Vegan Ramen Noodles
These vegan ramen noodles are full of flavor and taste just like restaurant style! With baked marinated mushrooms, crispy pan fried tofu and the best garlic miso broth, this is a cozy recipe that is perfect all year round.
I grew up on three primary food groups: pasta, Eggo waffles and Maruchan ramen. The chicken flavor Maruchan ramen was one of my favorite foods in the world, I could’ve eaten it for breakfast, lunch and dinner if it were up to me.
This vegan ramen recipe is my upgraded adult version of the childhood classic. It features marinated then baked shiitake mushrooms, crispy pan fried tofu, a very savory garlic sauce that is optionally spicy and cooked with curly ramen noodles.
This recipe is vegan, so it’s already made without egg, but feel free to add a soft boiled egg on top if you prefer and are not vegan.
It’s cozy, warm and full of flavor. There are a few different steps in this recipe. We have the ramen broth which we’ll make from scratch, noodles, mushrooms and tofu.
They can all cook simultaneously, so while it may seem like a lot of steps, I promise it is well worth it! There are lots of ways to make the broth for vegan ramen, but I find this method to be the most flavorful and easiest.
Many recipes call for ingredients like kombu (seaweed) which adds a lot of flavor, but it’s not something most people have in their pantries at all times. If you do have it, absolutely add some! But it’s totally optional. if you love this recipe, try my spicy chili noodles or teriyaki tofu next!
Why you’ll love this recipe
- Packed with flavor
- Vegan and vegetarian
- Gluten free
- Customizable
How to make vegan ramen noodles
The first step is to make the mushrooms. Whisk together all ingredients for the mushroom marinade.
Add the sliced shiitake mushrooms to a shallow bowl and pour the sauce on top. Toss around until each piece is well coated.
While the mushrooms are marinating, we’ll start with the broth. add the finely minced garlic and chopped scallions to a large pot with the oil. Saute for about 2 minutes or until the garlic starts to brown.
Whisk in the soy sauce, miso paste, maple syrup and sriracha if using. Pour in the vegetable broth and stir everything together.
Let simmer for about 20 minutes to allow all of the flavors to absorb together.
Meanwhile, add the mushrooms to a baking sheet lined with parchment paper and bake for 25-30 minutes.
While the mushrooms and broth are simmering/baking, we can quickly make the tofu. During the final 10 minutes, remove the tofu from the package and cut into 1 inch cubes.
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Add to a pan with the toasted sesame oil and saute for 3-5 minutes on each side or until crispy. Toss with soy sauce.
Add the ramen or Chinese noodles to the pot with the broth and cook for about 3 minutes. Taste and adjust flavors as desired. If you used low sodium veggie broth you may want to add a touch more salt.
Remove the mushrooms from the oven and assemble your bowls with the soup, tofu, mushrooms and top with chopped kale/spinach and finely minced cilantro and scallions.
Once everything is assembled, you want to serve it pretty much immediately. The noodles, tofu and mushrooms will start to absorb some of the broth. This is good from a flavor standpoint for those ingredients, but unless you want all of the broth to vanish, I suggest serving quickly!
Is ramen salty?
I personally like ramen on the salty side, so I do not use low sodium veggie broth but I do use low sodium soy sauce because that’s what I often have on hand.
If by the end of cooking you don’t think the recipe is salty enough, you can either add more soy sauce or just regular salt.
The best ramen noodles
There are many types of ramen noodles on the market, which I didn’t even realize until recently.
Some are gluten free, some aren’t, so if you need this ramen to be gluten free, just look for a rice based noodle which is what I used. Chinese noodles are also great but are not gluten free!
Flavor tips!
The longer the mushrooms marinate and the longer the broth simmers, the more flavorful the recipe becomes.
Obviously, we don’t have all day to cook, but if you have the time to let them marinate/simmer for about an hour, that is ideal! However, about 15-20 minutes is totally fine if that’s all you have time for.
Does it keep?
Unfortunately, this recipe is best served fresh. However, if you are going to store it, I recommend storing the broth separately from everything else to prevent the noodles from getting soggy. Then just head everything up together when you’re ready to eat!
You may also like..
- Peanut Butter Noodles
- Sesame Peanut Tempeh
- Teriyaki Salmon
- Coconut Curry Ramen
- Sesame Tofu
- Fried Tofu Noodle Bowls
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Vegan Ramen Noodles
by: claire cary
Ingredients
Mushrooms:
- 10 ounces sliced shiitake mushrooms
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 3 tablespoons low sodium soy sauce or tamari
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Broth/Noodles:
- 6 cups vegetable broth
- 1 tablespoon minced garlic
- 5 green onions diced
- 1 tablespoon olive oil
- 1 ½ tablespoons miso paste
- 3 tablespoons low sodium soy sauce or tamari
- 1 teaspoon maple syrup
- 2-3 teaspoons sriracha more or less to taste
- 8 ounces ramen noodles I used gluten free
- 2 cups chopped kale
- Chopped scallions and cilantro for garnish
Tofu:
- 1 block extra firm tofu
- 1 tablespoon toasted sesame oil
- 1-2 tablespoon low sodium soy sauce or tamari
Instructions
- Whisk together all ingredients for the mushroom marinade.
