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!
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.
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!
Oh my gosh…that was awesome!! So quick n simple…I love it!! Thank you!
So happy to hear that Linda!
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!!
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!!
Absolutely excellent! My family loves it. Far superior to other ramen recipes I’ve tried. Thank you Brandi!!!
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!!
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!
Thank you for sharing your great information. I read your blog daily . It give me so much knowledge and ideas.
So deliciously addicting 😋 thank you for an easy and delicious recipe
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!
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.
Thanks for this easy simple ramen recipe! My kids love noodles and anime lol, so of course they always ask me for ramen. I like how there’s not a bunch of ingredients and you can add to it as you like. Sometimes I’ll add chopped mushrooms and/or spinach (cut small for kids) and toasted sesame oil. I’ll sometimes add tofu in the ramen or fried tofu on the side. I also use coconut aminos and chickpea miso and it comes out great. Thanks again!
I made this for my family last night and everyone loved it. I added mushrooms and a vegan egg patty for them so they would have that feel of eating things they are use to. I’m the only vegan in the house but this will definitely be a once a week meal for the whole family now. Thank you for sharing this recipe it can be quite lonely eating alone. *hugs*
So sooo good!! I added Thai chili paste and a keffir lime leaf while it was boiling. Also added air-fried tofu cubes that were marinated in Ponzu sauce. Tastes like my favorite package of ramen that I no longer eat because it’s so bad for health. (Maruchan Oriental – now called Soy Sauce ramen)
This ramen was so easy and tasted delicious! We were nervous that it would be too bland… but it was perfect!!! I added a little extra soy sauce to mine and my husband added some hot sauce. This recipe was so so easy and excellent. We added extra ramen noodles to ours and had another meal. Thank you for such a great recipe
Thank You 😍 my daughter keep requesting the unhealthy crappy one. I’m so excited to cook a much healthier one for her 💕
This was delicious and very easy to put together!
Hi Brandi! Thanks so much for another awesome recipe! I made it with udon noodles and left out the salt — SO GOOD! I also added carrots, snow peas, tofu and a bit of avocado I needed to use up! Will be making again and again!
If I wanted to add bok choy and carrots as well when would be a good step to add them?
🙂
Can’t wait to make this!! Thank you!
Hi Anne! I would sauté the carrots in the beginning since they take so long to soften and then add the bok Choy near the end just to cook then a few minutes until they are to your desired tenderness.
I made it and added some sautéed seasoned tofu and roasted peanuts. Pretty good and fairly easy ramen meal. Good for a cold night or if your aren’t feeling well.