Vegan Ramen with Sesame Glazed Tofu

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This vegan ramen is filled with tender veggies, glazed tofu, and slurpable noodles in a savory sesame ginger broth. Easy to make and oh so comforting!

Overhead View of a Bowl of Vegan Ramen on a Wooden Surface with a Wooden Spoon.

Is there anything cozier than a big bowl of noodles in broth? That’s just what I crave this time of year, and exactly what inspired me to get working on a classic vegan ramen recipe.

Now, let me make something clear: we’re not talking about those super-cheap, uber-processed ramen soup packets that you get at the grocery store (although they were a long-time guilty pleasure of mine!). This vegetarian ramen is made with good quality noodles, fresh veggies, edamame, and tofu smothered in a to-die-for sesame glaze. The broth is light and infused with soy sauce and a touch of sesame oil.

Basically what I’m saying is that this is the good stuff! It’s bursting with deliciousness and super comforting. Also, ramen bowls with loads of delicious ingredients are really fun to assemble.

I think it’s time you planned a ramen night at home, and I’m here to help!

Jump to:
Close Up of a Bowl of Vegan Ramen with Wooden Spoon.

Ingredients You’ll Need

  • Peanut oil. You can substitute another high-heat oil such as corn or canola oil if you’d like.
  • Shiitake mushrooms. Feel free to substitute another variety of fresh mushroom if you like.
  • Garlic.
  • Ginger.
  • Scallions.
  • Vegetable broth. Use a low sodium variety so the soy sauce doesn’t make your ramen too salty.
  • Soy sauce. Feel free to substitute gluten-free tamari or coconut aminos.
  • Organic brown sugar. This needs to be organic to keep the recipe vegan.
  • Toasted sesame oil. Look for this in the international foods section of your supermarket. If they don’t carry it, try an Asian market.
  • Tofu. Extra firm or super firm varieties are best for this this recipe.
  • Ramen noodles. These are available in the international foods sections of most supermarkets. Look for packages containing just (not the plastic packets of instant soup). If you can’t find them, feel free to substitute another type of Asian noodle, such as soba, udon or rice noodles. Your soup won’t technically be ramen, but it will still be delicious.
  • Carrots.
  • Frozen shelled edamame. This is usually available where the frozen veggies are at the supermarket.
  • Sesame seeds.

Tip: For extra-spicy ramen, add some sriracha sauce or chili oil to the broth before serving!

How to Make Vegan Ramen

The following is a detailed photo tutorial on how to make this dish. Feel free to scroll down if you’d like to skip right to the recipe!

  • Heat up some oil in a large pot and add sliced shiitake mushrooms. Cook them briefly, stirring only once or twice, until they just begin to soften and brown.
  • Now add your aromatics: garlic, ginger, and the white parts of your scallions. You can add a dash more oil to the pot beforehand if it seems dry. Sauté everything for about a minute, until it becomes very fragrant.
  • Add broth and soy sauce, turn up the heat, and simmer everything for about 30 minutes. You can prepare the tofu and noodles during this time.
  • After 30 minutes, add some julienne cut carrots to the vegan ramen broth. Let them cook for just about a minute, until they just begin to become tender.
Collage Showing Four Steps for Making Vegan Ramen Soup Base.
  • To make the glazed tofu, start by mixing up your sauce: stir soy sauce, brown sugar, and some sesame oil together in a small bowl.
Hand Stirring Sauce Ingredients Together in a Glass Bowl.
  • Heat up some oil in a skillet and add diced tofu.
  • Cook the tofu for about 5 minutes on each side, until it becomes browned and crispy.
  • Pour the sauce over the tofu and give everything a stir.
  • Let the tofu simmer in the sauce until it forms a nice coating on the tofu.
Collage Showing Four Stages of Tofu Cooking in a Skillet.
  • To assemble, arrange some noodles, edamame, and the tofu in a bowl. Ladle the broth over everything, making sure to get some mushrooms and carrots in there.
Ladle Pouring Broth Over a Bowl of Vegan Ramen.
  • Top your vegan ramen with chopped scallions and sesame seeds.
Close Up of a Bowl of Vegan Ramen with Hand with Chopsticks Drawing Out a Cluster of Noodles.

