Easy Vegetarian Ramen Recipe (2024)

FAQs

What to add to ramen noodles vegetarian? ›

Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat. Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

Adding Vegetables to Instant Ramen

Quick-cooking vegetables like baby spinach, romaine lettuce, bean sprouts, thinly sliced cabbage, watercress, and scallions (amongst others) can be stirred into the soup right before serving. They should wilt in a matter of seconds.

What Is Ramen? Ramen noodles are made from wheat flour and oil, usually with a few extra ingredients for flavor, such as salt, or additional fillers such as potato starch - and that's it! All these ingredients are 100% vegetarian, and even 100% vegan!

Edamame, any kind of meat or tofu, any veggies -- spinach, peas, carrots, broccoli. And you could do a hard boiled egg on the side instead of in the soup. Tofu is really great if you press it, slice or cube it, and marinate it. You can throw it into any soup or wherever you want extra protein and flavor.

Ramen is a Japanese noodle soup dish with Chinese-style alkaline noodles. It is the harmony of five key elements of ramen: broth, tare (sauce), noodles, toppings, and oil.

Something else you can do is to add chopped-up veggies to the top like cabbage, carrots, or mushrooms, and then sprinkle green onions. Your ramen will now have additional vitamins, nutrients, and minerals.

The hot ramen will cook the frozen vegetables and the frozen vegetables will cool off the hot ramen. All you have to do is add the ramen to the frozen vegetables and stir. You could have the frozen vegetables in the bowl first, and add the ramen, or put the ramen in the bowl first, and add the frozen vegetables.

How healthy is vegetarian ramen? ›

The dish overall is well-balanced containing carbohydrates, protein, fibre, some healthy fats and a good amount of vitamins and minerals. As the vegetables are lightly steamed they hold on to their nutritional benefits well.

Ramen noodles, often called Chinese noodles, are typically made from wheat flour and lye water (kansui), making them a great option for vegetarians and vegans. It's worth mentioning, though, that some noodle varieties incorporate eggs as a binder.

You can honestly just add whatever vegetables you like, but we went with a handful of baby spinach, shiitake mushrooms, corn, green onion, and some extra little garnishes like Togarashi, red chili flakes, and some fried garlic. Then we added a soft-boiled ramen egg (more on that below).

You can place the whole egg into your ramen or slice it in half and put it in the noodles. Slurp up the noodles while they're still hot.

There are really no bad choices when it comes to ramen and cheese combinations. Whether you're craving a miso and parmesan take on Italian wedding soup, a plate of Cheese Corn Ramen, or a simple bowl of Classic Cheese Ramen, there is really never a bad time for a cheese and ramen combo.

In the realm of ramen, the sauces are often seasoned with staples like soy sauce (or tamari) and miso, both of which are derived from soybeans and are free from animal products, making them vegetarian and vegan friendly.

Tips for Better Ramen

For a satisfying meal, add plenty of fibrous veggies, some plant-based protein (like tofu, lentils, edamame) and a dose of healthy fats like sesame oil or toasted sesame seeds. Leftover ramen broth can be used as stock in other soup recipes, stir-fries, and sauces.

It's all about the toppings here, because the freeze-dried vegetables that come standard with instant ramen simply don't cut it. By tossing in tofu, bok choy, corn, mushrooms, and scallions, you can transform a boring bowl of ramen into a restaurant-worthy meal. Shortcuts never tasted so good.