Ever have one of those nights where you’re craving something truly comforting, but you also want it to feel wholesome and good? You know, the kind of meal that warms you up from the inside out? That’s exactly why this Vegan Sesame Ramen Recipe is my family’s go-to. It’s a hug in a bowl, packed with savory flavor and loaded with veggies. It comes together faster than you can say ‘dinner’s ready,’ making it the perfect solution for a busy weeknight. So good.
Top Reasons To Make It
You’ll love this recipe because it’s incredibly flavorful and surprisingly easy. It’s a fantastic dinner idea vegetarian and vegan families can enjoy together. The broth is rich and savory, the noodles are perfectly slurpable, and the toppings make it feel special. Plus, it’s a one-pot wonder that comes together in about 30 minutes, which is a total win in my book. Honestly, it’s one of those meals that proves good vegan food doesn’t have to be complicated.
Ingredients
Here’s what you’ll need to bring this cozy bowl to life. The exact measurements are down below in the recipe card.
- Sesame oil: For that rich, nutty base flavor.
- Garlic and ginger: The aromatic heart of the soup.
- Vegetable broth: Forms the savory liquid foundation.
- Soy sauce or tamari: Adds that essential salty, umami depth.
- Ramen noodles: The classic, slurpable star of the show.
- Shiitake mushrooms: Bring a wonderful meaty texture.
- Baby bok choy: Adds a fresh, slightly crisp element.
- Carrots: Provide a touch of sweetness and color.
- Maple syrup: Just a hint to balance the salty flavors.
- Toppings: Green onions, sesame seeds, and a squeeze of lime for serving.
Instructions
- Start by heating the sesame oil in a large pot over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute.
- Pour in the vegetable broth and soy sauce. Bring the broth to a gentle boil.
- Add the ramen noodles and mushrooms to the boiling broth. Cook according to the noodle package directions, usually about 3-4 minutes.
- In the last minute of cooking, stir in the bok choy and carrots. They should just wilt and become bright green, but still have a slight crunch.
- Remove the pot from the heat and stir in the maple syrup. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and immediately top with green onions, a sprinkle of sesame seeds, and a wedge of lime.
Vegan Ramen Soup Variations & Substitutions
This recipe is wonderfully flexible. Don’t have shiitakes? Cremini or button mushrooms work great. For a gluten-free version, use tamari instead of soy sauce and your favorite gluten-free noodles. Want more protein? A can of rinsed chickpeas or some pan-fried cubed tofu are fantastic additions. If you’re not a fan of bok choy, spinach or kale are easy swaps. And for a different flavor profile, try a splash of rice vinegar or a spoonful of miso paste stirred in at the end.
Pro Tips For Perfect Ramen
- Don’t overcook the noodles! They’ll continue to soften in the hot broth, so aim for just al dente.
- Fresh ginger is key. It makes the broth so, so much brighter.
- Prep all your toppings beforehand. It makes assembling the bowls a breeze.
- For a richer broth, try adding a tablespoon of tahini or creamy peanut butter and whisk until smooth.
- Honestly, if you’re short on time, use pre-shredded carrots. It’s a total timesaver.
- Let the garlic and ginger sizzle until fragrant but not brown to avoid any bitterness.
Serving Ideas & Pairings
This vegan ramen soup is a complete meal on its own, but it’s also great with a simple side. A crisp Asian-inspired slaw or a few veggie spring rolls would be lovely. For a heartier meal, pair it with some edamame or a simple cucumber salad. It’s one of those veggie ramen recipes that truly stands on its own, but a little extra crunch on the side never hurts.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. The noodles will absorb a lot of the broth, so you’ll likely need to add a splash of water or broth when reheating. Gently warm it on the stove over medium heat, stirring occasionally, until hot. I don’t recommend freezing this, as the noodles can become mushy upon thawing.
Frequently Asked Questions
- Can I make this recipe ahead of time? You can prep the veggies and broth base ahead, but I recommend cooking the noodles fresh when you’re ready to serve for the best texture.
- What are some other easy vegan recipes for dinner? This dish is a great start! Other family favorites include a hearty vegan chili, black bean tacos, or a simple stir-fry.
- My broth isn’t very rich. How can I fix it? A little more soy sauce or a spoonful of white miso paste can add a lot of depth. A drizzle of toasted sesame oil at the end also helps.
- Are there other veggie food ideas I can add? Absolutely! Corn, broccoli, snap peas, or even some thinly sliced red bell pepper would be delicious in this Vegan Sesame Ramen Recipe.
Cozy Vegan Sesame Ramen Recipe for a Quick Dinner
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This cozy Vegan Sesame Ramen is packed with bold, umami-rich flavors, fresh veggies, and slurpable noodles. A quick and nourishing plant-based meal perfect for weeknights!
Ingredients
1 tbsp sesame oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
4 cups vegetable broth
2 tbsp soy sauce or tamari
2 packs ramen noodles (instant, without seasoning)
1 cup shiitake mushrooms, sliced
2 baby bok choy, halved or chopped
1 medium carrot, julienned
1 tsp maple syrup
Toppings: sliced green onions, sesame seeds, lime wedges
Instructions
1. Heat sesame oil in a large pot over medium heat. Add garlic and ginger; sauté until fragrant, about 1 minute.
2. Pour in vegetable broth and soy sauce. Bring to a gentle boil.
3. Add ramen noodles and shiitake mushrooms. Cook according to noodle package instructions (about 3–4 minutes).
4. In the last minute of cooking, add bok choy and carrots. Let them wilt slightly but remain crisp.
5. Remove from heat and stir in maple syrup. Taste and adjust seasoning as needed.
6. Ladle soup into bowls. Top with green onions, sesame seeds, and a squeeze of lime.
Notes
You can use any type of mushrooms or greens you have on hand.
For gluten-free, use rice ramen and tamari instead of soy sauce.
Add chili oil or sriracha for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 950mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
