Vegan Ramen (Gluten-Free, Soy-Free)

An easy, healthy, and deliciously creamy Vegan Ramen recipe made with a rich broth and gluten-free ramen noodles. This cozy vegetarian ramen bowl hits all the marks when it comes to true comfort food! Gluten-free & soy-free.

a white bowl filled with ramen noodles lit by sunlight on a gray background
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In the thick of winter, I crave all the warm comfort food I can get, and this Vegan Ramen satisfies my cravings in a pinch! These cozy noodles are my vegan take on traditional ramen, without the use of soy, meat, or gluten/wheat. I hope you find this comforting ramen dish as rich and satisfying as we do! xo.

a close up shot of ramen noodles wrapped around chopsticks resting on a bowl
a top view of a large bowl filled with vegan ramen noodles

Recipe Features

  • Easy to make.
  • Rich and creamy with a hearty umami mushroom base.
  • Versatile, and easily customized with your choice of toppings.
  • Vegan, dairy-free, gluten-free, nut-free, soy-free, and sugar-free.
vegan ramen noodles in white bowl on gray background with a hand holding chopsticks

Ingredients Needed

  • Oil, onion, garlic, ginger.
  • Water or stock.
  • Dried shiitake mushrooms.
  • Tahini.
  • Mirin.
  • Salt.
  • Desired ramen toppings. I like broccoli, sliced peppers, and hemp seeds.

Please note: for full recipe ingredients and amounts scroll down to the recipe card towards the bottom of this post.

a white bowl of plain ramen noodles on gray background

How to Make Vegan Ramen

  1. Saute onion, garlic, and ginger in oil.
 a stock pot filled with sauteed onions and garlic

2. Add broth and mushrooms. Simmer for 30 minutes.

a pot filled with ramen broth

3. Prepare toppings.

a close up shot of pepper rings and broccoli in boiling water

4. Prepare ramen noodles.

a close up shot of ramen noodles wrapped around a fork

5. Turn off heat and stir in tahini and mirin. Salt to taste.

ramen broth in large black stock pot

6. Add pre-cooked ramen noodles to a bowl.

gluten free ramen noodles in a sage green bowl on gray backdrop

7. Cover with ramen broth.

a bowl filled with gluten free ramen noodles and vegan broth

8. Top, and enjoy!

a bowl of vegan ramen on a cool gray background

Common Recipe Questions

Can I omit or replace the mushrooms in this ramen recipe?

This is a mushroom broth-based recipe. I haven’t tested it with this particular recipe, but replacing the mushrooms with dried eggplant would probably produce a result closest in taste and texture. Otherwise, you can also check out my Butternut Squash Ramen Recipe!

Can I omit the mirin or replace it with something else?

If you do not have mirin on hand, you can use a touch of sweet wine or a pinch of coconut sugar paired with rice vinegar for similar results.

a vegan ramen bowl lit by sunlight
vegan ramen twisted on chopsticks resting on bowl

Top Tips for Making Vegetarian Ramen


Dried mushrooms produce a richer, more flavorful broth with stronger umami notes than fresh mushrooms, so I do not recommend replacing them with fresh.

Ramen Noodles

If you are on a gluten-free and/or vegan diet, be certain to check that your ramen noodles comply. We prefer Lotus Food’s Ramen Noodles.

Ramen Toppings and Serving Ideas

We like to lightly boil broccoli and sliced sweet bell peppers to top off our ramen alongside some hemp seeds and a drizzle of sriracha. Other toppings we recommend: any raw or cooked veggies, sesame seeds, tofu, a drizzle of sesame oil or coconut aminos, tempeh, crushed nori seaweed, gomasio, kimchi, or sauerkraut. It’s also delicious served alongside onigiri.

a green gauze cheesecloth above a bowl of gluten free vegan ramen
light hitting chopsticks wrapped with ramen noodles
a top view of gluten free ramen noodles topped with pepper rings and mushrooms
hands holding chopsticks wrapped in vegan ramen noodles

a white bowl filled with ramen noodles lit by sunlight on a gray background

Vegan Ramen (Gluten-Free)

An easy, healthy, and deliciously creamy Vegan Ramen recipe made with a rich broth and gluten-free ramen noodles. This cozy vegan ramen bowl hits all the marks when it comes to true comfort food! Gluten-free & soy-free.
4.71 from 17 votes
Print Pin Rate
Course: Entrées, Vegan
Cuisine: Japanese
Diet: Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Kristen Wood


  • 1 tablespoon avocado or grapeseed oil
  • 4 garlic cloves minced
  • 1/2 onion chopped
  • 1/2 teaspoon fresh or dried ginger root minced
  • 8 cups vegetable broth or water 1900 ml
  • 12 dried whole shiitake mushrooms
  • 3 tablespoons tahini
  • 1 tablespoon mirin rice wine
  • sea salt or pink salt to taste
  • 4 ramen noodle cakes approx. 10 oz dried ramen noodles (280 grams)
  • desired toppings


  • Heat oil in a large pot or stock pot over medium heat. Add onion, garlic, and ginger. Saute for 5 minutes.
  • Add broth or water and dried mushrooms to the pot. Bring to a boil. Cover, then reduce to a simmer. Simmer for 30 minutes.
  • While the broth is simmering, prepare ramen noodles according to package directions, as well as prepare any topping you would like for your ramen.
  • Turn off heat, then stir in tahini and mirin. Salt to taste.
  • Add cooked ramen noodles to a bowl then ladle hot broth into the bowl until ramen noodles are just covered. Top with desired toppings.
  • Enjoy!


You can either use the broth as is, with the mushrooms included or strain the broth before serving if you prefer not to eat the mushrooms.
Please refer to the ‘Tips’ and ‘Questions’ sections above in the post for valuable information.
Also try our Sesame Noodles!
Also see: Lemongrass Substitutes.
You might like: A Guide to Asian Spices.


Serving: 1g | Calories: 224kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 1637mg | Fiber: 2g | Sugar: 6g
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Recipe Rating



  1. I practically grew up on ramen, but this looks WAY better than those packets I used to eat. And the shiitakes really make this dish extra special to me!