Easy Vegetarian Ramen with Rich, Savory Broth

If you’ve been looking for an easy vegetarian ramen recipe with rich, savory, satisfying broth, look no further. This is it. Includes make-ahead and vegan options.

Want to save this recipe?

Enter your email below and I’ll send it to your inbox. Plus get great new recipes every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Why we love this recipe

“Easy ramen” is a funny term for a from-scratch recipe, since there may literally be nothing easier than boiling water in an electric kettle and stirring it into a styrofoam cup to make instant ramen. The problem there, of course, is that the result sucks.

I’ll say right away that this recipe is not as easy as that. But as you can probably tell from the photo, the extra effort is well worth the result. Even compared to other easy vegetarian ramen recipes that you might find on the web, this one takes a little more waiting time and a couple of extra ingredients. But the resulting depth of flavor makes it all unquestionably worthwhile. And in the end, it’s still easy. Promise.

Our vegetarian ramen inspiration

In August, at the tail end of our trip to Alberta and British Columbia, we spent a few terrific days in Vancouver. I have a whole Vancouver post coming up soon, but from a food-lover’s perspective it can be boiled down to just a few words, one of which is RAMEN. Pun totally intended, by the way.

Hooray for a big city that situates some of its best cheap food within easy walking distance of a giant seaside park. We ate some wonderful ramen with rich, deeply savory (and totally pork-based) broth at Santouka on Robson Street. Even as we were slurping thousands of miles away, I knew immediately that I wanted to come home and create a vegetarian version that retained as much of the heft and depth of that magic brew as possible.

This easy vegetarian ramen recipe is the result of more obsession than you might like to know, and I couldn’t be happier with how it turned out. 

What goes in vegetarian ramen

To make the rich, savory broth that takes this vegetarian ramen recipe to the next level, you will need:

• Really good vegetable broth (see the recipe for my favorite)
• Dried shiitake mushrooms
• Reduced-sodium soy sauce
• Onion
• Garlic
• Ginger
• Butter
• White miso paste
• Mirin (Japanese rice wine)

To make the ramen, you will need:

• Fresh shiitake mushrooms
• Baby spinach
• Fresh or dried ramen noodles (see the recipe for my favorite)
• Baked tofu
• Scallions
• A ramen egg or 7-minute egg
• Gomasio (sesame salt)
• Toasted sesame oil with hot chili

How to make rich, savory vegetarian ramen broth

The key to this luscious vegetarian ramen is in the rich, savory broth. Shiitake mushrooms lay a savory foundation for this dish, which is built upon many layers of umami. It takes a little time and a few steps, but everything is easy to do. Here’s how you’ll make it.

• Pour some really good vegetable broth into a pot and add dried shiitakes. Bring it to a boil, then turn the heat off and let it steep for at least 30 minutes, up to 24 hours.
• Chop up the reconstituted shiitakes (discarding the stems). In a blender, puree the chopped mushrooms with one cup of the broth, and add the whole thing back to the pot along with some soy sauce. The broth can sit at this stage for up to a few days in the fridge (or in the freezer for up to three months) if you’d like to do this part in advance.
• Sautée onions, garlic, and ginger in a little bit of oil and add that mixture to the stock.
• Right before serving, whisk in butter, miso paste, and mirin.

How to make ramen

Once the broth is prepared, you’ll cook the other ingredients and then assemble the ramen in a bowl. Here’s what you’ll do:

• Sautée some sliced fresh shiitake mushrooms
• Boil or sautée some baby spinach
• Make some 7-minute eggs (or you can make ramen eggs in advance)
• Boil some fresh or dried ramen noodles
• Slice up some baked tofu and fresh scallions
• Assemble the ramen. Place some cooked noodles in each bowl and ladle in some broth. Then add shiitakes, spinach, tofu slices, and an egg. Garnish with scallions, sesame salt, and hot chili oil.

How do you make ramen without meat?

In addition to crafting a great broth, there are a few other steps you can take to make a fabulous meat-free ramen.

