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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.
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.
Instant Vegetarian Ramen
Ingredients
- 2 cups vegetable stock
- 2 cups water
- 1 cup shiitake mushrooms sliced
- 2 packages 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 mushrooms, tamari and sesame oil and bring to a gentle simmer.
- Add the ramen noodles and cook about 5 minutes, or until noodles are softened (refer to noodle package for more specific time).
- In a separate pan, saute the carrots, bok choy and cabbage for 3-5 minutes, until gently toasted. Season lightly with salt and pepper.
- Divide vegetables and noodles between bowls and ladle broth on top.
- Top with green onions, crushed red pepper, radishes and cilantro.
Notes
- Short on time? Skip sauteeing the veggies and toss right into the broth!
- Swap vegetable broth with miso broth or mushroom broth.
- Swap ramen noodles for spiralized zucchini for a grain-free version.
- Swap fresh shiitake mushrooms for dried shiitake mushrooms.
Thanks to Simple Green Smoothies I have been eating this way for over a year and a half now, exclusively! I just get my recipes from all the meal plans I have purchased from them over the years, as well as the new book, and we are eating yummy meals every night! I eat this way for my health, for my blood work to come back in the healthy range, for the pain in my joints to be gone, for my blood pressure to be in the normal to low range, and because now I cannot imagine eating any other way! My husband is also on board and often requests his favorite Mediterranean Stuffed Spaghetti Squash! I don’t know where I would be without my Simple Green Smoothies!
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.
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!
My son as just talking about his family wanting to make homemade Ramen. Definitely forwarding ! Love “vegging up” our “go to” foods
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!!
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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!
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.
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
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.
Recipe sounds yummy! And good for the planet we call home.
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!
This recipe looks amazing!
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.
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.
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!!
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!