Vegetarian ramen served in a black ramen bowl.

Vegetarian Ramen - Spicy Soy Milk Ramen

Course: Main Course
Cuisine: Japanese
Keyword: ramen, spicy, vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1
Author: Nami

{Vegan Adaptable} This Vegetarian Ramen recipe is going to rock your world! Learn the secret of creating a super-rich & creamy broth without any meat bones. 



For Vegetarian Dashi

For Soup

For Ramen

For Ramen Toppings (Prepare Ahead)


  1. Gather all the ingredients. For 2 servings, simply double the ingredients.

    Vegetarian Ramen Ingredients 1

To Make Vegetarian Dashi (Kombu + Shiitake)

  1. Soak the kombu and dried shiitake mushroom in ¾ cup water for at least 30 minutes. Transfer the liquid into a small saucepan, including kombu and shiitake mushroom. Slowly bring the liquid to a boil over low heat. This will help enhance the dashi flavor.
    Vegetarian Ramen 1
  2. Right before the liquid turns into a full boil, remove the kombu and shiitake mushroom from the dashi. If you leave the kombu in the liquid, the dashi will become slimy. Turn off the heat and set aside.
    Vegetarian Ramen 2

To Make Soup

  1. Grind sesame seeds until they are crushed (I use this Japanese ceramic mortar and wooden pestle).
    Vegetarian Ramen 3
  2. Press 2 cloves of garlic and mince ½ inch ginger.
    Vegetarian Ramen 4
  3. Separate green and white parts of scallion, and then cut into thin rounds.
    Vegetarian Ramen 5
  4. Add 2 tsp sesame oil into a small saucepan. Add garlic, ginger, and white part of scallion and cook over medium-low heat until fragrant.
    Vegetarian Ramen 6
  5. Add 2 tsp Spicy Bean Paste and 2 tsp miso in the saucepan. Stir constantly so that they don’t burn.
    Vegetarian Ramen 7
  6. Add 1 Tbsp sake. This will help you release the bits of the sauce attached to the bottom of the saucepan with a wooden spatula.
    Vegetarian Ramen 8
  7. Add the ground sesame seeds and soy sauce.
    Vegetarian Ramen 9
  8. Gradually add 1 cup soymilk, stirring constantly and making sure to dissolve Spicy Bean Paste and miso. Then add ½ cup kombu & shiitake dashi.
    Vegetarian Ramen 10
  9. Add a dash of white peppers and salt to taste. Turn off the heat and set aside.
    Vegetarian Ramen 11

To Assemble

  1. Once the soup and all the toppings are prepared, cook the fresh or dried ramen noodles in boiling water. Cook the noodles according to the package instructions (Do not overcook the noodles; I usually cook 30-60 seconds less). Make sure to loosen the noodles before adding to the water and stir the noodles so that they don’t stick to each other. Reheat the ramen soup at the same time.
    Vegetarian Ramen 12
  2. Once the noodles are cooked, drain the noodles very well and transfer to a ramen bowl. Pour the hot ramen soup into the bowl.
    Vegetarian Ramen 13
  3. Place the toppings of your choice on ramen and enjoy!
    Vegetarian Ramen 14

Recipe Notes

Doubanjiang (spicy chili bean sauce/broad bean paste): You can buy non-spicy version online.


Ramen noodles: For GF ramen noodles, click here.


Serving Size: If you want to make more than one serving, simply multiply the quantities of ingredients by the number of servings you wish to make.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.