Vegan Ramen

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When it comes to your ramen, don’t settle. This Vegan Ramen with Tofu is homemade and perfectly mouthwatering.

Ramen is a type of noodle dish that is typically made with chicken or beef broth. However, this vegan version replaces the meat broth with a vegetable broth, making it a perfect choice for anyone looking for a healthier option.

Closeup photo of chopsticks, lifting up noodles and veggies from a white bowl containing vegan ramen. There is a white bowl with vegan ramen soup inside in the background.

The tofu added to the dish gives it extra protein and creaminess, while the vegetables provide important vitamins and minerals. This Vegan Ramen is easy to follow and takes only 30 minutes to prepare.

Why You’ll Love This Vegan Ramen Recipe

  • It’s a quick and easy recipe that takes only 30 minutes to make. And if you love simple vegan soup recipes as much as we do, we think you will love this Vegan Tomato Soup recipe.
  • It’s a healthier vegan version of the traditional chicken or beef ramen and tastes great when paired with our Veggie Spring Rolls.
  • The dish is packed with protein and nutrients from the tofu and vegetables.
Top view photo of two white bowls filled with vegan ramen soup with tofu. Surrounding the bowl there are lime slices, chopsticks, and bok choy.

Ingredients and Substitutions

There are some incredibly fresh and fun ingredients that go into making this delicious recipe, but I want to highlight the main ones!

Tofu – This recipe uses firm tofu, but you could also use extra-firm or soft tofu. If you are using soft tofu, be careful not to break it up too much when stirring.

Ramen – You can find ramen noodles in the international aisle of most grocery stores. If you can’t find them, you can substitute them with udon or soba noodles.

Broth – For this recipe, I used homemade broth. However, you could also use miso soup or chicken broth.

Optional Vegetables – I love to use mushrooms, carrots, and green onions in this recipe. However, feel free to add any other vegetables that you like. Some other good options include bok choy, snow peas, or bean sprouts.

Closeup photo of a white bowl filled with vegan ramen. You can see tofu, noodles, and veggies, as well as broth.

Tips and Tricks for Making Vegan Ramen

Different Types of Mushroom

If you can’t find enoki mushrooms, you can use regular sliced white mushrooms. These Vegan Ramen Noodles are incredibly good with these mushrooms! 

Ramen Storage

You can keep the soup for up to 4 days in the fridge, just keep the tofu, the ramen noodles, and the broth separated until you’re going to eat it.

Fresh Ramen is the Best

I use fresh ramen from the Asian Store near me. If you can find fresh ramen, you can also use the soup packet to enhance the soup, but discard the spice packet and broth that comes with it.

Top view photo of a chopstick picking up a cube of tofu, from a white bowl filled with vegan ramen. Inside the bowl is broth, veggies, and noodles.

Veggie Ramen Recipe FAQs

Can I freeze this recipe?

No, I do not recommend freezing this recipe as the tofu and noodles can become mushy.

Can you put tofu in your ramen?

Yes, tofu is a common ingredient in ramen. It adds protein and creaminess to the dish.

Is Ramen vegan?

No, traditional ramen is not vegan as it contains chicken or beef broth. However, this vegan version uses vegetable broth instead.

Is Ramen healthy?

This vegan version of ramen is a healthier option than traditional ramen as it is lower in calories and fat. It is also packed with protein and nutrients from the tofu and vegetables.

How do vegans spice up ramen noodles?

There are many ways to spice up ramen noodles. Some vegans add hot sauce, Sriracha, or chili flakes to their ramen. Others like to add a dollop of vegan sour cream or avocado.

More Delicious Vegan Soup Recipes

I found this recipe for Vegan Coconut Lentil Soup that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.

