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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
  • Diet: Vegan


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


  • 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


  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 cooked noodles and 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.


  • 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.
  • Category: Soup
  • Method: Japanese
  • Cuisine: Asian

Keywords: vegan ramen