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!
Can I leave out green onions as that is one ingredient I am missing. If not, any ideas for substitutes ?
They do add a lot of flavor, so maybe add some onion powder or another onion.
Wow, I felt so fancy making ramen for the first time! This turned out tasty and fresh, yet was so easy to make. Thanks for the recipe!
So deliciously addicting 😋 thank you for an easy and delicious recipe
Thank you for sharing your great information. I read your blog daily . It give me so much knowledge and ideas.
We are so full it was so good it was hard to not go back for thirds each! AMAZING!! I added a jalapeno which upped the heat but we loved the end result! THANK YOU!
This is so, so good ! My hubby said it is the best ramen he’s had. We added vegetables to it – thinly sliced onion, small broccoli pieces, shiitake mushrooms and a handful of spinach per person. Yum, yum, yum 😋
Oh yay, that is fabulous to hear!!
Absolutely excellent! My family loves it. Far superior to other ramen recipes I’ve tried. Thank you Brandi!!!
This was so good and pretty darn easy. We added mushrooms because they needed to be used up and also added some air fried tofu on top. Yum!!
Made this for a family dinner and they all loved it. I added sliced mushrooms and some cubes of tofu, also substituted fine rice noodles for the ramen noodles, since that’s what I had. I’ll be making this frequently!
So happy you loved it!!
Oh my gosh…that was awesome!! So quick n simple…I love it!! Thank you!
So happy to hear that Linda!
Literally never commented on a recipe before, but I have to for this one because I absolutely love this recipe. This Ramen is sooooo good! Honestly gonna try and add cubes of tofu in it next time. Thank you for this amazing recipe!
Just wondering if I could sub Tamari and red miso paste in this…
Yes, tamari is fine. I’ve never used red miso soup I don’t know how it would affect the flavor. I’m sure u would make it very dark too.
I can’t wait to try this! Can I ask – do you have a link to your bowls you use?
Thanks!
Hi Trina! I purchased these bowls at the store Sur La Table a few years back! Not sure they still sell them.
What the total sodium count per serving? I can only have 1500-2300mg a day so I cant blow it all on a bowl of noodles.
Holy cow. I didn’t let myself get my hopes up about this recipe as I’ve had some ramen misfires and was gun shy. WOW. This was outstanding. Kudos to you, you are a genius!
Made this last night and it was really good! Can I freeze the leftovers? If so how long will they keep in the freezer? Thanks!
Hi! I’ve never tried freezing it but would think it’d be fine since soups in general freeze we’ll.
This is crazy good, and ridiculously easy. Also used sriracha and coconut aminos, and added some corn. Husband is on third bowl.
Amazing to hear that Karen!!
Can I give this 10 stars, please? I do not like broth soups one bit. This is my favorite soup now! The first time I had it I was so sick and asked hubby to make me a soup. I sent him this recipe, and it brought me back to life. This recipe is so incredibly amazing!!!! Now I want some.
haha, thank you so much Janessa! I am thrilled to hear how much you loved it!
Love your blog! I especially love the simplicity of your recipes. Thank you! I also have a question. Have you ever tried making this ramen recipe in an instant pot? I’m wondering if it can be adapted to that?
Thank you so much for the kind words, Paula! No, I don’t own an instant pot, but honestly, you do not need one for this. This recipe is REALLY fast already and ramen noodles literally cook in about 4 minutes, so I wouldn’t suggest even using one for such a simple recipe like this. The whole soup cooks in just 15 minutes total.
I forgot to add stars
thank you!
This was a really
Great recipe. I did not have any miso on hand but I did have gochujang paste that I had just purchased as a sub in hopes that it would work. And it did not fail. I added everything else according to the recipe. Ok I added in some spinach, book choy, and mushrooms. And the kids loved it. Husband as well. Thank you for this recipe. Very delicious.
Hi there,
I was wondering if you knew the calories in this?
Many thanks
D
No, I’m sorry I don’t. But there are lots of nutrition calculators online that you can plug the ingredients into. When I get time to do the nutrition, I use the one from caloriecount.com
AMAZING!! I was nervous because I’ve never cooked with Miso before – but this recipe could not be any tastier! I’m new to Vegan eating and you are making it so easy. Thank you!!!
Aww yay, really glad to hear my recipes are helping so much!!
I wanted to comment because I saw several people asking about coconut aminos as a substitute instead of soy sauce and that’s exactly what I did and this recipe was still awesome! I also dusted the broth with siracha for a little more heat. Highly recommend making this
I’m so glad you enjoyed it Nick, thank you so much for sharing!
Added 1/4 bag of peas. Delicious, just don’t add as much siracha as I did! Spicy, but still delish!