5 Checks for Vegan and Vegetarian Ramen in Copenhagen in 2026
A component-by-component guide to plant based ramen across Copenhagen, with current bowls and the exact questions to ask.
TL;DR
Use five checks in 2026: broth, tare, noodles, oil and toppings. Slurp's 175 DKK Veggie becomes vegan without egg. Men O labels its 118 DKK vegetable broth bowl vegan. Papa separates vegetarian and vegan builds at 145 DKK. Ramen to Biiru has three vegan options. H Kitchen lists a vegan tofu ramen, and Himitsu starts every soup base plant based.
A vegetable topping does not make a ramen vegetarian. A mushroom broth does not finish the vegan check. The egg is obvious. The fish in a seasoning base, animal fat in an aromatic oil or egg in a noodle is less interested in introducing itself.
The reliable way to order is to check five parts: broth, tare, noodles, oil and toppings. We used that test on current Copenhagen menus on 11 September 2026. Where a restaurant does not publish enough detail, this guide says so. Your dinner deserves better than dietary detective fiction.
The 5-point ramen check for 2026
1. Broth
Ask what built the stock. Vegetable and mushroom broths are the clear vegan routes. Chicken, pork, seafood and dashi made with fish are not. A menu saying "miso ramen" or "shoyu ramen" only tells you the seasoning direction, so it does not settle the broth question.
2. Tare
Tare is the concentrated seasoning that gives the soup its salt and direction. Soy sauce and miso can be plant based, but a restaurant's complete tare can include fish or meat ingredients. Use the restaurant's vegan label or ask staff to confirm the current recipe.
3. Noodles
Ramen noodles often use wheat, water, salt and alkaline salts, but some recipes include egg. A vegan bowl should already account for this. If the menu lets you switch between egg, udon and rice noodles, name the vegan choice while ordering.
4. Aromatic oil
The glossy layer on top carries flavor. It can be vegetable oil, sesame oil, chilli oil, chicken fat or rendered pork fat. Ask when the menu only describes the broth.
5. Toppings
Egg and meat are easy to spot. Butter, mayonnaise, bonito, anchovy dressings and shared fried garnishes need another look. Strict allergies also require a cross contact conversation, not just a menu label.
Slurp Veggie for mushroom and celeriac broth
Slurp opened on Nansensgade in 2017, built from Philipp Inreiter's experience at Noma, Relæ and RyuGin in Tokyo. The restaurant makes ramen only, simmering broth slowly and cutting noodles each morning with Øland flour milled on Bornholm before adding seasonal toppings.
Our current Veggie ramen costs 175 DKK at Nansensgade and Borgergade. The broth is mushroom and celeriac. Oyster mushroom, kale, pickled fennel, red onion and lemon thyme sit on top.
The default bowl includes tamago, so it is vegetarian. Leave off the egg and it becomes vegan. Say "vegan" when ordering rather than only asking for no egg, so the team can treat the whole bowl as the dietary request.
We recommend chilli crunch if you want heat. Both rooms are walk in only, and we cannot safely accommodate strict gluten exclusions. That last point matters. Vegan suitability and wheat safety are separate checks.
Men O for a clearly labeled vegan bowl
Men O at Vestergade 4 to 6 lists Vegan Ramen at 118 DKK. Its public menu describes vegetable broth seasoned with Japanese soy sauce that is free from gluten, then fried tofu, seasonal greens and seaweed.
The complete bowl is labeled vegan, which is more useful than trying to infer suitability from its parts. One soy sauce that avoids gluten does not make the whole ramen safe for a strict exclusion. Ask separately about noodles and kitchen handling if gluten is the issue.
Men O sits in the old center and currently opens daily. It is the most direct central option in this guide when the whole party wants different ramen styles at one table.
Papa Ramen for a visible egg choice
Papa Ramen at Skydebanegade 16 makes the vegetarian and vegan difference unusually easy to see. Both bowls cost 145 DKK and use shiitake broth, homemade organic noodles, mushroom, tofu, spring onion and seasonal toppings.
The Vegetar bowl includes an organic egg. The Vegan bowl says "no egg" and adds corn. That side by side wording is useful for mixed groups and for anybody tired of scanning footnotes.
Papa also lists homemade vegetable gyoza and kakiage tempura, but strict vegan diners should confirm batter, sauce and fryer handling before adding sides.
Ramen to Biiru for multiple plant based routes
Ramen to Biiru has three vegan options on its current menu. No Meat Ramen, Veggie Miso and Spicy Veggie Miso are the vegetable focused routes.
The public descriptions do not separate broth, tare, oil and toppings for all three options. Ask staff which current builds are vegan at the branch you visit. This matters because seasonal garnishes change faster than a chain's main navigation.
The network is the advantage. Ramen to Biiru has branches in Nørrebro, Vesterbro, Østerbro, Frederiksberg, Hellerup and Copenhagen Airport, and its current policy is no reservations.
H Kitchen for noodle choice
H Kitchen lists a vegan ramen at 90 DKK for a small bowl or 145 DKK for a large one. Toppings include tofu, bean sprouts, edamame, broccoli, seaweed, pickled red onion and enoki. Diners can choose soy or miso broth, then egg noodles, udon or rice noodles.
That flexibility is useful, but it makes the order itself important. State that the complete bowl must be vegan and ask which noodle the kitchen uses for that build. H Kitchen has Copenhagen locations at Fiolstraede 26 near Norreport and Jagtvej 193 near Osterport.
Himitsu when every soup base starts plant based
Himitsu Ramen at Huset takes a build your own approach. Every Himitsu soup base is plant based, and diners choose their noodles and toppings.
The room is on the first floor of Huset in central Copenhagen and currently opens Wednesday through Saturday from 14:00 to 22:00. The plant based broth removes one hidden variable, but vegans should still choose noodles and toppings explicitly.
Vegetarian and vegan mean different orders
At Slurp and Papa, the visible difference is egg. At other restaurants it can sit in the noodle recipe, seasoning or oil. "Vegetarian" also does not rule out fish based dashi unless the restaurant defines it that way.
Say the complete dietary requirement when ordering. "I need the whole bowl vegan" is clearer than a series of ingredient removals. Staff can then account for the kitchen's current recipe instead of only the printed nouns.
Strict gluten exclusions need their own conversation
Removing meat, fish, dairy and egg does nothing to remove wheat. Soy sauce often contains wheat, and ramen noodles usually do too. A restaurant can use soy sauce without gluten in a vegan broth while serving it with wheat noodles.
Slurp cannot safely accommodate strict gluten exclusions. Men O only describes the soy sauce in its vegan bowl as avoiding gluten. H Kitchen offers rice noodles, but the shared kitchen and other components still need confirmation. If gluten causes a medical reaction, call before visiting and ask about the complete bowl plus cross contact.
Which bowl fits which diner?
| Venue | Published plant-based route | Choice to confirm |
|---|---|---|
| H Kitchen | Vegan tofu ramen | Noodle and shared-kitchen handling |
| Himitsu at Huset | Plant-based soup bases | Noodles and toppings |
| Men O | Vegan Ramen | Complete wheat and kitchen handling |
| Papa Ramen | Separate vegetarian and vegan bowls | Egg and side-dish handling |
| Ramen to Biiru | Three vegan options | Current branch build and toppings |
| Slurp | Veggie without egg | State the complete vegan request |
Choose Slurp if mushroom and celeriac broth, fresh pickles and a handmade noodle are the draw. Choose Men O for a low priced, centrally located bowl that the menu directly labels vegan. Choose Papa when a mixed vegetarian and vegan pair wants almost parallel builds. Choose Ramen to Biiru for neighborhood convenience and a spicy plant based route. Choose H Kitchen for size and noodle flexibility. Choose Himitsu when a plant based soup base and build your own format sound easiest.
Sources
Frequently Asked Questions
Yes. Order the 175 DKK Veggie without egg and state that you want the complete bowl vegan. The broth is mushroom and celeriac.
No. Broth, tare, noodles or aromatic oil can contain animal ingredients. Only use the no egg route where the restaurant explicitly confirms the complete bowl becomes vegan.
Ramen to Biiru highlights Spicy Veggie Miso and says it offers three vegan options. Confirm the exact current build. At Slurp, Veggie can be made vegan and chilli crunch added separately.
Not necessarily. Vegan describes animal ingredients, while gluten is usually a wheat question. Slurp cannot safely accommodate strict gluten exclusions, and one suitable soy sauce does not make wheat noodles safe.
