A delicious Easy Vegan Ramen Noodle Soup that is actually healthy, vegan, oil-free and full of fresh ingredients like ginger, garlic and green onions! Only 8 ingredients! You’ll never need packet ramen noodles again!
Don’t bite the screen! Don’t do it! I know that big fat pasta closeup is shouting “eat me!” but I don’t want you to chip a tooth by attempting to take a bite of this Easy Vegan Ramen Noodle Soup out of your phone.
Did you grow up eating a ton of ramen noodle soup from those little packets? I know I sure did, all the way into my 20’s. Oh boy, those things were loaded with sodium, right? I still crave ramen noodle soup but don’t want all those nasty additives or sodium, therefore I created my own vegan version!
MY FAVORITE WAY TO EAT VEGAN RAMEN NOODLE SOUP
I like simplicity and that’s one thing I loved about those little ramen packets, they were just noodles and broth. Apparently lots of people add chunks of veggies to their ramen noodle soups, which I find kind of odd. However, I guess that’s just because all I’ve ever known are the packet kind, lol. So, that is how I created mine, with lots of fresh ginger and garlic thrown in. I topped with my favorite thing ever, green onions.
My version is not bombarded with gobs of sodium like the store versions, but it has a delicious, yummy and addicting soup base. In other words, it’s healthy and delicious.
My daughter is a huge fan of this soup. My daughter exclaimed, “This is the best pasta of my whole life!” haha. Furthermore, she even asked for it in her school lunch.
HOW DO YOU MAKE VEGAN RAMEN NOODLE SOUP?
First, you will need to gather these easy 8 ingredients (+ salt & pepper):
- ramen noodles
- miso
- low-sodium vegetable broth
- low-sodium soy sauce
- garlic
- ginger
- dried parsley
- green onions
Now, I know many of you are gluten-free, so I would suggest trying these gluten-free ramen noodles.
Other Vegan Soups to try:
- Low-fat Smoky Broccoli Potato Soup
- Lazy Day Vegan Tomato Bisque
- Vegan Cauliflower Curry Soup
- Smoky Sweet Potato Black-eyed Pea Soup
- Hearty Veggie Potato Stew
Easy Vegan Ramen Noodle Soup
Ingredients
- 1 1/2 packed tablespoons (15g) of minced fresh ginger (don't skimp!)
- 1 1/2 packed tablespoons (15g) of minced garlic
- 8 cups (1,920g) low-sodium vegetable broth, separated
- 3 tablespoons (54g) mellow white miso (I used Cold Mountain at Sprouts in the refrigerated section)
- 2 tablespoons (4g) dried parsley
- 1 tablespoon (15g) low-sodium soy sauce
- 3/4 teaspoon fine salt and 1/2 teaspoon black pepper
- 1 packed cup (110g) chopped green onions, separated
- 9 oz ramen noodles (I have both a Lotus brand (GF and a Koyo brand (wheat). I discard the packets and the noodles have no oil or preservatives. I got both at Sprouts, Costco also sells them.)
- optional: toasted sesame seeds and hot sauce
NOTE
- This is not going to be as overly salty as the traditional ramen noodle flavor packets at the store. Do not expect that. It is well flavored and fresher and has a nice bite to it, but not overly salty. We all loved it so much and found the salty level perfect. The miso here is crucial to the overall depth and flavor of the ramen noodle soup. It simply will not work without it and will not have a ramen flavor, so don't make this until you get some.
Instructions
- Add only 1/2 cup (120g) of the broth to a large pot with the ginger and garlic over medium heat. Once it comes to a simmer, cook for 5 minutes until they are softened.
- Meanwhile, add another 1/2 cup (120g) of the broth to a cup or small bowl with the miso. Use a small whisk or fork and stir well until it is all smooth and dissolved. This is important to do before adding to the pot since miso is hard to dissolve and you don't want chunks.
- Add the remaining 7 cups (1,680g) of broth to the pot, the miso/broth mixture, the parsley, soy sauce, salt, pepper and ONLY 1/2 cup (55g) of the green onions. Stir well and bring back to a simmer and cook for about 5 minutes until the green onions are softened.
