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Healthy & Flavourful Vegan Umami Ramen

Name: Healthy & Flavourful Vegan Umami Ramen
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Japanese, Chinese
Ingredients: 1 onion, quartered; 4 garlic cloves, whole; 1” piece fresh ginger, sliced small; 2 sticks of celery, chopped small; 2 medium carrots, scrubbed and chopped small; 9 ounces (250 g) fresh shiitake mushrooms or 1 ounce (30 g) dried shiitake mushrooms; 1 red chilli, halved; 4 tbsp sake or Chinese rice wine; 3 tbsp soy sauce; 3 pints (1.5 litres) vegetable stock; 2 tbsp miso paste; 1 tbsp tahini or peanut butter; 14 ounces (400 g) firm tofu cubed; 2 tbsp cornflour; 4 heads pak choi; 14 ounces (400 g) edamame beans; 7 ounces (200 g) Chinese cabbage shredded; 7 ounces (200 g) rice noodles; 1 tbsp colled pressed sesame oil, mixed with noodles after cooking; 3 spring onions (scallions), sliced fine; Fresh coriander (cilantro) to taste

Craving ramen but want to skip the instant noodles? This vegan umami ramen is here to save the day! Packed with flavour and healthy ingredients, it's the perfect cosy meal for a weeknight.

Prep Time: 10 Mins | Cook Time: 40 Mins

Total Time: 50 Mins

Servings: Adjustable

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Ramen fans, brace yourselves. I’ve got an exciting recipe for today: the vegan umami ramen!

My plant-based twist on the classic Japanese noodle soup is warming, healthy and flavourful. It starts with a mouthwatering mushroom broth, which I jazz up with miso paste for extra umami. Then I add tofu, noodles, rice, and tons of fresh toppings—spring onions (scallions), coriander (cilantro), and Chinese cabbage.

That, my friends, is what we have on offer today—get your soup bowls ready as we discover the recipe!

Why This Recipe Works

Super Easy yet Delicious

There’s obviously nothing easier than boiling water and mixing it into a cup of instant ramen noodles—but where’s the flavour and health?

While my vegan umami ramen might not be as easy as that, with one mouthful you realise the extra effort is definitely worth it. Even if you need a couple of extra ingredients and a bit more waiting time, the results will instantly make you fall in love. And it’s all easy in the end. I promise.

Healthy

Studies prove instant noodles are bad for health. But none of us are ready to give them up, right? So why not replace them with a healthier—and more delicious—option?

My vegan umami ramen recipe makes sure to delight your taste buds and keep you feeling satiated and nourished. It is a micro and macronutrient powerhouse. Be it plant-based protein from tofu and edamame, gut-friendly probiotics from miso, or vitamins and minerals from vegetables like carrots, celery, and pak choi, the vegan umami ramen has it all.

Crowd Pleaser

This vegan umami ramen is a total crowd-pleaser, for vegans and non-vegans alike! It's become one of the star recipes in my family, and let me tell you, my friends are obsessed too—just like they are with my Chinese noodle soup. They wouldn't stop raving about it, even suggesting I open a local mini ramen stand!

Recipe Ingredient Notes

Broth

Onion (quartered). Adds sweetness and depth of flavour to the broth. Look for firm onions with no green sprouts for the best results.

Garlic cloves (crushed). Crushed garlic releases a stronger, more pungent flavour. You can adjust the amount based on your preference.

Fresh ginger (sliced small). Ginger adds a warming, slightly spicy note and aids digestion. Look for firm, unwrinkled ginger for the freshest flavour.

Celery (chopped small). Celery adds a subtle vegetal flavour and aroma to the broth. Choose fresh, crisp celery with vibrant green stalks.

Carrots (scrubbed and chopped small). Carrots contribute natural sweetness and add a bright colour to the broth. Go for firm, brightly coloured carrots for optimal sweetness.

Fresh shiitake mushrooms (or dried shiitake mushrooms). The main ingredient! Shiitakes are rich in umami flavour—the key to this ramen's deliciousness. Fresh shiitakes will have a stronger aroma, while dried ones offer a more concentrated umami punch. Shiitake mushrooms are also a good vegan source of B vitamins including B12.

Red chilli (diced small). This is optional but adds a touch of heat. Remove the seeds for less spice.

Sake or Chinese rice wine. Adds a subtle sweetness and depth of flavour. Mirin or dry sherry can be used as substitutes.

Soy sauce. Provides salty umami and a depth of flavour. You can use Japanese tamari as a gluten-free alternative.

Vegetable stock. The base of the broth. Use a low-sodium vegetable stock for more control over the final flavour. You can experiment with different types of veggie stock, like mushroom or kombu (sea kelp), for added umami.

Miso paste. Another key umami contributor. Miso paste introduces a salty, savoury depth and probiotics for a gut-healthy boost. White miso is milder, while red miso is stronger. Choose based on your preference.

Tahini (or peanut butter). Tahini has a stronger sesame flavour, while peanut butter offers a milder nuttiness. You can simply omit the ingredient if you have nut allergies.

Soup and Toppings

Firm tofu. A great source of plant-based protein. I air-fry or pan-fry the tofu for a nice texture. Note: Choose firm or extra-firm tofu for stir-fries. To firm up tofu further, press out excess moisture.

Cornflour (cornstarch). I used this to coat the tofu for crispier air-frying or pan-frying. You can substitute with arrowroot powder or all-purpose flour.

Pak choi. Adds a refreshing, slightly peppery flavour and leafy greens to the ramen. Look for firm pak choi with vibrant green leaves and crisp white stalks.

Edamame beans. I found frozen edamame pods in the vegetable section. You can use fresh edamame if available, but they require shelling before cooking.

