Easy Vegetarian Ramen Recipe | FoodByMaria Recipes

Budget Friendly

Easy Vegetarian Ramen Recipe

Prep

10 minutes

Cook

30 minutes

Yield

4

I’m not sure if I’ve told you before but I am obsessed with ramen. I think the addiction started when I was really young because I had a small love affair with Ichiban… didn’t we all?  Anyway, fast forward to my 30’s, plant-based eating days, and living through Calgary’s cold winters I now have the perfect Easy Vegetarian Ramen Recipe to share with you all!

This Vegetarian Ramen Recipe is comforting, delicious, and filled with all my favourite things. Plus, it only takes around 30 minutes to whip up. So you can’t really go wrong. What I love about ramen is how comforting it is, but also how versatile it is. When you get the broth down, you really can add whatever veggies and toppings into your soup that you want. This makes it incredibly family-friendly, and also fun to make it your own and try different combinations. 

To get that creamy and flavourful curry flavour and consistency in this ramen recipe, people probably think it has to use dairy or meat, however, this recipe proves you wrong. You get all the flavor of ramen but not animal bi-products. Even those meat and dairy eaters in your family won’t notice the difference. 

Why you’ll love this vegetarian ramen:  

  • Creamy & Flavorful: This ramen is creamy, flavorful with a curry flavour that gives it a nice twist 
  • Plant-Based: Everything you love about ramen but with no animal bi-products
  • Quick: You’ll only need 30-minutes to put this together 
  • Comforting: I find this recipe so good, especially in the colder months to warm me from the inside out 

Easy Curry Vegetarian Ramen Recipe in bowls with chopsticks

Easy Curry Vegetarian Ramen Recipe in serving bowls with chopsticks

Ingredient Notes:

Broth: The trick to flavourful and delicious ramen is definitely broth. You can’t have boring broth or you’ll just feel like you’re eating water and noodles. Ramen is all about flavour, and broth plays a huge role in that. Let’s aim for that slurp effect, aka you want to suck up every last drop!

To make the best broth for this Vegetarian Ramen Recipe that has a shot of curry flavour to it, it takes around 20 minutes. However, it’ll be worth it once the flavours marry and come together to make this healthy creamy recipe. The key ingredients to score that perfect broth are: 

  • Miso (umami) 
  • Spicy paste (adds the character)
  • Salt (because of salt.. duh!)
  • Mushrooms (adds depth of flavour) 
  • Curry paste (because you all asked for it!)

Miso: I love anything I can add miso into because it’s so rich in essential minerals and a good source of vitamins B, E, K and folic acid. As a fermented food, miso helps make your gut healthy with beneficial bacteria. We especially could use this during those winter cold and flu months! At least I can. 

How to make this vegetarian ramen recipe:  

Step One: Into a large pot add the coconut oil and heat for 30 seconds before adding the onion.  On low-medium heat, cook the onion for 7-8 minutes until translucent and soft.

Step Two: Increase heat to medium, and add garlic, lemongrass, Thai bay leaves and ginger.  Stir everything till well combined and cook for 3 minutes.

Step Three: To the pot, add the peppers and mushrooms.  Cook them down for 5 minutes or until completely soft.

Step Four: Now add the red curry paste, vegetable stock paste and miso.  Cook for 5 minutes before increasing heat to high and adding the coconut milk and hot water.

Step Five: Bring the soup mixture to a boil then simmer for 7-8 minutes before removing it from heat and setting it aside.

Step Six: In the meantime, in a separate pot, bring some water to a boil and cook your ramen noodles as instructed on the packet.  Once cooked, strain and begin serving your soup.

I like adding the desired amount of noodles first, then dolloping the soup. Enjoy with a fresh pinch of green onions, cilantro and fresh lime.

Bowl of Vegetarian Ramen on a table with chopsticks

Bowl of Ramen on a table with chopsticks

 

FAQ & Expert Tips: 

Get Creative: Get creative with your vegetable of choice! Use what your family enjoys, just use the same ratios.

Noodles: You don’t need to use ramen noodles. Rice noodles also work, even pasta too.

Storage: Store noodles and soup separately, in the fridge, in tightly sealed containers for optional leftovers. The soup will last up to 1 week.

Freezing: To freeze, cook, cool and transfer to tightly sealed containers. Reheat and add noodles!

Other recipes you’ll love 

If you love this Vegetarian Ramen Recipe, you’ll for sure like some of these noodle bowls and other ramen recipes I have for you: with Sesame Chili Sauce

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here

What is your favourite way to eat ramen? 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Vegetarian Ramen Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Vegan

Description

This super easy vegetarian ramen recipe is perfect for winter! It’s creamy and is infused with a yummy curry flavour. Whip it up in only 30 minutes!


