Healthy Vegan Ramen Noodles

Waiting for the water to boil is the hardest part—seriously!
If you’re looking for a simple ramen recipe for everyday meals, we’ve got you covered. Let’s be honest: tearing open those plastic-wrapped instant ramen packs, trying not to send noodles and crumbs flying everywhere, and wrestling with tiny seasoning packets that never open cleanly… it’s kind of a hassle. This homemade version? It might actually be easier—and there’s no doubt it’s healthier and tastes a whole lot better!

Hosting guests and want to elevate your meal? We’ve got you covered with a truly authentic ramen experience! Check out our Vegan Miso Ramen Japanese Soup—a flavorful dish that’s sure to impress and delight your guests. We have a whole Asian-inspired vegan section on the website that you might want to browse!

Reasons you will love this recipe

• 🌱 Plant-Based & Vegan – 100% animal-free and full of nourishing, wholesome ingredients.
• 🛒 Just 4 Simple Ingredients + 1 Pack of Noodles – No long shopping list needed!
• 🔄 Super Versatile – Customize it with your favorite veggies, proteins, or spices.
• 🍲 One-Pot Wonder – Minimal cleanup makes this a weeknight win.
• ⏱ Quick & Easy Like the Packaged Stuff – Ready in about 10 minutes, just like your old college go-to.
• 💚 Healthy Twist on a Classic – Skip the preservatives and mystery powders—this version is clean and delicious.
• 🌾 Gluten-Free Options Available – Use rice noodles or your favorite GF variety.
• 📦 Meal Prep Friendly – Make extra and enjoy it all week long!

Ingredients you will need

• Ramen Noodles – I love using Lotus Foods Millet & Brown Rice Ramen—they’re gluten-free, hearty, and have a great texture. You can use any ramen noodles you like, just skip the seasoning packet!
• Miso Paste (Red or White) – White Miso (shiro miso): Mild, slightly sweet, and great for lighter broths. Red Miso (aka miso): Richer, deeper flavor—perfect for a bolder ramen experience. Either one adds amazing umami flavor and healthy probiotics to your bowl.
• Vegetable Broth – Use low-sodium vegetable broth to control the salt level and let the miso and soy sauce shine. It creates a savory base without overwhelming the other flavors.
• Low-Sodium Soy Sauce or Tamari – A splash adds a salty, umami depth. Tamari is a gluten-free alternative to soy sauce that’s just as flavorful, making this recipe easy to adapt for gluten-sensitive eaters.
• Fresh Ginger (Minced) – A spoonful of fresh minced ginger adds warmth, zing, and an anti-inflammatory boost. It wakes up the broth and balances the miso beautifully.

🥢 Optional Add-Ins (Customize Your Bowl!)

Here are some tasty mix-ins to bulk it up and add variety:

• Tofu – Cubed for protein-packed bites. I prefer silken tofu but you can use whatever you have on hand.
• Veggies – Shredded cabbage, spinach, shredded carrots, corn kernels, baby corn, bamboo slices, water chestnuts, or edamame are all great choices
• Mushrooms – Shitake mushrooms sliced into thin strips
• Seaweed – A few strips of nori or wakame for that classic ramen flair
• Green Onions – Sliced on top for a fresh, savory crunch
• Toasted Sesame Seeds – Optional toppings to finish with flavor
• Spice – A dash of Sriracha for a little extra heat

Substitutions and Short Cuts

Toppings- Cutting ingredients into long, thin pieces aids with eating if you’re using chopsticks.

Canned veggies- If you’re using cans of sliced chestnuts, bamboo, kernels, and baby corn, I like to mix them together after draining and then freeze what I don’t use in small portions in plastic bags for future ramen bowls. They are also great for use in stir-fries.

Noodles- Adding 1 teaspoon of baking soda to ramen noodles while they are boiling gives them more of the authentic chewy texture you get at a noodle house. Just add the baking soda to the boiling water, then add the ramen noodles.  Uncover the pot, watch carefully, and be prepared to blow or it may boil over. Drain and serve, no need to rinse!

Dried ramen noodles are shelf-stable, so they store well and are great to keep on hand.  They are available at Asian grocers, online, and Costco occasionally carries a millet and brown rice version that is gluten-free. If you want fresh ramen noodles, most Asian grocers carry them in the frozen aisles.

Vegetable Broth – Can be my veggie broth made from scratch,  or you can buy a ready-made product like Better Than Bullion, or check out our Homemade Vegetable Bouillon Powder.

Soy Sauce or Tamari – A gluten-free option for soy sauce is tamari sauce. There are low-sodium versions of both products.

How to make healthy vegan ramen noodles

1. Start the Broth:
Pour the vegetable broth into a stockpot and bring it to a boil over medium-high heat.

2. Add and Simmer Vegetables:
Once the broth is boiling, add any vegetables that need to soften—like shredded cabbage, carrots, or broccoli. Let them simmer for 1–2 minutes, or until they reach your preferred tenderness.

Reduce the heat slightly and stir in the ginger and soy sauce (or tamari). Add any other toppings you’d like to warm up (such as seaweed or tofu), and let everything simmer together for another 1–2 minutes.

Remove the soup from the heat and whisk in the miso paste, making sure to break it up until it’s fully dissolved and smooth. Then pour the soup into a serving bowl and let it begin to cool while you finish preparing the noodles.

3. Cook the Noodles:
Prepare the ramen noodles according to the package instructions—usually 3-4 minutes in boiling water. For this recipe, I use one cake/piece/pattie of ramen noodles, which is approximately 35 grams or 1.5 ounces.

Adding 1 teaspoon of baking soda to ramen noodles while they are boiling gives them more of the authentic chewy texture you get at a noodle house. Just add the baking soda to the boiling water, then add the ramen noodles.  Uncover the pot, watch carefully, and be prepared to blow or it may boil over. Drain immediately to avoid sogginess; no need to rinse!

4. Assemble Your Bowl:
Add the freshly drained noodles to the bowl with the broth. Top with any last-minute garnishes (green onions, sesame seeds, etc.), and serve right away!

Storage instructions

The soup base stores well in the fridge for up to three days so it’s great for meal prepping. Just reheat the soup base and add the toppings and noodles when you are ready to eat!