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Simmering ramen broths are everywhere now, but why dine out when you can make a perfect vegan ramen broth at home? Plus, you can usually concoct your vegan ramen in 30 minutes or less. And the best part? It’s totally customizable.

This dish can be made especially delicious when using the right vegetable broth and flavor boosters: garlic, miso, dried shiitake mushrooms, carrots, and other vegan options. But it does take some skill to make a tasty bowl of ramen.

Keep reading to find out how to make fresh and delicious vegan ramen with a traditional feel.

Making Fresh And Delicious Vegan Ramen: Getting The Right Flavor In Your Vegetable Broth Is Important

dry ramen noodlesNon-vegan ramens often rely on proteins like pork and pork bones or chicken and chicken bones for the richness of flavor. So, when you’re making a vegan broth, you do have to focus a bit more on where the flavor comes from.

One key is to cook your veggies before adding them to your broth. That’ll add a little smokiness and unlock some of the vegetables’ natural earthiness. And dried shiitake mushrooms are great for adding deep flavor.

Roasted Vegetables In Vegan Ramen: Dried Shiitake Mushrooms, Carrots, Fresh Spinach, And More

variety of asian vegetablesTo really pack a punch aromatically and flavor-wise, go to town adding vegetables. Your soup will benefit from your choices of distinct flavors. And crisping your veggies can add a little texture and crunch to each mouth-watering spoonful.

Onion, dried shiitake mushrooms, bean sprouts, and spinach are great additions. And garlic can go a long way to give you that pungent but slightly sweet taste.

You can also toss in crisp-grilled Brussels sprouts, peppers, and carrots for added texture and sweetness. Remember, it’s not all about the noodles.

Another Ingredient For Great Flavor: Miso Paste

Miso paste with soy sauceDon’t forget miso paste. Miso paste is fermented to add some salt and umami to a bunch of great Japanese meals. Umami literally means, “pleasant savory flavor.” Miso is a Japanese staple in cooking, and it’s great in sauces and soups. So great in fact, it’s the base of miso soup. Makes sense, right?

Miso paste feels a little like peanut butter to the touch, though it’s usually made from cultured soybeans, rice, and salt. There’s also always some type of mold in miso. The best miso pastes are fermented for several weeks. Some even ferment for years.1

Since it is cultured, it’s best utilized when eaten raw (or put in at the tail end of a long cooking process). And temper your heat well. In other words, don’t go for too long of a boil, because too much heat will kill the bacteria that makes miso so good for you.

Simple, Tasty Vegan Ramen Recipe

Now, this vegan ramen broth recipe is probably not something you would find in conventional ramen or on the shelves of your local supermarket. But it is a delicious vegan alternative that your friends and family will love. And it’s extremely customizable.

broth soup | LCR Health



When coming up with your veggie shopping list, go wild. Below is a proposed list of ingredients to choose from. Use a combination of the veggies below or swap them out with something else that delights your taste buds.

  • Brussels sprouts
  • Carrots
  • Radishes
  • Bean sprouts
  • Onion
  • Dried Shiitake mushrooms
  • Scallions
  • Water chestnuts

Veggie Seasoning:

  • 2 Tablespoons yellow miso paste
  • 2 Tablespoons maple syrup
  • 1 Tablespoon minced ginger
  • 1 clove minced garlic
  • 1 tsp spicy chili garlic sauce
  • Soy sauce (to taste)


  • 2 tsp sesame oil
  • 2 cloves minced garlic
  • 1 Tablespoon minced ginger
  • 1/2 yellow onion (chopped)
  • 2 Tablespoons mirin
  • 1 Tablespoon yellow miso paste
  • 5 cups vegetable broth
  • 1 cup of coconut milk
  • 1 cup sliced dried shiitake mushrooms


  • 1-2 packages of ramen noodles (discard seasoning package)

What To Do:

Roast The Veggies

  1. Preheat your oven to 400 degrees. Grease a baking sheet.
  2. Wash and cut veggies.
  3. In a large bowl, combine and whisk miso paste, maple syrup, ginger, garlic, and chili garlic sauce.
  4. Combine and cover vegetables in the sauce mix. Spread them out on your baking sheet.
  5. Roast veggies until slightly crisp (10-20 minutes).
  6. Remove veggies from the oven and set aside.

Make Your Broth

  1. In a big pot, heat sesame oil over medium heat.
  2. Add garlic, ginger, and onion. Cook for 5 minutes.
  3. Stir in your mirin and miso paste until well combined. Add vegetable broth, coconut milk, and dried shiitake mushrooms. Stir again.
  4. Allow broth to boil, then immediately reduce heat to simmer for 30 minutes to an hour.

Putting It All Together

  1. Add your ramen noodles to the simmering broth. Allow them to cook in the broth for 4-5 minutes.
  2. In the meantime, add your roasted veggies, soy sauce (to taste), sliced scallions, cilantro, and a lime wedge.
  3. Serve immediately to keep the ramen noodles from getting soggy.

Vegan Ramen

There you have it. A savory, tasty vegan comfort food to warm your body and soothe you. There’s no need for a special holiday to serve this vegan meal, but it wouldn’t hurt to wow your friends with this soup on their birthdays or any holiday.

Enjoy making this miso ramen soup recipe time and time again. And remember, you can always personalize this dish with your favorite vegan ingredients.

Learn More:

How to Eat a High-Protein Vegetarian Diet

Meal Prepping For Beginners: Tips, Tricks, And Recipes

What Are Some Of The Most Healthy Foods To Eat Every Day?