How to Make Vegan Ramen at Home – A Flavor-Packed Bowl of Comfort | A Recipe by Chloe Goldenberg
If you’ve ever wondered how to make vegan ramen at home, you’re in for a comforting, flavor-packed bowl of goodness. There’s something undeniably soothing about a hot, steamy bowl of ramen — the rich broth, chewy noodles, and bold toppings make it a soul-satisfying experience. This recipe brings all those flavors together with a velvety miso-based broth, roasted vegetables, and hearty plant-based protein. Whether you’re a longtime vegan or just craving a healthier twist on a classic dish, this ramen delivers flavor, comfort, and nourishment in every slurp.
Why You’ll Love This Vegan Ramen Recipe
Ramen is traditionally associated with pork-based broths, but this recipe proves you can achieve incredible depth and richness without meat, dairy, or eggs. By using roasted vegetables, miso paste, sesame, and tofu, you create a luxurious soup base that’s packed with flavor and nutrients.
This dish is:
- 100% vegan and dairy-free
- Comforting and nourishing, perfect for any season
- Customizable with your favorite toppings
- Made with whole food ingredients and plant-based protein
According to Harvard T.H. Chan School of Public Health, eating more plant-based meals like this one can help reduce the risk of chronic illness while providing essential nutrients and fiber for a balanced diet.
How to Make Vegan Ramen at Home: Step-by-Step
Learning how to make vegan ramen at home is simpler than you think — and incredibly rewarding. All you need is a little prep time and a few essential kitchen tools like a baking sheet, blender, large pot, saucepan, knife, and griddle or grill pan.
You’ll start by roasting your vegetables to deepen their flavor, then blending them into a creamy broth before assembling your toppings.
The full recipe is listed below in the recipe card plugin, where you can also print the recipe for your kitchen use.
Flavor Starts with the Broth
The heart of any ramen dish lies in its broth, and this one is next-level. Roasting the kabocha squash, garlic, onion, and chili enhances their natural sweetness and umami notes. Blending these with miso paste, sesame paste (or tahini), and silken tofu creates a creamy, silky base that’s both hearty and balanced.
According to the NHS Eat Well Guide, ingredients like tofu and miso are excellent sources of plant-based protein and fermented nutrients that support digestive health.
Toppings that Bring Texture and Umami
Once your broth is simmering, the real fun begins — assembling your toppings. The beauty of ramen lies in its contrast of flavors and textures, and this vegan version delivers on all fronts:
- Soba noodles: Earthy and chewy, perfect for soaking up broth
- Soy-glazed mushrooms: Packed with umami and richness
- Sautéed spinach: Adds freshness and nutrients
- Grilled smoked tempeh: A protein powerhouse with bold, smoky flavor
- Chili crisp, pickled ginger & seaweed: Garnish for a kick and extra depth
Together, these toppings don’t just look beautiful — they elevate the bowl into a complete, nutrient-rich meal.
Health Benefits of Homemade Vegan Ramen
Beyond being absolutely delicious, this dish is a nutritional powerhouse. It features:
- High-fiber vegetables like kabocha squash and spinach
- Fermented ingredients (miso, tofu) to support gut health
- Low-fat plant-based protein from tempeh and tofu
- Complex carbs from soba noodles to fuel your day
As highlighted by Plant-Based Health Professionals UK, well-balanced vegan meals like this can support immunity, improve energy, and reduce long-term health risks — all while tasting incredible.
Watch: How to Make Vegan Ramen at Home – Step-by-Step Video
For a hands-on guide, be sure to watch our full video on how to make vegan ramen at home. It walks you through each step — from roasting to plating — so you can master this recipe with ease.
🎥 Watch the full video tutorial here:
Serving Suggestions & Storage Tips
This dish is best enjoyed hot and freshly assembled. But if you want to prep ahead:
- Store the broth and toppings separately in airtight containers.
- Reheat the broth gently and assemble just before serving.
- The broth can be frozen for up to one month.
Pair it with a side of steamed edamame, cucumber salad, or crispy tofu bites for a complete meal.
About the Creator – Chloe Goldenberg
Chloe Goldenberg is a trailblazing plant-based chef, recipe developer, and culinary artist, best known for her bold flavors, vibrant plating, and commitment to sustainability through food. Formerly the creative force behind CB SUSHI, Chloe redefined what plant-based sushi could be — turning it into a visually stunning, flavor-packed experience that rivals traditional sushi in both taste and environmental impact.
Since 2018, Chloe has evolved beyond sushi into a versatile vegan food creator, offering an exciting range of recipes that span comfort food classics, global-inspired dishes, and elevated fine dining plates — all 100% plant-based.
Today, she works as a private dining chef, recipe creator, and culinary instructor, hosting vegan cooking masterclasses that inspire both beginners and seasoned cooks to embrace a plant-powered lifestyle. Her approach combines creativity, nutrition, and technique, proving that vegan food can be both innovative and deeply satisfying.
Vegan Ramen – How to Make It at Home
Equipment
- Baking sheet
- Blender or Food Processor
- Large Pot
- Medium Saucepan
- Cast iron griddle or grill pan (for tempeh)
- Knife and chopping board
- Ladle
- Tongs
Ingredients
For the Broth:
- 1 small kabocha squash, cut into chunks and roasted
- 1 onion, cut into wedges and roasted
- 1 red chili, roasted
- 1 bulb garlic, roasted
- 4 cups vegetable stock
- 2 tbsp Asian sesame paste (or tahini)
- 2 tbsp miso paste
- 1/2 block silken tofu
For the Toppings:
- 200 g soba noodles, cooked
- 1 cup soy-glazed mushrooms (sautéed in soy sauce)
- 1 cup sautéed spinach
- 200 g smoked tempeh, grilled
- Chili crisp (for topping)
- Pickled ginger (for topping)
- Seaweed sheets (for topping)
Instructions
Roast the Vegetables:
- Preheat your oven to 200°C (400°F). Spread the kabocha squash, onion wedges, chili, and garlic bulb on a baking sheet. Drizzle with olive oil and roast for 25–30 minutes, or until soft and caramelized.
Prepare the Broth:
- Once roasted, scoop out the kabocha squash flesh and squeeze the roasted garlic cloves from their skins. Add the squash, garlic, roasted onion, chili, vegetable stock, sesame paste, miso paste, and silken tofu to a blender. Blend until smooth and creamy.
Simmer the Soup:
- Pour the blended mixture into a large pot and simmer over medium heat for 10–15 minutes, stirring occasionally. Taste and adjust seasoning with salt, pepper, or more miso if needed.
Prepare the Toppings:
- Soba Noodles: Cook according to package instructions, then rinse under cold water to prevent sticking.
- Soy-Glazed Mushrooms: Sauté mushrooms in soy sauce until tender and glazed.
- Sautéed Spinach: Lightly sauté spinach until wilted.
- Grilled Tempeh: Grill the smoked tempeh slices until crispy and golden.
Assemble the Soup:
- Ladle the soup into serving bowls and top with soba noodles. Add soy-glazed mushrooms, sautéed spinach, and grilled tempeh. Garnish with chili crisp, pickled ginger, and a piece of seaweed sheet for the perfect finishing touch.
Video
Notes
Nutrition
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