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Spices On Spoons


Prep Time:

15 Minutes

Cook Time:



4 Servings



Green Peas
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About the Recipe

The Best Vegan Ramen recipe is a flavorful and hearty dish that is perfect for a cold day or when you're craving comfort food. This recipe uses a variety of fresh vegetables, including mushrooms, spinach, and green onions, as well as tofu and ramen noodles.


  • 4 packs of dried ramen noodles

  • 6 cups of vegetable broth

  • 1 can of coconut milk

  • 1 tablespoon of miso paste

  • 2 tablespoons of soy sauce

  • 2 cloves of garlic, minced

  • 1 inch piece of ginger, peeled and minced

  • 2 tablespoons of vegetable oil

  • 1 cup of sliced mushrooms

  • 2 cups of sliced bok choy

  • 1 cup of shredded carrots

  • 1/4 cup of sliced green onions

  • Sriracha or chili paste, to taste

  • Salt and black pepper, to taste


  1. Cook the ramen noodles according to the package instructions. Drain and set aside.

  2. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.

  3. Add the sliced mushrooms and sauté for another 2-3 minutes until they begin to release their liquid.

  4. Pour in the vegetable broth, coconut milk, miso paste, soy sauce, and a pinch of salt and black pepper. Bring to a simmer and let cook for 10 minutes.

  5. Add the sliced bok choy and shredded carrots and simmer for an additional 5 minutes, until the vegetables are tender.

  6. To serve, divide the cooked ramen noodles among four bowls. Pour the hot broth and vegetables over the noodles, and garnish with sliced green onions and a drizzle of sriracha or chili paste, if desired.


For a protein boost, you can add some sliced tofu or seitan to the broth. This recipe is easily customizable, so feel free to add any other veggies or toppings that you like.

Leftover broth can be stored in the fridge for up to 3 days and reheated for a quick and easy meal.

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