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    Home » Recipes » Soups, Stews, and Chilis

    Vegan Instant Ramen Noodles

    Published: Aug 11, 2022 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    2 photo collage of a jar of instant ramen noodles and long noodles wrapped around chopsticks.
    Vegan instant ramen noodles in a glass jar with tofu, carrots and peas.
    Long noodles being pulled by chopsticks out of a jar of broth and veggies.
    Overhead view of ramen noodles in broth with tofu, carrots and peas.

    These Vegan Instant Ramen Noodles have so much flavor and are ready in just 10 minutes! Plenty of plant-based protein and healthy veggies. Perfect for an inexpensive quick lunch or dinner.

    Vegan instant ramen noodles in a glass jar with tofu, carrots and peas.

    Who doesn’t love a bowl of noodles?! These vegan instant ramen noodles are quick and inexpensive, but rich with bold umami flavor. It’s comfort food made easy.

    My daughter loves taking these instant noodles for school lunch in a thermos. They’re also great for a work lunch at the office or college dorm room eats!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Meal prep and storage
    4 Pro tips and tricks
    5 FAQs
    6 More vegan noodle recipes
    7 Vegan Instant Ramen Noodles

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Vegan Instant Ramen ingredients: ramen noodles, tofu, frozen mixed vegetables, sesame seeds, bouillon base, coconut aminos, sesame oil, dried parsley, garlic powder, ground ginger, turmeric, and celery seed.

    Ingredient notes and substitutions

    Ramen noodles ~ Yes, you can buy ramen noodles without those little seasoning packs! I like Ocean’s Halo or Lotus brands. If you can only find the kind that come with the seasoning packets, those will work, too, but only use the dry noodles.

    If you need a gluten-free variety, Lotus Millet and Brown Rice Ramen is gluten-free. Or try zucchini noodles instead!

    Tofu ~ Super firm needs very little pressing, so that’s my recommendation here to save time. If you have firm tofu, press for longer. Do not use silken tofu.

    Vegetables ~ I love the frozen mixed vegetables that come with carrots, corn, peas, and green beans. The size of the veggies is perfect for these vegan instant ramen jars.

    If you prefer, finely sliced or julienned fresh veggies will work instead of frozen. Mushrooms, thinly sliced carrots, and zucchini all work well and can be cooked al dente with just hot water.

    Bouillon ~ Better Than Bouillon No Chicken Base delivers such great flavor! It’s a paste so will dissolve into the boiling water quickly and completely. Do not use solid bouillon cubes.

    To change up the flavor of the soup base, try using any of these other Better Than Bouillon vegan flavors: Season Vegetable, Roasted Garlic, Sautéed Onion or No Beef.

    If you need these Instant Noodles to be gluten-free and/or oil-free, try using miso paste instead of the bouillon.

    Seasonings ~ Coconut aminos will add that soy sauce flavor that most ramen recipes contain. You can substitute soy sauce or tamari if you prefer.

    Parsley, ginger, turmeric, and celery seed round out the flavors.

    Extras ~ Feel free to garnish with sliced green onions, a sprinkle of red chili flakes, or a dash or two of hot sauce or sriracha.

    Variation ~ Use curry paste and powdered coconut milk for an instant noodle curry.

    How to make the recipe

    For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.

    Block of tofu in the process of being cubed on a wooden cutting board.

    Press the water out of the tofu by wrapping it in paper towels and squeezing with your hands or weight it down on a plate. If you use super firm tofu, you won’t need to press it much at all.

    Cube the tofu into bite-size chunks.

    4 photo collage of adding bouillon, spices, and cubed tofu to a jar.

    Add the bouillon to a jar (1). Add the coconut aminos, sesame oil, sesame seeds, and dried parsley (2).

    Add the remaining spices (3).

    Toss in the tofu cubes (4).

    4 photo collage of adding the veggies and noodles to the jar, placing the lid, and adding hot broth when ready to serve.

    Add the frozen veggies (5) and dry ramen noodles (6).

    Add boiling water and place the lid on the jar (7).

    After about 5 minutes, remove the lid, stir very well, and serve immediately (8).

    Front view of a jar full of vegan instant ramen noodles with cubed tofu.

    Meal prep and storage

    These instant noodles are great for meal prep. They will keep for up to 24 hours in the fridge. If you want to prep and store them longer, do not add the tofu until ready to serve. They will keep for up to 3 days in the fridge without the tofu.

    This recipe can easily be doubled, tripled, etc., either in a larger jar or container or in several individual jar servings.

    Pro tips and tricks

    ~ Use extra firm or super firm tofu for best texture. Firm tofu will need to be pressed for a longer amount of time. Soft or silken tofu doesn’t hold its shape well, so I don’t recommend that here.

    ~ Make sure you use ground celery seed and not celery salt. Celery salt may make the soup too salty.

    ~ For a richer soup base, use 2 teaspoons of Better Than Bouillon.

    ~ If you don’t want as strong of a “chicken” flavor, use less of the Better Than Bullion and then add a little more coconut aminos to taste.

    ~ Prep the noodle jars ahead of time but wait to add the tofu until the night before you want to consume it. This will extend the shelf life to up to 3 days when stored sealed in the fridge.

    ~ If your jar is stored in the fridge overnight it will be cold and the glass will absorb a lot of the heat when the boiling water is added. The noodles will still cook, but if you enjoy your broth piping hot you may need to pop the jar in the microwave for 30 seconds or so after the water is added (be sure to remove the metal lid before transferring to the microwave!!).

    ~ To make this recipe oil-free, omit the sesame oil and use miso paste instead of the bouillon.

    ~ To make this recipe gluten-free, use gluten-free ramen noodles, like Lotus Foods Millet and Brown Rice Ramen Noodles, and certified gluten-free miso paste, like Miso Master, instead of the Better Than Bouillon Soup Base.