- Add the ramen noodles and cook for just 3 minutes, pressing the noodles in and around the broth, until softened. Remove from the heat and let sit a few minutes before serving. It will be very hot and this allows the noodles to soften a bit more and the flavor to strengthen. Taste and if desired, add another drizzle of soy sauce if you want it saltier. We all found it to be perfect as is.
- Add to serving bowls and top each with remaining green onions and toasted sesame seeds and for a kick, a drizzle of hot sauce, if desired!
Homemade ramen noodle soup? sign me up, please! I can only imagine how savory and umami-packed this is with all of these delicious flavors. Great recipe, Brandi!
Yes, it has so much flavor, thank you so much Nisha!
Brandi I’m aching to try this soup! It looks so delicious! have to search for the lowest carb noodles to use. #diabetes
Hi Julie, would the Lotus brown rice noodles work? Those are actually really healthy.
I loved the flavor of this but it was way too salty for me. It may have been my brand of broth or miso but I had to water it down some. Next time I will try a different broth. There will definitely be a next time!
Hi Rachael! So glad you liked it! Oh no, I would definitely say it was the broth or miso because my version I make here is definitely nowhere near too salty and I’ve not heard that from any of the other dozens who’s made it. Broths vary greatly in their sodium content, so you could always try subbing 2 cups with water next time. What kind of miso did you use?
I just researched ramen noodles…..I would suggest ,that while I am sure this recipe is awesome as ever, we …No one should consume ramen noodles. Particularly they should not be given to children.
I was shocked to see the potential harm they do to our bodies.
Even the organic ones are toxic…..
I will sub another pasta😁
Susan, they are not toxic. I have 2 brands I use, one is just wheat flour and the other is just brown rice flour and millet. I discard the seasoning packets. Absolutely nothing toxic about those. You are thinking of the regular packets that come with a billion preservatives and additives. Thankfully, there are a TON of other options on the market these days.
I agree that ramen noodles are not inherently unhealthy. Costco even sells them made of brown rice! What’s toxic about that? It’s the instant ramen PACKAGES that are so unhealthy, both because of the seasoning packages with chemicals and the noodles which are deep fried to promote faster cooking and taste. It’s the difference between processed food and non- or minimally processed food. Your soup is completely healthy in my book!
Exactly!! I have those ones from Costco (got them at Sprouts actually) and I also have wheat ones, with no oil or preservatives, so they are no different than any other wheat pasta. Yummy!
Would I be able to use miso broth? If yes, other than the miso and regular broth what else would I omit? Thank you!
Hi Bonnie! I can only vouch for the above written recipe since that is what I’ve made 4 times and has been tested. I have never used a miso broth and have no idea how it would affect the recipe, so I’m afraid I can’t give advice on something I’ve never tried.
I made this for hubby the first night recipe posted and his only comment was “wow this is good!” He then slurped down all the ramen. Then tonight I made it for 5 of us and everyone loved it. How can something so simple be so freaking good??? Seriously you need to make this if you haven’t.
You know how happy that makes me to hear, thank you so much for making it for everybody!!
Yum! Love the recipe. This would look so great to enjoy in these rainy/cold weather we have here in Texas. Thank you!
So glad to hear that, thank you Vanessa!
What a beautiful enticing photo! I made this ramen today since I had the time and all the ingredients. I followed the recipe exactly as stated as a I always do the first time. It is incredible- light, fresh and not overpowering. I never ate ramen in college so I can not compare to the flavor packets. My mother refused to buy processed packaged soups, always made her own but ramen was not in her rotation. I will make this again and see how udon noodles work with this broth.
Thank You for sharing your creativity and healthy vegan recipes.
Thank you so much Luci! So very happy to hear how much you enjoyed the recipe!!
Absolutely delicious.My mom and I both enjoyed it.
So wonderful to hear that Andrea, thank you so much for leaving a rating!!
THANK YOU BRADI THIS IS AMAZING!!! NEVER GONNA EAT ANOTHER RAMEN OMG!!!
Yay! Thank you so much Ryan for leaving the review! So glad you loved it!!
