Welcome! You’re currently on our Canadian site. Would you like to switch?


Welcome! You’re currently on our U.S. site. Would you like to switch?


Vegan Ramen Noodles Recipes

Serves 4 30 minute prep time

By on

Vegan Ramen Noodles Recipes

Warm up with a hot bowl of ramen noodles. Chef Morgan has created two versions for you to experiment with in your own kitchen. Slurp on!


  • Broth Option 1: Butternut Squash Miso Broth
  • 1 cup butternut squash, peeled and diced
  • 3 cups water
  • ½ Tbsp miso paste
  • ½ inch grated ginger
  • 2 cloves garlic
  • Broth Option 2: Mushroom Broth
  • 4 cups water
  • ½ oz kombu (approximately one large piece)
  • 1 oz dried shiitake mushrooms (approximately 8 dried mushrooms)
  • 2 green onion, only whites, chopped
  • Splash of soy sauce
  • Splash of rice wine vinegar
  • Topping Options:
  • 2 80 gm packages rice ramen noodles, cooked
  • 4 green onions, greens chopped and whites reserved for broth
  • 2 sheets toasted nori, cut in half
  • 1 carrot, shredded
  • ¼ medium daikon radish, shredded
  • ½ package organic tofu, cut thin
  • Garlic chili sauce, for dipping


  • Broth Option 1

    1. Bring butternut squash, water, ginger and garlic to a boil.
    2. Simmer until soft, 5 to 10 minutes.
    3. Puree until smooth with miso paste.
    4. Simmer for 5 more minutes.
  • Broth Option 2

    1. Bring water, kombu, green onions and shiitake mushrooms to a boil.
    2. Simmer for 25 minutes.
    3. Remove mushrooms, kombu and green onions. Mushrooms can be used for topping. Discard kombu and scallions.
    4. Add in soy sauce and rice wine vinegar.
  • Serve noodles in broth and top with desired toppings with chili sauce on the side.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe