vegetarian ramen

This Spicy Vegetarian Ramen has a quick trick for a super tasty vegan broth that infuses the ramen noodles with oodles of flavor! Add all your favorite toppings and get ready to faceplant!

Spicy Vegetarian Ramen

TBSP light sesame oil (or avocado oil)

chopped dried porcini mushrooms * ((.5 oz))

garlic (,

scallions (, thinly sliced white + greens)

vegetable broth

tomato paste

Sriracha

TBSP low-sodium soy sauce

ramen noodles (see notes)

avocado oil (or vegetable oil)

garlic (, thinly sliced)

TBSP sesame seeds

TBSP crushed red chili flakes

jalapeño

edamame ((cooked + shelled))

egg ((skip for vegan ramen))

onion cilantro

baby bok choy

chili garlic sauce

see blog post for even more topping ideas

First make the fried garlic in chili oil. Heat 1/4 cup oil in a medium pot over medium heat. Once hot, add thinly sliced garlic and pan fry, stirring often, until garlic is just beginning to turn golden, approx. 3 minutes. Stir in sesame seeds  and cook an additional minute until garlic is crisp and toasty. Carefully transfer mixture to a small bowl and add crushed red pepper flakes. Mix well and set aside.

Bring the same pot to medium-high heat with a drizzle of oil and add garlic, chopped green onion (whites only - save the greens for topping) and chopped dried porcini mushrooms. Sauté until fragrant, approx, 1 minute.

Add your broth, soy sauce, tomato paste, and Sriracha.

Simmer, covered, on medium-low heat for 10 minutes.

While the soup simmers, prep your choice of toppings.

Once your broth is fragrant and ready, strain by pouring through a fine mesh sieve/strainer and add back into the pot, removing the onion and dried mushroom bits.

Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness and umami. For a brother, soup-like ramen bowl feel free to add an extra cup of broth and adjust seasoning to taste.

For a thicker ramen broth, cook your noodles directly in the simmering broth for approx. 3-4 minutes or until tender. For a thinner broth, feel free to cook ramen seperately and add before serving.

If you prefer any of the other veggies softened versus raw (sliced carrots or jalapeños for instance) you can absolutely add them to the broth to simmer/cook until tender as well! This soup is crazy easy to customize.

Ready to eat? Top ramen and broth with a drizzle of chili oil and add all your favorite toppings and feel free to check out the blog post for even more topping ideas! Enjoy!

This vegan ramen features a creamy and spicy sesame broth, fresh bok choy, crispy fried tofu and frizzled scallions. Delicious, quick and easy to make!

Vegan Ramen with Creamy Sesame Broth

500 ml (2 cups) vegetable stock

(3.5 oz) extra-firm tofu

neutral oil

garlic

ginger

dark miso paste

soy sauce, divided

sake

green onion, white

bok choy, cut into bite-sized pieces

tahini

rice vinegar

chili oil,

servings of ramen noodles (packaged

Put the vegetable stock in a pot and...

Put the vegetable stock in a pot and leave it over low heat to warm up while you prepare the rest of the soup ingredients.

Mash the tofu with a fork until it’s...

Mash the tofu with a fork until it’s crumbled. Heat 1 tablespoon of the oil in a small pan over medium-high heat. Add the tofu and fry, stirring occasionally, until crispy and golden brown.

Meanwhile, in a small bowl combine the miso...

Meanwhile, in a small bowl combine the miso paste with 1 tablespoon of the soy sauce and stir well to dissolve.

Reduce the heat to medium, push the tofu...

Reduce the heat to medium, push the tofu to one side of the pan and add the garlic and ginger. Fry, stirring, until fragrant and cooked through then stir the tofu back in. Add the soy sauce-miso paste mixture and the sake. Allow the liquid to boil off and fry the tofu for a couple minutes more to allow it to crisp up again. Remove to a plate.

Add 1 – 2 tablespoons more of oil...

Add 1 – 2 tablespoons more of oil to the pan (depends how big your pan is, you want a layer of oil deep enough to cover the matchstick green onions) and allow to heat up. Add the sliced white parts of the green onions and allow to gently fry for 5 – 10 minutes until they are golden brown. Remove to a paper towel-lined plate.

Meanwhile, bring a pot of water to the...

Meanwhile, bring a pot of water to the boil.

In a bowl combine the tahini, 2 tablespoons...

In a bowl combine the tahini, 2 tablespoons of soy sauce, rice vinegar and chili oil. Mix well.

Cook the bok choy in the boiling water...

Cook the bok choy in the boiling water until the stems are tender. Remove to a plate. Now add the ramen noodles to the pot and cook according to the package directions (for fresh noodles they just need 30 – 60 seconds).

