Vegan Ramen Recipe that you all waited for a long time!!
I’m so thrilled to share my vegan ramen recipe with you all finally! You guys have been requested and asked me about this recipe, and it’s here now!! I’ve shared many ramen recipes before, but all of them are quite time-consuming to make at home. Ramen takes a long time to make and prepare many different condiments, so I understand it might seem a bit complicated to some people. But when you’re cooking vegan ramen? It takes no time compared to animal bone-based ramen! Plants don’t need to boil and simmer for hours and hours for the best flavor.
The best part of vegan ramen is that it tastes so hearty and warms your soul, but it is so light on your body. If you know what I mean. I have had many experiences of eating regular animal base ramen noodles before. Still, I’ve always felt tired and can’t move-kinda mood after eating a bowl of ramen because it’s usually very heavy on taste and, of course,,, on your body. Sometimes I had to run to the bathroom right away after eating ramen from restaurants. You won’t believe how much fat goes in regular ramen. Your taste buds will love this ramen, and also your body will appreciate you!
Are we ready to start the recipe? Let’s get into it!
For the broth, you will need…
- 2 bulbs of garlic cut into halves (approximately 20 cloves of garlic)
- 3 to 4 large slices of ginger
- 2 large leek, cut into halves lengthwise, and washed well
- 10 to 12 oz Korean radish or carrot
- 10”x10” dried kelp
- 10 to 12 dried shiitake mushrooms
- 18 cups water
Combine all the ingredients in a large pot. Bring it to a boil over high heat.
When the broth is boiling, remove kelp to prevent a slimy texture in the broth. You can eat them in a salad or with gochujang like my mom, super good for you! (It cleans your guts!)
Cover, reduce heat to medium, and simmer for 1 hour.
Meanwhile, make tare and toppings.
Mix 1/2 cup red miso, 2 tbsp chili oil or Lao gan ma and 3 tbsp Yondu for tare and set aside.
You can use white miso if that’s all you have, but red miso will be the best for the deep flavor. Check out my chili oil recipe below for the best flavor result, or get Lao Gan Ma from your local Asian market or online.
Click or Tap HERE for My Chili Oil Recipe!
Yondu is a Korean fermented vegetable sauce that I’ve been using as a fish sauce substitute. It’s non-GMO, gluten-free, almost zero in calories. Such an umami bomb that I can’t live without!! Not sponsored. I really love this product and wish everyone knows about this sauce!
Ok, now let’s prepare the toppings. For our “Chasiu,” we will make frilled mushrooms. Cut king oyster mushrooms into 1/3″ slices. Marinate them in my house sauce or sweet soy sauce for 10 minutes. For my super easy house sauce recipe, check out Chinese Clay Pot Rice recipe. It is a killer sauce recipe that you want to use almost on everything!!
Click or Tap HERE for My Chinese Clay Pot Rice Recipe!
Heat a grill pan or skillet and cook mushrooms for 2 minutes on each side until they have a nice grill mark and are fully cooked. Remove from pan and keep it warm.
Heat another skillet over medium-high heat, add 1 tbsp coconut oil, 1 cup sweet corn, and a pinch of salt. Sauté until corn is warmed, about 2 minutes. Remove from skillet and sweet aside.
Chop 4 green onions for topping as well. 
Strain broth through a fine strainer. After strain, keep shiitake & radish on the side. You can eat them as a side dish! You could stir fry the mushrooms with the house sauce for ramen topping, eating with rice, and enjoy the radish as it is with a bit of soy sauce! Delicious!
Into the clean broth, add msg or salt of your choice. Keep it warm.
Bring another pot of water to a boil and cook ramen noodles. Cook ramen noodles by following the directions of the package you’re using.
While noodles are cooking, combine 2 to 3 tbsp tare (I like 3 tbsp, but you might like the milder flavor) and 1 1/2 cup of veggie broth. Mix well. Drain cooked ramen noodles well (extra water will dilute broth and flavor) and add into bowl. Stir noodles so they will coat evenly with broth. Top ramen with grilled mushrooms, sweet corn, chopped green onion, fried shallot, and nori.
Serve immediately and enjoy!
Tasty Vegan Ramen
- Total Time: 1 hour 15 minutes
- Yield: 4 Bowls 1x
Ingredients
For Broth
- 2 bulbs of garlic, cut into halves (approximately 20 cloves of garlic)
- 3 to 4 large slices of ginger
- 2 large leeks, cut into halves lengthwise and washed well
- 10 to 12 oz Korean radish or carrot
- 10”x10” dried kelp
- 10 to 12 dried shiitake mushrooms
- 18 cups water
- 1 tsp msg or salt
For Miso Tare
- 1/2 cup red miso
- 2 tbsp chili oil or Lao gan ma
- 3 tbsp Yondu
For Toppings & Noodles
- 3 king oyster or your choice of mushrooms, sliced into 1/3”
- 2 Tbsp Seonkyoung’s house sauce or sweet soy sauce
- 1 tbsp coconut oil or plant based butter
- 1 can of sweet corn
- Pinch of salt
- 4 servings of fresh, frozen, or dried ramen noodles
- 4 green onions, chopped
- Dried & toasted seaweed/nori
- Fried shallot
Instructions
- Combine all ingredients except msg or salt for the broth in a large pot. Bring it to a boil over high heat. When it’s boiling remove kelp to prevent a slimy texture in the broth. You can eat them in a salad or with gochujang like my mom, super good for you! Cover, reduce heat to medium, and simmer for 1 hour.
- Meanwhile, make tare and toppings.
Mix all the ingredients for tare and set aside.
Marinate mushrooms in the house sauce or sweet soy sauce for 10 minutes. Heat a grill pan or skillet and cook mushrooms for 2 minutes on each side or until they have nice grill marks and are fully cooked. Remove from pan and keep it warm. - Heat another skillet over medium-high heat, and add coconut oil, sweet corn, and salt. Sauté until corn is warmed, about 2 minutes. Remove from skillet and set aside.
- Strain broth through a fine strainer. After strain, keep shiitake & radish on the side, you can eat them as a side dish! Into clean broth, add msg or salt of your choice. Keep it warm.
- Bring another pot of water to a boil and cook the ramen noodles. Cook the ramen noodles by following the directions of the package you’re using.
- While noodles are cooking, combine 2 to 3 tbsp tare (I like 3 tbsp but you might like a milder flavor) and 1 1/2 cups of veggie broth, mix. Drain cooked ramen noodles well (extra water will dilute broth and flavor) and add into bowl. Stir noodles, so they are coated evenly with the broth. Top ramen with grilled mushrooms, sweet corn, chopped green onion, fried shallot, and nori. Serve immediately and enjoy!
- Cook Time: 1 hour 15 minutes
4 comments
Where did you get that big round spoon for ramen eating?
@Jen you can get those at any asian grocery store or even online like amazon. Just google Asian soup spoon.
I made this for myself tonight and THIS IS AWESOME!! I didn’t have yondu but this was a great ramen recipe. As someone who isn’t vegan this definitely is a solid recipe
This recipe is great! I wanted to have more toppings so I included Bak choy and emoji mushrooms. Made it for my sister, her partner, and myself and there was still leftover broth. Overall I thought it was very flavorful but maybe lacking in the richness/fattiness. Perhaps a bit of plant-based fat in the tare could help enrich the flavors even more? In any case I think it’s definitely worth making and a great vegan ramen option.