    Long noodles being pulled by chopsticks out of a jar of broth and veggies.

    FAQs

    What is ramen?

    Ramen is a Japanese noodle dish. It typically consists of a soy sauce or miso flavored broth with long noodles and garnishes such as meat and veggies.

    Are ramen noodles vegan?

    Yes, many vegan ramen noodles available, such as Lotus and Ocean’s Halo. Be sure read labels to be sure.

    Are vegan instant ramen noodles healthy?

    With plenty of veggies, tofu, and organic ingredients, this recipe is a much healthier alternative when compared to traditional instant noodles. The tofu gives it 23 grams of protein and the veggies contribute to the fiber making it much more satiating than traditional instant noodles while still being lower in calories and carbs. The soup base is still relatively high in sodium, so if this is a concern you may want to explore lower sodium substitutions.

    Long noodles wrapped around chopsticks.

    More vegan noodle recipes

    • Soba Noodle Stir Fry
    • Red Thai Curry Noodle Soup
    • Mushroom Ramen Soup
    • Vegan Ramen Noodle Soup
    • Veggie Lo Mein
    • Stir Fry Zucchini Noodles

    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!

    Vegan instant ramen noodles in a glass jar with tofu, carrots and peas.

    Vegan Instant Ramen Noodles

    These Vegan Instant Ramen Noodles have so much flavor and are ready in just 10 minutes! Plenty of plant-based protein and healthy veggies. Perfect for an inexpensive quick lunch or dinner.
    5 from 2 votes
    Print Pin Rate
    Course: Main Dish, Soups, Stews, and Chilis
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 1 jar
    Calories: 412kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • 1 16 oz jar with lid

    Ingredients

    • 4 ounces extra firm or super firm organic tofu cubed
    • 1 ½-2 teaspoons Better Than Bouillon No Chicken Base
    • 1 teaspoon coconut aminos or to taste
    • 1 teaspoon sesame oil
    • ½ teaspoon sesame seeds optional
    • ½ teaspoon garlic powder
    • ¼ teaspoon dried parsley
    • ⅛ teaspoon ground ginger
    • ⅛ teaspoon ground turmeric
    • ⅛ teaspoon ground celery seed
    • ⅓ cup frozen mixed vegetables I used a blend of carrots, corn, peas, and green beans
    • 1 ½ ounces dried ramen noodles about ¾ of a 2.1-ounce brick (I used Ocean's Halo brand)

    Instructions

    • Pat the tofu dry using a few folded paper towels. Sandwich the tofu between the folded paper towels and press out any excess moisture. Extra firm tofu will require more pressing than super firm tofu which will require very little. Cube the tofu by cutting it into about ½-inch cubes. Set aside.
    • To the bottom of a 16-oz jar add the Better Than Bouillon No Chicken Base, coconut aminos, sesame oil, sesame seeds, garlic powder, dried parsley, ground ginger, ground turmeric, and ground celery seed.
    • Add the tofu cubes and frozen mixed vegetables.
    • Break a brick of ramen noodles into chunks. Fit as much ramen noodles as you can in the jar without overfilling it. I was able to put about 1 ½ ounces of ramen in a 16-ounce jar (about ¾ of a 2.1-ounce brick).
    • Seal the jars and store them in the fridge for up to 24 hours until ready to serve.
    • To heat, carefully fill the jar with boiling water and replace the lid. Let sit for about 5 minutes, or until the noodles are cooked through. Stir well and serve immediately.

    Notes

    ~ Use extra firm or super firm tofu for best texture. Firm tofu will need to be pressed for a longer amount of time. And soft tofu doesn’t hold its shape well.
    ~ Make sure you have ground celery seed and not celery salt. Celery salt may make the soup too salty.
    ~ For a richer soup base, use 2 tsp of Better Than Bouillon.
    ~ If you don’t want as strong of a “chicken” flavor, use less of the Better Than Bullion and then add a little more coconut aminos to taste.
    ~ Prep the noodle jars ahead of time but wait to add the tofu until the night before you want to consume it. This will extend the shelf life to up to 3 days when stored sealed in the fridge.
    ~ If your jar is stored in the fridge overnight it will be cold and the glass will absorb a lot of the heat when the boiling water is added. The noodles will still cook, but if you enjoy your broth piping hot you may need to pop the jar in the microwave for 30 seconds or so after the water is added (be sure to remove the metal lid before transferring to the microwave!!).
    ~ To make this recipe oil-free, omit the sesame oil and use miso paste instead of the bouillon.
    ~ To make this recipe gluten-free, use gluten-free ramen noodles, like Lotus Foods Millet and Brown Rice Ramen Noodles, and certified gluten-free miso paste, like Miso Master, instead of the Better Than Bouillon Soup Base.

    Nutrition

    Serving: 1jar | Calories: 412kcal | Carbohydrates: 42g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1351mg | Potassium: 55mg | Fiber: 3g | Sugar: 3g

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

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    Comments

    1. Laura says

      August 15, 2022 at 8:47 pm

      Made this for lunch today and it was wonderful! Folks were asking me for the recipe, so I passed it along. I can foresee endless variations of vegetables, based on what I have on-hand. Thank you Jenn! I carry my lunch *and* dinner 4 days a week (18hr shifts) and was looking for something new. I’m going to make 4 days worth at a time and store them in my fridge so I can just grab and run in the morning. More like this please! Thank you for generously sharing your recipes.5 stars

      Reply
      • Jenn Sebestyen says

        August 16, 2022 at 2:35 pm

        That’s great, Laura! They are perfect for meal prep and yes, so versatile! Thanks for leaving your feedback!

        Reply

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    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.

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