Homemade Vegan Ramen Noodles

Ramen noodles got me through college, and I still crave them on busy weeknights. But these days, I skip the mystery seasoning packet and make my own broth that’s actually good for you. Plus, I load it up with vegetables and tofu so it feels like a real meal instead of just a quick fix.

The best part? This takes about the same amount of time as regular instant ramen. I just swap out the packet for a few pantry staples like bouillon and tamari. Then I throw in whatever vegetables I have in the fridge. My kids actually ask for this version now, which still surprises me.

Want it spicy? Add more chili garlic sauce. Craving something mild? Leave it out. This is one of those recipes you can make your own without messing it up.

What Kind of Instant Ramen Should I Use?

For this recipe, you’ll want to grab any package of instant ramen noodles from your pantry or local grocery store. The good news is that most instant ramen noodles are actually vegan by default – it’s usually just the seasoning packet that contains animal products, which we’re skipping anyway since we’re making our own flavorful broth. Look for plain ramen blocks in the Asian food aisle, or even the basic Top Ramen or Maruchan packages will work perfectly fine. Just toss that seasoning packet aside (or save it for another use) and use the noodles with the homemade broth we’re creating here.

Options for Substitutions

This ramen recipe is super easy to customize based on what you have in your kitchen:

• Instant ramen: You can swap instant ramen for rice noodles, udon noodles, or soba noodles. Just cook them according to their package directions before adding to the broth.
• Tamari: Regular soy sauce works perfectly if you don’t have tamari. If you need a gluten-free option, coconut aminos are a good alternative, though they’re slightly sweeter.
• Chili garlic sauce: Sriracha or any hot sauce you have on hand will do the trick. You can also use red pepper flakes – start with 1/4 teaspoon and adjust to taste.
• Bouillon: Vegetable broth or miso paste (about 1 tablespoon) can replace the bouillon. If using miso, stir it in at the end to preserve the probiotics.
• Vegetables: Feel free to mix and match whatever veggies you have. Bok choy, snap peas, carrots, cabbage, or spinach all work great. Just adjust cooking times – leafy greens need less time than harder vegetables.
• Tofu: Not a tofu fan? Try edamame, chickpeas, or even some crispy fried tempeh for protein.
• Seaweed sheet: If you don’t have seaweed, you can skip it or add a splash more tamari for that umami flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with ramen is adding all the seasonings directly to the boiling pot, which can make the broth taste flat and one-dimensional – instead, build your flavor base in the serving bowl first, then pour the hot noodle water over it to create a more complex taste.

Overcooking the noodles is another common issue that leads to mushy, unappetizing texture, so set a timer for exactly 2-3 minutes and test them at the 2-minute mark since they’ll continue cooking slightly in the hot broth.

Don’t add your vegetables at the same time as the noodles – harder veggies like broccoli need a minute or two in the boiling water, while delicate items like green onions and tofu should just be placed on top of the finished dish to warm through.

For the best results, prep all your toppings before you start cooking so everything is ready to go once those noodles are done, because ramen waits for no one.

What to Serve With Vegan Ramen Noodles?

Ramen is pretty filling on its own, but I love serving it with some crispy vegetable spring rolls or potstickers on the side for dipping into a little soy sauce or sweet chili sauce. If you want to keep things simple, some edamame sprinkled with sea salt makes a great starter that doesn’t fill you up too much before the main bowl. A quick cucumber salad with rice vinegar and sesame seeds is another nice option that adds a refreshing crunch to balance out the warm, savory broth. For a heartier meal, you could also add some steamed dumplings or a side of fried rice to round everything out.

Storage Instructions

Store: If you have leftover ramen, keep the broth and noodles separate if possible in airtight containers in the fridge for up to 2 days. The noodles will soak up the broth and get mushy if stored together, so separating them keeps everything tasting better when you reheat.

Make Ahead: You can prep your veggies and tofu ahead of time and store them in the fridge for 3-4 days. Keep the broth ingredients ready to mix, and then just cook the noodles fresh when you’re ready to eat. This makes it super quick to throw together on busy weeknights.

Reheat: Warm up the broth on the stove and add your noodles back in for just a minute or two until heated through. You can also microwave it, but keep an eye on it and stir every 30 seconds so it heats evenly. Add fresh toppings like green onions and seaweed right before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 370-430
• Protein: 10-13 g
• Fat: 7-10 g
• Carbohydrates: 60-70 g

Ingredients

For the soup base:

• 1 package instant ramen (I prefer Maruchan or Nongshim for the best noodle bite)
• 2 cups water
• 3 tsp bouillon (I use Better Than Bouillon No Chicken Base for a deep savory flavor)
• 2 tsp tamari
• 1.5 tsp chili garlic sauce
• 1/2 tsp sesame oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground ginger

For the additions:

• 2 tbsp green onions (thinly sliced on a bias for a professional look)
• 1/3 cup mushrooms
• 1/2 cup broccoli
• 1/4 cup tofu (pressed and cut into 1/2-inch cubes)
• 1 seaweed snack sheet
• fresh herbs

Step 1: Prepare Mise en Place and Cook Proteins

• 1/4 cup tofu
• 1/3 cup mushrooms
• 1/2 cup broccoli
• 2 tbsp green onions
• 1 seaweed snack sheet
• fresh herbs

While you wait for water to boil, prepare all your components.

