September 19, 2021

Homemade vegan ramen soup

Vegan Ramen soup

A quick way to make satisfying home made ramen soup.
Course Main Course, Soup
Cuisine Japanese


  • 3/4 Cups Water
  • 1 piece Kombu (dried kelp)
  • 16 oz Firm Tofu
  • 16 oz Enoki Mushrooms
  • 1 Tbsp Toasted white sesame seeds
  • 2 Garlic cloves
  • 1/2 inch ginger
  • 1 Green Onion (whites)
  • 2 tsp Sesame oil
  • 2 tsp doubanjiang (spicy chilly broad bean paste)
  • 2 tsp miso
  • 2 tsp Soy sauce
  • 1 cup Soy milk (Unsweetened)
  • 1/2 cup Vegtable Broth Or vegan dashi
  • 1/4 tsp salt
  • Dash White pepper powder
  • 1 serving Ramen noodles

Optional Toppings

  • 1 Frozen/Canned Corn
  • Green onion (green part)
  • Vegetarian Kimchi


  • Soak kombu in 3/4 cup of water for 30 mins, transfer liquid to a saucepan and put on low heat.
  • Add vegetable broth (or vegan dashi)
  • Before it boils remove kombu turn off the heat and set aside.
  • Crush sesame seeds
  • Slice and mince garlic and ginger
  • Cook sesame oil, garlic, ginger, green onions (white part) on medium low heat.
  • Add doubanjiang, and miso to saucepan and stir to avoid burning/scorching.
  • Add in ground sesame seeds and soy sauce.
  • Slowly add in the soymilk and mix.
  • Add in the Kombu water and vegetable broth.
  • Add in mushrooms and tofu.
  • Add white pepper/salt to taste.
  • On the side cook the Ramen noodles separately using the directions on the package.
  • When noodles are cooked/ready drain and transfer to soup/serving bowl.
  • Pour the hot ramen soup broth to the bowl.
  • Add your personal toppings and enjoy!


This is a how to for cooking a vegan home made Ramen soup.
Keyword ramen, soup, vegan

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