Ramen Noodle Recipe

bright green bowl filled with ramen noodles being picked up with chopsticks.

5 from 4 votes

This quick and easy Healthy Vegan Ramen is made with just a handful of simple ingredients and ready in 10 minutes! With a rich, savory broth and customizable toppings, it's a comforting, plant-based meal you’ll want to make on repeat.

Prep Time5

Cook Time5

Total Time10

Course: Main Course, Pasta Dishes

Cuisine: Japanese

Diet: Gluten Free, Low Calorie, Low Fat, Vegan

Servings: serving

Calories: 278kcal

Author: Drenda-Michell Brennan

Ingredients

2 cups vegetable broth
1 teaspoon miso paste red or white
1 teaspoon soy sauce or tamari
1 teaspoon minced ginger
1 piece/cake millet & brown rice ramen noodles, dry (1.5 oz or 35 grams)
add-ins: vegetables, tofu, seaweed (see list above) optional

US Customary - Metric

Instructions

Pour the vegetable broth into a stockpot and bring it to a boil. Add any toppings that require cooking—such as cabbage, carrots, or other veggies listed above—and let them simmer for 1–2 minutes, or until they reach your preferred tenderness.
Stir in the ginger, soy sauce, and any other toppings you'd like to warm through. Let everything simmer for another 1–2 minutes.
Remove the soup from the heat and whisk in the miso paste, making sure to break it up until it’s fully dissolved and smooth. Then pour the soup into a serving bowl and let it begin to cool while you finish preparing the noodles.
Prepare the ramen noodles according to the package instructions—usually 3-4 minutes in boiling water.
Adding 1 teaspoon of baking soda to ramen noodles while they are boiling gives them more of the authentic chewy texture you get at a noodle house. Just add the baking soda to the boiling water, then add the ramen noodles. Uncover the pot, watch carefully, and be prepared to blow or it may boil over. Drain immediately to avoid sogginess; no need to rinse!

Video

Notes

Tips & Suggestions: I have included step-by-step photos and directions above to ensure your first attempt will be successful.

Ad-in ideas -

Tofu – Cubed for protein-packed bites. I prefer silken tofu but you can use whatever you have on hand.
Veggies – Shredded cabbage, spinach, shredded carrots, corn kernels, baby corn, bamboo slices, water chestnuts, or edamame are all great choices
Mushrooms - Shitake mushrooms sliced into thin strips
Seaweed – A few strips of nori or wakame for that classic ramen flair
Green Onions – Sliced on top for a fresh, savory crunch
Toasted Sesame Seeds – Optional toppings to finish with flavor
Spice - A dash of Sriracha for a little extra heat

Ramen noodles - I use a millet and brown rice version that is gluten-free.

Vegetable Broth – Can be my veggie broth made from scratch, or you can buy a ready-made product like Better Than Bullion, or check out our Homemade Vegetable Bouillon Powder.

Storage -The soup base stores well in the fridge for up to three days so it’s great for meal prepping. Just reheat the soup base and add the toppings and noodles when you are ready to eat!

Nutrition