If you’re craving a piping hot bowl of noodle soup, you’ve come to the right place! This 15-minute vegan ramen is easy to make at home, loaded with layers of flavor—miso, ginger, and shallots—and incredibly comforting. Perfect for busy weeknights!
Introducing our favorite ramen recipe! Enjoy a rich and flavorful bowl of ramen without having to go out. The broth tastes so deep and satisfying that you’d swear it took hours to develop—but it comes together in just 15 minutes!
📘 What Is Ramen
Ramen is a beloved Japanese noodle soup featuring wheat noodles served in a flavorful broth, finished with a variety of delicious toppings. While traditional ramen is often made with meat-based broth, this vegan version delivers the same depth of flavor using a rich, umami-packed vegetable broth that will satisfy any craving.
🥣 How to Make It
The broth is the key to this recipe. It’s incredibly rich, savory, slightly sweet, and has a gentle kick of heat.
Start by sautéing garlic, shallots, and ginger for 2-3 minutes until fragrant. Next, add the mushrooms and sauté for another 2 minutes.
For the mushrooms, I used a combination of cremini and shiitake. You can use fresh or rehydrated shiitakes, or substitute with your favorite mushrooms.
Next, cover with water and add the aromatics:
- Miso paste
- Soy sauce
- Mirin or a touch of sweetness
- Chili flakes or chili oil (optional)
Simmer for 10-12 minutes. At this point, you can also add the tofu to allow it to absorb the rich broth.
Now let’s talk about what makes ramen even more exciting—the toppings!
- Fresh greens: Bok choy, spinach, or pak choi
- Protein: Crispy tofu, tofu puffs, or tempeh
- Aromatics: Sliced green onions, nori sheets, or sesame seeds
- Chili oil: For an extra kick of heat
💬 Frequently Asked Questions
How long does the broth keep?
The broth will keep for up to 3-4 days in the refrigerator. Feel free to make a double batch to enjoy throughout the week!
What kind of miso should I use?
Here, we went with sweet white miso for a milder, more approachable flavor. You can use regular miso, but you may need to use less since it tends to be saltier.
How do I serve the ramen?
Add the cooked noodles to a large serving bowl, top with the greens, tofu or protein of choice, and finally pour in the hot broth. Garnish with your favorite toppings.
Can I cook the noodles directly in the broth?
If using instant noodles or noodles that require a quick cooking time (5 minutes), yes, you can cook them directly in the broth. Just add them during the last few minutes of simmering.
Can I make this gluten-free?
Yes! Use gluten-free ramen noodles and tamari instead of soy sauce to make this recipe gluten-free.
If you’re looking for a quick and flavor-packed noodle soup, you’re going to love this 15-minute vegan ramen! It’s plant-based, super comforting, and can easily be made gluten-free—perfect for busy weeknights!
15-Minute Vegan Ramen
Ingredients
- 2 servings ramen noodles (or instant noodles)
- 2 tbsp neutral oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tbsp fresh ginger, grated
- 4 oz cremini mushrooms, sliced (115g)
- 4 oz shiitake mushrooms, sliced (115g)
- 4 cups water (960ml)
- 2 tbsp white miso paste
- 2 tbsp soy sauce (or tamari for GF)
- 1 tbsp mirin or maple syrup
- 1/2 tsp chili flakes (optional)
- Salt to taste
For Toppings
- Crispy tofu or tofu puffs
- Bok choy or spinach
- Green onions, sliced
- Nori sheets
- Sesame seeds
- Chili oil (optional)
Instructions
- Sauté the aromatics: In a large pot over medium heat, warm the oil. Add the garlic, shallots, and ginger. Sauté for 2-3 minutes until fragrant and the shallots are translucent.
- Cook the mushrooms: Add the sliced mushrooms and cook for another 2-3 minutes, until they start to release their moisture and brown slightly.
- Add the broth ingredients: Pour in the water, then add the miso paste, soy sauce, mirin (or maple syrup), and chili flakes (if using). Stir well to dissolve the miso. Bring to a gentle simmer.
- Simmer: Simmer for 10-12 minutes to allow the flavors to meld. Taste the broth and adjust seasoning with salt or additional soy sauce if needed.
- Cook the noodles: Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
- Assemble: Divide the cooked noodles between two large bowls. Top with greens, crispy tofu, and any other desired toppings. Ladle the hot broth over the top.
- Serve: Garnish with green onions, nori strips, sesame seeds, and a drizzle of chili oil if desired. Serve immediately.
Notes
- Miso: Sweet white miso gives the broth a milder flavor. Regular miso is saltier, so adjust accordingly.
- Gluten-free: Use gluten-free noodles and tamari instead of soy sauce.
- Storage: The broth can be made ahead and stored in the refrigerator for 3-4 days.
- Noodle tip: If using instant noodles, you can cook them directly in the broth for the last few minutes.
