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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.
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.