Vegan Japanese Cold Ramen

When the temperatures rise and the idea of a hot bowl of noodles seems unbearable, hiyashi chūka — Vegan Japanese Cold Ramen — steps in as the ultimate solution.

Jump to:

• Cool, Crisp, and Completely Vegan: Cold Ramen for Summer Days
• What Is Vegan Japanese Cold Ramen?
• Why You'll Love Vegan Cold Ramen
• Ingredients
• Instructions
• Final Thoughts
• 📖 Recipe
• Other noodles recipe
• 💬 Reviews

Cool, Crisp, and Completely Vegan: Cold Ramen for Summer Days

This refreshing, colorful dish is traditionally made with chilled noodles and an array of vibrant toppings, dressed in a tangy soy-based sauce. While the classic version often features egg and meat, the vegan cold ramen version is every bit as satisfying—bursting with umami, texture, and nourishment.

What Is Vegan Japanese Cold Ramen?

Vegan Japanese Cold Ramen is a chilled noodle salad inspired by the Japanese summer staple. It swaps out animal-based ingredients for plant-powered alternatives while retaining the same light, savory punch. Think springy ramen noodles, crisp vegetables, umami-taste mushrooms, and a zesty, sesame-soy dressing—served cold for ultimate refreshment.

If you enjoy this Cold Ramen recipe, also check out Teriyaki Soba Noodles.

Why You'll Love Vegan Cold Ramen

• Perfectly refreshing – Ideal for hot days or when you need something light yet satisfying.
  
• Customizable – Use whatever vegetables you have on hand. Try edamame, corn, carrot, or even kimchi.
  
• Nutrient-packed – Loaded with fiber, healthy fats, and plant-based protein.
  
• Great for meal prep – Keep noodles and toppings separate until ready to serve.

Ingredients

Noodles & Toppings

• 200g ramen noodles (fresh or dried, check for egg-free)
• ½ cucumber
• 1 tomato (sub with carrot for crunchier texture)
• Thinly sliced scallions
• Sauté mushroom (sub with pan-seared firm tofu)

Vegan Fried Eggs

• 100g Mung bean (soaked in water for 1-2 hours in advance)
• 200g soy milk (or other plant milk)
• 2 tablespoon nutritional yeast
• ½ teaspoon turmeric powder
• ¼ teaspoon salt and pepper
• ½ teaspoon black salt (kala namak)
• 1-2 tablespoon corn starch

Dressing

• 3 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• 1 teaspoon grated fresh ginger.
• 1 teaspoon finely chopped garlic

Instructions

1. Cook the noodles
   Cook your ramen noodles according to package instructions. Once done, drain and rinse them under cold water until completely cool. Toss with a little sesame oil to prevent sticking.
2. Prepare the dressing
   In a small bowl, whisk together all the dressing ingredients. Then, adjust sweetness, saltiness, or acidity to taste.
3. Arrange your toppings
   Plate the chilled noodles in a wide bowl. Artfully arrange the vegetables, mushroom, and vegan fried egg on top—rainbow-style, if you're feeling fancy.
4. Dress and garnish
   Drizzle with the dressing, sprinkle with sesame seeds and scallions, and serve immediately. For a bit of heat, a few drops of chilli oil go a long way.

Secret Vegan Egg Recipe

• Drain soaked mung beans and blend with water, black salt, turmeric, starch, and optional seasoning until silky smooth.
• Heat a lightly oiled non-stick pan on medium.
• Pour a thin layer of batter like a pancake (or use a mold).
• Cook 3–5 minutes until set, then flip and cook for another 1–2 mins.
• Let cool, then slice into strips.

Final Thoughts

Vegan Japanese Cold Ramen isn’t just a meal—it’s a mini summer celebration in a bowl. Whether you’re prepping for a picnic, a quick weeknight dinner, or just need something to cool you down, this dish delivers on every front. It’s proof that comfort food can be fresh, and summer food can still be deeply satisfying.

So grab your chopsticks, and let the cool, crisp flavors of cold ramen brighten up your table.

If you have tried my recipe then please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

Print

📖 Recipe

Other noodles recipe