This easy Vegan Ramen with mushrooms recipe is quick, easy and bursting with flavor. Plus, it's a nourishing and tasty bowl made with simple everyday ingredients that's ready in just 15 minutes!
Make this Easy Vegan Ramen in just 15 minutes with simple ingredients! Weeknight dinners have never been so good.
This is a Wagamamas copycat recipe, so the restaurant-style vegan ramen tastes just like they do in the popular Japanese-inspired chain restaurant!
The broth uses simple ingredients that add a deep umami flavor. Add in a heap of soy-sauteed mushrooms and vegan noodles for a comforting brothy dinner that everyone will enjoy.
Ramen is a popular noodle soup dish in Japan that has made it’s way all over the world.
The flavorful broth is what really turns ramen into a comfort food classic and is made with herbs and spices, plus other flavorings.
You’ll absolutely love this vegan version because it contains a great umami flavor and hearty texture that comes from the mushrooms and Asian inspired ingredients.
It’s a great dinner to serve on a cold evening or when you need a warm bowl of comfort!
Why You'll Love This Recipe
Ready in just 15 minutes.
No unusual ingredients.
A delicious Japanese noodle soup.
All of the ingredients are 100% vegan, even the broth! You’ll never be able to tell the difference because it’s packed with flavor.
Mushrooms are hearty and add bulk and texture to the dish making it super filling and delicious.
It's an easy vegan ramen from scratch but is ready super quick!
This is restaurant-style ramen and is a Wagamamas copycat.
You can use the broth for ramen or even just to sip on as a comforting drink.
All of the ingredients can be found in your local grocery store.
You can control the level of spice and flavor by adjusting them to your personal tastes.
Ingredients & Tools
For the vegan ramen broth:
- Sweet Chili Dipping Sauce - This classic Asian condiment is perfect for adding a spicy sweet touch to any dish.
- Soy Sauce - Gives the broth a salty bold flavor.
- Vinegar - Adds a tangy acidic touch that pairs well with the rest of the broth and balances the flavors.
- Sugar - Gives the broth a touch of sweetness to add depth to the flavors.
- Mushroom or Vegetable Stock - This is the main part of the broth. You could also try vegan chicken stock.
Noodles & Veggies:
- Oil - Vegetable, canola, sunflower etc... Used to help saute up the mushrooms in a wok or skillet.
- Mushrooms - Clean and chop your favorite mushrooms to use right in the soup. I like using shiitake and chestnut mushrooms.
- Soy Sauce - Compliments the flavor of the mushrooms and absorbs into them very well.
- Ramen Noodles - You’ll need vegan ramen noodles for this recipe. Make sure you check your labels as some noodles contain eggs. Rice noodles or pasta noodles can be substituted and are usually vegan. Check out this list of vegan ramen noodles for options.
Step By Step Tutorial
Wondering how to make vegan ramen from scratch? I've got you covered. Read on for the instructions!
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the oil in a wok (or frying pan) over a high heat.
Add the mushrooms and stir fry for 2 minutes.
Stir in the soy sauce and cook for a further 2 minutes, stirring often until mushrooms become soft.
While the mushrooms are cooking, boil the ramen noodles according to package instructions (this is usually to boil for 5 minutes or so).
For the vegan ramen broth, heat the sweet chilli, soy sauce, vinegar and sugar in a pot over a low heat. Stir and heat until it starts to bubble and the sugar dissolves.
Stir in the vegetable stock/broth and bring it just to the boil.
Remove from the heat.
Add half the noodles to each bowl, then half the stock and half the mushrooms (plus any liquid in the pan).
Top with desired garnishes.
Make sure you use veggie or mushroom stock as the base of the broth. Using only water will not make the broth flavorful enough.
Sugar is optional but adds a layer of flavor that pairs well with the flavors of the broth.
Make sure you check your labels when choosing your ramen to make sure that it’s 100% vegan.
Leave your mushrooms in a sunny windowsill for half an hour before cooking to load them up naturally with vitamin D!
Garnishes & Toppings
There are so many ways you can jazz up vegan ramen. Try using these garnishes and toppings:
- Spinach or pak choi
- Sliced Red chili or Jalapeno
- Fresh Cilantro
- Chopped Scallions/Spring Onions
- White or Black Sesame Seeds
- Pickled Ginger
- Dried Seaweed
- Squeezed lime juice
- Grilled tofu or air fryer tofu
Use whole-wheat vegan ramen noodles for more fiber and healthy grains.
