Vegetarian Ramen Recipe

There’s nothing like a warm, flavorful bowl of ramen to comfort you after a long day. While ramen is often associated with meat-based broths, this vegetarian version proves that you can achieve depth and umami without any animal products. Packed with fresh vegetables, tofu, and hearty noodles, this vegetarian ramen recipe is a delightful and nourishing meal for everyone—vegetarians and meat-eaters alike.

A Brief History of Vegetarian Ramen Recipe:

Ramen originated in China and made its way to Japan in the late 19th century. Over the decades, it evolved into a Japanese culinary staple with regional variations. While traditional ramen is made with a rich pork or chicken broth, vegetarian and vegan versions have gained popularity as plant-based diets become more mainstream. This recipe draws inspiration from the essence of ramen—bold flavors, satisfying textures, and a balance of nutrients.

Vegetarian Ramen Recipe

Pinklady

Ramen originated in China and made its way to Japan in the late 19th century. Over the decades, it evolved into a Japanese culinary staple with regional variations. While traditional ramen is made with a rich pork or chicken broth, vegetarian and vegan versions have gained popularity as plant-based diets become more mainstream.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine China

Servings 4

Calories 350 kcal

Equipment

• Large pot
• Medium skillet
• Wooden spoon
• Ladle
• Strainer
• Knife and cutting board
• Small bowl (for marinating tofu)

Ingredients

  

For the Broth:

• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 medium onion, diced
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons miso paste
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (optional, for heat)
• 1 teaspoon sugar

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For the Toppings:

• 200g firm tofu, cubed
• 1 tablespoon soy sauce (for tofu marinade)
• 2 cups baby spinach
• 1 cup sliced mushrooms (shiitake or button)
• 1 medium carrot, julienned
• 1 cup corn kernels (fresh or frozen)
• 2 green onions, thinly sliced
• 4 soft-boiled eggs (optional for vegetarians who eat eggs)

For the Noodles:

• 4 servings of ramen noodles (fresh or dried)

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Instructions

 

• Prepare the Tofu:

  In a small bowl, toss the cubed tofu with 1 tablespoon of soy sauce. Let it marinate for 10 minutes.

  Heat a medium skillet over medium heat and lightly brown the tofu on all sides. Set aside.
• Sauté Aromatics:

  Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté for 3-4 minutes until fragrant and the onions are translucent.
• Build the Broth:

  Add the vegetable broth, soy sauce, miso paste, rice vinegar, chili paste (if using), and sugar to the pot. Stir well to dissolve the miso paste. Bring the broth to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes.
• Prepare the Noodles:

  While the broth simmers, cook the ramen noodles according to the package instructions. Drain and set aside.
• Cook the Vegetables:

  Add the sliced mushrooms and corn to the simmering broth. Cook for 5-7 minutes until tender.
• Assemble the Ramen Bowls:

  Divide the cooked noodles among four bowls.

  Ladle the hot broth and vegetables over the noodles.

  Top each bowl with tofu, baby spinach, julienned carrots, green onions, and a soft-boiled egg if using.
• Serve:

  Serve the ramen hot. You can garnish with sesame seeds or a drizzle of chili oil for added flavor.

Video

Keyword Vegetarian Ramen Recipe

Similar Recipes to Try:

Spicy Vegan Ramen – Made with a creamy coconut milk base and extra chili for heat.

Miso Mushroom Soup – A simpler, lighter version of this recipe with a focus on mushrooms.

Vegetable Stir-Fry Udon – For a noodle dish without the soup base.

Cold Sesame Noodles – Perfect for summer, featuring a tangy sesame sauce.

Frequently Asked Questions About Vegetarian Ramen Recipe:

1. Can I make this recipe vegan?

Yes, simply omit the eggs and ensure your noodles are egg-free.

2. What can I use instead of tofu?

Tempeh, seitan, or additional vegetables like zucchini or broccoli work well.

3. Can I prepare the broth in advance?

Absolutely. Store it in the refrigerator for up to 3 days or freeze it for a month.

4. What type of noodles should I use?

Fresh or dried ramen noodles are ideal, but you can substitute udon or soba noodles.

5. How do I store leftovers?

Keep the broth and toppings separate from the noodles to avoid sogginess. Store in airtight containers in the fridge for up to 3 days.

6. Can I add other toppings?

Yes, feel free to add roasted seaweed, bean sprouts, or even kimchi.

7. Is this recipe gluten-free?

Use gluten-free soy sauce and noodles to make it gluten-free.

8. How do I make the broth creamier?

Add a splash of coconut milk or cashew cream.

9. Can I make this spicy?

Increase the chili paste or add sriracha to your broth.

10. What can I use instead of miso paste?

Soy sauce or tamari can be used, though the flavor will be slightly different.

Conclusion:

This vegetarian ramen recipe is a beautiful harmony of flavors and textures, proving that you don’t need meat to enjoy a comforting bowl of ramen. Whether you’re cooking for yourself, family, or friends, this dish is guaranteed to please. Try it out and feel free to customize it with your favorite vegetables and toppings!

YouTube Video Credits:
My Midnight Japanese Recipes