.<\/li>\n\n\n\n
Add more vegetables <\/strong>– Bulk up the ramen with bok choy, corn, bamboo shoots, snap peas, broccoli, shredded cabbage, and\/or shredded carrots. <\/li>\n\n\n\n
Instead of tofu<\/strong> – Try vegan ramen with tempeh<\/a>, white beans, edamame, or seitan. <\/li>\n\n\n\n
Flavor boosters<\/strong> – Add a splash of rice vinegar for brightness, a spoonful of chili paste for heat, or even kombu (seaweed) for a more authentic Japanese-style soup.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Vegan Ramen <\/h2>\n\n\n\n
Step 1: Fry the tofu. <\/strong>You can do this ahead of time or while the ramen broth simmers (I’ve included 3 easy cooking methods for you below).<\/p>\n\n\n\n
Step 2: Make the broth. <\/strong>Sauté the green onions, mushrooms, and garlic in a large skillet until fragrant. Add the soy sauce, miso paste, maple syrup, sesame oil, and vegetable broth. Heat to a boil, then reduce to a simmer. <\/p>\n\n\n\n
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Step 3: Add the noodles. <\/strong>Add the spinach and ramen noodles, then simmer just until the noodles are tender and the spinach has wilted. Stir in most of the fried tofu.<\/p>\n\n\n\n
Step 4: Garnish and serve.<\/strong> Ladle the ramen into bowls and top with the remaining tofu, extra green onions, and fresh cilantro.<\/p>\n\n\n\n
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How to Prepare Tofu for Ramen<\/h3>\n\n\n\n
To make the best fried tofu, start by coating the super firm tofu cubes with a light dusting of cornstarch. After, choose your cooking method:<\/p>\n\n\n\n
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Pan-fried tofu<\/strong><\/a>:<\/strong> Heat oil in a nonstick skillet over medium heat, then add your tofu cubes and cook until golden and crispy on all sides.<\/li>\n\n\n\n
Oven-baked tofu:<\/strong><\/a> <\/strong>Spread the tofu evenly on a parchment-lined baking sheet and bake at 400°F for about 30 minutes, flipping halfway through. <\/li>\n\n\n\n
Air-fried tofu<\/strong>:<\/a> Preheat your air fryer to 400°F, add the tofu to the basket, and cook for approximately 15 minutes, shaking the basket at the 10-minute mark. <\/li>\n<\/ul>\n<\/div>\n\n\n\n
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Erin’s Tips and Tricks<\/h2>\n\n\n\n
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You can easily adjust the consistency of the ramen<\/strong> by playing with the ratio of broth to vegetables\/tofu. Add extra noodles, tofu, or veggies for a filling, protein-packed meal, or use fewer noodles and more broth and greens for a lighter, brothier bowl. <\/li>\n\n\n\n
Don’t add the noodles or spinach too early<\/strong>. They’ll turn to mush if they’re simmered in the broth too long.<\/li>\n<\/ul>\n\n\n
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My Pro Tip<\/p>\n\n\n\n
Recipe Tip<\/h2>\n\n\n\n
Have as much fun with the toppings as you want.<\/strong> Either keep it simple with fresh cilantro or green onions on top, or get a little fancy with toasted sesame seeds, nori strips, chili oil, sliced radish, pickled ginger, kimchi, or a drizzle of sriracha.<\/p>\n\n<\/div><\/div>\n\n\n\n
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Vegan Ramen FAQs<\/h2>\n\n\n\n
<\/strong>How long should I cook ramen noodles?<\/strong>
Fresh noodles take 1 to 2 minutes to cook, while dried noodles take around 3 to 4 minutes. Both can be cooked in the broth or in a separate pot of boiling water.<\/p> <\/div>
<\/strong>Is this ramen spicy?<\/strong>
My ramen recipe is savory and comforting, not spicy. If you’re looking for some heat, add a drizzle of sriracha or chili oil, or a pinch of chili flakes.<\/p> <\/div>
<\/strong>Is ramen always vegan?<\/strong>
No. Traditional Japanese ramen often contains meat or eggs (sometimes both). Luckily, it’s very easy to make vegan by using vegetable broth, egg-free noodles, and plant-based toppings, like tofu and vegetables.<\/p> <\/div> <\/div>\n<\/div>\n\n\n\n
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Storage<\/h2>\n\n\n\n
Refrigerator:<\/strong> Store the broth separately from the noodles, tofu, spinach, and toppings in airtight containers. The leftovers will keep for 3 to 4 days in the refrigerator.<\/p>\n\n\n\n
Freezer: <\/strong>You can freeze the vegan ramen broth for up to 3 months (everything else is best made fresh). Thaw the broth in the fridge overnight before reheating.<\/p>\n\n\n\n
Reheating<\/strong>: When ready to eat, reheat the broth in a saucepan on the stove, then add the noodles, tofu, and greens for the best texture and flavor.<\/p>\n\n\n\n
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More Easy Vegan Recipes<\/h2>\n\n<\/div><\/header>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
Vegan Bibimbap<\/a><\/h3><\/div><\/article>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
Vegan Green Curry<\/a><\/h3><\/div><\/article>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
Butter Chickpeas<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n
If you made this recipe, be sure to leave a comment and star rating below. Thanks!<\/strong><\/p>\n<\/div>\n\n\n
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