Cozy Vegetarian Ramen Recipe (Quick and Easy!)

There’s something incredibly comforting about a warm bowl of ramen. Maybe it’s the way the steam rises and fills your kitchen with a mouthwatering aroma or how the tender noodles soak up the savory broth. This vegetarian ramen recipe is not just easy to whip up; it’s also a delightful way to bring a little taste of Japan into your home. Whether you’re a seasoned cook or just starting out, you’ll find that making this cozy dish is a breeze!

Why You’ll Love Vegetarian Ramen (Video) 497 comments

• Fast: You can have the main components prepped and in the pot in about 20 minutes.
• Easy: This is a simple recipe that even beginner cooks can master.
• Customizable: You can easily adjust the veggies and toppings to fit your taste.
• Crowd-pleasing: It’s a comforting dish that appeals to everyone, even meat lovers!

Ingredients

• 4 cups vegetable broth – This forms the flavorful base of your ramen.
• 2 cups water – Helps to dilute the broth for the perfect consistency.
• 2 packs of ramen noodles (discard seasoning packets) – The heart of the dish, bringing that classic ramen feel.
• 1 tablespoon soy sauce – Adds a savory depth to the broth.
• 1 tablespoon miso paste – A traditional ingredient that enhances umami flavor.
• 1 teaspoon sesame oil – Provides a nutty aroma that takes the broth to the next level.
• 1 cup sliced mushrooms – I love using shiitake or button mushrooms for their texture.
• 1 cup chopped bok choy – This leafy green adds a fresh crunch.
• 1 carrot, julienned – Adds a pop of color and sweetness.
• 1 cup bean sprouts – These give a delightful crunch.
• 2 green onions, chopped – For a fresh and vibrant garnish.
• 2 cloves garlic, minced – Because everything is better with garlic!
• 1 inch ginger, grated – Brings warmth and spice to the broth.
• Soft-boiled eggs (optional, for garnish) – A luxurious topping if you’re feeling fancy.
• Sesame seeds (for garnish) – Adds a nice crunch and visual appeal.

How to Make Vegetarian Ramen (Video) 497 comments

Now that you’ve gathered your ingredients, let’s dive into making this comforting bowl of ramen!

1. In a large pot, combine the vegetable broth and water. Bring to a simmer over medium heat.
2. Add the soy sauce, miso paste, and sesame oil to the pot, stirring until the miso is dissolved.
3. Next, toss in the sliced mushrooms, bok choy, carrot, bean sprouts, garlic, and ginger. Cook for 5-7 minutes, until all the vegetables are tender.
4. In a separate pot, cook the ramen noodles according to package instructions. Once done, drain and set aside.
5. Divide the cooked noodles into bowls and ladle the vegetable broth and vegetables over the noodles.
6. If you’re feeling indulgent, top each bowl with a soft-boiled egg and sprinkle with sesame seeds and chopped green onions.
7. Serve immediately and enjoy the warmth!

Substitutions & Additions

If you’re looking to mix things up, here are some fun substitutions and additions:

• Swap the bok choy for spinach or kale for a different green.
• Add tofu for extra protein and texture.
• Try different mushrooms like enoki or oyster for varied flavors.
• Experiment with different toppings like seaweed or chili oil for some heat.

Tips for Success

Before you start, here are a few tips to ensure your ramen turns out perfectly:

• Do not overcook the vegetables; you want them tender but still with a bit of crunch.
• Feel free to prep your ingredients ahead of time so everything is ready when you need it.
• For a richer broth, let it simmer a bit longer after adding the veggies.

How to Store Vegetarian Ramen (Video) 497 comments

If you have leftovers (which is rare since it’s so delicious), store the broth and noodles separately. The broth will keep in the refrigerator for about 3-4 days, while the noodles are best eaten fresh but can be stored for a day or two. Just reheat the broth and cook fresh noodles when you’re ready to enjoy it again!

FAQs

• Can I make this ramen gluten-free? Yes, just use gluten-free noodles and tamari instead of soy sauce.
• Can I freeze vegetarian ramen? It’s best to freeze the broth separately from the noodles.
• What can I serve with vegetarian ramen? You can pair it with a refreshing salad, like a delicious Japanese apple salad.

I hope this vegetarian ramen warms your soul as much as it does mine! For more delicious recipes, check out this heartwarming rice dish or quick apple salad for treats you will love!

Don’t forget to follow our Pinterest for more inspiration and recipes!

Vegetarian Ramen

This vegetarian ramen recipe is not just easy to whip up; it's also a delightful way to bring a little taste of Japan into your home. Whether you’re a seasoned cook or just starting out, you’ll find that making this cozy dish is a breeze!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

Vegetable Broth and Water

• 4 cups vegetable broth This forms the flavorful base of your ramen.
• 2 cups water Helps to dilute the broth for the perfect consistency.

Ramen Noodles

• 2 packs ramen noodles Discard seasoning packets.

Seasoning and Vegetables

• 1 tbsp soy sauce Adds a savory depth to the broth.
• 1 tbsp miso paste A traditional ingredient that enhances umami flavor.
• 1 tsp sesame oil Provides a nutty aroma.
• 1 cup sliced mushrooms Use shiitake or button mushrooms.
• 1 cup chopped bok choy This leafy green adds a fresh crunch.
• 1 carrot julienned carrot Adds a pop of color and sweetness.
• 1 cup bean sprouts These give a delightful crunch.
• 2 cloves garlic minced
• 1 inch ginger grated

For Garnish

• optional soft-boiled eggs For garnish.
• to taste sesame seeds For garnish.
• to taste chopped green onions For garnish.

Equipment

• Large Pot
• Separate Pot

Method

 

1. Step 1: In a large pot, combine the vegetable broth and water. Bring to a simmer over medium heat.
2. Step 2: Add the soy sauce, miso paste, and sesame oil to the pot, stirring until the miso is dissolved.
3. Step 3: Toss in the sliced mushrooms, bok choy, carrot, bean sprouts, garlic, and ginger. Cook for 5-7 minutes, until all the vegetables are tender.
4. Step 4: In a separate pot, cook the ramen noodles according to package instructions. Once done, drain and set aside.
5. Step 5: Divide the cooked noodles into bowls and ladle the vegetable broth and vegetables over the noodles.
6. Step 6: If you're feeling indulgent, top each bowl with a soft-boiled egg and sprinkle with sesame seeds and chopped green onions.
7. Step 7: Serve immediately and enjoy the warmth!

Notes

Store the broth and noodles separately. The broth will keep in the refrigerator for about 3-4 days. Noodles are best eaten fresh but can be stored for a day or two.