Vegan Ramen | Cooking With Jade

Vegan Ramen

< 1 minute
Vegan Ramen


Prep Time 20 minutes
Cook Time 40 minutes
Cuisine Japanese
Servings 4


For the broth:

  • 2 tbsp. vegetable oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 inch ginger minced
  • 8 cups vegetable broth
  • 1/4 cup soy sauce
  • 1 tbsp. miso paste
  • 2 tbsp. nutritional yeast
  • 1 tbsp. rice vinegar
  • 1 tbsp. maple syrup
  • Salt and black pepper to taste

For the ramen:

  • 8 oz. ramen noodles
  • 2 cups sliced mushrooms
  • 2 cups sliced bok choy
  • 1 cup sliced scallions
  • 1 cup sliced carrots
  • 1 cup bean sprouts
  • 1 tbsp. sesame oil
  • Sesame seeds for garnish
  • Sliced jalapeño pepper for garnish


  • In a large pot, heat vegetable oil over medium heat. Add onion, garlic, and ginger and cook for 5-7 minutes, until the onion is soft and translucent.
  • Add vegetable broth, soy sauce, miso paste, nutritional yeast, rice vinegar, maple syrup, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
  • While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
  • In a skillet, heat sesame oil over medium-high heat. Add mushrooms, bok choy, scallions, and carrots and cook for 5-7 minutes, until the vegetables are tender.
  • Divide the cooked noodles between four bowls. Ladle the broth over the noodles, then top with the cooked vegetables and bean sprouts.
  • Garnish each bowl with sesame seeds and sliced jalapeño pepper, if desired. Serve hot.


Calories: 380 | Total Fat: 13.5g | Total Carbohydrates: 56g | Dietary Fiber: 7g | Protein: 15g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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