I made this today and it turned out great. I posted a pic @realfunfamily on IG. I added 4 cups of veggies and put it in the pressure cooker for 4 minutes to infuse the flavors. With brown rice and millet noodles it is perfect. I also added a little bit of extra aminos and Himalayan salt. YUM! Thanks for the recipe.
Awesome! So glad you enjoyed it! Wow, 4 cups, I bet it got super chunky, haha! Because the ratio of liquid to the ramen I have makes it rather full! Thanks for making it Debi!
I understand mellow white miso is a major ingredient, but how would using red miso change the flavor. I’ve never used either although I happen to have red on hand. The recipe looks delicious!
Hi Karlene! Red miso is much darker and much stronger than the white miso, so I really don’t think it would work well for a ramen soup, but think it would overpower it since it goes through a much longer fermentation process. You are always welcome to try it, but I can’t vouch for the result. It would make it much stronger and very dark. Red miso is generally better for strong glazes or heavier soups.It is good but not best for this particular ramen soup where a lighter broth is more classic. The great thing about miso though is it lasts forever, so the white miso that I have I just keep in my freezer and it is perfectly scoopable straight from the freezer so it is a worthy investment, especially if you want to make a lot of ramen soup 🙂
Thanks for the “frozen miso” tip. I’ll get me some white miso today. 😋
Hello Brandi, I read your intro about healing your husbands gout, curious as my husband has gout, we researched foods to avoid & stay away from these, he does not fit the profile, he is of normal weight, eats no red meat, only some chicken not often, no alcohol, mainly a plant based diet. It is very disturbing when you try to live healthy & get this disease. Can you point us in the right direction.
Thank you for your time.
Zeena
Hi Zeena! Sorry for missing this comment before. For my husband to completely heal, all animal products had to be eliminated, especially chicken. Chicken is a very high purine food, which triggers gout. Even one meal would do him in. Going fully vegan was the only that worked and still works. There are however several plants that he must avoid as well to not trigger a flareup. Lentils, asparagus, cauliflower, mushrooms, okra, broccoli, spinach, nutritional yeast are all BIG triggers for him. Of course, no alcohol or anything like sodas or coffee too much can be an issue. Your husband may be able to eat some of those foods I mentioned, but my husband has an extreme case of easily being triggered, so we avoid those 100% now to keep him pain-free. Hope that helps some!
I’m obsessed with Ramen! This bowl looks so delicious, healthy and comforting 😀
This soup looks really amazing! I wish I could simply whip up delicious dishes like you! Is it crucial that the ginger be fresh? If ground and dried ginger works, how much would you suggest?
Fresh ginger will give the best and most depth of flavor, but you can sub with 1 1/2 teaspoons dried ginger and it will still be tasty. I’d get fresh for next time though!
We love soup around here; an all soup cookbook sounds great!
Haha, that would basically be like my easiest book ever to write!!
Once upon a time I tried to whip up homemade ramen with those ramen rice noodles and veggie broth and coconut aminos and it was the most bland boring thing I’ve ever eaten. Not that I didn’t eat it anyways, just to say your on a whim dinners and my on a whim dinners are two VERY different things😂 Thanks goodness! And thank goodness for you for sharing this 30 minute bowl of goodness with us, so I don’t attempt it again freestyle lol. This would totally hit the cozy slurp-able spot for me, and holy cow that first shot😍 If you do become thesoupmaster.com I would understand, but please consider thesoupANDCHOCOLATEmaster.com first, kay?
I’m literally running around like a mad woman trying to get ready for our trip but I saw this photo of these long amazing noodles coming out of this bowl and I just had to comment! I LOVE ramen and love making it at home the healthy way. Those prepackaged packets of the past are so horrible for you. Ramen soup reminds me of my childhood, when I was sick a big bowl of ramen always did the trick. I was not a chicken soup lover so I always turned to ramen. This looks SO good! I will have to give this version a try. I mix in asian soups of some sort throughout the winter all the time. Great job on making me hungry!
Oh and I forgot to say I love that noodle photo! Huge 5 stars for this one!
