• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Soups, Stews, and Chilis

    Vegan Ramen Noodle Soup

    Published: Feb 26, 2015 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Ramen Noodle Soup image for Pinterest
    Ramen Noodle Soup image for Pinterest
    Ramen Noodle Soup image for Pinterest
    Ramen Noodle Soup image for Pinterest
    Ramen Noodle Soup image for Pinterest

    This Vegan Ramen Noodle Soup is quick, easy, and super flavorful! The perfect balance of noodles, veggies, and broth. Top it off with as much hot sauce as you can handle. It’s a 30 minute meal you’ll crave!

    Two bowl of vegan ramen with two spoons in each bowl

    This quick Vegan Ramen Noodle Soup is the cure for what ails you! It’s loaded with veggies, garlic, ginger and hot sauce to clear your congestion. With all the illnesses going around during this polar vortex winter, you need this on your table stat!

    If you’re already feeling great, then keep that feeling going by whipping up this nutritious soup for an easy immunity-boosting lunch or dinner. You’ll be glad you did!

    Table of Contents hide
    1 Ingredient notes
    2 How to make the recipe
    3 How to serve
    4 More vegan noodle soups
    5 Vegan Ramen Noodle Soup

    Ingredient notes

    Ingredients used to make this recipe

    Ramen is an Asian noodle soup dish. The word “ramen” loosely translated from Chinese means pulled noodles.

    Ramen noodles are made from just four ingredients: wheat flour, water, salt, and kansui (a type of alkaline mineral water). While ramen noodles are naturally vegan, the soup is traditionally not vegan-friendly.

    Traditional recipes consist of an animal based broth flavored with miso or soy sauce, Chinese wheat noodles, and a variety of toppings, such as of thin slices of pork, mushrooms, seaweed, green onions, etc.

    Lucky for us, it’s quite easy to make a homemade vegan version of this delightful noodle soup. While my Americanized version is far from authentic, it is delicious, easy and flavorful!

    Store-bought vegetable broth is flavored with garlic, ginger, turmeric, and tamari. I use carrots, red bell peppers, mushrooms, and collards leaves (instead of seaweed because I’m not a huge fan) to add color, texture, vitamins, and minerals. And, of course, ramen noodles are used.

    I like to top it off with several dashes of hot sauce, sriracha, or homemade sambal oelek.

    You can find dry ramen noodles in packages all by themselves in Asian groceries or Ethnic aisles of mainstream grocery stores. Sometimes, they are called Chinese noodles. And they may come wavy in square blocks or straight like spaghetti.

    If you can’t find the noodles by themselves, you can buy the Instant Ramen packages, but DO NOT USE the flavor packet that comes with it!

    Chopped veggies lined up on a wooden tray

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    I use store-bought vegetable broth which allows this soup to come together in less than 30 minutes, but feel free to use homemade if you prefer.I also like to use low-sodium broth since there is quite a bit of salty flavor from the tamari (or soy sauce).

    • Sauté the garlic and ginger in a bit of water.
    • Add the vegetables and sauté a few minutes to soften.
    • Add the broth, spices, and seasonings
    • Add the noodles and collard greens and cook until the noodles are tender
    • Taste and adjust seasoning as necessary
    • Slurp and enjoy!

    Note: To make the carrot ribbons, use a vegetable peeler and peel off long thin slices. This ensures the carrots will be soft and easily slurped up with the noodles.

    Step by step photos of how to make this recipe

    How to serve

    If you are proficient at using chopsticks, pull out a few noodles and twist them around the chopsticks then dip them back into the broth to soak up the flavor, then bring them to your mouth and slurp! Take bites of the vegetables in between if you can’t scoop them up all together.

    For those of you that find chopsticks a bit tricky to use, like me, a fork and spoon work just fine! I like to twist the noodles around my fork then use a spoon to scoop up some broth and veggies. I mean, maybe don’t do this if you find yourself in Japan or China or even in a fine dining Asian restaurant here in the States. But, if you’re in the comfort of your own home, I say make it easy!

    Here’s the good news – no matter what utensil you use, ramen is meant to be slurped and eaten quickly. So, dig in!