Feel free to use your favorite hot sauce in the broth such as Frank’s Red Hot or Sriracha sauce.
For additional vegan protein, stir in some cubed extra firm tofu, fried tempeh or a can of chickpeas.
Switch out the ramen noodles for pasta or rice noodles.
Blend in some peanut butter for a vegan version of the popular peanut butter ramen dish.
Add in your favorite vegetables such as, butternut squash, beets, zucchini or bell peppers and onions.
Serve with Air Fried Tofu.
To Make Gluten Free: Make this recipe gluten free by using a gluten free ramen noodle. Also be sure to use Tamari instead of soy sauce.
To Make It Vegan: This ramen recipe is 100% vegan if used as instructed. Check your labels though!
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: Leftover ramen and broth can be stored in an airtight container in the fridge for 3-4 days.
Freezing: You can freeze the broth if you make it in batches by adding it to a sealed jar or freezer-safe bag making sure to leave room at the top so it can expand. The fully made vegan ramen recipe is not suitable for freezing after being assembled.
Yes! It’s perfectly fine to use a store-bought vegetable stock or broth to make the ramen broth. You can also use store-bought miso broth.
You can use portobello mushrooms, button, oyster or any mushrooms you enjoy in this ramen.
The spice level is customized to your liking in this dish. Feel free to omit the chili sauce from the broth to keep the spice level down.
More Mushroom Recipes
I'm sure you'll love this super quick, easy and flavorful Vegan Ramen recipe. Be sure to check out my other mushroom recipes too!
Herb & Garlic Stuffed Mushrooms
Pan-Fried Gnocchi With Mushrooms
Mushrooms on Toast with garlic and thyme
Easy Mushroom Tart
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Vegan Ramen with Mushrooms
- 2 teaspoons vegetable oil
- 2 cups (200g) mushrooms roughly chopped. I used shiitake and chestnut mushrooms
- 1 ½ tablespoons soy sauce
- 4 oz (115g) ramen noodles check it’s vegan, some brands are also available gluten-free
For the soup base
- 2 teaspoons sweet chilli dipping sauce
- 1 teaspoon soy sauce
- 1 teaspoon vinegar white, malt or apple cider
- Pinch of sugar
- 2 cup 500ml mushroom stock or vegetable stock/broth
- Handful of coriander leaves
- Handful of spinach or pak choi sliced
- Sliced red chilli
- Chopped scallions spring onions
- White or black sesame seeds
- Heat the oil in a wok (or frying pan) over a high heat, add the mushrooms and stir fry for 2 minutes.
- Stir in the soy sauce and cook for a further 2 minutes, stirring often.
- Meanwhile, cook the ramen noodles according to package instructions (this is usually to boil for 5 minutes).
- For the ramen broth, heat the sweet chilli, soy sauce, vinegar and sugar in a pot over a low heat.
- Stir and heat until it starts to bubble and the sugar dissolves. Stir in the stock/broth and bring it just to the boil. Remove from the heat.
- Divide the noodles between two bowls, then half the stock and half the mushrooms (plus any liquid in the pan) to each bowl. Top with desired garnishes.
- Make sure you use veggie or mushroom stock as the base of the broth. Using only water will not make the broth flavorful enough.
- Sugar is optional but adds a layer of flavor that pairs well with the flavors of the broth.
- Make sure you check your labels when choosing your ramen to make sure that it’s 100% vegan.
- Use whole-wheat vegan ramen noodles for more fiber and healthy grains.
- Feel free to use your favorite hot sauce in the broth such as Frank’s Red Hot or Sriracha sauce.
- For additional vegan protein, stir in some cubed extra firm tofu or a can of chickpeas.
- Blend in some peanut butter for a vegan version of the popular peanut butter ramen dish.
- Add in your favorite vegetables such as butternut squash, beets, zucchini or bell peppers and onions.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
I love this ramen - it's my favorite comfort food and love that I can enjoy it totally meat-free!
This recipe is my favourite lunchtime meal these days. Can't get enough!
WOW! I just learned something new about putting mushrooms in the sun! Thank you for the tip!
Love your recipes!
I love everything about this ramen! It is packed full of amazing flavors!
This ramen looks so yummy and tasty! My family is going to love this! So excited to make this!
I don't have much time in the evenings and this is a fabulous recipe with all the flavors I love so much. I'll be making this dish often!