Ingredients

Scale

1 tbsp. coconut oil

1 medium-sized white onion, sliced

3 cloves of garlic, pressed

1 lemongrass stick

3 Thai bay leaves

2-inch cube of ginger, grated

1 red bell pepper, sliced

2 cups cremini mushrooms, sliced

1 1/2 tbsp. red curry paste

1 tsp vegetable stock paste

1 tbsp. white miso paste

1 400ml can of coconut milk

4 cups hot water

2 packets of ramen noodles

Garnish:

1/4 cup green onion, finely chopped

handful fresh cilantro, rough chop

slices of fresh lime


Instructions

Into a large pot add the coconut oil and heat for 30 seconds before adding the onion.  On low-medium heat, cook the onion for 7-8 minutes until translucent and soft.

Increase heat to medium, and add garlic, lemongrass, Thai bay leaves and ginger.  Stir everything till well combined and cook for 3 minutes.

To the pot, add the peppers and mushrooms.  Cook them down for 5 minutes or until completely soft.

Now add the red curry paste, vegetable stock paste and miso.  Cook for 5 minutes before increasing heat to high and adding the coconut milk and hot water.

Bring soup mixture to a boil then simmer for 7-8 minutes before removing from heat and setting aside.

In the meantime, in a separate pot, bring some water to a boil and cook your ramen noodles as instructed on the packet.  Once cooked, strain and begin serving your soup.

I like adding the desired amount of noodles first, then dolloping the soup.  Enjoy with a fresh pinch of green onions, cilantro and fresh lime.


Notes

Get creative with your vegetable of choice!  Use what your family enjoys, just use the same ratios.

You don’t need to use ramen noodles.  Rice noodles also work, even pasta too.

Store noodles and soup separately, in the fridge, in tightly sealed containers for optional leftovers.  The soup will last up to 1 week.

To freeze, cook, cool and transfer to a tightly sealed containers.  Reheat and add noodles!

Keywords: 30, creamy, curry, healthy, hot, noodles, quick, recipe, soup

 

Lauren Marinigh

This recipe was so yummy and comforting. Perfect for winter months!!

Maria Koutsogiannis

I love this recipe!

Laura

This recipe is so easy and quick to make. Also obsessed with ramen right now. Can’t get enough!

Maria Koutsogiannis

Thanks for the love, Laura! This recipe is one of my favourites!

Theresa Madrill

One of the best dishes I’ve ever had!! I cannot believe I made these flavors with what I already had in the pantry!! Insanely delicious! This recipe is a gift to the tastebuds!

Melissa

By packets of ramen noodles, do you mean inchiban? Or is there another place in Calgary that sells just the noodles?

Maria Koutsogiannis

Sure, there are so many places that have Ramen noodles. Asian stores, grocery stores, etc. Some of them still have spices but you can just disgard and use the noodles!

Joanne Guppy

So yummy and easy to make! We had enough broth for leftovers for another day! Always happy about that. Enjoy

Maria Koutsogiannis

YeS!!! This makes me so happy, the broth is my favourite part!

Elisa

This was so easy and quick to make. I’m obsessed with ramen so happy to enjoy at home.

Maria Koutsogiannis

I love this ramen so much Elisa!

Donna Kirsh

I made this the other day and it was spectacular. I used ordinary bay leaves as I couldn’t source the Thai version. I am a soup maker and truly found this in my top 3.

Maria Koutsogiannis

This makes me so happy, thanks so much!!

Brittany

This is a beautifully tasty meal. This is a warm and full flavored broth. I added broccoli, cilantro, corn, marinated lightlife grounds, greens beans, mushrooms, and it was the most asian meal I have made myself. This will be a staple in my house. I need to triple or quadruple the recipe next time though. 🙂

Maria Koutsogiannis

YESS! Wow, I love the additions, I need to try it that way next time!!

Miriam Granillo

This was by far the best ramen recipe I’ve ever made. I can even say it’s better than ramen I’ve ordered in restaurants.

Maria Koutsogiannis

YESSSS THANK YOU SOO MUCH BABES!

Rachel kent

Even my 3 & 5yo’s loved it!!! As always, I LOVE the app!! Thanks for sharing all these yummy recipes with us!

Maria Koutsogiannis

You’re so welcome, Rachel! Thank you so much for your support!

Post A Comment

Recipe rating