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This savory and flavorful Vegetarian Ramen is something you'll crave over and over again. The soft noodles, perfectly salty broth, and crunchy toppings are a combination that will make your mouth water.
Not that we're not in love with our favorite Instant Pot Ramen or this ultra easy spicy chicken ramen, but this one is light and fresh and just so delicious!
Ramen is a Japanese dish made from wheat noodles and usually served in a soup broth. And it's one of the best things ever made. So delicious, so versatile, and sooooo easy to make.
Speaking of Japanese dishes, make sure you give my Kakuni (Japanese Pork Belly) a try! Your family might just love this Instant Pot Japanese Curry as much as we do!
Ramen can be made with or without meat (like this spicy miso ramen), but this particular recipe is for the vegetarians among us. Some of our other favorite vegetarian dishes include this Easy Vegetarian Lasagna Recipe and Spicy Zucchini Curry (Vegetarian Curry)
This easy ramen recipe will show you how to make a delicious and hearty ramen dish without any meat products also known as Vegetarian Ramen (mouth watering moment here)!
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Why This Recipe Works
- This recipe for ramen is a versatile dish that can be made with a variety of different vegetables, making it a great option for vegetarians.
- Vegetarian ramen is also a hearty and filling dish, which is perfect for those who are looking for a satisfying meal.
- This recipe is an easy dish to make, so it's perfect for those who are short on time but still want to enjoy a home-cooked meal.
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Ingredients
Please refer to the recipe card below for a full list of ingredients and quantities.
For this recipe, you'll need 8 cups of vegetable stock. The vegetable stock is necessary to keep the ramen vegetarian, but if you're not concerned about that you can also use dashi or chicken stock.
Grab dried ramen noodles for this recipe. You can use the noodles that come in the instant ramen packages too if you can't find regular dried ramen noodles at the store.
Corn is such a simple ingredient, but it will add sweetness and a bit of crunch to these ramen cookies. You can use frozen corn, canned corn, or even roast your own from fresh ears.
Bamboo shoots are another great addition to this vegetarian ramen. You can buy find sliced canned ones almost anywhere.
My personal favorite is the dried shiitake mushrooms. They have a rich, earthy flavor that will add a lot of depth to these ramen cookies. Plus, they are versatile and can be used in many different recipes.
Yes, you'll be using MSG in this recipe. No, it's not the devil. MSG adds an additional layer of umami flavor and really brings the ramen to the next level. However, if you prefer not to use it, just leave it out.
If you've never used mirin in a recipe before, don't worry. It's a Japanese sweet rice wine and adds a touch of sweetness to the overall dish.
The white miso paste is another key ingredient in this recipe. Miso paste is a fermented soybean product that adds a rich umami flavor to any dish.
Oh, and the fried tofu will need to be cut into cubes. You can use a knife and cutting board, but I prefer to use my trusty kitchen shears. Just make sure the cubes are all about the same size and are bite sized so it's easy to eat in the soup.
Adding the ramen eggs is optional, but I think they really help take these ramen noodles to the next level.
Step by Step Instructions
Cook the noodles according to the package instructions. Strain and set aside.
Combine all the ingredients except noodles, tofu, fried garlic, green onions, and eggs.
Simmer for 10 minutes.
Add the fried tofu and green onions. Cook for 1-2 minutes.
Place noodles in a bowl with the broth and vegetables.
Serve garnished with crispy fried garlic, and ramen eggs (optional) or any of these ramen toppings.
Expert Tips
- If you don't want to use regular ramen noodles, you can also use rice or soba noodles.
- I like to slice my vegetables very thinly for my ramen. When you slice the vegetables thinner, it's easier for them to be absorbed by the broth which means an even more flavorful meal.
- Fried tofu is always the go to for vegetarian ramen because the tofu will absorb the flavors of the broth. Plus, the added protein is always a game-changer when you're making a new dish!
- To add a little crunch to the ramen, feel free to use sesame seeds, shallots that are fried, and even crushed peanuts!
Common Questions
Ramen eggs are hard-boiled eggs that are marinated in a savory sauce, typically made with soy sauce and mirin. They are commonly found in ramen dishes, but can also be enjoyed on their own as a tasty snack or appetizer.
Fried tofu is a popular ingredient in vegetarian ramen dishes. It is made by combining firm, pressed tofu with a flavorful marinade, such as soy sauce and sesame oil. After it has marinated, the tofu can be pan-fried or deep-fried until crispy on the outside and soft and chewy on the inside.
Some traditional topping options for vegetarian ramen include sliced scallions, fresh or dried seaweed, kimchi, shredded carrots and cabbage, pickled ginger, sesame seeds, and crushed peanuts.
Storing and Reheating
Vegetarian ramen is without a doubt best stored freshly cooked!
Ramen can be stored in the refrigerator for up to 2 days, or frozen and stored in the freezer for up to 1 month.
To reheat ramen, simply microwave or put it into a pot of boiling water until warmed through.
Store unused ramen noodles in cool water in the fridge until ready to use. I don't recommend storing the noodles directly in the broth. If you don't plan on eating all the soup at once, make just enough noodles then make more noodles every time you reheat the broth for second serving.
More Ramen Recipes
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Recipe
Vegetarian Miso Ramen
Ingredients
- 8 cups vegetable stock
- 8 ounces dried ramen noodles
- 1 cup corn (fresh, frozen or canned)
- 4 ounces bamboo shoot
- 5 dried shiitake mushrooms
- 2 teaspoons MSG
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 2 teaspoons white miso paste
- 4 ounces fried tofu cut in cubes
- 2 green onions chopped
- Crispy fried garlic (optional)
- Ramen eggs (optional - substitute soft boiled eggs)
Instructions
- Cook the noodles according to the package instructions. Strain and set aside.
- Combine all the ingredients except noodles, tofu, fried garlic, green onions and eggs.
- Simmer for 10 minutes.
- Add the fried tofu and green onions. Cook 1-2 minutes.
- Place noodles in a bowl with the broth and vegetables.
- Serve garnished with crispy fried garlic and ramen eggs (optional).
Expert Tips:
- If you don't want to use regular ramen noodles, you can also use rice or soba noodles.
- I like to slice my vegetables very thinly for my ramen. When you slice the vegetables thinner, it's easier for them to be absorbed by the broth which means an even more flavorful meal.
- Fried tofu is always the go to for vegetarian ramen because the tofu will absorb the flavors of the broth. Plus, the added protein is always a game-changer when you're making a new dish!
- To add a little crunch to the ramen, feel free to use sesame seeds, shallots that are fried, and even crushed peanuts!
Nutrition
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