This Ramen-Inspired Vegan Noodle Soup is a flavorful and comforting dish that combines creamy, umami-rich broth with tender noodles, crisp vegetables, and crispy air-fried tofu. Infused with aromatic garlic, ginger, and green onions, and enhanced with miso, tahini, and peanut butter, this soup is a delightful fusion of flavors and textures.
Perfect for a cozy dinner or a nourishing lunch, it’s versatile, easy to make, and packed with plant-based goodness. Whether you’re a ramen lover or just craving a hearty bowl of soup, this recipe is sure to satisfy!
Jump to RecipeWhen it comes to comfort food, nothing beats a steaming bowl of homemade vegan ramen soup. This high-protein vegan noodle soup is rich, creamy, and packed with bold umami flavors—all while being 100% plant-based.
Made with a flavorful miso-peanut broth, protein-rich tofu, and fresh vegetables, this soup is not only satisfying but also nourishing.
Unlike traditional ramen, which relies on animal-based broths, this easy plant-based ramen recipe gets its depth of flavor from ingredients like miso, tahini, natural peanut butter, and a hint of sesame oil. The result? A creamy, savory broth that coats every strand of ramen noodles beautifully. Plus, thanks to the addition of tofu, this vegan ramen with tofu is packed with protein, making it a balanced and hearty meal.
If you’re short on time, don’t worry—this quick vegan ramen recipe can be made in about 30 minutes, making it perfect for a weeknight dinner. You can customize it with your favorite vegetables like bok choy, mushrooms, or carrots, and adjust the spice level with chili oil or extra chili paste.
Looking for a way to get even more flavor? Try garnishing your ramen with fresh lime juice, sesame seeds, and extra green onions for a restaurant-quality finish. Whether you’re new to ramen-making or a seasoned pro, this creamy vegan miso ramen will quickly become one of your go-to comfort meals!
Let us know if you try this recipe—tag us on social media with your delicious creations. Happy slurping!
Ramen-Inspired Vegan Noodle Soup
Course: Soups, DinnerCuisine: asianDifficulty: Easy40
minutesIngredients
1 tbsp sesame oil
1 tsp chili oil
5 cloves garlic, minced
1 tbsp ginger, minced
5–6 stalks green onion, chopped (reserve some for garnish)
3 ½ cups vegetable stock
½ can coconut milk (about 7 oz)
1 ½ tbsp miso paste
1 ½ tbsp natural peanut butter
1 ½ tbsp tahini
1 ½ tbsp tamari
1 tsp turmeric
½ tsp salt
1 tsp coconut sugar
½ tsp black pepper
½ package noodles of your choice (ramen or vermicelli)
2 cups vegetables of your choice, steamed or sautéed in olive oil and garlic
Tofu:
1 block firm tofu, tossed in ¼ cup cornstarch
½ tbsp natural peanut butter
½ tbsp sweet chili sauce
½ tsp soy sauce
Garnishes: lime juice, sesame seeds, and reserved green onions
Directions
- Prepare the Base: Heat sesame oil and chili oil in a pot over medium heat. Add minced garlic, ginger, and green onion. Sauté until fragrant, about 1–2 minutes.
- Build the Broth: Stir in vegetable stock, coconut milk, turmeric, salt, coconut sugar, and black pepper. Bring to a simmer.
- Incorporate Flavors: In a small bowl, whisk together miso paste, peanut butter, tahini, and tamari with a ladle of hot broth until smooth. Add this mixture back to the pot and stir well.
- Cook the Noodles: Cook noodles according to package directions.
- Prepare the Tofu: Toss the tofu in cornstarch and air-fry until crispy. Once cooked, toss the air-fried tofu with peanut butter, sweet chili sauce, and soy sauce until well coated.
- Add Vegetables and Tofu: Stir in steamed or sautéed vegetables and the seasoned tofu to the soup.
- Serve: Ladle the soup into bowls. Garnish with lime juice, sesame seeds, and reserved green onions.
- Serve hot and savor the hearty, creamy, and flavorful soup!
Notes
- Store the soup in an airtight container in the fridge for up to 5 day. The noodles will absorb most of the liquid the longer it sits. You can add water or vegetable broth when reheating.