vegan ramen recipe
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Vegan Ramen Soup Recipe

This quick, healthy plant-based ramen recipe is made with whole foods and not nearly the amount of sodium that comes in those pre-made ramen packets.
Prep Time10 mins
Cook Time30 mins
Course: Main Course, Side Dish, Soup
Cuisine: Asian, Japanese
Keyword: Plant Based Ramen, Ramen Recipe, Vegan Ramen
Servings: 4


  • 1 tbsp Sesame Oil
  • 5 Cloves Garlic Crushed
  • 1 tbsp Ginger Paste
  • 1 Bunch Green Onions Chopped
  • 2 tbsp Dark Miso Paste
  • 1 tbsp Chili Black Bean Sauce
  • 1 tbsp Sake Optional
  • 2 tbsp Soy Sauce
  • 1 tbsp Tahini
  • 2 Cups Soy Milk
  • 32 oz Vegetable Broth
  • 16 oz Baby Bella Mushrooms Sliced
  • Ramen Noodles
  • Kimchi for Serving
  • Bok Choy for Serving
  • Bamboo Shoots for Serving
  • Lemon for Serving


  • Begin by chopping the whole green onion bunch, including the white part.
  • In a large saucepan, heat 1 tbsp of sesame oil over medium-low heat and saute 5 cloves of crushed garlic, 1 tbsp ginger paste, and only the white parts of the green onions for about 2-3 minutes or until the green onions start to become fragrant.
  • Add 2 tbsp miso paste and 1 tbsp chili black bean sauce and stir into a paste for about 1 minute or so. Deglaze pan with 1 tbsp sake (optional), 2 tbsp soy sauce, and 1 tbsp tahini. Stir until combined.
  • Add 2 cups of soy milk and 32 ounces of vegetable broth to the paste and stir until combined. Drop in 16 oz. of baby Bellas to the broth and simmer for about 5-8 minutes to absorb the flavor.
  • Cook your noodles and begin to assemble! Top with kimchi, bok choy, bamboo shoots, and anything else you like in your ramen. Enjoy!