Vegetarian Ramen recipe

Simple Vegetarian Ramen

PUBLISHED: 2.17.2021

We use vegetable broth, mushrooms, miso paste, & soy sauce, to give this soup the savory umami flavor we crave in a bowl of ramen noodles.

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Vegetarian Ramen recipe

Simple Vegetarian Ramen

PUBLISHED: 2.17.2021

We use vegetable broth, mushrooms, miso paste, & soy sauce, to give this soup the savory umami flavor we crave in a bowl of ramen noodles.

 SHARE:

Whenever I visit NYC, I have to enjoy a bowl of vegetarian ramen. It’s always so delicious and soothing after a cold day walking the streets. I love all the bright colors and complexity a ramen dish provides.

It makes me feel fancy when indulging myself in the flavors, yet the reality is it can be quite affordable to make at home. This recipe is also vegan— and can be modified easily depending on your preferences.

Ingredients for easy vegetarian ramen

Origins of ramen

Most people believe ramen originated in Japan, yet it actually started in China. Chinese tradesmen brought their ramen recipe to Japan in the 19th century. What Americans know (and love) as instant ramen, came to America in 1958. Today, ramen can be found both in 33 cent styrofoam containers, as well as $16+ bowls at fancy restaurants.

fresh veggies for vegan ramen

What makes this recipe vegan

Ramen noodles are often made with a chicken, pork, or beef broth base. This vegan ramen recipe uses a low-sodium vegetable broth. I have tried ramen both ways, and honestly like the lighter taste and feel of a veggie broth over a chicken broth. You can always add tofu as the protein base if you want to as well. With ramen, there’s really no wrong way to go!

Vegetarian ramen and toppings

How To Make Vegetarian Ramen

My vegetarian ramen recipe starts with noodles. Sometimes we’ll load the bottom up with mung bean sprouts first. If you have that option available to you, I highly recommend it. Otherwise, start with the noodles.

After the noodles go in, it’s time to load up the bowl with your favorite veggies. I love adding bok choy, shredded carrots, sliced shiitake mushrooms, and purple cabbage to mine. The heat of the hot broth helps soften the veggies a bit. If you prefer the veggies to be more tender than crisp, saute or steam the veggies before adding them to the bowl.

Add a little drizzle of sesame oil and tamari over the veggies and green onions. Next ladle piping hot, just-simmered vegetable broth to the bowl next.

Then it’s topping time! Add your favorite toppings – as many or as few as you prefer. I go with a basic trio of cilantro, thinly sliced radishes, and red pepper flakes. Other ideas: avocado, tofu cubes, more bean sprouts or microgreens, thinly sliced hot chili, or even a drizzle of sriracha.

carrots are a great addition to vegan ramen noodles

Vegetarian Ingredient swaps

I try to stay away from gluten, so instead of wheat noodles, I love using Lotus Foods millet and brown rice ramen noodles. They are super delicious, and I can get a big bag at Costco.

If you aren’t able to find bok choy, swap in swiss chard instead.

Coconut aminos are a great swap for tamari. If you’re not a fan of mushrooms, why not swap for some tofu?

ingredients to use in a homemade soup recipe
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Vegetarian Ramen recipe

15-Minute Vegetarian Ramen

  • Author: Jen Hansard
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Soup
  • Method: Japanese
  • Cuisine: Asian
  • Diet: Vegan

Description

Ramen, the staple food of college students, moves to the head of the class thanks to plant-based overhaul. Load up your ramen with your favorite veggies and top with hot vegetable broth.


Ingredients

Scale
  • 2 packages ramen noodles 
  • 16 ounces low sodium vegetable broth
  • 1 baby bok choy, halved
  • 1 cup shiitake mushrooms, sliced
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 cup shredded carrots
  • 1/4 cup green onions, thinly sliced
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons tamari
  • Crushed red pepper flakes
  • Thinly sliced radish, for garnish, optional
  • Cilantro, for garnish, optional

Instructions

  1. In a pot, bring the vegetable broth to a boil over medium-high heat. 
  2. Add ramen noodles and cook according to package directions.
  3. While noodles are cooking, get out two wide, deep soup bowls.
  4. Add all your veggies to the bowls.
  5. Ladle the hot broth over the veggies and noodles. Drizzle with sesame oil and tamari, and garnish with red pepper flakes, radish slices, and cilantro, if using. Serve immediately.

Notes

  • This ramen is also very good made with miso or mushroom broth.
  • For a grain-free version, feel free to substitute spiralized vegetables such as zucchini or sweet potato in place of noodles.

