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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.
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
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.
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.
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.
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?
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:
- Teriyaki Bowl
- Zoodles in a Jar
- Vegan Taco Salad
- Chickpea Tacos
- Loaded Sweet Potato
- Sweet Potato Pad Thai
- Almond Butter and Veggie Zoodles
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!
Simple Vegetarian Ramen
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.
Your vegetarian ramen soup is reported to be “healthy.”
Healthy with 1773 mg. of sodium? In whose book?
Hi Randye,
We are not licensed or registered nutritionists or medical professionals, so we cannot make recommendations for individuals with specific dietary needs or restrictions. However, according to the FDA, American Heart Association and the Mayo Clinic, up to 2300mg of sodium is the recommended daily limit. So, with careful planning and awareness, this meal could definitely be worked into a day of healthy eating. 🙂
I tried this recipe in Rawk the Year for the first time a few months into the pandemic.. and it has become a weekly lunch staple! I swap out the bok choy for Swiss chard from my garden, and just toss in whatever veggies I have on hand each week. A quick yet nourishing meal!
This looks delicious. But I want to make sure I’m understanding…you don’t cook the veggies?
No, it’s like Zoodles in a Jar, one of my favorite SGS recipes. Put the veggies in a bowl, add HOT liquid and it will cook the veg till they are crisp tender. If you prefer them softer, cook them a little in the broth with the noodles. Zoodles in a Jar is warm and comforting, but still “fresh” tasting…really yummy. Can’t wait to try this one!
Hi! I’m so excited to make this! Did you use the seasoning packet that came with the Lotus Foods noodles? Thanks!
Hey Liz – cool question! In this case no, we don’t use the seasoning packet because of the added veggies and spices we add in the recipe. Yet, if you want to boost it with stronger flavor, feel free to toss it in!
hi if we make this can you save it for the next day and reheat it?
Yes, absolutely!
O-M-G can anyone say AMAZING. This is a must try soup. I really thought I was at a Asian restaurant!
So happy you loved this Sheila!!!
I made this recipe last night, my husband is not what I would consider picky but also he doesn’t compliment every meal (so I feel he compliments when he truly enjoys something). He LOVED this soup! He kept saying it was as good if not better than a restaurant and that I should take my soup in the food truck road ha ha. Thanks so much for an easy recipe, next time I’ll prep the veggies on a Sunday for a quicker weekday meal!
Hey Jenn,
That is so awesome this recipe is husband approved! We already appreciate when picky eaters love our recipes 🙂
The Green Journey AWAITS
Happy to have a Rawkstar group to keep me in the loop of plant based meals.
After both my daughters have opted to become vegetarians it has taught me that eating more plant based foods is not only more healthily but you really don’t miss the meat. It is a different way of cooking. I used to have 1 meat, 1 veggie, 1 carb. So eating more plant based meals with the help of this website will go a long way in my journey.
Cheers to living a long, healthy and vibrant LIFE….
We are so happy to have you, Heather! It’s crazy how much foods can impact our lives.
Cheers!!!
In Defense of Food is the one book that has had the GREATEST impact on my life because it made absolute sense to me and allowed me to live a balanced life and feel great! I have since shared the book with many people. I would be honored to win this book and continue sharing with others.
Thank you for sharing that with us Crystal!
I am constantly on the look out for a cookbook that just jumps out and says, “pick me, pick me.” I want to eat right; just need a little help sometimes.
Love that! This cookbook sounds like it was made for you 🙂
This looks amazing! I entered a really stress-filled season in my life the last month or so. I did plant-based reset and it made all the difference. My heart palpitations went away. I think that plant-based eating or “mostly plants” eating is much less stressful on the body. And when you are already experiencing stress that is out of your control…it is good to de-stress any way that you can!
Thank you for giving us ideas about how to incorporate more veggies into our diet! Me and hubby loves your smoothie recipes!
Just ordered the book at B&N for pick up at nearby store. Will attemp each recipe in the book when I get it! I want to be healthy and continue to feel energetic as I’m approaching 50 and to ward off illness. I am always on the hunt for new recipes as I get bored easily.
Ps will come back and comment after I make it. Hopefully this weekend
Yay Sheryl!!
That is so awesome that you went and got your own copy already. We know you will love every single recipe. Cannot wait to hear your feedback 🙂
This sounds absolutely lovely!!! And I bet my kiddos would love it too. I’m trying to add more recipes like this to our menu so that when we do eat meat, we can afford to buy from local sustainable small farms
I want to be healthy and be skinny for the rest of my life. Want to live a long time for my kids too!
Thank you for sharing Sheila!
We know you will be able to achieve your goals!
This recipe looks amazing. Two of my children, one late teens and the other young adult, are committed vegans. Thanks to recipes like this one we are able to cook meals for the whole family that are nutritious for everyone as well as tasty and delicious. Not always easy to come by. Thankful for people who give their time to making my job easier!! Thank you
We hope you enjoy this recipe, Michelle!
You are such a great example for your children and showing them how important it is to eat a plant-based diet.