Press the tofu between paper towels with a heavy object for 5 minutes to remove excess moisture, then cut into ½-inch cubes.

Slice the mushrooms into thin pieces and chop the broccoli into bite-sized florets.

Thinly slice the green onions on a bias.

Tear the seaweed snack sheet into bite-sized pieces and mince any fresh herbs you’re using.

Having everything prepped ensures you can assemble the ramen quickly once the noodles finish cooking.

Step 2: Build the Broth Base

• 3 tsp bouillon
• 2 tsp tamari
• 1.5 tsp chili garlic sauce
• 1/2 tsp sesame oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground ginger

In a large bowl, combine the bouillon, tamari, chili garlic sauce, sesame oil, garlic powder, onion powder, and ground ginger.

Mix these ingredients together thoroughly so the bouillon and spices are evenly distributed.

I like to whisk this mixture to ensure the spices are fully incorporated and there are no lumps—this prevents any gritty texture in your final broth.

Step 3: Cook Noodles and Create Broth

• 1 package instant ramen
• 2 cups water
• broth base from Step 2

Bring 2 cups of water to a rolling boil in a pot.

Add the instant ramen noodles and cook for 2-3 minutes, stirring occasionally to prevent sticking.

The noodles should be tender but still have a slight bite to them.

Pour the noodles and cooking water directly into the bowl with the broth base from Step 2, stirring gently to combine and ensure all the seasoning dissolves evenly into the hot liquid.

Step 4: Assemble and Serve

• prepared mise en place from Step 1

Top the hot broth and noodles with the prepared tofu cubes, mushrooms, broccoli, green onions, seaweed pieces, and fresh herbs.

I find that adding the vegetables and tofu after cooking keeps them fresh and slightly crisp rather than becoming soggy in the hot broth.

Serve immediately while the broth is steaming hot, allowing the vegetables to soften slightly from the residual heat while maintaining their texture.

Homemade Vegan Ramen Noodles

Delicious Homemade Vegan Ramen Noodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 1 serving

Calories: 400

Ingredients Method

Ingredients

  

For the soup base::

• 1 package instant ramen (I prefer Maruchan or Nongshim for the best noodle bite)
• 2 cups water
• 3 tsp bouillon (I use Better Than Bouillon No Chicken Base for a deep savory flavor)
• 2 tsp tamari
• 1.5 tsp chili garlic sauce
• 1/2 tsp sesame oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground ginger

For the additions::

• 2 tbsp green onions (thinly sliced on a bias for a professional look)
• 1/3 cup mushrooms
• 1/2 cup broccoli
• 1/4 cup tofu (pressed and cut into 1/2-inch cubes)
• 1 seaweed snack sheet
• fresh herbs

Method

 

1. While you wait for water to boil, prepare all your components. Press the tofu between paper towels with a heavy object for 5 minutes to remove excess moisture, then cut into ½-inch cubes. Slice the mushrooms into thin pieces and chop the broccoli into bite-sized florets. Thinly slice the green onions on a bias. Tear the seaweed snack sheet into bite-sized pieces and mince any fresh herbs you're using. Having everything prepped ensures you can assemble the ramen quickly once the noodles finish cooking.
2. In a large bowl, combine the bouillon, tamari, chili garlic sauce, sesame oil, garlic powder, onion powder, and ground ginger. Mix these ingredients together thoroughly so the bouillon and spices are evenly distributed. I like to whisk this mixture to ensure the spices are fully incorporated and there are no lumps—this prevents any gritty texture in your final broth.
3. Bring 2 cups of water to a rolling boil in a pot. Add the instant ramen noodles and cook for 2-3 minutes, stirring occasionally to prevent sticking. The noodles should be tender but still have a slight bite to them. Pour the noodles and cooking water directly into the bowl with the broth base from Step 2, stirring gently to combine and ensure all the seasoning dissolves evenly into the hot liquid.
4. Top the hot broth and noodles with the prepared tofu cubes, mushrooms, broccoli, green onions, seaweed pieces, and fresh herbs. I find that adding the vegetables and tofu after cooking keeps them fresh and slightly crisp rather than becoming soggy in the hot broth. Serve immediately while the broth is steaming hot, allowing the vegetables to soften slightly from the residual heat while maintaining their texture.