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Ramen is one of those universally loved dishes that can feel like a warm hug from the inside out. While traditional ramen features a rich, meaty broth, this vegetarian ramen recipe offers a delightful alternative that is just as satisfying and flavorful and vegan-friendly.
Whether you’re a full-time vegetarian, a plant-based foodie, or just wanting a light, vegetable-loaded comfort soup, this quick recipe is sure to become a favorite in your kitchen. Let’s dive into how to make this light and nourishing soup.
Tips for the Perfect Vegetarian Ramen
I’m not gonna lie, I feel fancy when eating ramen at a restaurant. Yet the reality is it can be quite affordable and tasty to make at home. You can buy Instant Ramen for $0.33 at the grocery store or spend $36 on a bowl at a restaurant in Aspen (I know from experience!). Vegetarian or not, this ramen recipe I’m sharing today is the best of both worlds using instant ramen noodles and ton of veggies.
- Make it Ahead: The broth can be made in advance and stored in the refrigerator for up to a week, or frozen for longer storage. Just reheat and add noodles and veggies when you’re ready to eat.
- Broth Variations: Feel free to experiment with the broth. The shiitake mushrooms add extra depth, yet you can go even farther by tossing in kombu (dried seaweed), miso paste, fresh ginger root, garlic, or red chili paste while simmering to enhance the umami flavor.
- Noodle Choices: While instant ramen noodles work great, you can use traditional ramen noodles, soba noodles, udon, or millet ramen. If you’re on a gluten-free diet, use rice noodles or make zoodles, spiralized zucchini.
- Seasonal Vegetables: Use whatever vegetables you have on hand! Bell peppers, zucchini, spinach, or snap peas can be great additions. You can even swap fresh mushrooms for dried shiitake mushrooms or use both!
- Increase the protein by adding in tofu (you can fry it in the skillet with the veggies), nuts or seeds (ex: toasted pepitas or sesame seeds). With ramen, there’s really no wrong way to go!
- Spice it up: If you like spicy, add in some red chili oil, kimchi, sliced serrano peppers or a dash of cayenne pepper.
Vegan vs Vegetarian
Vegan and vegetarian ramen both use a vegetable broth base, yet the toppings can differ. If you’re vegan, you’ll strictly use vegetables, nuts and seeds. If you’re vegetarian, you can add a soft-boiled egg for additional protein.
How To Make Vegetarian Ramen
Prepare the ramen Broth
Start by creating a rich and flavorful broth that will serve as the backbone of your ramen. In a large pot, combine the vegetable stock (or vegetable broth) and water. Heat over medium-high heat until it starts to boil. Add the mushrooms, tamari (or soy sauce), and sesame oil. Bring it to a gentle simmer. If you like a bit of spice, add some chili paste during this step.
Cook the Noodles
Add the instant ramen noodles to the broth and cook according to package. Typically, 3-5 minutes. You can toss the flavoring packet that comes with your ramen noodles, or save it for the end and sprinkle a little on the broth if you think it needs a little extra.
Sauté the Vegetables
In a separate pan, heat a tablespoon of oil over medium-high heat. Add carrots, cabbage and baby bok choy, cooking for about 3 minutes, just enough to gently toast it all. Season lightly with salt and pepper.
Assemble the Ramen Bowls
Once your noodles are ready and vegetables are sautéed, it’s time to assemble your ramen bowls. Divide the noodles and veggies between bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a good amount. Top with crushed red pepper, green onions (scallions), thinly sliced radishes and chopped cilantro.
Serve and Enjoy
Serve vegetarian ramen while it’s hot and steamy. The beauty of ramen is that it’s completely customizable, so feel free to adjust the toppings and ingredients based on your preferences. Enjoy this warm, comforting bowl of goodness on a chilly day or any day you’re craving a nourishing meal, and it’s just as easy to throw together as the other brothy bowls in my vegan soup recipes.
Best Way to Store Ramen Leftovers
Ramen definitely tastes best eaten right away. If you need to store leftovers, keep toppings and sauteed vegetables separate until ready to reheat. You can store broth and noodles together in an airtight container and the toppings and veggies in a bag in the fridge for 3-4 days.
Ingredient Swaps
- Swap instant noodles for millet and brown rice ramen noodles to get a hearty They’re super delicious, and I can get a big bag at Costco.
- If you aren’t able to find baby bok choy, use swiss chard or spinach.
- Coconut aminos or white miso paste are great swaps for tamari.
- If you’re not a fan of mushrooms, leave them out or swap for another vegetable you really do enjoy.
NOVEMBER 9-13, 2026
Free 5-Day Soup Challenge
Celebrate this cozy season with us! For 5 days, we’re cooking up fall-inspired soup each day—packed with veggies, perfect for busy nights, and every bowl you make is a chance to win $750 in prizes!
Instant Vegetarian Ramen
Jen HansardIngredients
- 2 cup vegetable stock
- 2 cup water
- 1 cup shiitake mushrooms sliced
- 2 package instant ramen noodles
- ½ head baby bok choy halved
- ¼ cup red cabbage thinly sliced
- ¼ cup shredded carrot
- ¼ cup green onions thinly sliced
- 2 tsp sesame oil
- 2 tsp tamari
For garnish
- red pepper flakes
- 1 radish
- ¼ cup fresh cilantro
Instructions
- In a pot, bring the vegetable stock and water to a boil over medium-high heat. Add the mushrooms, tamari and sesame oil and reduce to a gentle simmer.
- Add the ramen noodles and cook until softened, about 5 minutes or according to package directions.
- Meanwhile, in a separate pan, sauté the carrot, bok choy and cabbage until lightly toasted, 3 to 5 minutes. Season lightly with salt and pepper.
- Divide the noodles and vegetables among bowls and ladle the broth over the top.
- Garnish with the green onions, red pepper flakes, radish and cilantro.
Recipe Notes
- Vegetarian Tip: Many instant ramen seasoning packets aren’t vegetarian, so check the label or skip the packet. The stock, tamari and sesame oil bring plenty of flavor.
- Shortcut: Skip the skillet and add the carrot, bok choy and cabbage straight to the simmering broth for the last 2 to 3 minutes.
- Ingredient Swaps: Homemade vegetable stock, mushroom broth or miso broth all work as the base, and soaked dried shiitakes can replace fresh. For a grain-free bowl, use spiralized zucchini and simmer just 1 to 2 minutes.
- Storing: Store the broth separately from the noodles and vegetables in airtight containers in the fridge for up to 3 days, since the noodles soak up liquid. Reheat the broth until steaming, then add the noodles and vegetables.
Nutrition
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My husband loved this recipe in the soup challenge! An excellent way to spend out a cabbage head. We diced the bok choy instead of halving.
So glad you guys loved this one, Nichole!
Another soup challenge winner. Not the salty ramen from memory, yet still flavorful. The green onions and cilantro give a nice freshness to the soup.
Love to here it, Mary. Thanks for giving them a go.