    Chopsticks tangled in noodles in the soup

    More vegan noodle soups

    • Mushroom Noodle Soup
    • Easy Minestrone Soup
    • Ramen Mushroom Soup with Crispy Tofu
    • Red Curry Thai Noodle Soup
    • Vegan Instant Ramen Noodles
    Chopsticks pulling noodles out of the bowl

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Chopsticks pulling noodles out of the bowl

    Vegan Ramen Noodle Soup

    This easy Vegan Ramen Noodle Soup is the cure for what ails you! Super flavorful with the perfect balance of broth, noodles, and vegetables. It comes together in less than 30 minutes, perfect for any day of the week.
    5 from 3 votes
    Print Pin Rate
    Course: Soups, Stews, and Chilis
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 183kcal
    Author: Jenn Sebestyen

    Ingredients

    • 2 garlic cloves minced
    • 1 inch fresh ginger peeled and minced
    • 2 carrots shredded or made into ribbons using a peeler
    • 1 red bell pepper julienned
    • 4 ounces Shiitake mushrooms sliced
    • 3 big collard leaves chiffonade
    • 8 cups reduced sodium vegetable broth I like Trader Joe’s
    • ¼ teaspoon ground turmeric
    • 2-3 tablespoons reduced-sodium tamari or Bragg's Liquid Aminos or soy sauce
    • 2-3 dashes hot sauce or sriracha to taste (optional)
    • 4 ounces dry ramen noodles

    Instructions

    • Sauté garlic and ginger in 2 tablespoons water for 1 to 2 minutes until softened.
    • Add pepper, carrots and mushrooms, stir and sauté 1 minute.
    • Add broth, turmeric, and 2 tablespoons tamari and simmer 15 to 20 minutes.
    • Taste and add more tamari, if necessary.
    • Add ramen noodles and collards, stir, and simmer another 3 to 5 minutes until noodles are tender.
    • Add a few shakes of hot sauce (to taste).
    • Serve and enjoy!

    Notes

    ~If you are NOT using REDUCED SODIUM broth and tamari, you may only need 1 tablespoon of tamari. Start with a little and add more if needed.

    Nutrition

    Serving: 4servings | Calories: 183kcal | Carbohydrates: 38g | Protein: 8g | Sodium: 870mg | Fiber: 5g | Sugar: 9g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Soups, Stews, and Chilis

    • Shortcut Polish Tomato Soup
    • Sweet Potato Corn Chowder
    • Vegan Instant Ramen Noodles
    • Beanless Veggie Chili Soup
    273 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Tracy L says

      December 29, 2022 at 8:18 pm

      Was so good and flavorful5 stars

      Reply
      • Jenn Sebestyen says

        December 29, 2022 at 9:03 pm

        Thank you, Tracy! So glad you enjoyed it!

        Reply
    2. Elle says

      November 15, 2022 at 7:45 pm

      I’ve made this twice. My family loves it. It’s the perfect meal for a cool fall night.5 stars

      Reply
      • Jenn Sebestyen says

        November 16, 2022 at 7:19 am

        That’s wonderful. I’m so glad you all love it. Thank you so much for your comment and feedback!

        Reply
    3. Becky says

      January 06, 2016 at 11:01 am

      Oh yum! I love a noodle soup. Definitely making this one for my guys!

      Reply
      • Jenn S. says

        January 06, 2016 at 4:06 pm

        Thanks, Becky! Let me know how it turns out!

        Reply
    4. winwinfood says

      February 26, 2015 at 2:32 pm

      This is the perfect cold season recipe! I have been craving such warming, spicy foods lately – will totally add a ton of hot sauce as well 😀 and I love the fact it’s so fast to make.

      Reply
      • Jenn S. says

        February 27, 2015 at 11:09 am

        Lucie, you are a hot sauce lover too? Yay! My dad used to say, “if the food doesn’t make you sweat, it’s not hot enough.” LOL!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    St. Patrick's Day

    • Vegan Green Goddess Dip
    • Easy Homemade Guacamole
    • Creamy Vegan Potato Soup
    • Vegan Quinoa Salad

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    273 shares