Easy Vegan Ramen Noodles

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Slurp-worthy, spicy, and soul-warming—these Easy Vegan Ramen Noodles bring everything you love about a comfort bowl, without the animal products. Whether you’re nursing a cold or just craving a quick weeknight dinner that satisfies, this bowl delivers rich flavor, vibrant greens, and that familiar ramen nostalgia, all while staying plant-based.

What makes this ramen so craveable? The broth is deeply seasoned and pairs perfectly with tender noodles, crisp veggies, and savory tofu. Topped with a jammy soft-boiled vegan egg or an extra sprinkle of scallions and cilantro, it’s both visually comforting and insanely delicious.

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What Kind of Noodles Should I Use for Vegan Ramen?

While traditional ramen noodles often contain egg, many grocery stores now offer vegan ramen noodle options made from wheat or rice. Look for labels that specify “egg-free” or “vegan-friendly.” Alternatively, you can use soba or rice noodles if that’s what you have on hand.

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Ingredients for the Easy Vegan Ramen Noodles

Vegan Ramen Noodles
These form the base of your bowl and soak up all the umami flavor from the broth.

Tofu (extra firm)
Pan-fried tofu adds a satisfying bite and a protein-rich element that replaces meat.

Vegetable Broth
A well-seasoned veggie broth creates a deeply savory and comforting base.

Soy Sauce and Sesame Oil
These add saltiness, umami, and that distinct Asian-inspired flavor to the broth.

Garlic and Ginger
Aromatic and warming, these are essential for depth of flavor.

Spinach or Bok Choy
For color, nutrition, and a subtle crunch.

Green Onions and Cilantro
Used as fresh garnishes, they brighten the entire bowl.

Peas or Edamame
Optional but perfect for extra texture and a protein boost.

Chili Paste or Sriracha
Brings the heat and adds complexity to your broth.

Optional Vegan Egg
If you have access to vegan egg products, they’re a stunning and tasty topping.

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How To Make the Easy Vegan Ramen Noodles

Step 1: Prep the Broth Base

In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, stirring until fragrant (about 1-2 minutes). Pour in the vegetable broth and stir in soy sauce and chili paste or sriracha. Simmer the mixture for 10 minutes to allow the flavors to deepen.

Step 2: Cook the Noodles

While the broth simmers, cook your vegan ramen noodles according to the package instructions. Drain and set aside. Do not overcook, as they’ll continue to soften in the hot broth later.

Step 3: Crisp the Tofu

Cut extra firm tofu into cubes and pat dry with a towel. In a skillet, heat a bit of oil and pan-fry the tofu on each side until golden brown and crisp. Season with a splash of soy sauce and set aside.

Step 4: Add Veggies to the Broth

Add fresh spinach or bok choy and peas or edamame to the simmering broth. Cook for about 2-3 minutes until just wilted but still vibrant.

Step 5: Assemble the Bowls

Divide the cooked noodles into bowls. Ladle the hot broth and veggies over the noodles. Top with crispy tofu, chopped green onions, cilantro, and if using, half of a soft vegan egg. Add extra chili paste if you like it spicy.

Step 6: Serve Hot

Serve immediately while everything is warm and fresh. Garnish with sesame seeds or lime wedges for added zing.

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Best Ways to Serve and Store Your Vegan Ramen Noodles

Easy Vegan Ramen Noodles are best enjoyed fresh and hot, right after assembling. The flavors are bold, the noodles tender, and the toppings perfectly crisp. For serving, use large soup bowls and be generous with garnishes like fresh herbs, chili oil, or sesame seeds.

If you want to prepare this ahead, keep the components separate. Store the broth, noodles, and toppings in individual containers. Combine and reheat only when ready to eat to preserve the texture of the noodles and crispiness of the tofu.

Leftovers will keep well in the refrigerator for up to 3 days. Reheat the broth separately on the stovetop and pour over noodles to maintain the best texture.

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Frequently Asked Questions

Can I make this gluten-free?

Yes! Just substitute the ramen noodles with gluten-free rice noodles and ensure your soy sauce is a gluten-free version like tamari.

What can I use instead of tofu?

Tempeh, seared mushrooms, or crispy chickpeas are all excellent plant-based alternatives to tofu.

Can I freeze vegan ramen?

It’s best not to freeze assembled ramen as noodles become mushy. However, the broth alone freezes well for up to a month.

How do I make the broth creamier?

Add a spoonful of tahini or a splash of coconut milk while simmering the broth for a creamy twist.

Is it spicy?

That’s up to you! Adjust the amount of chili paste or sriracha depending on your heat tolerance.

Can I meal prep this?

Definitely. Prepare all components ahead of time and store separately. Assemble when you’re ready for a quick, hearty lunch or dinner.

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Want More Vegan Noodle Ideas?

If these Easy Vegan Ramen Noodles hit the spot, you’re in for a treat with more flavorful and cozy noodle dishes:

• Garlic Chicken Lo Mein — Try this with tofu or mushrooms to keep it plant-based.
• One Skillet Sweet & Spicy Sticky Chicken Pasta — A sweet-spicy sauce combo perfect for weeknight dinners.
• Creamy Garlic Parmesan Tortellini with Broccoli — Swap in dairy-free cheese tortellini and enjoy this creamy vegan twist.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta — A decadent option that can be veganized with plant-based butter and vegan ricotta.
• Creamy Mushroom Ramen — Another ramen favorite that’s already vegan, and packed with umami!

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest vegan comfort food board for future cravings.

And I’d love to hear from you—did you try it with coconut milk or keep it clear and spicy? Did you find a favorite noodle swap or go all-out with toppings?

Drop your comments and let’s inspire each other! You can also find my daily creations here: Pinterest – Life with Nina

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