Vegan Soy Milk Ramen (GF)

Vegan Soy Milk Ramen (GF)

This Vegan Soy Milk Ramen is seriously flavourful, warming and comforting and so easy to make!
Course Main Course, Soup
Cuisine Japanese
Keyword soy milk ramen, vegan ramen, vegetarian ramen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 571kcal
Author Rhian Williams


  • 1 tablespoon sesame oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 cm (1/2 inch) ginger, peeled and minced
  • 1 teaspoon ground sesame seeds
  • 230 ml (1 cup) unsweetened soy milk (or substitute unsweetened almond or oat milk)
  • 1 vegetable stock cube
  • 1 heaped teaspoon miso (ensure gluten-free if necessary)
  • 1 tablespoon tamari (or soy sauce if not gluten-free)
  • 60 g (2oz) shiitake mushrooms, roughly chopped
  • Salt + pepper, to taste
  • 2 portions ramen noodles (ensure gluten-free if necessary)

To serve (optional):

  • Tofu
  • Handful of green leaves I used pea shoots but watercress, baby spinach or cress would all work well
  • Kimchi (ensure vegan if necessary)


  • Heat the sesame oil in a pan and add onion, garlic, ginger and sesame seeds once hot
  • Fry for around 10 minutes until softened
  • Add the soy milk, stock cube, miso, tamari, mushrooms and salt + pepper, along with around 1 litre (4 1/4 cup) of water
  • Turn up the heat and bring to the boil, then simmer on a low heat for 10 minutes
  • Meanwhile, cook the ramen noodles according to instructions on packet

To serve:

  • Place the cooked noodles into bowls, top with the tofu, pea shoots and kimchi if desired, and pour over the broth
  • Enjoy immediately!


For extra flavour, you could add one or two dried shiitake mushrooms and some dried kombu seaweed.


Calories: 571kcal