There’s something magical about ending a long day with a hot bowl of ramen. I still think about that first bowl I had in Tokyo, the rich broth, the comforting noodles, the whole experience. While making ramen at home doesn’t have to be difficult, getting the deep, sweet flavor can be daunting.
That’s exactly why this veggie ramen recipe is such a winner. It’s approachable, easy to digest and full of flavor, without hours in the kitchen. Plus, it stores well, making it perfect for busy weeknights when you need something nutritious and satisfying ready to go.
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I didn’t start enjoying ramen until I went to Japan. I’ll never forget finishing my first full day Tokyo with a bowl of ramen. It’s so scary to order from the machine, sit down and try to properly drain the pasta. I only finished half of the plate, but it was delicious. The broth is really everything.
I’ve made ramen at home about a dozen times at this point and never got the same taste. Ramen can be a bit of a project because, as said, the broth is everything and “everything” takes time!
But lo and behold — this version is something I am proud of. It tastes very similar to the vegan ramen I tried in Tokyo at this restaurant in Tokyo Station.
How to make this recipe
This vegetarian ramen is very versatile. You can mix and match the vegetables based on what you have or what you like.
Try adding or replacing:
- bell pepper
- Eggplant (especially good sautéed!)
- Zucchini
- Shredded kale
- Sugar snap peas or green peas
- Green beans
- Bok choy
- Shredded cabbage
- Bean sprouts
- Broccoli or cabbage
- Jalapeño for heat
For more veggie-packed ideas, check out our Salad Prep Recipe for inspiration you can easily make into a bowl of ramen.
Toppings to elevate it:
- Sriracha or chili oil
- Nori or wakame
- Bamboo shoots
- fruit juice
- A little butter for wealth
- Eggs are fried, soft-boiled, or fried
Food Exchange (Vegan / Gluten Free / Dairy Free)
This recipe is natural for a variety of dietary needs.
- Vegan: Skip the eggs or substitute marinated tofu or edamame
- Gluten free: Use gluten-free ramen or swap for rice noodles
- No dairy: Just skip the butter for topping
Looking for more plant-based ideas? Check out our Tofu Recipe for an easy protein option
Notes or advice on ingredients
The secret to great vegetarian ramen is all about the broth.
- Kombu (dried kelp): Adds a deep umami flavor and mimics traditional dashi
- Mirin: Brings sweetness and harmony
- Mushrooms (dried or fresh): Increase the richness and depth
If you don’t have kombu or mirin, don’t worry. You can still customize the flavor by adding:
- Garlic
- Cut onions
- Vegetable food
Protein options:
- Tofu (grilled or fried)
- Tempeh
- Edamame
- Seitan
If you’re cooking a mixed meal, prepare protein on the side so everyone can make their own dish.
Another great broth is mirin, a type of rice wine for Japanese cuisine. Adding mirin to your broth will add a hint of sweetness, and make your broth taste more like a ramen broth than a regular mushroom broth. Mirin is a great ingredient for teriyaki sauce and definitely something I want to keep around.
Marinated egg substitute
You can use it soft boiled, hard boiled, or left out completely! Watch the video above on how to get perfect soft-boiled eggs every time!
For protein
If you don’t want to use tofu, tempeh, edamame or seitan, that would work too. Here’s a video on how to make delicious and delicious tofu!
How to store and dry
For best taste and flavor, keep the ingredients separate.
- Broth: 4-5 days in the refrigerator or frozen for a short time
- Pasta: Keep separate to avoid sogginess
- Vegetables and Protein: 3-4 days in an airtight container
- Marinated eggs: Up to 4 days (remove from marinade after 24 hours)
Reheat:
Heat the broth on the stove or in the microwave, and pour over the pasta and toppings before serving.
If you like no-fuss lunches, you might also enjoy these No-Reheat Meal Prep Ideas.
Do you have meat eaters in your family? You can easily prepare meat on the side to add to any ramen dish. Chicken, shrimp, beef and pork can be cooked and kept on the side to add to this vegetarian ramen when served.
For Ramen Noodles
You can use any noodles you like if you don’t want to use ramen. I recommend longer noodles like soba, udon, spaghetti, or linguine. Use GF pasta if needed, this is where you can get it!
I like to use the cheap ramen noodles you can find at any supermarket, I leave the packaging off the menu! But if you can get higher quality ramen noodles, go for it.
5 More Vegetarian Recipes to Try
FAQs
Yes! This recipe is perfect for meal prep. Keep all ingredients separate and combine when ready to eat. This keeps the pasta from melting and preserves the texture of the vegetables and toppings.
Broths last up to 5 days, while vegetables and proteins stay fresh for 3-4 days. Scrambled eggs should be eaten within 4 days for best taste and flavor.
You can freeze the broth for up to 3 months. Don’t refrigerate the pasta and toppings as they won’t melt properly. Cook fresh pasta before eating.
Plain ramen noodles are great, but soba, udon, spaghetti, or rice noodles work well. Choose the one that suits your needs and nutritional needs.
Not at all. You can substitute tempeh, edamame, or skip the protein altogether. This recipe is all about flexibility.
Use kombu, mushrooms, garlic, onions, and mirin if possible. Allowing the broth to simmer longer also helps to mellow out the flavor.
Veggie Ramen with Tofu & Egg Marina
Ingredients
For the marinated eggs (optional)
instructions
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Add the oil to a large pot over medium heat, followed by the onion, garlic, ginger and a handful of shiitake mushrooms. Stir frequently and cook over medium heat for about 6-8 minutes, until fragrant. Add the broth, water, miso paste, and soy sauce. Mix and bring to a boil then reduce the heat. Cook, uncovered, for at least 30 minutes. If you want to cook for more than 30 minutes, cover the pot and continue stirring. Be sure to test it after 30 minutes and adjust as needed.
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Cook the rest of the mushrooms: Heat about a tablespoon of oil in a non-stick pan over medium heat. Add a little salt and pepper to the mushrooms and mix. Cook for about 10 minutes, until the mushrooms are fragrant and reduced in size. If the pan is dry while cooking, add some water. Stop the mushrooms.
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Prepare the rest of the vegetables. Toss the crumbles into the broth!
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In a large bowl, gently toss the tofu cubes/rectangles with the corn. Heat the pan in which you used the mushrooms with vegetable oil (or avocado oil) over medium heat. Add the tofu to the pan. You may need to do this in batches to avoid overcrowding the pot. Sprinkle the tofu with salt and let it cook for 5 minutes. Stir and repeat: sprinkle with salt and cook for 5 minutes. Remove the tofu from the pan and repeat the process with the second portion of tofu.
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Pour all the cooked tofu into the pan, then add the soy sauce. Gently fold the tofu into the soy sauce to coat well and cook for 3-5 minutes. Set aside.
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Take a large bowl and a strainer. Pour the broth through a strainer/trainer into a large bowl or glass measuring cup. Throw away the food scraps (or compost) and clean the pot. Return the broth to the pot. Bring the broth to a boil and cook the pasta (very quickly!). Remove the pasta from the pan when done. Don’t throw away the broth!
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Add the eggs and water to the pan. Bring to a boil, then turn off the heat and cover the pot. Allow the eggs to cook for 4 minutes for soft-boiled eggs and 7 minutes for hard-boiled eggs. Whatever you decide, use the timer and turn off the heat. Place the eggs in a bowl of cold water and let sit for 5-10 minutes before removing. Meanwhile, mix the soy sauce and mirin in a bowl big enough to hold the eggs. Put the egg inside and put it in the fridge.
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Add noodles and toppings (corn, carrots, cooked mushrooms, tofu, chopped onions) to the food container. Separate the broth from the eggs. When you are ready to eat, heat the broth and pour all the toppings into the bowl. Pour the hot broth over the toppings. Add the eggs and enjoy!