A bowl of vegan shio ramen is simple, soul-soothing comfort. This version brings together a light, clear broth seasoned with ginger, garlic, and soy, served with springy noodles, golden crispy tofu, and fresh greens. It's the kind of dish that feels both nourishing and special—perfect for cozy evenings or when you're craving a taste of Japan at home.
In this recipe, you’ll simmer an aromatic vegan broth, prep and fry tofu until crisp, cook your noodles, and bring everything together with simple, vibrant toppings like chili oil and spring onions.
What Is Shio Ramen?
Shio ramen is one of the oldest and simplest styles of Japanese ramen. “Shio” means “salt” in Japanese, and true to its name, this ramen uses a salt-forward broth as its base. The result is a light, soup that allows the flavors of kombu, soy sauce, sesame oil, and aromatics like ginger and garlic to shine.
Traditionally, shio ramen originated in Hakodate, a port city in Hokkaido, and is known for its refreshing, almost coastal character. This vegan shio ramen honors that legacy with clean, savory notes and nourishing, plant-based ingredients.
Why You’ll Love Vegan Shio Ramen
- Light yet flavorful – Clear broth delivers depth without heaviness.
- Easy to make – Just a handful of pantry staples and simple techniques.
- Naturally plant-based – A perfect fit for vegan and vegetarian kitchens.
- Flexible & fast – Ready in about 30 minutes and easy to customize.
Pair it with crispy gyoza or some light and crispy vegetable tempura for a complete Japanese-inspired meal.
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Ingredients
Serves 2 | Prep time 10 mins | Cooking time 25 mins
Broth
- 10g fresh ginger, grated
- 2–3 garlic cloves, minced
- 1 tablespoon toasted sesame oil
- 800ml vegan dashi (or 2 teaspoon kombu dashi powder + 800ml water)
- 1 vegetable stock cube
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1.5 tablespoon soy sauce
- 1 teaspoon salt
- Large pinch of dried wakame seaweed
Tofu Topping
- ½ block firm tofu (or a full block for extra protein)
- 120ml neutral oil (for shallow frying)
Garnish
- 1 spring onion, thinly sliced
- 1–2 leaves pak choi or choi sum
- La-yu (Japanese chili oil)
- Shichimi togarashi (optional)
Instructions
Boil water:
- Fill a large saucepan with 3 liters of water and bring it to a rolling boil over high heat. This will be used later to cook your ramen noodles efficiently.
Prep your veggies:
- Peel a thumb-sized piece of fresh ginger using the edge of a spoon or a peeler. Grate it finely using a microplane or the fine side of a box grater. Set aside.
- Peel 2–3 cloves of garlic and mince them finely with a sharp knife. Smaller pieces help distribute flavor evenly throughout the broth.
- Trim the ends off the spring onions. Slice them thinly into discs—use the white and light green parts for garnish.
- Wash and pat dry your chosen greens (like pak choi or choi sum). Slice the leaves into long, thin strips.
Make the broth:
- In a medium saucepan, heat sesame oil over medium heat. Add the grated ginger and minced garlic. Fry gently for 2–3 minutes.
- Pour in 800ml of vegan dashi. Add the stock cube, soy sauce, mirin, sugar, salt, and a pinch of wakame seaweed. stir and simmer for 5 minutes.
While broth is simmering, make the tofu topping:
- Cut the tofu block in half horizontally to create one large, flat slab. This shape helps it crisp evenly when fried.
- Place tofu between paper towels and press gently to remove moisture. Sprinkle a pinch of salt over both sides to enhance flavor.
- Heat 120ml of neutral oil (like vegetable or canola) in a frying pan over medium heat. Shallow fry the tofu for 3–4 minutes per side, until golden and crispy.
- Place tofu between paper towels and press gently to remove moisture. Sprinkle a pinch of salt over both sides to enhance flavor.
Cook your ramen noodles:
- Cook your ramen noodles according to the package instructions. If using frozen noodles, blanch for around 30 seconds in the boiling water. Drain well before serving.
- Divide your ramen noodles evely between your serving bowls and top with your prepped garnish and tofu. Sprinkle with shichimi togarashi and La-yu if you like a little heat.
Hint: Undercook your noodles slightly—they’ll finish cooking in the hot broth and stay pleasantly chewy. For dry noodles, shave off at least a minute from the package time. If using frozen noodles, just loosen them in boiling water (about 30 seconds) before draining and serving.
Substitutions
- Gluten-free: Swap ramen noodles for rice noodles or 100% buckwheat soba, and use tamari instead of soy sauce.
- Tofu alternatives: Try Inari age for a different texture and added protein.
- Greens: No pak choi? Spinach, kale, or even napa cabbage work beautifully.
Variations
- Creamy twist: Stir a spoonful of white miso or a dash of oat cream into the broth for extra richness.
- Spicy upgrade: Top your bowl with fresh chilis or a drizzle of masu's peanut rayu for heat and flavor depth.