Chinese cabbage (shredded) for another layer of texture. Look for firm heads of cabbage with fresh, crisp leaves. Avoid cabbage with brown spots or wilting.

Rice noodles. This is the base of the dish that provides carbohydrates and a chewy texture. Common types include thin rice vermicelli, thicker pad thai noodles, or even flat rice sheets.

Cold-pressed sesame oil. It is a great source of healthy fats and antioxidants. You can find it in the Asian section of the grocery store.

Spring Onions (scallions). Spring onions with firm white bulbs and fresh, green tops will do good. Avoid pieces with wilted or yellowing leaves.

Fresh coriander (cilantro). It gives the vegan umami ramen a boost of vitamins K and C—and a fresh, citrusy flavour.

How To Make Healthy Vegan Umami Ramen

Make the broth. In a large pan, combine the quartered onion, whole garlic cloves, sliced ginger, chopped celery, chopped carrots, shiitake mushrooms (fresh or soaked and chopped, reserving soaking liquid), optional red chilli, sake (or Chinese rice wine), soy sauce (or tamari), miso paste and vegetable stock. Bring to a boil, then reduce heat and simmer, covered, for at least 20 minutes. The longer you simmer, the richer the broth will become.

Cook the tofu. While the broth simmers, coat the cubed tofu in a mixture of cornflour, salt, and pepper. You can either air fry the tofu according to your air fryer's instructions or heat a light spray of oil in a frying pan or skillet and pan-fry the tofu until crispy on the outside.

Tip: To easily coat the tofu, place the cornflour mixture with the tofu cubes in a resealable bag and shake well to distribute the coating evenly.

Cook the noodles. Follow the package instructions to cook the rice noodles. Once cooked, drain and toss them with the cold pressed sesame oil to prevent sticking.

Prepare the Vegetables. In another pan, combine the edamame beans and shredded cabbage.

Strain and Flavour the Broth. Strain the simmering broth into the pan with the edamame and cabbage to discard the solids from the broth. If using dried shiitake mushrooms, add the reserved soaking liquid to the broth for extra umami flavour. Bring the broth to a boil, then simmer for 8 minutes or until the edamame beans are cooked through.

Blanch the Pak Choi. Add the pak choi to the simmering broth and cook for an additional 2 minutes or until wilted to your liking.

Assemble and Serve. Divide the cooked rice noodles among serving bowls. Ladle the hot broth and vegetables over the noodles. Top with crispy tofu, sliced spring onions (scallions), and fresh coriander (cilantro) if desired. Enjoy your delicious vegan umami ramen!

Variations, Ideas & Notes

Replace some of the vegetable stock with kimchi brine for a spicy broth.
Add a tablespoon of curry paste and a can of coconut milk (full fat or lite) for a creamy twist.
If you don't have shiitake mushrooms, substitute with a mix of cremini, oyster, or portobello mushrooms for a slightly different umami profile.
Add a small piece of kombu (sea kelp) to the simmering broth for an extra umami boost. Remove the kombu before serving.
Scramble the cubed tofu with a splash of soy sauce, turmeric, and nutritional yeast before pan-frying for a different texture.
Substitute cubed tofu for tempeh and marinate it in your favourite marinade before pan-frying for a different protein option.
Add other vegetables like bok choy, green beans, or shredded carrots for extra variety and nutrients.
Make or buy pre-made wonton wrappers, fill them with a vegetable or tofu mixture, and fry them until crispy for a fun topping.
Experiment with different types of noodles like soba noodles, udon noodles, or even gluten-free brown rice noodles.

Pro Tips For The Vegan Umami Ramen Recipe

If using dried shiitakes, soak them in hot water for 20 minutes to rehydrate—and reserve the soaking liquid for added flavour to the broth.
To concentrate the umami flavour in your broth, toast the shiitake mushrooms (fresh or dried) in a dry pan before adding them to the broth. This deepens their savoury richness.
Opt for dark sesame oil for a stronger flavour.
Don't discard the solids from the strained broth. You can chop them up and add them back to the ramen for extra texture and flavour.
For crispy tofu, make sure the pan is hot enough before adding the tofu cubes.
Once the noodles are cooked, rinse them briefly under cold running water to stop the cooking process and prevent them from sticking together.
Heat your serving bowls before assembling the ramen. This ensures the broth stays nice and hot for a satisfying experience.
When assembling the ramen, ladle the broth and vegetables first, followed by the noodles. This allows the noodles to fully soak up the flavourful broth.

Frequently Asked Questions

Can I make the broth in advance?

Yes! The broth tastes even better the next day. Store it in the fridge for up to 3 days or freeze for longer.

What can I substitute for tofu?

Try tempeh, seitan, or even chickpeas for a different protein source.

Can I make this ramen spicy?

Absolutely! Add extra red chili, sriracha, or a spoonful of chili oil for a spicy kick.

Can I find vegan ramen noodles?

Yes, some ramen noodles are vegan. Traditionally, ramen noodles are made with wheat flour, water, and kansui (a mineral alkaline water). These ingredients are all vegan.

Tip: Make sure to check the ingredient list on the package to see if the brand uses eggs or any other animal-based products.

What to serve with vegan umami ramen?

While plant-based umami ramen is a complete dish in itself, here are some exciting serving suggestions to transform it into a lavish dinner for your friends and family.

Spicy vegan spring rolls
Vegetable dumplings
Crispy wontons

If You Like This Recipe, You Might Also Like…

Final Words

With the vegan umami ramen recipe, you can now enjoy your ramen fix right in the comfort of your home—you don’t have to plan a trip to Japan 🇯🇵 😜

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