Weeknight Vegetarian Ramen Bowl Recipe (2024)

I have always been a fan of ramen noodles. You know, those dried noodles with different flavors that they sell in supermarkets.

Their convenience is hard to beat: Pour hot water into the cup and have a tasty and filling fare in less than 5 minutes. But let’s face it, they are not the healthiest of meals. With all kinds of additives, preservatives, sugar, and salt they come with a lot of baggage.

Weeknight Vegetarian Ramen Bowl Recipe (1)

Dried Noodles Versus Fresh Noodles

For that reason, I stopped buying dried ramen noodles and decided to no longer use them in my cooking. However, this all changed a few months ago when I discovered fresh ramen noodles in our local Whole Foods Market.

Not knowing what to expect, I bought a few packs and made this quick vegetarian ramen recipe that night. Boy, was that a game-changer. Now, I know I will never go back to the dried ramen noodles again.

If you are wondering, the name of the company is called Sun Noodle (this is not sponsored). They have a few different flavors, but I like the basic one called Kaedamama No 20. They sell them in 10 oz. portions, which is ideal for a weeknight meal. I usually buy a few and keep them in the freezer.

Now, I know you might not be living in an area where they sell this particular brand, but nowadays most supermarkets sell fresh ramen noodles. If you have never tried using fresh ramen noodles, give them a try and better yet, start with this super easy recipe I have here for you.

With this being said, please know that you can make this vegetable ramen recipe with dried noodles as well. Simply swap fresh noodles with 4 packs of the dried ones.

Other Ramen Ingredients – What To Add To Vegetable Ramen Recipe:

In addition to the ramen noodles, I used the following ingredients to make this ramen noodles bowl:

  • Shiitake Mushrooms: Mushrooms are a classic ingredient to use in a veggie ramen recipe both for their umami flavors and meaty texture. I opted for shiitake mushrooms, but other types like white button mushrooms or baby portabella mushrooms would also work in this recipe.
  • Flavoring Agents: To make the broth, I used scallions, grated fresh ginger, and garlic.
  • Vegetable Stock: I used storebought low sodium vegetable broth to make the ramen broth
  • Baby Bok Choy: Baby bok choy happens to be my favorite vegetable to use when I make vegetable ramen bowls like this one for two reasons. 1. It is easy and quick to cook it in the same liquid that I cook the ramen noodles in.
    2. It’s mild flavor pairs so nicely with the rest of the ingredients without taking over the whole soup.
  • Large Eggs: I think adding an egg on top is yet another classic move when it comes to ramen bowls. However, you can also top it off with a fried egg as well.
Weeknight Vegetarian Ramen Bowl Recipe (2)
Weeknight Vegetarian Ramen Bowl Recipe (3)

QUICK TIP: You might be wondering whether or not ramen noodles sold in stores are vegan-friendly. I, too, was wondering about this so I looked it up.

Come to find out, the answer to this question depends on the brand. Most of the popular (inexpensive) brands of dried ramen noodles that are sold in the supermarkets are vegan. However, the little seasoning packets that are sold with them are usually not.
Additionally, most of these ramen noodles are produced in facilities that use eggs so there might be some contamination issues there.

The Sun Noodles I am using here are vegan.

In conclusion, the way to find out whether or not ramen noodles are vegan is to check the packaging.

About This Ramen Bowl Recipe – How To Make Vegetarian Ramen

As in most ramen noodle dishes, this recipe has 2 pots going at the same time.

The first one is for the broth. This vegan broth recipe is made with vegetable stock, ginger, scallions, miso paste, and tamari (or soy sauce).

The second one is a pot of boiling water to cook eggs and noodles. If you start them at the same time, it all comes together in 30 minutes or so.

How To Make Vegan Ramen Broth

As in most vegetarian or vegan ramen recipes, the process of making this bowl starts with making the broth. The broth I made in this recipe is miso-based and flavored with shiitake mushrooms, ginger, garlic, scallions, and tamari.

