Please think of the trees before you print this page. looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Soy Milk Ramen

Soy Milk Ramen

We are making one of my all-time favourite dishes. This soy milk ramen is a dream come true and it's incredibly flavourful. We have a rich broth, a pile of veggies, noodles, and all the right seasoning to make a bowl of vegan ramen goodness. 

I absolutely love ramen! But to be honest, it's been really hard to find good vegan ramen in town. After a few disappointments, I decided to make my own recipe putting together all the different elements I've seen in the many restaurants I've been to. 

You might know how important is the broth when it comes to ramen. We are after a rich flavourful soup and this is sometimes a bit hard to achieve. But I'm happy to say that what makes this recipe stand out, is exactly that, the incredibly rich and delicious broth we managed to make. 

Soy Milk Ramen ingredients

To make the broth extra special I used miso and nutritional yeast. These two ingredients are fermented and add a ton of flavour to the soup. The original recipe includes egg and pork, but we are not going there to get the strong egg-like taste. Miso and nutritional yeast will do the trick perfectly well.

I also added seaweed which is such a great addition to our diets. In general, the different types of seaweed we consume as food are a great source of antioxidants, vitamins, and minerals, and it has a very low-calorie content. And, seaweed is among the best natural sources of iodine. 

Depending on the type of seaweed you consume is the amount of iodine you will be ingesting. For this vegan ramen, we are using Kombu seaweed, which out of the ones we eat, is the one that contains the highest amount of iodine. 

chopped tomato mushroom and broccoli

I like using Kombu when I make vegan ramen since it acts as a flavour enhancer.  And is great we can also remove it if it feels like too much. Or even if you are concerned about high levels of iodine, just leave it out. 

To finish it off, I used soy milk to make this veggie ramen a bit creamier and it worked like a charm. The taste is really subtle so it won't overpower the taste of all the other elements we are adding to the soup. I've used coconut milk in the past and it can turn out to be too coconut-y, hence this soy milk ramen being my fave.

Once the broth is seasoned and ready, you can get started on the veggies. I added broccoli, king oyster mushrooms, and tomato. But, you can change it up as you prefer. Sometimes I use what I have at home or what's in season. Or what my kids will eat. 

And we can't have ramen without noodles! I like cooking them separately and adding them to each individual bowl. This way the noodles won't get all soggy and messy. And you can distribute them evenly so everyone gets their fair share! 

Soy Milk Ramen top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Gluten, Mushrooms, Soy, Tomatoes


For the soup

  • ½ inch fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 2 tbsps kombu seaweed (washed)
  • ¼ cup miso paste
  • 2 tbsps nutritional yeast
  • 1 tablespoon olive oil
  • 2 tablespoons rice wine
  • 2 cups soy milk
  • 2 cups water

For the vegetables

  • 2 cups broccoli (florets)
  • 1 cup king oyster mushroom (sliced)
  • 2 medium tomato (sliced)

For the Ramen

  • 4 oz ramen noodles

For the seasoning

  • 1 tbsp light soy sauce (optional)


  1. Use a pot and heat up 1/3 of the oil and fry garlic and ginger until golden brown for about 1 minute or less.
  2. Soak the kombu seaweed in water and set aside while you prepare the other ingrdients.
  3. Add soy milk, miso and the water together with the kombu seaweed and bring it to boil.
  4. Turn down the heat and stir occasionally to make sure the bottom doesn't get burned.
  5. Heat up the rest of the oil in a pan and fry tomato and mushroom until slightly brown from both sides for 3-5 minutes.
  6. cook the ramen noodles according to the instructions on the package.
  7. Add the broccoli to the soy milk broth for about 1-3 minutes until slightly soften.
  8. Assemble the ramen bowl with the broth, ramen noodles and all the other ingredients.
  9. You can add soy sauce for some extra seasoning if you like, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans sends weekly meal plans straight to your inbox along with grocery lists and nutritional information.

Find Out More!