Vegetarian Ramen Recipe
Prep time
Cook time
Total time
Learn how to make vegan and vegetarian ramen at home with this easy recipe.
Recipe type: Soup
Cuisine: Asian
Serves: 4-6
  • 1 tbsp sesame oil
  • 1 large yellow onion, diced large
  • 3 cloves garlic, smashed
  • 1 tbsp sesame seeds
  • 1 tsp chili bean paste
  • 3 tbsp tamari
  • ½ cup mushrooms
  • 2 vegan beef boullion cubes
  • 2 tbsp vegan Worcester sauce
  • 2 large carrots, cut into 1 inch chunks
  • 1 inch piece of ginger, sliced
  • ½ tsp white pepper
  • 12 cups cold water
  • 1 tbsp agave or coconut sugar
  • 2 sheets kombu, cut into 3 inch strips
  • 2 tablespoons mirin (optional)
  • 3 tablespoons mellow white miso
  • Salt as needed
  • Lime wedges
  • Scallions, chopped
  • Mushrooms
  • Seaweed
  • Bamboo shoot/sprouts
  • Vegan egg
  • Fried beef-style seitan
  • Vegan ramen noodles
  1. Preheat a large pot over medium-high heat.
  2. Sauté the onion and garlic in oil with a pinch of salt for about 5 minutes.
  3. Add the carrots, mushrooms, ginger, sesame seeds and water. Cover and bring to a boil.
  4. Once boiling, turn down the heat and add white pepper, chili paste, boullion, sweetener, tamari and vegan Worchester and leave the lid slightly ajar.
  5. Simmer and reduce by about ⅓rd.
  6. After about 30 minutes, add the kombu, and let it simmer for another 30 minutes.
  7. Remove the kombu, after 30 minutes, or when the broth has reduced to 8 cups.
  8. Add mirin, miso, and salt, stir.
  9. In the sink, place a another large pot, topped with a fine mesh strainer.
  10. Pour in the vegetables and broth and let strain for about 20 minutes, or until all the liquid has dripped from the veggies.
  11. Give the veggies a good squish with a wooden spoon, and set them aside.
  12. Taste for salt.
  13. Cook noodles and serve with heated broth.
  14. Add toppings and serve.
Recipe by The Edgy Veg at