Vegan Ramen

Photo of a white bowl filled with vegan ramen. You can see tofu, noodles, and veggies, as well as broth.
When it comes to your ramen, don't settle. This Vegan Ramen with Tofu is homemade and perfectly mouthwatering.
Louisa
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

Tofu

Ramen

  • 8 ounces ramen
  • 4 cups boiling water

Broth

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 tablespoon ginger chopped
  • 1 10 oz package Enoki Mushrooms end trimmed
  • 8 baby bok choy cut in half
  • 4 cups vegetable broth
  • 2 tablespoons hoisin sauce
  • 1 tablespoon curry powder
  • 1 14 oz can full fat coconut milk
  • lime slices optional
  • fresh cilantro optional

Instructions

Tofu

  • Gently press the tofu to remove as much water as you can. Cut the tofu in small cubes
    Top view photo of a wooden cutting board, covered with a white kitchen towel and cubed, firm tofu. The excess moisture has been drained as the tofu is pressed into the kitchen towel.
  • In a large saucepan over high heat add olive oil, once hot add tofu, sesame oil and salt and pepper. Cook tofu until brown on each side (about 2 to 3 minutes per sides). Then, Remove from the saucepan, and reserve in a bowl.
    Top view photo of a non-stick pan with cubed firm tofu in the center. The tofu is being cooked until the it is nicely browned on each side. The pan is on a wooden cutting board and there is a white kitchen towel next to it.

Ramen

  • Add ramen in a large bowl, add boiling water on top and let it sit in water until cooked (about 5 to 8 minutes depending of the ramen type you use). Once cooked, drain and rinse the noodle under cold water. Reserve until later.
    Top view photo of a glass bowl of cooked ramen noodles, that have been set aside until the broth is ready. There is a kitchen towel next to the bowl.

Broth

  • You can use the same saucepan you already used for the tofu. On high heat add 1 tablespoons of olive oil. Once hot add onion and ginger. Cook 5 minutes, stirring occasionally until onion is golden brown.
    Top view photo of a saucepan with chopped onions and chopped ginger in the pan. They are being cooked until lightly browned and soft. The pan is sitting on top of a wooden cutting board, and there is a white kitchen towel next to it.
  • Add Bok Choy, mushroom, hoisin sauce, and curry powder and continue to cook for another 5 minutes.
    Top view photo of bok choy and mushroom in the saucepan with the onions and garlic. The pan is sitting on a wooden cutting board and there is a white kitchen towel next to the pan.
  • Add broth and bring to a boil.
    Top view photo of the pan now filled with onions, ginger, bok choy, mushrooms, and ramen broth. Bring it to a boil. The pan is sitting on a wooden cutting board and is next to a white tea towel.
  • Reduce heat add coconut milk, simmer for 5 minutes. It’s best when the veggies are not overly cooked. They will continue to cook as they are in the hot broth.
    Top view photo of the same pan of vegan ramen, but now a can of full fat coconut milk has been added to the soup. The pan is on top of a wooden cutting board and next to a white kitchen towel.
  • Divide ramen and tofu in 4 servings bowls.
    Top view photo of a white bowl with ramen noodles and tofu in the bowl, ready for the vegan ramen broth to be poured on top.
  • Ladle broth on top and garnish with a slice of lime and coriander if desired.
    Top view photo of a chopstick picking up a cube of tofu, from a white bowl filled with vegan ramen. Inside the bowl is broth, veggies, and noodles.

Notes

  • If you can’t find enoki mushrooms, you can use regular slices of white mushrooms.
  • You can keep the soup for up to 4 days in the fridge, just keep the tofu, the ramen, and the broth separated until you’re going to eat it.
  • I use fresh ramen from the Asian Store near me, if you can find fresh ramen you can also use the soup packet if you’d like, but discard the spice and broth that come with it.

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5 from 2 votes (1 rating without comment)

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Recipe Rating




2 Comments

  1. 5 stars
    I recently made the Vegan Ramen from this recipe and it was absolutely delicious! The broth was rich and flavorful, and the combination of toppings added a wonderful variety of textures and tastes. It’s a comforting and satisfying meal, perfect for any day. This recipe definitely elevates the vegan ramen experience to a whole new level!

    1. Thank you so much for coming back to share your experience with the Vegan Ramen recipe! I’m thrilled to hear that you enjoyed the rich and flavorful broth, as well as the variety of textures and tastes from the toppings. Your feedback not only brightens our day but also helps other readers who are considering trying this recipe. It’s wonderful to know that it provided a comforting and satisfying meal for you. Thanks again for your kind words – they truly mean a lot! 🍜✨