- Add the sliced shiitake mushrooms to a shallow bowl and pour the sauce on top. Toss around until each piece is well coated.
- Set aside and preheat the oven to 400 degrees Fahrenheit.
- While the mushrooms are marinating, add the finely minced garlic and chopped scallions to a large pot with the oil. Saute for about 2 minutes or until the garlic starts to brown.
- Whisk in the soy sauce, miso paste, maple syrup and sriracha if using. Pour in the vegetable broth and stir everything together.
- Let simmer for about 20 minutes to allow all of the flavors to absorb together.
- Meanwhile, add the mushrooms to a baking sheet lined with parchment paper and bake for 25-30 minutes.
- During the final 10 minutes, remove the tofu from the package, drain off excess liquid and cut into 1 inch cubes.
- Add to a pan with the toasted sesame oil and saute for 3-5 minutes on each side or until crispy. Toss with soy sauce.
- Add the ramen noodles to the pot with the broth and cook for about 3 minutes. Taste and adjust flavors as desired. If you used low sodium veggie broth you may want to add more salt. Add in the chopped kale and let wilt.
- Remove the mushrooms from the oven and assemble your bowls with the soup, tofu, mushrooms and top with finely diced cilantro and green onion. Enjoy!
Notes
Comments
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Excellent. Excellent. Excellent. Lovedddddd this version of mushroom tofu ramen! I didn’t add kale or spinach and just used nori sheets at the end. I also baked the tofu along with the mushrooms (separate cookie sheets) and they also turned out delicious. 10/10 and hubby asked to immediately print this and save in the recipe box (apart from saving on Pinterest) so we never lose this recipe! He said it’s better than restaurant broth. Thanks for an amazing recipe!
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Amazing, thank you so much Mina!
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is it possible to marinate the mushrooms overnight?
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Yes, that should be fine!
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It is my favourite homemade ramen
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The mushrooms are the star of the show! They were amazing. My husband wanted to eat them all straight off the pan. Having good quality broth is a must, and if you use bouillon I recommend starting off slightly concentrated and adding the necessary water to dilute it as you go until you get the flavor right. I used spinach instead of kale, and ground chicken instead of tofu for the meat eaters. I am saving this recipe 🙂 Thanks!
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This ramen is DELICIOUS! I cannot eat gluten or soy and made a few modifications and this was still SO good. I used a chickpea miso, did not include tofu and used a soy-free soy sauce. To try to compensate for some of the rich flavor missed from real soy sauce, I used maybe half of a teaspoon of vegan beef broth paste. I used charred corn and cilantro as toppings. My WHOLE family (non-vegans) ranted and raved about this recipe! They kept asking for more and we ran out. I will totally be making this again for many times to come in the future! So excited and grateful to have finally found an easy and delicious ramen recipe I LOVE!
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I felt I should leave a review after making this recipe literally all the time. Everyone I have made it for love it and always ask me to pass it along. The mushrooms are liked by even non mushroom eaters.
Delicious ramen!
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Amazing! I’m a non-mushroom eater myself but always love them this way!
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Excellent! SO much flavor and so easy to make.
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This is utterly delicious! Restaurant quality in my opinion. I bake the mushrooms until they are almost crispy to get that texture, I add the leftover mushroom marinade to the tofu as it’s finishing, and I’m pretty liberal with the liquids, but this recipe is perfection. My entire family LOVES it. Thank you Claire!
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Thank you Elizabeth! So happy you enjoyed it!
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Oh my goodness! This was delicious!!
Love the chewiness of the mushrooms; the broth had so much flavor. Probably would add more broth next time around to make it more soupy. Thanks for this recipe!
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Thank you Nina! So happy you enjoyed it.
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This recipe is AMAZING! I agree with Tara that it takes a lot of prep but oh is it worth it! So so good 🙌🏾
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Thank you for this delicious recipe. It’s a bit of prep-but so worth it!
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ABSOLUTELY LOVED this vegan ramen! Only substitution I made was bok choy instead of kale! It tasted just as amazing the day after as it did freshly made! Everything about these marinated and baked mushrooms is perfect! I can’t wait for another rainy day to whip it up again.
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Yum! So happy you enjoyed it. The mushrooms are so good in stir fries too, I put them in everything!
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Delicious! I made it with air-fried tofu and it worked. Next time I’m going to try substituting/adding 1 c water in the veggie broth to thin it out. Kids ate it up and said I should make it again!
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Yum! Love the addition of air fried tofu!
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So easy and beyond tasty!
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The best kind of recipe! Thanks Laura!
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This ramen was incredible. I loved the mushrooms and tofu so much, I saved some to add to a salad for lunch the next day.
I didn’t have ramen noodles, so I used rice vermicelli noodles, they worked but I think the thicker ramen noodles would have been better.
I could have used a little less maple syrup (if you’re watching your sugar) and still gotten all the flavor.
I will definitely be making it again!-
Yay, thanks Ashley! So happy you enjoyed it : )
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