Divide the tahini mixture between two bowls and...

Divide the tahini mixture between two bowls and ladle over the hot stock while stirring well to combine. Add the noodles and top with the bok choy, tofu, fried green onions and fresh green onions. Serve with additional chili oil for drizzling over top.

https://mediavine-res.cloudinary.com/video/upload/ckliyebkuvoxhusoezlj.mp4

Vegan Ramen

A delicious ramen noodle soup with kimchi that comes together in under 30 minutes!

Kimchi Ramen

vegetable oil

garlic cloves, finely chopped

green onions, chopped

shitake mushrooms, sliced

tbsp red curry paste

kimchi

kimchi juice

soy sauce *(see note)

coconut sugar

tofu,

packs ramen noodles

Heat the vegetable oil in a large pot on medium-high heat

Add the garlic and onions and cook for 1 minute, then add the shitake and cook for another 1-2 minutes.

Next, add the curry paste and kimchi mixing everything together.

Add the kimchi juice, vegetable stock, soy sauce, and coconut sugar and bring to a boil, then reduce and let simmer for 10 minutes.

Raise the heat to medium, then add the tofu and noodles letting the noodles cook 2-3 minutes until soft.

I've made this ramen soup several times - it's really easy and really good! It's become one of our favorite recipes and it is perfect for a cold winter night. I have made it with firm tofu when I didn't have soft tofu on hand and it still came out great.

https://content.jwplatform.com/videos/Qr75FDAo.mp4

This Kimchi Ramen comes together in under 30 minutes and is packed with kimchi, tofu and perfectly chewy ramen noodles! Enjoy this soup as an appetizer or as a full meal.

Kimchi Ramen.mp4

This&nbsp;Vegan Soy Milk Ramen is seriously flavourful, warming and comforting and so easy to make!

Vegan Soy Milk Ramen (GF)

sesame oil

onion, diced

garlic clove,

cm (1/2 inch) ginger, peeled and minced

sesame seeds

230 ml (1 cup) unsweetened soy milk ((or substitute unsweetened almond or oat milk))

vegetable stock cube

tamari ((or soy sauce if not gluten-free))

60 g (2 ounces) shiitake mushrooms, roughly chopped

portions ramen noodles ((ensure gluten-free if necessary))

Tofu

green leaves

Kimchi ((ensure vegan if necessary))

Heat the sesame oil in a pan and add onion, garlic, ginger and sesame seeds once hot

Fry for around 10 minutes until softened

Add the soy milk, stock cube, miso, tamari, mushrooms and salt + pepper, along with around 1 litre (4 1/4 cup) of water

Turn up the heat and bring to the boil, then simmer on a low heat for 10 minutes

Meanwhile, cook the ramen noodles according to instructions on packet

Place the cooked noodles into bowls, top with the tofu, pea shoots and kimchi if desired, and pour over the broth

Enjoy immediately!

To serve:

A warming, yummy bowl of ramen, filled to the brim with a homemade stock, vegetables, teriyaki tofu and umami-rich mushrooms. It might not taste like your traditional bowl, but it's still delicious and not to mention much healthier for you!

teriyaki firm tofu

corn kernels

shiitake

bok choi

tsp tamari

tsp sesame oil

ramen noodles (2 servings)

spring onions (optional for topping)

Sesame (optional for topping)

vegetable stock

soy milk

potato

garlic - for the stock

tbsp miso - for the stock

tamari

mirin

onions

mushrooms

Salt, to taste - for the stock

Medium dice sweet potato and steam for 7-10 minutes or until tender. Alternatively, you can cook them in the microwave in a microwave-safe container, covered, for 5 minutes or until tender.

Heat up 1/2 tsp oil in a large pot over medium-low heat, and sauté garlic and spring onion until slightly browned.

Add cooked sweet potato along with the rest of the stock ingredients to the pot and bring to a simmer. Let simmer for 5 minutes.

Discard the spring onions and transfer everything else to a blender. Blend until smooth. If the consistency is too thick, thin it out with a splash of vegetable stock or water.

Taste and adjust seasoning if necessary, according to your preference.

Make the stock

In a non-stick skillet, heat up 1/2 tsp sesame oil. Add sliced shiitake mushrooms and tamari and sauté until golden brown. Remove from heat and set aside.

Sear tofu slices in the same skillet for 1 minute on each side. Remove from heat and set aside.

Bring a big pot of water to a boil. Add bok choi and corn kernels and cook until desired doneness. Drain and set aside.

Cook ramen noodles according to instructions on package. You can use the same pot of water used to cook the bok choi and corn.