Below are the easy steps to make it:

  1. Cook the mushrooms: Start by heating some vegetable oil in a large pot over medium heat. Add in the mushrooms and saute until softened, 4-5 minutes. Transfer the now-cooked mushrooms onto a plate and set aside.
  2. Cook the Vegetables: In the same pot (no need to wash it), heat some more vegetable oil and add in the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes or until they are softened. Add in the vegetable stock. Bring it to a boil and then let it simmer.
  3. Add in the Miso Paste: To incorporate the miso paste into the broth, start by mixing the broth with the miso paste in a separate bowl.
    To do so, place miso paste in a small bowl, ladle ½ cup of the boiling liquid from the pot, and give it a mix until the miso paste is completely dissolved. Add the mixture back into the pot along with tamari and sesame oil.
    I used tamari here, but if you are not following a gluten-free diet you can soy sauce instead.
Weeknight Vegetarian Ramen Bowl Recipe (4)

Cooking the Veggies, Eggs, and Noodles for Homemade Vegetarian Ramen Recipe

As your vegan ramen broth simmering on the stovetop, cook the eggs, noodles, and bok choy in a separate pot.

But first, start by preparing the bok choy. To do so, gently rinse the baby bok choy (you can also use large bok choy for this recipe) and cut each one in half lengthwise. At this point, I usually rinse them one more time just to make sure that they are free of soil. Set them aside.

Below are the steps to cook the vegetables, eggs, and noodles:

  1. Boil water in a large pot: Bring a large pot of water to a boil.
  2. Cook the eggs: Add in the eggs and let them cook for exactly 8 minutes. Cooking eggs for 8-minutes yields eggs with yolks that are still creamy but firm, which is how they are traditionally served.
    As they are cooking, fill a medium-sized bowl with ice and water. Once the 8-minute cooking time is completed, using a slotted spoon transfer the eggs into the ice water to stop cooking. When it is cold enough to handle peel the eggs.
  3. Cook the bok choy and ramen noodles: Bring the water to a boil and add in the bok choy and ramen noodles and cook until they are softened, 4-5 minutes.
    The exact cooking time of the noodles might change based on the type of noodles you are using so be sure to check the packaging.
    Drain and set aside.

How to Cook Bok Choy for Ramen

It takes around 4-5 minutes for bok choy to cook in hot liquid. As I mentioned earlier, I boil them in the same liquid that I cooked the noodles in as I think it is convenient.

However, if your noodles take longer to cook adjust the timing accordingly and cook the bok choy 4-5 minutes before the ramen noodles are fully cooked.

How To Assemble This Vegetarian Ramen Noodle Bowl:

To assemble the recipe:

  1. Place the now-cooked noodles and bok choy into a large soup bowl.
  2. Ladle a few cups of the simmering vegetarian ramen broth over it.
  3. Slice eggs in half lengthwise and place in the bowl.
  4. Top it off with reserved shiitake mushrooms, scallions, and sesame seeds (if preferred). Serve.

A Few Helpful Tops for The Best Vegetarian Ramen Recipe

  • Switch Up The Veggies: While mushrooms and bok choy are a pretty popular combination to use in most veggie ramen soup recipes, you can switch things up by using other vegetables like halved brussels sprouts, shaved carrot ribbons, shredded cabbage and snow peas.
    However, keep in mind that the cooking time for each of these vegetables might be different so be sure to adjust it accordingly.
  • Fried Eggs Instead of Hard-Boiled Eggs: I cooked my eggs with yolks still creamy but firm, which is how they are traditionally served. However, you can also fry an egg and place it on top as well.
  • What to Do with the Leftovers? The recipe below feeds 6 people. If you are feeding a smaller crowd and end up with leftovers, I recommend storing the broth, cooked veggies (bok choy and shiitakes) and noodles separately in airtight containers and assemble as directed when you are ready to serve.

How Can I Turn This In To A Vegan Ramen Recipe

To make this recipe a vegan ramen noodle bowl, simply omit using eggs. If you wish, you can garnish it with a handful of edamame beans to add in some protein and make it more filling.

If You Liked This Vegetarian Ramen Recipe, You Might Also Like

  • Sweet Potato Noodle Pad Thai
  • 5 Ingredient Zucchini Noodles
  • Skinny Shrimp Scampi
  • Chicken Lo Mein Recipe
  • Almond Chicken Salad
  • Need more inspiration? Check out all our Vegetable Meals

Weeknight Vegetarian Ramen Bowl

By Aysegul Sanford

Yields: 6 servings

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

A weeknight vegetarian ramen bowl recipe flavored with shiitake mushrooms and bok choy. Ready in 30 minutes and great meal to feed a family of 6. This recipe has been adapted with changes from a recipe in Real Simple (February 2018 issue) magazine.