Keywords: vegan ramen

More Vegan Recipe Options

Eating plants doesn’t have to be difficult. I hope you enjoy this vegetarian ramen recipe! The truth is: a little prep, as well as a plan goes a long way in helping you naturally incorporate more veggies into your diet. Check out a few of these plant based recipes:

I challenge you to incorporate 1 plant based meal into your dinner rotation every week. If you already do ‘meatless Monday,’ then try adding in a second plant fueled meal. Eating more plants doesn’t have to be an all or nothing choice, yet taking steps to add more plants will only benefit you and your family. If you start with the vegan ramen recipe below, don’t forget to leave a comment and let me know how it turned out!

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Recipe rating

  1. Erin says:

    I tried this recipe in Rawk the Year for the first time a few months into the pandemic.. and it has become a weekly lunch staple! I swap out the bok choy for Swiss chard from my garden, and just toss in whatever veggies I have on hand each week. A quick yet nourishing meal!

  2. Jen says:

    This looks delicious. But I want to make sure I’m understanding…you don’t cook the veggies?

    • Carol Simpson says:

      No, it’s like Zoodles in a Jar, one of my favorite SGS recipes. Put the veggies in a bowl, add HOT liquid and it will cook the veg till they are crisp tender. If you prefer them softer, cook them a little in the broth with the noodles. Zoodles in a Jar is warm and comforting, but still “fresh” tasting…really yummy. Can’t wait to try this one!

  3. Liz Hanna says:

    Hi! I’m so excited to make this! Did you use the seasoning packet that came with the Lotus Foods noodles? Thanks!

    • Simple Green Smoothies says:

      Hey Liz – cool question! In this case no, we don’t use the seasoning packet because of the added veggies and spices we add in the recipe. Yet, if you want to boost it with stronger flavor, feel free to toss it in!

  4. hayley says:

    hi if we make this can you save it for the next day and reheat it?

  5. SHEILA says:

    O-M-G can anyone say AMAZING. This is a must try soup. I really thought I was at a Asian restaurant!

  6. Jenn says:

    I made this recipe last night, my husband is not what I would consider picky but also he doesn’t compliment every meal (so I feel he compliments when he truly enjoys something). He LOVED this soup! He kept saying it was as good if not better than a restaurant and that I should take my soup in the food truck road ha ha. Thanks so much for an easy recipe, next time I’ll prep the veggies on a Sunday for a quicker weekday meal!

    • SGS Rawkstar Carissa says:

      Hey Jenn,

      That is so awesome this recipe is husband approved! We already appreciate when picky eaters love our recipes 🙂

  7. Heather Berube says:

    The Green Journey AWAITS
    Happy to have a Rawkstar group to keep me in the loop of plant based meals.
    After both my daughters have opted to become vegetarians it has taught me that eating more plant based foods is not only more healthily but you really don’t miss the meat. It is a different way of cooking. I used to have 1 meat, 1 veggie, 1 carb. So eating more plant based meals with the help of this website will go a long way in my journey.
    Cheers to living a long, healthy and vibrant LIFE….

    • SGS Rawkstar Carissa says:

      We are so happy to have you, Heather! It’s crazy how much foods can impact our lives.

      Cheers!!!

  8. Crystal says:

    In Defense of Food is the one book that has had the GREATEST impact on my life because it made absolute sense to me and allowed me to live a balanced life and feel great! I have since shared the book with many people. I would be honored to win this book and continue sharing with others.

  9. Colleen Quine says:

    I am constantly on the look out for a cookbook that just jumps out and says, “pick me, pick me.” I want to eat right; just need a little help sometimes.

    • SGS Rawkstar Carissa says:

      Love that! This cookbook sounds like it was made for you 🙂

  10. Christy says:

    This looks amazing! I entered a really stress-filled season in my life the last month or so. I did plant-based reset and it made all the difference. My heart palpitations went away. I think that plant-based eating or “mostly plants” eating is much less stressful on the body. And when you are already experiencing stress that is out of your control…it is good to de-stress any way that you can!

  11. MM says:

    Thank you for giving us ideas about how to incorporate more veggies into our diet! Me and hubby loves your smoothie recipes!

  12. Sheryl says:

    Just ordered the book at B&N for pick up at nearby store. Will attemp each recipe in the book when I get it! I want to be healthy and continue to feel energetic as I’m approaching 50 and to ward off illness. I am always on the hunt for new recipes as I get bored easily.
    Ps will come back and comment after I make it. Hopefully this weekend

    • SGS Rawkstar Carissa says:

      Yay Sheryl!!

      That is so awesome that you went and got your own copy already. We know you will love every single recipe. Cannot wait to hear your feedback 🙂

  13. Rachel Turner says:

    This sounds absolutely lovely!!! And I bet my kiddos would love it too. I’m trying to add more recipes like this to our menu so that when we do eat meat, we can afford to buy from local sustainable small farms

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I'm a girl who transformed my family's health by eating more plants. Married my high school love, have 2 kiddos, love national parks + running the Grand Canyon. My mission? Help you fuel your body so you can go after your passions.

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