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    Home » Recipes » Soup

    Easy Vegan Ramen (15 minutes)

    Published: Mar 17, 2021 · Modified: Jul 13, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Bowl of ramen with text: Quick and vegan, mushroom ramen bowl.
    Chopsticks taking noodles out of a bowl, with text: Easy vegan mushroom noodle bowl.
    Bowls of ramen with text: How to make vegan mushroom ramen.

    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!

    Bowls of ramen with chillis next to them.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Tools 
    • Step By Step Tutorial
    • Tips 
    • Garnishes & Toppings
    • Variations
    • Special diets
    • Storage 
    • FAQs 
    • More Mushroom Recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    Bowl of ramen on a wooden table.

    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.

    Collage: 1 chopped mushrooms, 2 in skillet, 3 sauteed with soy sauce.

    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.

    Collage: 1 ramen cooking, 2 ramen broth in a pot, 3 finished broth.

    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.

    To Serve:

    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.

    Tips 

    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!

    Close up of a bowl of ramen with mushrooms.

    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
    • Furikake
    • Pickled Ginger
    • Dried Seaweed
    • Kimchi
    • Squeezed lime juice
    • Grilled tofu or air fryer tofu

    Variations

    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.

    Special diets

    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.

    Chopsticks taking mushrooms and noodles out of a bowl.

    Storage 

    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.

    FAQs 

    Can I use store-bought vegetable broth?

    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.

    What other mushrooms can I use in this vegan ramen?

    You can use portobello mushrooms, button, oyster or any mushrooms you enjoy in this ramen.

    How do I make ramen less spicy?

    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!

    Mushroom Wellington
    Mushroom Stroganoff
    Herb & Garlic Stuffed Mushrooms
    Pan-Fried Gnocchi With Mushrooms
    Mushrooms on Toast with garlic and thyme
    Easy Mushroom Tart

    Table with bowls of ramen and chopsticks.
    Collage of quick vegan dinner recipes.

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    Veggie Desserts Cookbook by Kate Hackworthy

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    📖 Recipe

    Close up of a bowl of noodle soup with chillis and herbs on top.

    Vegan Ramen with Mushrooms

    Kate Hackworthy | Veggie Desserts
    This easy Vegan Ramen recipe is so tasty. It's full of noodles, veg, broth and mushrooms. Ready in just 15 mins with no unusual ingredients!
    5 from 9 votes
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Dinner
    Cuisine Asian-style, Japanese
    Servings 2
    Calories 335 kcal

    Equipment

    • Wok
    • Small pot

    Ingredients
     

    • 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

    Toppings (optional)

    • Handful of coriander leaves
    • Handful of spinach or pak choi sliced
    • Sliced red chilli
    • Chopped scallions spring onions
    • White or black sesame seeds

    Instructions
     

    • 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.

    Video

    Notes

    • 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.
    Variations
    • 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.
    Recipe inspired by Wagamamas.

    Nutrition

    Calories: 335kcalCarbohydrates: 45gProtein: 11gFat: 13gSaturated Fat: 8gSodium: 3070mgPotassium: 442mgFiber: 2gSugar: 7gVitamin A: 507IUVitamin C: 2mgCalcium: 23mgIron: 3mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Soup Recipes

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    Reader Interactions

    Comments

    1. Gail Montero

      July 17, 2021 at 1:13 pm

      5 stars
      I love this ramen - it's my favorite comfort food and love that I can enjoy it totally meat-free!

      Reply
    2. Alisa Infanti

      June 17, 2021 at 1:51 pm

      5 stars
      This recipe is my favourite lunchtime meal these days. Can't get enough!

      Reply
    3. Cynthia

      March 17, 2021 at 8:29 pm

      5 stars
      WOW! I just learned something new about putting mushrooms in the sun! Thank you for the tip!
      Love your recipes!

      Reply
    4. Toni

      March 17, 2021 at 2:28 pm

      5 stars
      I love everything about this ramen! It is packed full of amazing flavors!

      Reply
    5. Beth

      March 17, 2021 at 2:03 pm

      5 stars
      This ramen looks so yummy and tasty! My family is going to love this! So excited to make this!

      Reply
    6. Jenn

      March 17, 2021 at 1:38 pm

      5 stars
      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!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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