Skip to Content

Vegan Korean Ramen Recipe – A Flavorful Twist on a Classic Dish

Are you ready to embark on a tantalizing journey through the world of vegan ramen? Today, we’re diving into the realm of Korean cuisine with a delightful twist on a beloved classic. Get ready to savor every slurp of our vegan ramen recipe, where mouthwatering flavors blend harmoniously to create a truly unforgettable bowl of goodness.

Exploring the World of Vegan Ramen

In recent years, the popularity of vegan options has skyrocketed, with individuals seeking alternatives to animal products in their favorite dishes. Ramen, a beloved Japanese comfort food, has traditionally been made with meat-based broths and toppings. However, the rise of veganism has prompted a delightful transformation in the ramen world, offering us a plethora of plant-based ramen recipes to explore.

Unveiling the Key Differences

While Japanese ramen often takes the spotlight, it’s time to shine the culinary spotlight on Korean ramen. Korean instant noodles, known for their fiery and bold flavors, present a great place to start our adventure. The Korean brand, Shin Ramyun, with its iconic red packaging, has become a favorite among ramen enthusiasts worldwide. But fear not, we’re swapping out the animal-based ingredients for a vegan twist that’ll make your taste buds dance with joy.

vegan ramen

The Main Ingredients: A Symphony of Flavors

Let’s take a closer look at the ingredient list in our Vegan Korean Ramen Recipe. We’ll be infusing our soup base with a combination of red miso, soy milk, Korean gochujang, and sesame oil. These ingredients work in harmony to create a creamy broth with a delightful kick. Joining them are the meaty mushrooms, shiitake and portobello, to add a rich umami flavor to the mix. Crisp bean sprouts, vibrant bok choy, shiitake mushrooms, and tender bamboo shoots bring a refreshing crunch to the party.

Crafting the Flavorful Broth

The secret to a truly exceptional bowl of veggie ramen lies in its flavorful broth. First, we’ll sauté the mushrooms, green onion, and red peppers in sesame oil over medium heat. This process unlocks their deep flavors, infusing the oil with a tantalizing aroma. Next, we’ll stir in the red miso, gochujang, and soy milk, allowing the ingredients to meld together over low heat. This creamy broth will leave you craving another spoonful.

Noodles Galore: From Korean to Rice

Now, let’s talk about the noodles. While traditional Korean ramen calls for wheat flour noodles, we’ll be making a slight deviation. For our Vegan Korean Ramen, we’ll swap them out for rice noodles, which offer a gluten-free option and a lighter texture. These delicate strands eagerly soak up the flavors of the broth, ensuring each bite is a burst of deliciousness.

The Finishing Touches: Toppings that Delight

No bowl of ramen is complete without a medley of delightful toppings. In our Vegan Korean Ramen, we’re adding a handful of fresh bean sprouts, bamboo shoots, and sweet corn to bring a burst of color and texture to the dish. Sprinkle some toasted sesame seeds on top for an extra nutty flavor, and if you’re feeling adventurous, try a drizzle of sweet soy sauce for a touch of sweetness.

vegan korean ramen recipe

A Twist on Tradition: Korean Corn Cheese

For those looking to elevate their Vegan Korean Ramen experience, we have a special treat in store. Korean corn cheese, a popular side dish, pairs perfectly with our ramen recipe. This gooey and indulgent combination of corn kernels and vegan mozzarella cheese will take your taste buds to new heights, adding a delightful contrast to the spicy broth.

Saerom Food – Bringing Authentic Korean Cuisine Home

Before we dive into the full recipe, let’s take a moment to acknowledge Saerom Food, a brand renowned for their dedication to creating authentic Korean flavors. Their commitment to quality ingredients ensures that your Vegan Korean Ramen will taste as though you’ve just stepped into a bustling street lined with traditional ramen shops.

So, are you ready to embark on this culinary adventure and create your very own bowl of vegan Korean ramen? Get your apron on, gather the ingredients from your local grocery store, and prepare your taste buds for a delightful journey through the flavors of Korea. Stay tuned as we delve into the step-by-step process of crafting this vegan masterpiece in the next section. Let’s get cooking!

vegan korean ramen

Vegan Korean Ramen

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Get ready to slurp up a bowl of fiery goodness with our Spicy Vegan Korean Ramen! Packed with tender noodles, vibrant veggies, and a punch of gochujang heat, this plant-based twist on a Korean classic will satisfy your cravings and leave you craving more.


  • 2 packs of vegan ramen noodles
  • 4 cups vegetable broth
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon grated ginger
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1 cup shredded carrots
  • 1 cup baby spinach
  • 1/2 cup sliced green onions (scallions)


  1. Prepare the ramen noodles according to the package instructions, but omit any seasoning packets. Drain and set aside.
  2. In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
  3. Add sliced mushrooms and shredded carrots to the pot. Cook for about 3-4 minutes until the vegetables are slightly softened.
  4. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, and maple syrup until well combined.
  5. Pour the gochujang mixture into the pot with the vegetables. Stir to coat the vegetables evenly and cook for an additional 2 minutes.
  6. Add vegetable broth to the pot and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.
  7. Add the cooked ramen noodles to the pot and stir to combine. Cook for another 2-3 minutes until the noodles are heated through.
  8. Finally, add the baby spinach and sliced green onions to the pot. Stir until the spinach wilts slightly.
  9. Remove the pot from heat. Serve the Vegan Korean Ramen in bowls and garnish with roasted seaweed sheets, sesame seeds, and sliced chili peppers if desired.


Optional toppings: roasted seaweed sheets, sesame seeds, and sliced chili peppers

  • Feel free to customize the recipe by adding your favorite vegetables or protein sources like tofu or tempeh.
  • Adjust the spiciness level by increasing or decreasing the amount of gochujang according to your taste preferences.
  • For an extra burst of flavor, consider garnishing the ramen with a drizzle of sesame oil and a squeeze of fresh lime juice before serving.
  • Experiment with different toppings such as kimchi, bean sprouts, or pickled radishes to add more texture and tang to your bowl of vegan Korean ramen.
  • Don't forget to remind your readers to enjoy this comforting and spicy dish while it's still hot!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 401Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 3093mgCarbohydrates: 58gFiber: 6gSugar: 19gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe