Easy Vegetable Ramen Noodles with a spicy miso broth. Loaded with veggies, plant-based protein, and an optional soft-cooked egg, this vegetarian ramen noodle bowl is ready in just 10 minutes and is the perfect quick lunch or dinner.
Slurpable, veggie-loaded ramen noodles
I don't know about you, but a bowl of loaded vegetable ramen noodles is one of my go-to meals year-round. Is there anything better than slurpable ramen noodles, a spicy, fragrant miso broth, and an endlessly customizable parade of vegetables to throw into the mix? I think not.
Ever a nutritionist, you know I'm stepping up the vegetable game hardcore, right? Much like our veggie-packed vegan poké bowls or cozy miso veggie soup in a jar, these gorgeous veggie-packed ramen noodles are delicious, craveable comfort food at its best.
Whether you choose a packet of instant ramen and fancy it up (totally fine) or cook up some authentic soba noodles as I have done today, this dish won't take you much more than 10 minutes to get on the table. Make it for one, or make it for many, just make it your way.
Let's get going!
Let's make vegetarian ramen together!
Step 1: make your broth
Heat a bit of oil in your pan. Add the scallions, ginger, and garlic, and sauté for a few minutes to soften. You'll want to stop just as the garlic is starting to brown (see above photo).
Add the broth. Scrape the bottom of the pan to pick up all of the flavour, and let it come to a simmer.
Then add the miso paste. I like to put the miso in a small bowl and add a few tablespoons of broth. Whisk into a smooth slurry, and add back into the broth.
Step 2: cook the noodles
Add your noodles to the broth and cook until just softened. Note! You can also cook the noodles separately and add them to the soup at the end.
Step 3: add the veggies
Add the vegetables to the broth just before the noodles are finished, and let them cook until they're softened just a bit.
Add your protein of choice. I went for a six-minute egg, but tofu, tempeh, or other proteins are great as well.
Season your vegetable ramen with a bit of soy sauce, Sriracha, or whatever else you like, and serve!.
Confession time!
Pretty food photos are fairly essential on a recipe blog, so when I made this "10-Minute Vegetable Ramen" to photograph for the blog, I cooked every vegetable individually so that I'd be able to style them on top of my soup. Don't expect your ramen to look like this!
When I make it just to chow down on at home, I find bite-sized veggies are easier to eat and quicker cooking. If I hadn't of been taking photos I would have chopped all of the veg up like so.
10-Minute Vegetable Ramen Noodles
Ingredients
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger grated
- 1 clove garlic minced
- 1 scallion sliced
- 2 cups vegetable broth
- 1 tablespoon miso paste
- 2 oz soba noodles or one "cake" of instant ramen noodles
- ½-1 bunch bok choy chopped into bite-sized pieces
- ½ medium carrot shredded
- ½ cup shelled edamame
- ¼ cup cilantro chopped
- ¼-1/2 a red chile sliced
- 1 large soft-boiled egg optional
- black sesame seeds for garnish
Instructions
- Heat a medium-sized saucepan over medium high heat. Add 1 teaspoon sesame oil, the grated ginger, crushed garlic, and scallions. Sauté until vegetables are soft and just beginning to brown.
- Add the vegetable broth and use a spoon to scrape any bits from the bottom of the pot.
- Place the miso paste in a small bowl and add a few tablespoons of broth to make a slurry. Then, add this mixture back into the broth.
- Add the noodles, and let cook for 3-4 minutes, stirring to break up the noodles.
- When the noodles have softened most of the way, add the vegetables. Allow the ramen to simmer for another couple of minutes, and then transfer to a bowl.
- Garnish with sliced scallions, cilantro, and a sprinkle of black sesame seeds. Season with soy sauce and / or Sriracha.
- Serve immediately.
Notes
- Nutrition values are an estimate only
- Once the noodles hit the broth you've got a fairly limited window before they start to get mushy, so I don't recommend making the ramen bowls in advance. However, you can certainly prep all of the components in advance to make things extra quick.
- For example, if you had the veggies pre-chopped, the egg pre-cooked (stop the cooking in an ice bath so it doesn't over cook), and the broth ready to go, all you need to do is heat it up and add the noodles. You can even pre-cook the noodles, drain, rinse in cold water, and toss in a bit of sesame oil so they don't get too clumpy.
