High Protein Vegan Ramen Noodles

These high protein vegan ramen noodles changed the way I think about plant-based comfort food. Crispy golden tofu, a rich miso broth, and fresh vegetables packed into one bowl deliver over 30 grams of protein per serving, all without a single animal product.

I was in the middle of a cold weeknight, standing in my kitchen craving something warm and deeply satisfying that would not leave me hungry an hour later. That was the night I started layering miso, nutritional yeast, and ginger into a broth that has become my go-to ever since. This high protein vegan ramen noodles recipe is practical enough for a weeknight and impressive enough to serve to guests. It comes together in about 35 minutes, keeps well when stored properly, and hits that rare balance of genuinely filling and completely plant-based. Whether you are new to vegan cooking or have been doing it for years, this bowl is the kind of recipe you will keep coming back to.

What Goes Into This Bowl

I always use extra-firm tofu here because it holds its shape and gets the crispiest crust. Pro tip: press your tofu the night before if you have time. Even 30 minutes makes a noticeable difference in texture. For the miso, a white or yellow variety gives the most balanced, not-too-salty flavor for this broth.

For the ramen noodles:

• 6 oz ramen noodles (or 2 packages) – brown rice ramen works well for a gluten-free option
• 1 block extra-firm tofu, pressed and cubed – press for at least 30 minutes before cooking
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch

For the broth:

• 4 cups vegetable broth – I prefer low-sodium so you control the salt level
• 2 tablespoons miso paste – white or yellow miso for a mellow, savory depth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sriracha, adjusted to your heat preference
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon nutritional yeast – adds a savory, slightly cheesy note plus a protein boost

For the toppings:

• 2 cups bok choy, chopped
• 1 cup shiitake mushrooms, sliced
• 1 cup corn kernels
• 4 green onions, sliced
• 1 cup bean sprouts
• 2 soft-boiled eggs, optional for non-vegans
• Nori sheets, cut into strips
• Sesame seeds

Pro tip: Stir in half a cup of shelled edamame or a handful of roasted chickpeas for even more plant-based protein without changing the flavor profile of this high protein vegan ramen noodles bowl.

Step-by-Step Guide to Perfect Vegan Ramen

I recommend prepping all your toppings and measuring out your broth ingredients before you turn on any heat. This recipe moves quickly and having everything ready means nothing overcooks while you scramble for the next ingredient.

Step 1: In a mixing bowl, toss your pressed, cubed tofu with soy sauce, sesame oil, and cornstarch. Coat every piece well. The cornstarch is the key to getting that firm, golden crust.

Step 2: Heat a skillet or wok over medium-high heat until it is hot before adding the tofu. Add the coated tofu in a single layer and let it cook undisturbed for 2 to 3 minutes per side until each side is deep golden and crispy. Avoid moving it constantly or it will not form a proper crust. Once all sides are done, about 10 to 12 minutes total, set aside on a plate.

Step 3: Cook your ramen noodles according to package directions. Drain them but do not rinse. The starch left on the noodles helps the broth cling to each strand.

Step 4: In a small bowl, whisk the miso paste together with 3 to 4 tablespoons of warm vegetable broth until it is fully dissolved with no lumps. This step prevents clumping and protects the miso’s flavor. In a large pot, combine the miso mixture with the remaining vegetable broth, soy sauce, sriracha, grated ginger, minced garlic, and nutritional yeast. Bring to a gentle simmer over medium heat. Do not bring to a full boil. Boiling the miso aggressively dulls its flavor.

Step 5: Add the bok choy and sliced shiitake mushrooms to the simmering broth. Cook for 3 to 4 minutes. You want the bok choy bright green and just wilted at the edges, and the mushrooms tender but not mushy. They should still have a slight bite.

Step 6: Divide your drained noodles evenly among four serving bowls.

Step 7: Ladle the hot broth and vegetables generously over the noodles. Make sure each bowl gets a good amount of broth.

Step 8: Top each bowl of high protein vegan ramen noodles with crispy tofu, corn kernels, bean sprouts, sliced green onions, nori strips, and a sprinkle of sesame seeds. Add a soft-boiled egg if you are not strictly vegan.

Step 9: Serve immediately. The noodles absorb broth quickly, so this dish is best eaten right away.

Best Sides to Serve With Vegan Ramen Noodles

The best sides for high protein vegan ramen noodles are light, crispy, or tangy enough to complement the rich savory broth without competing with it.

Vegan Gyoza: Pan-fried dumplings bring a satisfying crunch and a burst of gingery, garlicky flavor that mirrors the umami notes in the miso broth perfectly.

Cucumber Sunomono Salad: This quick Japanese cucumber salad dressed in rice vinegar and a pinch of sugar cuts through the richness of the broth with bright, clean acidity.

Steamed Edamame with Sea Salt: Simple, fast, and protein-packed. A bowl of edamame keeps the entire meal fully plant-based and adds another hit of protein alongside your vegan ramen.

Vegan Spring Rolls: Light and crispy, spring rolls offer a textural contrast to the soft noodles and are perfect for dipping into chili sauce between bites.

Miso Soup: A small cup of simple miso soup on the side deepens the Japanese-inspired flavors of the meal without adding much prep time.

More Plant-Based Bowls and Noodle Recipes to Try

If these high protein vegan ramen noodles hit the spot, there are plenty more nourishing plant-based and protein-forward meals to explore. The Thai Peanut Sweet Potato Buddha Bowl delivers a similar depth of flavor with a creamy peanut sauce that is just as satisfying, while the Chicken Ramen Stir Fry is a great option for non-vegan households who love the ramen format.

For more high-protein weeknight bowls, the Ground Turkey Rice Bowls and Sweet Chili Chicken Bowl come together just as quickly and are perfect for meal prep alongside a big batch of this vegan ramen broth.

Keeping Your Ramen Fresh

The most important storage tip for high protein vegan ramen noodles is to store each component separately. Keep the broth, cooked noodles, crispy tofu, and any fresh toppings in individual airtight containers in the refrigerator for up to 3 days. Noodles stored in broth will soak up the liquid and turn soft and bloated by the next day.

When reheating, warm the broth on the stovetop over medium heat until it is steaming hot. If you have leftover cooked noodles, place them in a colander and pour hot water over them for about 30 seconds to loosen them up before adding to the bowl. Re-crisp the tofu for 2 to 3 minutes in a dry skillet over medium-high heat. Assemble fresh each time for the best texture.

I recommend making a double batch of the broth and freezing it in individual portions. The miso broth freezes well for up to 2 months. Thaw overnight in the fridge and reheat when you want a fast bowl of vegan ramen without starting from scratch.

Common Questions About High Protein Vegan Ramen

Print