Assemble by putting half of the ramen and stock into each serving bowl and topping with bok choi, corn, shiitake mushrooms and tofu. Finish off with chopped fresh spring onions and sesame seeds. Enjoy!

Prepare the other ingredients

A simple and delicious Japanese-inspired vegetarian ramen noodle soup recipe. Packed with vegetables and plenty of flavour for a satisfying, healthy ramen meal

Japanese-inspired Ramen Noodle Soup

soy sauce

tBsp sesame oil

ginger knob

garlic gloves

spring onion stalks

tsp black sesame seeds

carrot

broccoli (a few florets)

courgette

shiitake mushrooms

red cabbage (shredded)

red chilli

lime

eggs (marinated)

oz noodles (dried)

vegetable stock (check my blog for recipe)

(Options: any of the vegetables can be omitted or replaced

In a large pot, heat up the sesame oil and soy sauce over medium-high heat. Add the garlic and ginger and stir fry them for a minute, to begin to soften. 

Add the veggies and mushrooms and carefully stir. Pour in a bit of water if the pot is too dry.

Close the lid so the veggies can steam nicely for about 2-3 minutes. They might come out a little crispy/hard so if you like them more tender, just cook them for a couple of extra minutes. 

Warm up your homemade vegetable stock and season with salt or soy sauce. Note* In the original stock recipe I don&#039;t include any salt specifically so it can be seasoned to match each recipe. Here I would definitely suggest giving the stock a splash of soy sauce along with some salt- it&#039;s delicious.* 

Prepare the ramen noodles according to the packet instructions. I usually place them directly into my broth for the required cooking time then remove it from the heat. 

Pour the vegetable stock in a deep bowl and add the noodles then add the cooked veggies. 

Top with some chilli and spring onions (optionally) . Add a wedge of lime too (which is the perfect garnish for this broth).

Add a homemade soft boiled soy-marinated egg. Sprinkle with black sesame seeds and enjoy!

https://content.jwplatform.com/videos/moaiSZQ2.mp4

A simple and delicious Japanese-inspired vegetarian ramen noodle soup recipe. Packed with vegetables and plenty of flavour for a satisfying, healthy ramen meal.

Vegetarian peanut miso ramen with a creamy vegan soup base, is topped with noodles, vegetables, and a perfect soft-boiled egg. Make it in just 20 minutes. 

Creamy Vegetarian Peanut Miso Ramen

onion,

tomato,

cup shiitake mushrooms

cloves

water

organic miso paste

peanut butter

packages dry ramen noodles

eggs, soft-boiled

sweet corn, thawed (175 g)

cup bean sprouts

scallions, chopped

white sesame seeds (for garnish)

Heat vegetable oil over medium heat for 2 minutes in a large pot. Add in chopped onion, sliced tomato, shiitake mushrooms and minced garlic. (If you use dried shiitake mushroom, make sure to rehydrate them by pre-soaking them in water for at least 20 minutes before use). Stir and cook for 5 minutes until the tomatoes are soft and mushy.

Add in water and bring it to a boil. Stir in miso paste and peanut butter, and dissolve into the soup. Simmer uncovered for 5 minutes.

Add the ramen noodles in the soup and cook for 2-3 minutes until soft. Stir the noodles occasionally with chopsticks to prevent them from sticking together.

Make the Peanut Miso Soup Base:

In a small pot, bring water to a boil. Add eggs and cook for 6 minutes while continuously stirring the eggs clockwise in the boiling water for the first minute so the egg yolk sits right in the centre.

Once done, remove the eggs and immediately place them in an ice water bath for a few minutes.

Make the Soft-boiled Eggs

Divide and pour the ramen soup with noodles evenly into two large bowls.

Add in corn, bean sprouts, chopped scallions, and soft-boiled egg on top. Sprinkle sesame seeds on top and serve hot.

Assemble the Ramen Bowls:

I've been looking for a ramen recipe to try at home and this one fit the bill. So full of flavor and easy to make!

Top 15 vegetarian ramen recipes from across the web

The most viewed vegetarian ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 15 vegetarian ramen recipes from across the web

The most viewed vegetarian ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Vegetarian Ramen

Vegan Ramen with Creamy Sesame Brot...

Kimchi Ramen

Vegan Soy Milk Ramen (GF)

Vegan Ramen

Japanese-inspired Ramen Noodle Soup

Creamy Vegetarian Peanut Miso Ramen

Easy Homemade Ramen

Quick and Easy Vegetarian Ramen

Quick and Easy Vegetarian Ramen

Easy Vegan Ramen

Miso Ramen Recipe with Bok Choy

Easy Vegan Ramen

Tonkotsu Style Vegetarian Ramen

Weeknight Vegetarian Ramen Bowl

The most viewed vegetarian ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine