This easy Vegetarian Ramen Recipe is a creamy, meatless version of the traditional ramen you might know. If you're into Japanese food then you'll love this umami-flavored vegetable broth packed with fresh vegetables and crispy tofu.
This soup is dairy-free and can easily be made gluten-free by switching to gluten-free noodles.
If you're a ramen lover then this recipe is for you! This homemade ramen soup is made from fresh ingredients and packed with deliciousness!
This specific version of a ramen soup consists of a creamy broth made of vegetable stock and coconut milk, lots of delicious veggies and -of course- fresh ramen noodles. It's a simple recipe and all the ingredients should be available at bigger grocery stores.
For more soup recipes check out Vegetarian Laksa, Vegetarian Potato Soup, Broccoli Pea Soup or Mushrooms Soup.
What is Ramen?
Ramen is a traditional Japanese dish, originating from Chinese noodle dishes. With it's umami flavour ("delicious taste" in Japanese) it has quickly become a popular dish also in the rest of the world.
Ramen soup usually contains vegetables as well as meat. This recipe is vegetarian version and uses tofu instead of meat.
Why you'll love this recipe
- This vegetarian ramen broth is packed with flavour and veggies.
- It's easy to prepare and made from simple ingredients.
- It's dairy-free and can easily be made gluten-free.
Ingredients & substitution notes
- Sesame Oil: A vital ingredient for the unique flavor of this soup. You could also use any other type of neutral-tasting vegetable oil but if you can, stick to sesame!
- Green Onions: could be replaced with spring onions.
- Fresh Ginger: If you don't have any fresh ginger or turmeric, you could replace it with ginger powder.
- (Extra) Firm Tofu: In order to ensure that your tofu absorbs all the flavors properly and becomes crispy, you will need to remove the water that's inside the tofu. To achieve that, wrap a kitchen towel around the tofu and apply a weight (something like a heavy pan or simply push down a couple of times with your hands) to squeeze out moisture. Be aware that you can only do that with firm or extra-firm tofu. If you don't like the texture of tofu, you could use tempeh instead.
- Noodles: You can use ramen noodles, udon noodles, rice noodles, soba nooles or any noodles of your choice. Use gluten-free noodles if you wish to keep this recipe gluten-free.
- Mushrooms: Choose mushrooms with lots of texture like Siihtake mushrooms or oyster mushrooms. You could also use dried Shiitake mushrooms that have been soaked. Brown mushrooms will also work but taste slightly different. I don't recommend using regular white button mushrooms.
- Nori Sheets: These are essential to creating a flavorful broth. You could remove them before serving the soup, in case you don't like the taste/ texture of them.
- Miso Paste: Similarly to the nori sheets, the miso paste also plays an important role in terms of flavor. I chose a black miso paste but it also works with white miso. Usually, you can find them in any health food stores. Alternatively, you could use soy sauce but the taste won't be the same.
- Peanut Butter: I recommend natural peanut butter with no additives. If you are allergic you could use tahini instead.
- Vegetable Broth: I use store-bought veggie broth in all my recipes that contain veggie stock. I make sure that it contains almost no additives.
How to make vegetarian ramen soup
STEP 1: Drain tofu. Start by removing the excess water from the tofu. Wrap a kitchen towel around the tofu and push down a couple of times with your hand to squeeze out any excess moisture.
STEP 2: Peanut butter sauce. Prepare the peanut butter sauce by whisking together peanut butter, soy sauce and maple syrup.
STEP 3: Fry tofu. Add some sesame oil to a large frying pan. Once hot, add the cubed tofu and fry for a couple of minutes until tofu is slightly browned.
Pour the peanut butter sauce over the tofu cubes. Let simmer until the tofu has fully absorbed most of the liquid. Then remove the tofu from the pan and set aside.
STEP 4: Broth base. Add some sesame oil to the same pan (you might need to clean it first) and heat over medium-high heat. Add the green onion and fry for 2 minutes until translucent. Then add minced garlic and ginger.
Throw in the sliced mushrooms and fry for at least 5 minutes or until mushrooms are golden brown and much smaller in size.
STEP 5: Veggies. Add in vegetable broth, coconut milk, sliced carrots, nori sheet and miso paste and adjust with salt (the amount will depend on how salted your veggie broth already is).
Let simmer on low heat until carrots are "al dente" (~10-15 min).
Then add in bok choy and let simmer for another 2-3 minutes.
Cook your noodles of choice (ramen/ soba/ udon) according to package directions and add them to the soup
Top tips
- Mushrooms: Choose mushrooms with texture such as Shiitake mushrooms, oyster mushrooms or brown button mushrooms. I don't recommend regular white mushrooms.
- Don't overcook: If you (like me) prefer both carrots and bok choy on the crunchier side, don't let simmer for too long or you'll end up with very soft veggies.
- Natural Peanut Butter: I prefer using natural peanut butter without any additives.
