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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 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 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 so much for this recipe. It looks wonderful. I am disabled (and diabetic) and can not spend so much time in the kitchen, but by making a few adjustments, I think I can make this work. I’ll omit the tofu, use frozen veggies, and prep the bok choy the night before etc. Maybe not the perfect method, but eating healthy with more veggies is a BIG plus for me, and everyone else in the U.S. as well. Down with junky food! Thanks again.
We are getting started on our veggie and herb garden and this book will help us with more recipes to try out and feeding 7, we need a lot of recipes(and veggies)!
Eating plant-based, or “mostly plants” 🙂 is not only a more healthy wholistic way of eating, which is good for our bodies, it’s all around more sustainable for the environment and the world we live in. Eating green is the way to go! This book would help me continue to build my collection of green eating recipes. Simple Green Smoothies was my first step, now I am trying to slowly increase the incorporation of plant-based meals into my routine. Thank you Jen!
I’m always struggling to think of new, creative plant based meals to get on the table and I know how important it is. This book would be an awesome resource in helping me to achieve my goal!
I have been following Simple Green Smoothies for quite a few years now, but the last 18 months or so I have been cooking with their meal plans exclusively, as I have every single one! I would LOVE this new book to try out! Eating this way is the best thing you can do for your body, and for the environment!
There are no negatives to consuming a plant based or mostly plant based diet. It is the one thing that could improve the health of millions of Americans and lower the incidence of chronic disease. For me, cooking is an act of love for myself, the planet, and those I share my food with.
This ramen looks delicious and is the epitome of comfort food for me. Can’t wait to make it!
This looks scrumptious❣️ I’m learning everything I can on how to switch to plant based eating, as I’d like to help my husband and I to be be more heart healthy. We’re trying to lower blood pressure, cholesterol, and triglycerides and are teaching our son what clean eating is all about. Your articles have been so helpful in making this fun and attainable for us – thank you so much for all you di❣️
This recipe for ramen looks so good! I haven’t tried to make them, but would love to and would love to win the book. I think eating plant based makes me feel so much better, I don’t get sluggish. I get up and move instead of sitting, or taking a nap.
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