Leftovers & Storage

If possible, store the components of this dish in separate sealed containers. (Although if you’ve already mixed everything together it will be fine!) Everything should keep in the fridge for 3 to 4 days.

Frequently Asked Questions

Can this ramen be made gluten-free?

Yup! Just substitute your favorite gluten-free vegan noodles (even if they’re not ramen noodles). 100% buckwheat soba noodles or rice noodles would work well! You’ll also need to use gluten-free tamari in place of soy sauce.

Is there a substitute for tofu in this recipe?

Tempeh would work great, or you can simply leave it out and enjoy an all-veggie ramen!

Are ramen noodles vegan?

In my experience, most dried ramen noodles are vegan, but you should always check the ingredients list before buying. Frozen or fresh ramen noodles are more likely to contain egg or dairy, so I prefer to steer clear of them.

More Asian-Inspired Vegan Soups

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Bowl of Vegan Ramen with a wooden spoon.

Vegan Ramen with Sesame Glazed Tofu

This vegan ramen is filled with tender veggies, glazed tofu, and slurpable noodles in a savory sesame ginger broth. Easy to make and oh so comforting!


  • 2
    peanut oil
    (or high-heat oil of choice), divided
  • 4
    fresh shiitake mushrooms,
    stemmed, cleaned, and sliced
  • 3
    garlic cloves,
  • 2
    freshly grated ginger
  • 2
    chopped, white and green parts separated
  • 6
    low sodium vegetable broth
  • 4
    soy sauce,
  • 1
    brown sugar
  • 1
    toasted sesame oil,
  • 1
    (14 ounce or 400 gram) package
    extra firm tofu,
    drained, pressed, and cut into ½-inch cubes
  • 4.25
    dried ramen noodles
    (half of a 9.5 ounce package)
  • 1
    julienne cut carrot
    (about 2 carrots)
  • 1
    frozen shelled edamame,
  • Toasted sesame seeds,
    for serving


  1. Coat the bottom of a large pot with a tablespoon of peanut oil and place it over medium heat.

  2. Give the oil a minute to heat up, then add the mushrooms. Cook the mushrooms for about 5 minutes, stirring them just once or twice, until they just begin to soften and brown. Watch them carefully to avoid burning.

  3. You can add a dash more oil to the pot if it seems very dry at this point. Give it a minute to heat up, then add the garlic, ginger, and white parts of scallions. Sauté the aromatics for about a minute, until they become very fragrant.

  4. Stir in the broth and 2 tablespoons of soy sauce. Raise the heat and bring the liquid to a boil. Lower the heat and allow everything to simmer for about 30 minutes.

  5. While the broth simmers, prepare the tofu. Begin by stirring the remaining 2 tablespoons of soy sauce together with the brown sugar and ½ teaspoon of sesame oil in a small bowl. Stir until the sugar is dissolved.

  6. Coat a medium skillet with the remaining tablespoon of oil and place it over medium heat.

  7. When the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping about halfway through, until browned and crispy.

  8. Pour the sauce over the tofu and gently flip the pieces a few times to coat them with sauce. Let the tofu continue cooking for about a minute, until most of the liquid reduces. Remove the tofu from the skillet and transfer it to a plate.

  9. Bring a medium pot of water to a boil. Cook the noodles according to the package directions, then drain them into a colander and rinse them with cold water.

  10. After the broth has simmered for 30 minutes, add the carrot. Continue simmering for about a minute, until the carrot just begins to soften. Remove the pot from heat.

  11. Stir the remaining ½ teaspoon of sesame oil into the broth and season it with additional soy sauce, if desired.

  12. Divide the tofu, edamame, and noodles among four bowls, then ladle the broth with mushrooms and carrots into each bowl.

  13. Top each bowl with the green parts of your scallions and sesame seeds. Serve.

Nutrition Facts

Vegan Ramen with Sesame Glazed Tofu

Amount Per Serving

Calories 375
Calories from Fat 134

% Daily Value*

Fat 14.9g23%

Saturated Fat 2.5g13%

Sodium 1219mg51%

Potassium 590mg17%

Carbohydrates 44.2g15%

Fiber 6.3g25%

Sugar 10.2g11%

Protein 18g36%

Calcium 306mg31%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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