• Include a couple of “meaty” elements, like sautéed shiitake mushrooms and smoked tofu. Their umami flavors and pleasingly chewy textures provide a similar sense of satisfaction to meat.
• A soft-boiled egg adds a layer of richness, and you can make them into ramen eggs very easily with a little advance notice.
• Lean into the veggies. Tender baby spinach and bright-tasting green onions are a great start. Over the years, so many of you have shared your own beautiful additions, from bell peppers to corn kernels to zucchini and everything in between.
• Don’t be afraid to jazz it up with your favorite condiments, from soy sauce to sesame seeds to sriracha to chili oil.

Vegan option

To easily turn this into a vegan ramen recipe, here’s all you need to do:

• Omit the butter. You can substitute a vegan butter if you like for a little extra creaminess, but it’s not strictly necessary.
• Omit the egg from the final dish.

That’s it! This fully plant-based version is still 100% fab, promise.

How to choose ramen noodles

A word about the noodles: The recipe calls for fresh or dry ramen noodles because I know not everyone has access to incredible fresh noodles. That said, if you can get your hands on them, I hiiiiiiighly recommend the fresh noodles from Sun Noodle, a Hawaii company with a NJ production facility that supplies to many of the best ramen shops in NYC and NJ.

I get their noodles in the refrigerator section at Whole Foods. (They sell packs with instant broth, too, but I just buy the plain noodles.) I don’t know how widely distributed they are outside this area, but they’re worth asking for.

Whole Foods has been known to expand their distribution of local products to additional stores based on customer request. (My sister and I are lookin’ at you, Key Ingredient Market spreads to die for, now available in the greater Boston area.)

Obsession? Yup, I hear it and I don’t care. But I’ll stop now. Enjoy your ramen. See you soon.

4.62 from 277 votes

Easy Vegetarian Ramen with Rich, Savory Broth

By Carolyn

If you’ve been pining for a vegetarian ramen that’s full of heft and deep, savory flavor, look no further. This is it. The longer you steep the dried shiitakes, the deeper the flavor will be — so if you can spare 10 minutes in the morning or the night before, it’s worth starting the recipe then. If not, you can make it all at once, and it will still be delicious. The only real trick to ramen is that there are a lot of moving parts at the very end. Enlist a helper to assemble the bowls, or just shake it like a boss for five minutes before serving. It’s fun and totally worth it.

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 4

SaveSaved Pin Recipe Comment Print Recipe

Want to save this recipe?

Enter your email and I’ll send it to your inbox. Plus get great new recipes every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Equipment

• Imagine Organic No Chicken Broth, Low Sodium, 32 oz, 2 pk

Ingredients

• ▢ 8 cups good low-sodium vegetable broth, this is my favorite by far
• ▢ 1 ounce dried shiitakes, 15-20 mushrooms
• ▢ ¼ cup low-sodium tamari or other good soy sauce
• ▢ 2 tablespoons vegetable oil, divided
• ▢ 1 small yellow onion, thinly sliced
• ▢ 2 garlic cloves, minced
• ▢ 1/2- inch piece fresh ginger, peeled and minced
• ▢ 1 tablespoon good butter
• ▢ 1 tablespoon white miso paste
• ▢ 1 tablespoon mirin, rice wine
• ▢ 10 ounces baby spinach
• ▢ 4 eggs
• ▢ 10 ounces sliced fresh shiitake mushrooms
• ▢ 4 servings fresh or dry ramen noodles*
• ▢ One 6-ounce package baked tofu, at room temperature
• ▢ 2 to 3 scallions, white and green parts sliced
• ▢ Gomasio, sesame salt
• ▢ Toasted sesame oil with hot chili

Cook ModePrevent your screen from going dark

Instructions 

• Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
• Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
• In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
• Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
• Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
• Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
• While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
• To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

Notes

Nice big, wide bowls work well for ramen. We especially like these and these.

We use and HIGHLY recommend (with no sponsorship of any kind) the delicious fresh ramen noodles from Sun Noodle. See post text for more info.

Psst…for a vegan version, just omit the butter and the egg. Still fab, promise.

Nutrition

Calories: 537kcal, Carbohydrates: 64.1g, Protein: 24.8g, Fat: 21.7g, Fiber: 6.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soups

Cuisine: Japanese

Tried this recipe?Mention @umamigirl or tag #umamigirl!