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Vegetarian Ramen Recipe

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
Cook Time 30 minutes
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

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)

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