This easy vegan ramen laksa is one of those dishes I make when I want to break out of a weeknight dinner rut. It comes together quickly in one pot and is full of bold, interesting flavours. If laksa isn’t already on your radar, it’s a Southeast Asian noodle soup known for its creamy coconut broth, warming spices, and punchy taste profile.

This version keeps things simple and weeknight-friendly, but still a little exciting. It’s gently spicy, bright with fresh lime, and deeply comforting, with chewy ramen noodles and tofu puffs soaking up all that flavour. Easy, cozy, and satisfying, it’s one of my go-tos for a relaxed Thursday night dinner — especially if there’s a show on and a cold wheat beer in hand.

Creamy, gently spicy, and full of flavour — this laksa is comfort food with a kick.

I’ve always been familiar with and drawn to Asian noodle soups — things like Thai tom yum, Japanese ramen, and Vietnamese pho have long been in regular rotation in my kitchen. Laksa, though, is something I discovered more recently, and I’m so glad I did. It’s really its own thing: creamy yet spicy, deeply aromatic, and unapologetically bold. What I love most is how much flavour you get for very little effort — it’s an easy way to make something that tastes layered and exciting without spending hours at the stove.

How To Make This Vegan Ramen Laksa

Ready to give it a try? Here’s how to make an easy vegan ramen laksa that delivers big flavour without a lot of fuss.

1. Prep Ingredients

Before you start cooking, take a few minutes to prep everything. Finely chop the shallots, mince the garlic, grate the ginger, and bruise the lemongrass to help release its aroma. Make sure you’re using toasted sesame oil, not regular sesame oil, as it’s added at the end for aroma and flavour rather than for cooking.

Tofu puffs can sometimes be found in Asian grocery stores or the refrigerated tofu section — if you can’t find them, you can substitute cubed firm or extra-firm tofu. To get a similar texture, place the cubed tofu in a container or zip-top bag with a couple of tablespoons of cornstarch, a splash of soy sauce, and a few drops of toasted sesame oil, then give it a good shake. Once coated, pan-fry the tofu until golden. The cornstarch creates a delicate crust, while the sesame oil and soy sauce add that nutty, umami depth you’d normally get from tofu puffs.

Ramen noodles, tofu puffs, coconut milk, lemongrass, turmeric, coriander, brown sugar, chilli flakes, soy sauce, green onions, toasted sesame oil, bean sprouts, garlic, ginger, shallots, broth, red chillies, lime wedges
Ingredients for making a weeknight friendly vegan ramen laksa

2. Build the Aromatic Base

Once the oil is warm in the pot, add the shallots, garlic, ginger, and bruised lemongrass and let them gently soften. This step is already nicely fragrant, with the lemongrass and ginger leading the way. After a couple of minutes, sprinkle in the turmeric, coriander, sambal oelek, and brown sugar. Stir for about a minute, just long enough for the spices to bloom and turn the base into something aromatic — this is where the laksa really starts to come alive.

Ginger, garlic, shallots and lemongrass sautéing in oil
Sauté shallots, garlic, ginger, and lemongrass until softened and fragrant
Pot with garlic, shallots, ginger, lemongrass, turmeric, coriander, brown sugar, chilli flakes and sambal oelek in oil
Add in the turmeric, coriander, sambal oelek, and brown sugar

3. Simmer the Broth

Pour in the soy sauce, coconut milk, and vegetable stock, stirring to combine. Bring the broth to a gentle simmer and let it cook for about 15 minutes. This gives the flavours time to meld while keeping the broth light and balanced.

Simmering shallots, garlic, ginger, lemongrass, turmeric, coriander, chilli flakes, sambal oelek, and brown sugar
Spices have bloomed once they start being fragrant
Coconut milk and soy sauce in large pot with floating lemongrass
Add in the soy sauce, coconut milk, and vegetable stock

4. Finish the Broth

Remove the lemongrass and lower the heat. Add the baby bok choy and simmer for 1–2 minutes, just until tender but still bright. In a small bowl, whisk the white miso with a few spoonfuls of hot broth until smooth, then stir it into the pot along with the fresh lime juice and toasted sesame oil. Taste and adjust with salt or more soy sauce if needed.

