Easy Vegan Ramen
Ligia Lugo
Published:
December 22, 2025
Last Modified:
February 18, 2026
Between the chewy noodles and crunchy veggies swimming in a steamy broth, my vegan ramen recipe is a celebration of textures! It’s soaked in rich umami flavor and has just the right amount of spice.
Just the other day, I was laughing with a friend when we realized that every time we go out for a meal together, it ends up being ramen! We don’t plan on it (although now maybe we will!) but it somehow just happens.
Clearly, I love ramen from my favorite take out spots, but I honestly love making it at home just as equally. It’s true, it takes a few minutes to prepare and chop all of the vegetables, and measure out the spices.
But everything cooks in one big pot (!!) and for me, kitchen tasks like peeling carrots and chopping mushrooms offer a few moments of zen in my busy life, so I don’t mind all that much.
I make my vegan broth with both curry powder and curry paste for deep flavor, plus coconut milk to mimic the richness you’d get from meat-based ramen broths.
Ingredient Notes
- Fresh garlic – You’ll need 6 good sized garlic cloves for this ramen, so get ready to peel!
- Mushrooms – Adding mushrooms to ramen is in my opinion, a non negotiable. They add an umami flavor and meaty texture that makes this dish all the more filling. I used white button mushrooms but oyster mushrooms and shiitake mushrooms are great choices here too.
- Carrots – We’ll be cooking some carrots into the base of the soup itself as well as using some for a bright and crunchy garnish at the end.
- Sugar snap peas – One of my favorite snacking veggies, these sweet green pods are great in ramen too!
- Fresh ginger – Using fresh ginger root adds a peppery, bright flavor that can’t be replicated by the powdered stuff.
- Sesame oil – I recommend using toasted sesame oil (which is made from toasted sesame seeds, producing an oil that is darker in color) for a deeper flavor.
- Curry powder – Made from a blend of spices, curry powder imparts a warm and deeply earthy flavor to your ramen.
- Red curry paste – You’ll notice in the recipe card below that I give a range on the quantity of this ingredient. That is so that you can tailor the amount according to your tastes, as curry paste can be spicy, with different brands varying in strength from one to the next.
- Coconut milk – Adds rich flavor and gives your ramen a slightly creamy texture.
- Vegetable broth – The base of your ramen broth, so make sure to choose a broth that tastes great on its own. You can use homemade or pick one up at the store; there are many great quality ready-made vegetable broths out there these days.
- Dried ramen noodles – You can use any type of ramen noodles you like – udon, wheat, or rice noodles. Just be sure to check that packaging first, as some ramen noodles contain egg which would not be vegan.
- Optional garnishes: fresh cilantro, bean sprouts, lime wedges – These 3 are the garnishes that I choose, but you can garnish your ramen with all kinds of toppings! A dash of hot sauce, sliced green onion, chili crisp, bamboo shoots, you name it.
Step-by-Step Instructions
- Prep garlic. Peel and finely chop whole garlic cloves.
- Prep mushrooms. Lightly brush the mushrooms to remove any loose dirt, then thinly slice them.
- Prep carrots. Peel carrots and slice them into julienne matchsticks.
- Prep snap peas. Use your fingers to pinch one end of each snap pea, then peel the “string” from the edge of the pod along with it.
- Combine veggies. Heat sesame oil into a large dutch oven or soup pot over medium heat. Add all of the veggies you prepped (except for garlic!): the mushrooms, carrots, and snap peas.
- Sauté veggies. Stir and sauté the vegetable mixture for 4-5 minutes until slightly softened.
- Season and cook. Reduce the heat to medium-low, then add black pepper, the chopped garlic, and freshly grated ginger. Stir and continue cooking until the garlic is translucent, about 1-2 minutes.
- Add spices. Add curry powder and red curry paste, stirring and pressing the curry paste into the vegetables until evenly mixed.
- Add coconut milk. Pour in coconut milk and stir until the curry paste is dissolved into the liquid.
- Add vegetable broth. Pour in the vegetable broth and let the soup come up to a boil.
- Cook noodles. Once the liquid is boiling, you can add the ramen noodles and let them cook until tender. The cooking time will vary depending on the type of noodle you use, so be sure to check the packaging for details.
- Garnish and serve. Ladle your vegan ramen into serving bowls and garnish as desired! I like to use fresh cilantro, bean sprouts, and lime wedges and I usually top mine with a few extra julienned carrots for crunch.
Tips From Ligia
Use a small metal spoon to peel ginger.
Really, it works better than a vegetable peeler! Just hold the ginger root in one hand and then use the spoon to scrape firmly and quickly. The skin will flake off, revealing the fragrant fresh ginger root underneath.
Serve the noodles first.
When you’re ready to eat, place an equal amount of your vegan ramen noodles in each empty bowl, then add vegetables as desired before filling the bowls the rest of the way with hot broth. This allows you to make sure everyone gets the right amount of goodies before the broth makes it difficult to see what’s going on in there!
How To Store
Refrigerating. Store leftover ramen in an airtight container in the fridge for up to 3 days. If possible, store the noodles separately from the vegan ramen broth as this will help to prevent the noodles from soaking it all up and turning mushy.
I don’t recommend freezing your ramen as there are too many different ingredients that will take on an unpleasant texture once thawed.
Easy Vegan Ramen Recipe
Ingredients
- 6 garlic cloves
- 8 oz. mushrooms
- 1 cup julienned carrots
- 1 cup sugar snap pea pods
- 2 tsp freshly grated ginger
- 1 Tbsp sesame oil
- Black pepper, to taste
- 2 tsp curry powder
- 1-3 tbsp red curry paste
- 1 can (13.5 oz.) coconut milk
- 6 cups vegetable broth
- 8 oz. dry ramen noodles
- Fresh cilantro, bean sprouts, and lime wedges, optional (for garnish)
Instructions
- Peel and finely chop the garlic cloves.
- Lightly brush the mushrooms to remove any loose dirt, then thinly slice them.
- Peel carrots and slice them into julienne matchsticks.
- Use your fingers to pinch one end of each snap pea, then peel the “string” from the edge of the pod along with it.
- Heat sesame oil into a large dutch oven or soup pot over medium heat. Add all of the veggies you prepped (except for garlic!): the mushrooms, carrots, and snap peas.
- Stir and sauté the vegetable mixture for 4-5 minutes until slightly softened.
- Reduce the heat to medium-low, then add black pepper, the chopped garlic, and freshly grated ginger. Stir and continue cooking until the garlic is translucent, about 1-2 minutes.
- Add curry powder and red curry paste, stirring and pressing the curry paste into the vegetables until evenly mixed.
- Pour in coconut milk and stir until the curry paste is dissolved into the liquid.
- Pour in the vegetable broth and let the soup come up to a boil.
- Once the liquid is boiling, you can add the ramen noodles and let them cook until tender. The cooking time will vary depending on the type of noodle you use, so be sure to check the packaging for details.
- Ladle into serving bowls and garnish as desired! I like to add fresh cilantro, bean sprouts, lime wedges, and a few extra carrot slices to the top of each bowl of ramen.
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