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
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.
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
- Creamy Vegan Ramen
- 15 Minute Drunken Thai Noodles
- Spicy Thai Sunflower Noodle Salad
- Creamy Asian Udon Noodle Bowl
Vegan Potstickers with Sesame Chili Sauce
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What is your favourite way to eat ramen?
Easy Vegetarian Ramen Recipe
- 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
- 1 400 ml can of coconut milk
- 4 cups hot water
- 2 packets of ramen noodles
- 1/4 cup green onion finely chopped
- handful fresh cilantro rough chop
- slices of fresh lime
- 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.