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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.
This was pretty good! I used gluten-free Ramen noodles by Lotus and subbed coconut aminos for tamari as I try my best to be Soy-free. I had read thst shitake mushrooms need to be cooked do I sautéed them first. I’d make it again!
this is a keeper.
This is a soup I will try …
Versatile soup dressed up fancy and colourful – what a healthy homemade version of a staple meal.
It was hard to find just Ramen noodles, but after an all day search I did find them. I added the veggies stock and the noodles and miso, dropped in the veggies. I drizzled tasted sesame oil and tamari over the thinly sliced radishes and it was a meal. Slept like a dog after we did the dishes.
The Simple Vegetarian Ramen Soup was very healthy, however; it was not as flavorful when I made it and is not one of my ‘favorites’. But I tried it!
The nice thing about this recipe is how quick it is – no real cooking, just chop the veggies, boil the noodles, and ta da, soup! I boiled the noodles in the broth to not waste the water. The radishes were an odd addition to me, and when I do this again in the future I think I will include some pan-cooked tofu.
Flavor packed and easily customizable! I couldn’t find bok choy anywhere so subbed in broccoli slaw. Used 1/2 zoodles, 1/2 ramen and Chili Sesame Oil for some heat, yummy.
I always tell my clients that if they eat ramen, just add some frozen mixed veg! This, of course, was a significant upgrade. I bought the expensive organic ramen at Whole Foods (no flavor packet but still 290 mg sodium!!!) and subbed spinach for the bok choy (couldn’t find it anywhere) and it was good.
Versatile soup dressed up fancy and colourful – what a healthy homemade version of a staple meal.
Colorful bowl of tasty ramen and veggies. Served it to houseguests and it was a hit! Let each one customize exactly what portions of veggies and seasonings they wanted. Perfect!
I didn’t think I would like this soup but I did. When I make it next time I will cut up the box choy and just use the the vegetable broth to make the ramen and not drain.
I loved the vegetables and noodles and so much flavor. This is a great dish and loaded with lots of veggies and tastes delicious!
Did not expect to like this soup but I did and it made up very quickly. Ramen is the butt of so many jokes but this is fresh and yummy. Recommend.
Thanks so much for such an easy and delicious soup.
Not quite sure what I think about today’s Vegetarian Ramen soup. I’ve never made a Ramen soup, and only ate Ramen during my budget-crunched college days, sans vegetables. I saw a review earlier about cutting the veggies, which helped, but was still awkward to eat.
Nice soup with lots of vegetables. Could not find baby bok choy so just chopped up a large one. Simmered all the vegetables in the broth for just a few minutes until vegetables were crisp-tender.
This is one of my favorites!!
The store didn’t have bok choy, so I used Chinese cabbage from my garden.
I added spinach flowers on top.
Because I love raw veggies SO much, this soup will now be a staple for me!!
Yummmmm!
Thank you!