We use vegetable stock, mushrooms, miso paste, & soy sauce, to give this soup the savory umami flavor we crave in a bowl of ramen noodles. My vegan ramen recipe uses a rainbow of veggies and flavors to create a simple yet filling meal.

Vegetarian Ramen soup in a bowl next to chop sticks, red pepper flakes and green onions.

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, as well as the complexity of flavors a ramen dish provides.

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

Table of Contents
  1. Origins of Ramen
  2. What Makes This Recipe Vegan
  3. How To Make Vegetarian Ramen
  4. More Vegan Recipe Options
  5. Simple Vegetarian Ramen Recipe
Ingredients for easy ramen including cilantro, radishes, ramen, carrots, mushroom, tamari, red pepper flakes, purple cabbage, bok choy and green onions.

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. Vegetarian or not, ramen is a great on the go meal, as well as a fun date-night-in dinner under candlelight.

red colander of bok choy.

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.

If you want to up the protein, then add in tofu. With ramen, there’s really no wrong way to go! Just a side note, vegetarian ramen can still use a meat-based broth, yet full on vegan ramen should only use vegetable broth.

blue stock of vegetable stock next to a white tray of fresh vegetables.

How To Make Vegetarian Ramen

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

After the noodles go in, then it’s time to load up the bowl with your favorite veggies. I love adding bok choy, shredded carrots and sliced shiitake mushrooms, as well as purple cabbage. 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 – keep this vegetarian ramen simple, or go fully loaded. 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.

rainbow carrots.

Vegetarian Ramen 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’re 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, then why not switch them out with some tofu?

blue stock pot of vegetable stock next to a bowl of vegetarian 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!

Vegetarian Ramen recipe
4.43 from 111 votes

Simple Vegetarian Ramen

Ramen, the staple food of college students, moves to the head of the class thanks to a plant-based overhaul. Load up this Simple Vegetarian Ramen with your favorite veggies and enjoy!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Jen Hansard
Course: Soup
Cuisine: Japanese-Inspired, Plant-Based
Serves: 2

Ingredients  

  • 2 packages ramen noodles gluten-free
  • 4 cups vegetable stock
  • 1 head baby bok choy halved
  • 1 cup shiitake mushrooms sliced
  • ½ cup red cabbage thinly sliced
  • ½ cup carrot shredded
  • ¼ cup green onions thinly sliced
  • 2 tsp toasted sesame oil
  • 2 tsp tamari
  • red pepper flakes

For garnish

  • radish
  • fresh cilantro

Instructions 

  • In a pot, bring the vegetable broth to a boil over medium-high heat. 
  • Add ramen noodles and cook according to package directions.
  • While noodles are cooking, get out two wide, deep soup bowls.
  • Add cooked noodles and all your veggies to the bowls.
  • 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.

Nutrition

Calories: 510kcal, Carbohydrates: 76g, Protein: 14g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 1773mg, Potassium: 718mg, Fiber: 9g, Sugar: 12g, Vitamin A: 5753IU, Vitamin C: 18mg, Calcium: 61mg, Iron: 4mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

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Comments

  1. 5 stars
    We love making ramen in our house! It’s easy, affordable and we load it up with veggies for our family of 5. The kids love it! Would love to make this recipe as well as other plant based recipes. P.S. – I have always loved that quote as well and have thought about stenciling it in my pantry.

  2. 5 stars
    This is something I need in my life! This recipe sounds amazing and I have to try pronto. My boyfriend loves ramen – I usually skip it because it’s not necessarily healthy. We both want to have a very plant heavy diet, but sometimes our stumped on what to make (besides steamed veggies – HA!). This book would totally solve our problem!

  3. My son as just talking about his family wanting to make homemade Ramen. Definitely forwarding ! Love “vegging up” our “go to” foods

  4. 5 stars
    Thank you for sharing this recipe Jen. Michael Pollan is simply brilliant in my book. I’ve read quite a few of his books. My friends son met him and said he’s a wonderful, down-to-earth dude.
    I’m mostly plant-based and have a few books on it but I’ve been eyeing this book for a while. I’m still stuck on chicken but I haven’t eaten meat in 42 years.
    Help me switch totally by sending me this book!! Lol.
    You have really carried the SGS to a new and amazing level Jen. I love your videos and your book.
    You’ve really inspired me and thousands of others.
    Thank you‼️
    Namaste rawkstar!!
    ‼️

  5. 4 stars
    was the first thing I learned to cook as a teenage. Love to have it actually be better for me. I have genetic high cholesterol and my husband is a born and raised meat and potatoes guy so I would love to figure out more tasty recipes that weren’t meat centered! Also, to be a good model of healthy eating for my kiddos!

  6. Oh, yum! This looks delicious. I’ve been trying to increase my plant-based diet, but I’m in a rut. This book would help inspire me! Thanks.

  7. I have been struggling with my overall diet lately and feel stuck…this recipe looks delicious and would love to try more of the recipes in this plant based book…
    Sweetest Regards
    Kimberley

  8. I am slowly moving towards eating plant based and this book is what could make me go 100% plant based. This ramen soup recipe looks delicious.

  9. I simply MUST make this ramen soup….soon! I’m really wanting to go mostly plant based….but it’s baby steps for me. This soup could well be the catalyst that makes me jump into plant-based eating head first!

  10. I love the simplicity and brilliance of Michael Pollan’s phrase, “Eat food, not too much, mostly plants.” Easy to remember, all inclusive, adaptable for all.

  11. Ramen is so flavorful and one of the easiest ways I can get my son to eat vegetables happily. I rarely serve him meat and am always on the hunt for meals he’ll like. Soups are always well received for dinner and they make good lunches for me for work the next day. Would love to try this recipe.

  12. I have been a Pollan fan for years! Also a fan of Simple Green Smoothies since the very beginning..done every cleanse, etc and LOVE your cookbook. It would be awesome to add another plant-based cookbook to my collection! Rawk on!!

  13. We are CRAZY for ramen in our house and are looking to wean ourselves off of animal products. This recipe is the perfect one to satisfy our ramen love and help us reach our goal!