This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
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.
Wow, this one was really interesting. It was colorful and crunchy, and full of flavor. I enjoyed it.
Soup was good but needs a bit more flavor. Might try to grill the bok choy next time to add some depth of flavor. Then possibly par cook the other veggies so they are cooked a bit more but still crunchy. Might also add some miso too. I know not vegetarian but maybe a 6-minute soft boiled egg. So many possibilities in this soup. It great base for all those that that enjoy experimenting in the kitchen.
Loved the variety of vegetables added to the broth. I used mung bean noodles and zucchini noodles instead of the ramen. Very delicious and healthy.
This was a very easy soup to prepare. Delicious! A great way to get more veggies into a simple ramen soup. Loved it.
I really liked this ramen. I did tweak a few things and used zoodles because I had some zucchini to use up. I also added some miso and ginger to the broth to amp up the flavor. I had to use regular bok choy because I couldn’t find baby bok choy. I did find that you need to make sure the broth is really boiling and let it sit about 4 or 5 minutes so the veggies can get tender.
One of our favorites so far! I used millet & brown rice ramen noodles which worked out well. It needed more liquid so I added 2 additional cups of water and 3 Edward & Sons Not-Chick’n bouillon cubes plus about 1 Tbsp. red miso.
Enjoyed it, but felt that it lacked a little depth of flavor (maybe make my own broth next time) and the veggies were a little on the raw side, but that might’ve been because the broth was a little cooler than a simmer when I ladled it over everything. Definitely want to try again and play around with the broth and veggies.
Topped with tons of veggies, ssoo good, will double the Ramen noodles next time. My son anD I ate all four servings,delcious!
Rather bland as is and the larger veggies were raw but it was beautiful. Worth trying again with blanched veg and some more flavor to the broth. We topped ours with an egg and split the noodles between 3 bowls to make it more filling.
Good recipe! I forgot to cut the red cabbage but we probably didn’t have room for it anyway Set it up as a ramen bar which was the perfect choose your own adventure for the kids. I’ll make this again!
Super delicious and simple. Absolutely love the vegetable combinations. First experience with ramen soup. We our big fans now.
Absolutely loved this soup!! Easy to make and yummy! Even hubby asked for more
Delicious, and very easy to put together (all prep was done a few days before). Added a poached egg and topped with chili crisp.
While this was good, I would sauté the bok choy, mushrooms, and red cabbage just to soften them a bit. I would also add more broth.
Nice and light !! Loved the veggies and the freshness of this one !!
In the process of meal prepping, I over cooked the veggies. Although I liked the addition of noodles, this was my least favorite soup.