Weeknight Vegetarian Ramen Bowl Recipe (5)

4.90 from 19 votes

Print Recipe

Ingredients

  • 3 tablespoons vegetable oil divided
  • ½ pound shiitake mushrooms wiped, stems removed and sliced
  • 5 stalks of green onions scallions, sliced, white and green parts* separated
  • 2 tablespoons grated ginger approximately 2 inches
  • 4 cloves of garlic
  • 6 cups of vegetable stock
  • 2 tablespoons white miso paste
  • 2 tablespoons tamari or soy sauce
  • 2 teaspoons toasted sesame oil
  • 4 large eggs
  • 10 oz. fresh ramen noodles or 4 3-ounces packets dry ramen
  • 3 heads baby bok choy rinsed and cut in half lengthwise
  • 1 tablespoon toasted sesame seeds

Instructions

  • Heat 2 tablespoons vegetable oil in a large pot. Add in the shiitake mushrooms and cook, stirring frequently, until softened, 4-5 minutes. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside. Do not wash the pot.

  • To make the miso broth: Heat the remaining 1 tablespoon oil in the now-empty pot. Add in the white parts of the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes.Pour in the vegetable stock. Bring it to a boil.

  • Meanwhile, place miso paste into a bowl. Ladle ½ cup of the boiling liquid and whisk until miso is completely dissolved. Add the mixture back into the pot along with tamari (or soy sauce) and sesame oil.

  • To cook the eggs and noodles: Fill a large pot with water and bring it to a boil.

  • Lower eggs into the pot and cook them for 8 minutes. Using a slotted spoon remove them from the pot and place them into a bowl of ice water and set aside.

  • Bring the water back to a boil.

  • Add the noodles and bok choy and cook them until they are al-dente and bok choy turned bright green (and softened), 3-4 minutes. Drain.

  • In the meantime, peel the eggs and halve them lengthwise.

  • To assemble: Place noodles and bok choy in a bowl, pour some miso stock over it and top it off with shiitake mushrooms and eggs. Garnish with the reserved green parts of the scallions and sesame seeds.

Video

Notes

  • * Reserve some of the green parts to use as garnish and use the rest somewhere else.

Nutrition

Calories: 383kcal | Carbohydrates: 41g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 2533mg | Potassium: 316mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3273IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 4mg

Course: Dinner

Cuisine: American

Tried this Recipe? Tag me Today!Mention @FoolproofLiving or tag #foolproofeats!

Like this recipe? Consider sharing:

You might also like:

  • Chicken Noodle Soup with Potatoes

  • 5-Ingredient Zucchini Noodles

  • Sweet Potato Noodles

Weeknight Vegetarian Ramen Bowl Recipe (2024)

FAQs

What to add to ramen noodles vegetarian? ›

Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat. Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

What vegetables can you put in a ramen bowl? ›

You can honestly just add whatever vegetables you like, but we went with a handful of baby spinach, shiitake mushrooms, corn, green onion, and some extra little garnishes like Togarashi, red chili flakes, and some fried garlic. Then we added a soft-boiled ramen egg (more on that below).

What kind of ramen can vegetarians eat? ›

Here are seven vegan ramen noodle options that will satisfy your umami taste buds:
  • Dr. McDougall's Right Foods. ...
  • Nissin Top Ramen. Perhaps the most popular ramen company in North America, Nissin offers two vegan flavors—Soy Sauce and Chili. ...
  • Nissin Cup Noodles. ...
  • Koyo. ...
  • Thai Kitchen. ...
  • Crystal Noodle. ...
  • Lotus Foods.

What are the 4 components that make up a traditional ramen bowl? ›

Unless you learn a little about ramen, you can't gloat about being a true fan. Anyway, a bowl of ramen has four main components, the noodles, broth, tare and toppings.

How to upgrade ramen vegetarian? ›

Vegan cheese: Add a vegan processed cheese slice for a creamy, 'cheesy' ramen sauce. Spice: E.g., harissa, chili paste, chili oil, red pepper flakes, hot sauce/sriracha – there are plenty of ways to make spicy vegetable ramen. Add it to taste. Toasted sesame oil: Just a small amount adds a rich, nutty flavor depth.

What vegetarian protein to put in ramen? ›

Edamame, any kind of meat or tofu, any veggies -- spinach, peas, carrots, broccoli. And you could do a hard boiled egg on the side instead of in the soup. Tofu is really great if you press it, slice or cube it, and marinate it. You can throw it into any soup or wherever you want extra protein and flavor.