Large pot of bright yellow coconut broth with lemongrass removed and used lime wedges
Remove the lemongrass, take the pot off the heat, and stir in the white miso, fresh lime juice, and toasted sesame oil.

5. Add the Noodles and Tofu

Add the ramen noodles and tofu puffs and lightly cook for 2–3 minutes, just until the noodles are tender and the tofu is warmed through and soaking up the broth.

Ramen noodles added to bright yellow coconut laksa broth
Add ramen noodles to broth
Tofu added to bright yellow coconut laksa broth
Add cubed tofu puffs
Completed vegan ramen laksa with tofu soaking up the yellow broth
Tofu soaking up all that flavour packed broth
Tofu ramen with yellow laksa broth being topped by lime wedges, red chillies and cilantro
Divide noodles and broth into serving bowls then add your toppings

Tips & Variations

A few practical notes and easy ways to adapt the recipe, whether you’re cooking ahead or changing things up slightly.

Storage & leftovers

Laksa keeps well, but a little separation goes a long way. If you’re planning ahead or storing leftovers, cook the ramen noodles separately and add them to each bowl when serving. Ramen continues to absorb liquid as it sits, which can leave the broth overly thick by the next day.

The broth itself stores beautifully in the fridge for up to 3 days. Tofu puffs hold up well in the broth, but if you prefer them a bit springier, you can store them separately and reheat gently before serving. Bok choy is best added fresh when reheating, or stored separately if already cooked to keep it bright and tender.

Topping ideas

This laksa is intentionally light on toppings, but here are a few options to pick from that would work nicely:

  • Snow peas, sliced thin on the bias

  • Wilted spinach or baby kale for something ultra-simple

  • Thinly sliced mushrooms (shiitake or cremini), sautéed or simmered briefly in the broth

  • Roasted cauliflower florets – adds depth and a little caramelized edge

  • Julienned cucumber (unexpected but very refreshing)

  • Bean sprouts

  • Crispy shallots or onions (store-bought is perfectly fine)

  • Fried garlic chips

  • Thai basil or a mix of soft herbs

If you can't find baby bok choy, snow peas make a great substitute, especially if you’re after a bit more crunch. Slice them on the bias and add them right at the end, letting them warm through for about 30–60 seconds so they stay bright and crisp while still soaking up the broth.

Tips & FAQs for Vegan Ramen Laksa With Tofu

Can I make this laksa ahead of time?

Yes. The broth can be made up to 3 days ahead and stored in the fridge. For best texture, cook the ramen noodles separately and add them when serving, as they continue to absorb liquid if stored in the broth. Same for veggies and tofu.

How should I store leftovers?

Store the broth in an airtight container in the fridge for up to 3 days. If possible, keep the noodles separate to prevent the broth from becoming too thick. Bok choy is best added fresh when reheating, or stored separately to keep it tender and bright.

Can I substitute the tofu puffs?

Yes. If you can’t find tofu puffs, use firm or extra-firm tofu cut into cubes. Toss it with cornstarch, a splash of soy sauce, and a few drops of toasted sesame oil, then pan-fry until golden before adding it to the soup.

Can I substitute baby bok choy?

Snow peas make a great substitute if you prefer more crunch. Slice them on the bias and add them at the very end, letting them warm through for 30–60 seconds so they stay crisp and bright.

Is this laksa very spicy?

This laksa has a gentle heat. You can reduce the sambal oelek for a milder version, or add chili crisp or extra sambal at the table if you like more spice.

Is this recipe vegan?

Yes. As written, this laksa is fully vegan. Just be sure to use vegan-friendly ramen noodles and check that your sambal oelek contains no shrimp paste.

🍷 Wine & Drink Pairing:

Riesling Wine

A slightly sweet Riesling cuts through the heat and richness of the laksa while its bright acidity mirrors the lime and balances the coconut. Look for one with citrusy or floral notes.

Wheat Beer

The effervescence and light citrus or coriander notes in these beers refresh the palate and complement the ginger, lemongrass, and lime in the broth. Bonus that the crispness also helps cool down any spiciness.

Non-alcoholic? Try Iced Green Tea

Clean and refreshing, iced green tea helps reset the palate between spoonfuls of rich, coconuty broth. Serve it well chilled with a squeeze of lime or a few slices of fresh ginger for a simple, cooling contrast.