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!
This was delicious! All I had was chickpea miso but it still tasted fine.
Wonderful! So glad you enjoyed it Amanda!
I just made this! It’s soooo gooood!!! I swapped the soy sauce for coconut aminos and used chickpea miso, buckwheat noodles and sorry didn’t add ginger
Hi! I’ve made this soup today and it’s awesome. Now it’s my new favorite! Vegan, natural and healthy what can be better? Thank you!
So glad to hear that Joshua, thank you so much for making it!
This soup is so good. I’ve made it quite a few times now and it’s become one of our favourite weekend meals. So comforting and so yum. Thank you Brandi.
So glad you love it Julie, thank you for the feedback!
Made this tonight. It was fabulous! Didn’t change a thing – followed the recipe to the T. I’ll be adding this to my regular rotation!
I’m so happy to hear that Tina, thank you so much for making it!
Yay, wonderful to hear Tina!!
This was so yummmm! What a quick qnd flavourful linch!
So glad you enjoyed it!
I’m so happy I found this recipe/blog. I made this healthy and delicious recipe as is and I love it! Thank you so much for giving me a healthy option to “instant noodles”!!
Brandi, this looks delish! Especially appropriate, as our grands love ramen and were eating it when we were there the other day! I promised to look for a healthier version and here it is!!I have a question about the soy sauce: Would Braggs Liquid Aminos-NOT the Coconut Aminos, work? It says it is a ‘natural soy sauce alternative, made from vegetable protein from Non-GMO soybeans and purified water.’ Just curious, but will get low-sodium soy sauce if that’s what you prefer. I see the old bottles I have contain some preservatives, but have been in there for so many years, will pick up another one. Cannot wait to try this-husband just found the noodles at Costco! Thank you for this!!!
Yes, the liquid aminos should be just fine!
What a quick and easy bowl of comfort!! This is so much better than traditional ramen and better for you too! Another slam dunk by Brandi! Thank you 😊
Yay! So glad, thank you so much Heather!
Hi. Thank you for sharing this recipe. I am making it but am trying to figure out if you mean 9 oz of uncooked ramen or cooked ramen noodles. I have a 4 pack of the Lotus brand and the package serving size is 1/2 a piece (35g). When I weighed an uncooked piece it was 25 oz. Confused…
Hi! I bought 3 oz packages. They are labeled as 3oz on the front of the packs and I used 3 of them.
Hi Brandi I made these for dinner last month and they were a big hit with everyone.
Just read your comment about freezing the miso. Thanks.
I added shredded carrots to my soup and it was so good. Will make again for sure.
Wonderful, I am so happy to hear that Leta, thank you for the review!
Sooo simple and amazing, in under 20 minutes.
I added steamed broccoli n shredded napa cabbage!!
Deliciously ” Slurrppyyy”!!!
Yay! So glad to hear that Tracey!!
I have a lot of soba noodles made of buckwheat which are really healthy so I’m going to try it with those. Thank you so much!
This sounds really good, but I don’t understand the ramin noodles. Do I buy 4 packages and put only the noodles in? Do you think it would work if I make the broth a head of time and freeze it for when we want it? We usually only eat ramen when sick. Thank you so much.
Yes, exactly, since there’s my recipe above for homemade ramen soup, you discard the packets. I have typed next to the “9 oz ramen noodles” that “I discard the packets and the noodles have no oil or preservatives.” So, you just use the noodles! I have never tried freezing it, so I’m not sure how that would work, but you can give it a try!
Salgie, I’m quite confused by your statement because if you did actually read the comments, you will see there are quite a lot of people who made it and say so right in their comment. In fact, several of the comments directly RIGHT ABOVE your comment are reviews from readers who MADE and loved it! They are all right there. Aside from this comment section, I can attest to dozens and dozens of people who have made and every single person has loved it. There are comments all over my social media as well from readers who’ve made it. I can’t control any of the comments that are left by people who didn’t make it though.
This soup was AMAZING!! My husband just had a root canal, so I had to use orzo instead of the noodles and it was SO good! I love soup and this is going in my batch of favorite go-to recipes! The minimal amount of chopping makes this so easy on a busy night! Thank you so much for sharing! I can’t wait to make this again!
So so happy to hear that Brittany!!
This ramen was absolutely incredible. There is no need to every buy prepackaged unhealthy ramen again. This is healthy and delicious. It isn’t overly salty which I loved. The ginger in this recipe is perfect and I think it definitely is critical to the flavor. Since you created such an amazing ramen recipe I now think you need to create a veggie lo mein recipe and a pad thai recipe hahaha 😛 Thanks so much for such an delicious, healthy and satisfying recipe. There is nothing like eating a big bowl of noodles. Yummy.