Thank you so much friend! I’m crushing a bit on it too….closeup fat pasta pics get me excited, LOL!
Yes, those prepackaged ones are crap, but dang they were so tasty, haha! Thankfully this one is even more tasty, and healthy! Whoop!
Looks yummy. How does this soup keep and reheat?
Very well! You made need a touch more broth/soy sauce the next day because the noodles absorb a bit of the broth, but that’s an easy fix!
This is comfort food!!! I am glad you said that about soup. That seems to be the only WFPB food I make that my husband likes. 🙁 But one bonus is that when I was concerned about making soup in the warmer weather he said what law says that you can’t have soup in the summer!!! LOL So this will definitely be on the rotation. 🙂 I may bake some seasoned tofu to go with it when I am not in a hurry… right now I am in a hurry to try this. YUM!!! Thank you, Brandi for another wonderful addition to my WFPB line up. Just by reading the ingredients I know this will be good. Oh, I just remembered that I have some dried mushrooms from Costco. Do you think that would go well in this? 🙂
Hi Janis! You are so sweet! Yes, I’m sure they would! I don’t use mushrooms ever because of my hubby’s gout, but you are welcome to add them if you like. I wouldn’t add too much or maybe just cook them seperately to add on top because the ramen really soaks up the broth, so there isn’t a whole lot of broth extra to allow for lots of other veggies. The mushrooms might soak up too much of it, so that is why I would think it’d be best to saute them separately and add at the end 🙂
I’d love to hear more about your wfpb menus. We are moving to a wfpb diet and need suggestions.
Costco has the organic ramen noodles.
Yup!
This looks so yummy and I desperately need a ramen recipe, but I’m allergic to soy! Is there anything I can use instead of the miso??
Hi Dona, that is tricky since it’s the base of flavor for the broth. But, instead of soy miso, try a Chickpea miso. I don’t know how it varies in flavor, but I’m assuming it’s similar. Sub the soy sauce with coconut aminos. Coconut aminos tastes entirely different than soy sauce, it is much sweeter and a lot less salty, so you will likely need more salt to add. So, just add to taste. You could maybe try 2 tablespoons of nutritional yeast instead of the miso but I haven’t tested that personally. Again, these are just suggestions since I haven’t tested any of this and cannot vouch for the result.
What kind of veg broth do you use? I like the flavor of Trader Joe’s but it turns everything orange! Also, any suggestions for a GF version?
I either use HEB brand or Sprouts or Kroger low-sodium veggie broths. They are all mild and light and work great, not orange!
I use this little jar called “Better Than Bouillon” the vegetable one and the garlic one are Vegan. 1tsp/8oz. I love it because cartons are so expensive and I always had a partially used one in the fridge going bad…
I 100% agree with you! They are the best I have found
Hello! I cannot wait to make this, I love ramen! Would it be the same to sub coconut aminos for soy sauce? Due to the sodium content, I cannot even use the low sodium version. Thank you for the awesome recipe!
Hi Lauren! It won’t be the same since coconut aminos tastes entirely different than soy sauce, it is much sweeter and a lot less salty, so you will likely need more salt to add. So, just add to taste. And of course, this will change the flavor some.
This looks so delicious. My daughter is begging me to make it for lunch today. I just had a question about the ramen noodles. Are you using the noodles from the Top Ramen package or have you found a healthier version that you love?
Thanks!
Yes, you can use either. Of course the top ramen ones aren’t as healthy, but will work. Or, you can use these brown rice and millet ones, no oil or preservatives added to the noodles. Just discard the seasoning packs. Costco sells just the noodles but Amazon, Target and Walmart all sell them online. It is the Lotus brand, so look for that! Here is an example: http://amzn.to/2CpyGCr
My daughter loves pack Ramen noodles but they are so harmful to the body and she suffers from eczema so I gave this recipe a try and WOW I am amazed it tastes even better than pack noodles I know my daughter will LOVE it. My local Publix didn’t carry white miso so I did use Brown Rice Miso, also I substituted fresh ginger and garlic with ground ginger and garlic powder and it was still DELICIOUS. Thank you!!