What can I put in ramen besides eggs? ›

10 Ingredients to Spice Up Your Ramen
  1. Sriracha. For those looking to add a different kind of kick in the form of heat, Sriracha is your option! ...
  2. Peanut Butter. ...
  3. Dried Seaweed. ...
  4. Furikake. ...
  5. Kimchi. ...
  6. Miso Paste. ...
  7. Soy Sauce. ...
  8. Eggs.
May 4, 2022

What goes good in ramen bowls? ›

Top your hot noodle soup with one or more of these crunchy toppings - or feel free to add your own and let me know what you chose!
  • Sesame seeds.
  • Fresh green onions.
  • Bonito Flakes.
  • Crispy fried onions.
  • Sambal Crunchy Fried Shrimp.
  • Chopped peanuts.
Apr 9, 2024

Can you eat ramen if you're a vegetarian? ›

Ramen noodles, often called Chinese noodles, are typically made from wheat flour and lye water (kansui), making them a great option for vegetarians and vegans. It's worth mentioning, though, that some noodle varieties incorporate eggs as a binder.

How healthy is vegetarian ramen? ›

The dish overall is well-balanced containing carbohydrates, protein, fibre, some healthy fats and a good amount of vitamins and minerals. As the vegetables are lightly steamed they hold on to their nutritional benefits well.

Is vegetarian ramen a thing? ›

My answer: Absolutely YES! You can create a hearty vegetarian ramen at home that rivals the richness of tonkotsu broth. And this recipe is all you need. Since sharing this Vegetarian Ramen recipe in 2015, it's become one of our all-time most popular recipes.

What are the 5 pillars of ramen? ›

Usually varieties of ramen are differentiated by the type of broth and tare used. There are five components to a bowl of ramen: tare, aroma oil, broth, noodles and toppings.

What are the 5 essential ramen ingredients? ›

  • //basics of ramen. Ramen is a Japanese noodle soup dish with Chinese-style alkaline noodles. It is the harmony of five key elements of ramen: broth, tare (sauce), noodles, toppings, and oil.
  • //broth.
  • //tare.
  • //noodles.
  • //toppings.
  • //Oil.

What is the pink swirly thing in ramen? ›

Narutomaki: If you've ever noticed a small white disc with a pink swirl in a bowl of ramen or even a picture of ramen, that's narutomaki or fish cake.

What is good to add with ramen noodles? ›

Adding Vegetables to Instant Ramen

Quick-cooking vegetables like baby spinach, romaine lettuce, bean sprouts, thinly sliced cabbage, watercress, and scallions (amongst others) can be stirred into the soup right before serving.

What can I add to ramen to make it more interesting? ›

To top off your ramen, add a garnish or two. I use different garnishes like scallions, fried garlic, dry roasted or fresh seaweed, and sesame oil or seeds. Seaweed and scallions add both crunch and flavors. Fried garlic and sesame oil or seeds also bring big flavors and crunchy elements.

What is good to add into ramen? ›

Salty or Umami Flavor
  • Nori (seaweed)
  • Soy sauce.
  • Sesame oil.
  • Fish sauce.
  • Oyster sauce.
  • Miso paste.
  • White fish paste.
  • Black garlic oil.
Apr 9, 2024

What can I add to instant ramen noodles? ›

10 Ingredients to Spice Up Your Ramen
  1. Sriracha. For those looking to add a different kind of kick in the form of heat, Sriracha is your option! ...
  2. Peanut Butter. ...
  3. Dried Seaweed. ...
  4. Furikake. ...
  5. Kimchi. ...
  6. Miso Paste. ...
  7. Soy Sauce. ...
  8. Eggs.
May 4, 2022

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Prof. Nancy Dach

Last Updated:

Views: 5578

Rating: 4.7 / 5 (57 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Prof. Nancy Dach

Birthday: 1993-08-23

Address: 569 Waelchi Ports, South Blainebury, LA 11589

Phone: +9958996486049

Job: Sales Manager

Hobby: Web surfing, Scuba diving, Mountaineering, Writing, Sailing, Dance, Blacksmithing

Introduction: My name is Prof. Nancy Dach, I am a lively, joyous, courageous, lovely, tender, charming, open person who loves writing and wants to share my knowledge and understanding with you.