Variations
- Gluten-free: Choose gluten-free noodles such as rice noodles and use tamari or any other gluten-free soy sauce instead of regular soy sauce.
- Nut-free: Use tahini instead of peanut butter. The taste won't be exactly the same though.
- Tofu: Add even more flavor by replacing the regular tofu in this soup with my Sticky Tofu or this Vegan Pork Belly Tofu by Romy London.
Optional add-ins
- Other Veggies: Feel free to add in other vegetables such as fresh bell peppers or zucchini.
- Egg: Some versions of ramen include soft-boiled eggs. Feel free to add one shortly before serving.
- Oyster Sauce: You could add a tablespoon of vegetarian oyster sauce for some additional flavors.
Topping ideas
- Fresh Herbs: such as coriander make a great topping.
- Sesame Seeds: Sprinkle with a handful of sesame seeds shortly before serving.
- Mung Beans Sprouts: I love topping this soup with a handful of mung bean sprouts. You could also choose other types of sprouts.
- Kimchi: I love adding some store-bough kimchi (fermented cabbage) as a topping for some spicy flavors.
More recipes to try
📖 Recipe
Creamy Vegetarian Ramen
Ingredients
- 4-5 oz (115-150 g) ramen/ soba/ udon noodles
- 3 tablespoon sesame oil *or another oil (avocado, olive...)
- 12 oz (350 g) (extra firm) tofu pressed & cubed; see notes
- 1 tablespoon maple syrup
- 1 tablespoon peanut butter *or sub tahini
- 3 tablespoon soy sauce
- 2 green onions , chopped
- 3 garlic cloves , minced
- 0,5 inch (1 cm) piece of ginger , minced
- 7 oz (200 g) fresh Shiitake mushrooms , chopped/ *or sub oyster, button...
- 2 carrots chopped into thin sticks
- 2 cups (460 ml) veggie stock
- 1 tablespoon miso paste *or more soy sauce
- 3 (2) nori sheets cut into slices
- 1 can (15oz) (1 can (400ml)) coconut milk
- handful of bok choy leaves *or baby spinach
Instructions
- In a small bowl, whisk together peanut butter, maple syrup and soy sauce. Set aside.1 tablespoon maple syrup, 1 tablespoon peanut butter, 3 tablespoon soy sauce
- Heat some sesame oil in a pan over medium heat.3 tablespoon sesame oil
- Add tofu and fry for a couple of minutes until lightly browned. (Make sure to use drained tofu, see step-by-step photos).12 oz (extra firm) tofu
- Pour the peanut butter sauce over the tofu. Let simmer a little bit longer until the liquid has fully been absorbed by the tofu. Then remove tofu from pan.
- To the same pan, add green onion and sauté until translucent. Then add garlic and ginger and mushrooms and fry for a couple of minutes until mushrooms are slightly brown and crispy.2 green onions, 3 garlic cloves, 0,5 inch piece of ginger, 7 oz fresh Shiitake mushrooms
- Adjust with a pinch of salt (the amount will depend on how salted your veggie broth already is).
- Add veggie broth, coconut milk, carrots, miso paste and nori sheets and let simmer covered for about 10 minutes or until your carrots are "al dente".2 carrots, 2 cups veggie stock, 1 tablespoon miso paste, 1 can (15oz) coconut milk, 3 nori sheets
- Add bok choy and set simmer for another 5 minutes.handful of bok choy leaves
- Cook your noodles of choice according to package instructions & add to the soup.4-5 oz ramen/ soba/ udon noodles
- Pour the soup into a small soup bowl. You could remove the nori sheets but they actually taste amazing. Add the tofu as a topping and enjoy.
Video
Notes
- Extra Firm Tofu: In order to ensure that your tofu absorbs all the flavors properly and becomes crispy, you might want to remove the water that's inside the tofu. To achieve that, wrap a kitchen towel around your tofu and apply a weight (something like a heavy pan or simply push down a couple of times with your hands) to squeeze out moisture. You can only do that with firm or extra firm tofu, silken tofu won't work!
- Noodles: The amount of noodles you'd like to add is up to you. I usually add around 4 oz (115 g) for 2 people.
- Coconut Milk: Use full-fat coconut milk for an extra creamy ramen or a light version for a less creamy soup. If you prefer more of a clear soup you could also only use half a can.
- Mushrooms: Choose mushrooms with texture such as Shiitake mushrooms, oyster mushrooms or brown button mushrooms. I don't recommend regular white mushrooms.
- Don't overcook: If you (like me) prefer both carrots and bok choy on the crunchier side, don't let the soup simmer for too long or you'll end up with very soft veggies.
- Consistency: If you prefer a thinner soup, gradually add more veggie broth.
- Gluten-Free: Choose gluten-free noodles such as rice noodles and use tamari or a gluten-free soy sauce instead of regular soy sauce.
A says
This is a delicious recipe ! I added a touch of smoked papkrika. So good - its a keeper.
Katie says
Great to hear. Thanks a lot 🙂