- Add a ramen-style vegan egg: A marinated tofu "egg" or soft-set soy milk egg can add richness and visual appeal.
- Try different noodles: Soba, udon, or even rice vermicelli can be used if you want a change from classic ramen.
- Seasonal vegetables: Add blanched asparagus, corn, mushrooms, or shredded carrots to match the season or use up leftovers.
See this spicy ramen recipe for a spicy, smokey ramen variation.
Equipment
- Medium saucepan
- Frying pan or skillet
- Large pot (for noodles)
- Paper towels
- Cooking chopsticks or tongs
Storage
- Broth & tofu can be stored separately in the fridge for up to 2 days.
- Noodles are best cooked fresh—stored noodles tend to become mushy.
- Freezing? Tofu and broth freeze well; avoid freezing cooked noodles.
Top Tip
- Simmer broth gently to preserve clarity and balance.
- Pat tofu thoroughly dry before frying for the best texture.
- Garnish just before serving to keep greens vibrant and crisp.
FAQ
Yes! To make this vegan shio ramen gluten-free, use gluten-free noodles such as
rice noodles or pure buckwheat soba (check the label—many soba noodles contain wheat). Replace soy sauce with tamari, which is naturally gluten-free, or use coconut aminos if you prefer a sweeter, lower-sodium option. Double-check that your stock cube and kombu dashi powder are gluten-free as well, as some brands may contain hidden wheat-derived ingredients.
A neutral oil with a high smoke point works best—think vegetable oil, canola oil, or grapeseed oil. These let the flavor of the tofu and broth shine without competing or burning. For those avoiding seed oils, you can use refined avocado oil as a stable, neutral alternative. Avoid extra virgin olive oil or unrefined oils, which may burn or impart an unwanted flavor when used for frying.
Yes—with some care. The broth freezes well in an airtight container for up to 3 months. Tofu can also be frozen, though the texture may become slightly chewier or spongier (some actually prefer it!). However, noodles do not freeze well—they tend to turn mushy when thawed and reheated. For best results, freeze the broth and tofu separately, then cook fresh noodles when you're ready to serve.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Shio Ramen:
Shio Ramen
Equipment
- 1 Medium saucepan
- 1 Frying pan
- 1 Large pot (for noodles)
- Paper towels
- Cooking chopsticks or tongs
Ingredients
For the Broth
- 10 g fresh ginger grated
- 2 –3 garlic cloves minced
- 1 tablespoon toasted sesame oil
- 800 ml vegan dashi or 2 teaspoon kombu dashi powder + 800ml water
- 1 vegetable stock cube or stock pot
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1.5 tablespoon soy sauce
- 1 teaspoon salt
- Large pinch of dried wakame seaweed
For the Tofu Topping
- ½ block firm tofu or a whole block for extra protein
- 120 ml neutral oil for shallow frying
Garnish
- 1 spring onion thinly sliced
- 1 –2 pak choi or choi sum leaves sliced
- Rayu Japanese chili oil
- Shichimi togarashi optional
Instructions
- Boil water for noodles: Fill a large saucepan with 3 liters of water and bring it to a rolling boil over high heat. You’ll use this to cook the ramen noodles later.
- Prep the ginger: Peel a thumb-sized piece of fresh ginger with a spoon or peeler, then grate it finely using a microplane or fine grater.
- Mince the garlic: Peel 2–3 garlic cloves and mince them finely to evenly distribute flavor in the broth.
- Slice the spring onions: Trim and slice the spring onions thinly on the diagonal. Use the white and light green parts for garnish; reserve the tops for the broth if you'd like.
- Prep the greens: Wash and dry your greens (such as pak choi or choi sum), then slice them into thin strips so they cook quickly in the broth.
- Sauté the aromatics: Heat sesame oil in a medium saucepan over medium heat. Add the ginger and garlic and fry for 2–3 minutes, stirring frequently until fragrant and lightly golden.
- Simmer the broth: Add the vegan dashi, stock cube, soy sauce, mirin, sugar, salt, and wakame to the saucepan. Simmer for 5 minutes, stirring to dissolve everything fully. Lower the heat and keep warm.
- Slice the tofu: Cut the tofu block in half horizontally to form one large, flat piece. This shape helps it crisp evenly during frying.
- Season and dry the tofu: Place the tofu between paper towels and press gently to remove excess moisture. Sprinkle a pinch of salt on both sides.
- Fry the tofu: In a frying pan, heat oil over medium heat. Shallow fry the tofu for 3–4 minutes per side until golden and crispy.
- Drain and cut the tofu: Transfer the tofu to paper towels to drain any extra oil. Slice each piece diagonally into triangles.
- Cook the noodles: Cook your noodles according to the package instructions. If using frozen noodles, blanch for 30–45 seconds until just loosened, then drain well.
- Dish up: Divide the noodles between serving bowls, ladle in the hot broth, and top with tofu, greens, and spring onion. Finish with a sprinkle of shichimi togarashi and a drizzle of La-yu if desired.
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