I’m so happy you loved it so much Christina, thank you so much for the awesome review!! Oh yes, that sounds so delicious, definitely need to!
Just finished eating this for lunch and then I remembered I had not taken a photo. This was delicious!!! Will definitely make this again. Thank you for such a delicious lunch.
Yay Janice, so happy to hear that! Thank you for the lovely review!!
This might be a silly question but do you peel the fresh ginger or leave on the skin?
Hi Christina, so sorry I’m just seeing this, I was sick as a dog yesterday and am quite behind on some comments! Yes, peeled!
I made this for dinner tonight with veggie sandwiches. It was a hit with the family. Mine came out a little too salty because the ramen noodles I bought were high in sodium. I should have read the label more closely. They were ramen noodles only, no seasoning. I will keep my eyes open for another brand. Thank you for creating such wonderful recipes. Many of my family’s favorites are from your blog!
So happy to hear that Beth, thank you so much for the wonderful review!
This looks so delicious and comforting. My family loves ramen and I love that this is homemade and packed with healthy ingredients. Was reading through the helpful comments as well for some option ingredients. Will definitely try this!
Thank you Ashley! Yeah, I personally do not like any other added ingredients of veggies, which is why there isn’t any, but just like the ramen I used to eat in my 20’s, so I would make it as is and then you can always add more later if you want. Just keep in mind that adding more veggies will dilute the flavor and make it more chunky and much less broth will remain.
Hahaha!! I would not be opposed to a blog dedicated to soup because soup is my favorite!!! And I’d have to agree that you’re the “soup master!” Every single soup recipe we’ve tried of yours has been a huge hit! I totally laughed out loud at the Seinfeld reference 🙂 Josh has been on a massive ramen kick this winter – not the packet junk, but making his own broth and using gluten free ramen noodles SO I’m going to have to print this recipe for him! I love that Olivia said it was the best pasta! So cute! I feel like those spur of the moment, whip it up meals turn out the best – thanks for sharing! And FYI, I seriously wanted to reach through the screen and steal the bowl…holy YUM!
Oh. My. Gosh.
I was drooling when I saw your teaser pic before you wrote out this recipe. Now that I’m actually slurping it up, I am one happy camper. I didn’t get ramen noodles, just decided to use some whole wheat spaghetti because that’s what I have on hand, and it is so yummy. I love this broth so very much and am considering using it for my favorite tofu noodle soup recipe too. I added extra ginger and extra garlic and so my broth has just a hint of spice to it. I also added a bag of frozen peas and a block of tofu. I didn’t press the tofu, but I just crumbled it over the pot and threw it in last minute. If i had baked the tofu it would be even better, but who has time for that??? Thanks for posting this recipe! I’m going to go slurp up more noodles now!
I’m so happy to hear how much you enjoyed this soup Savannah, thank you for letting me know! Yeah, I’m all about super quick and easy, just like how I used to eat Ramen in my younger days.
Made this last night. I’ve craved ramen but refuse to eat it because it is so unhealthy. I bought organic rice ramen and made this for my family. The broth had such a depth of flavor and was very quick. My children proclaimed it the best meal they’ve ever had. I took the miso and broth and shook it in a mason jar and it was easily dissolved that way. I have leftover broth I am going to heat up and add noodles to for lunch and I cannot wait, I keep looking at the clock
Yay Nicole! I’m so happy to hear how much you loved this! Wow, the best meal ever?!! Such a compliment coming from kids! Makes me so happy to hear that!
Looks great—love Asian noodle soups. I heard your interview today and enjoyed it. Glad the cookbook is coming along. Also wanted to tell you I made your strawberry-lemon juice-rice flour mask. Not sure if it did anything long-lasting, but right after my skin was soft and kind of glowy—and it was a whole lot cheaper and purer than store bought stuff. I always envy the Korean women at the gym putting on those paper face masks, but I’m too cheap to spend $8 on one, so I was glad to have the fun of it. But as I was putting it on my face and it was smelling so good I realized I would ratehr be eating it!
Haha, well the good thing is that you could totally eat it! How’s that for an organic, natural face mask?? Hehe. Thank you so much Ellen for listening to the interview. It was fun to do! Glad you enjoyed the mask as well. I have a bit of an obsession with skincare routines, masks, etc. I love, love doing them and feel so pampered!