Mike March says
Great recipe! I made this for a quick lunch today and loved the miso broth with veggies. I added a spoon of NoodleBomb ramen sauce I picked up at a local farmers market, and it gave the broth a really rich umami depth without extra sodium. My husband loved it and we’ll definitely make this again! Thanks for the easy ramen upgrade!
Victoria Mitchell says
I love this soup- and ready in just ten minutes! Fabulous!
Sandy says
I used your recipe to make my first ramen bowl, and, I must say, I love it so much that today is the third time I’ve made it in 1 1/2 weeks time! It’s easy to make, and, even though you say it’s one serving, I usually have enough leftover to have for lunch the next day.
Thanks,
Sandy
Katie Trant says
Hey Sandy! Thanks for commenting. So glad you're enjoying these ramen bowls as much as we do 🙂
dee says
Thanks for this amazing recipe. can't wait to try it. What kind of Miso would you suggest for this?
Katie Trant says
I usually use white miso in most recipes as it's the most mellow, but whatever miso you have on hand is totally fine! Barley miso and red or dark misos are lovely too!
Carla @ Foodie Digital says
I love how customizable this recipe is for each member of the family, especially if you steam each of the veggies separately! We were out of edamame so I used a combo of green peas and chickpeas (not super traditional, but upped the protein for my egg-disliking daughter). So delicious - will be making again!
Katie Trant says
Chickpeas sounds like such a fun swap, I'll have to try that sometime!
Manjula says
Hey
wonderful recipe!
I also need to make this and photograph a ramen bowl. Please advise how to cook vegetables separately? Like saute or boil in broth/water?
Katie Trant says
I steamed all of the vegetables individually and cooled them on a sheet pan so I could arrange them as I wanted when I styled the bowl.
Anne Titcomb says
Loved your blog today!! It made me smile as I am thinking you have been missed and I am glad you are back and I am going to do this recipe!! Have a great day Katie!
Soames point Anne
Kallie Thomas says
This recipe was so good!!!! I traded out the siracha for a spicy chili sauce that is used to make siracha since my house doesn’t like siracha. I used a teaspoon and a half of that instead of a tablespoon of siracha and it was perfect!
Rebecca says
This is a hit with my whole family and such a quick dinner. Thank you. I add some shiitake and then some fried tempeh strips on top at the end too.
Pat says
Hi, great recipe however although I haven't checked the ingredients lately I'm wondering what's in the broth package. I seem to be sensitive to a lot of added flavour enhancers, etc.
Katie Trant says
It would vary from brand to brand. I recommend you read the labels carefully and find a ramen brand that doesn't contain the ingredients you're sensitive to. Or, leave the flavour packet out and replace with veggie broth, miso broth, etc.
Kate says
These look delicious, so easy and so bright and colourful! Instant Ramen is now on my shopping list!
Katie Trant says
Isn't it amazing how a few veggies can brighten up a humble bowl of instant ramen?!
Alison's Allspice says
I never liked ramen as a kid, but now I love veggie noodle bowls. I will have to shop for ramen and see what I can find!! Thanks!
Katie Trant says
Noodle bowls are the best!
Sandra Lea says
What brand of instant ramen do you recommend?
Katie Trant says
I live in Sweden so I'm assuming that my ramen brand isn't local to you...it's called Taste of Asia and it's surely terribly inauthentic. I recommend hitting your local Asian market and trying a few different kinds until you find one you like.
iane says
Nong Shim ones are generally considered the best and the preferred brand in Korea I'd say.
kellie@foodtoglow says
Fancied up ramen is the only way to eat it, I think. I'm not sure I could do just the bowl of noodles and packets of seasoning (too stodgy). I scrabble about doing a fridge clear out and add any old vegetable for ramen days. Ones I"m sure have never been seen in Asia 😉 I haven't had quite the freezer drama that you have had but if it doesn't happen I will a) rally the work troops to eat my freezer; b) fancy up my ramen! I'm with you about eggs. They need a little more cooking than introduced to broth for me to eat it. But i Love eggs. Fasting today so I really shouldn't be commenting on food blogs such as yours! Painful!
Katie Trant says
Fast today, ramen tomorrow!
Kelsie | the itsy-bitsy kitchen says
OK, instant ramen is one of my guilty pleasures. How have I never thought to add veggies before? What have I been doing my whole life? This sounds awesome! And with added veggies I don't have to be quite so guilty when I eat it :). That's my kind of dinner!
Katie Trant says
I think the veggies totally cancel out the unhealthiness of the noodles!
keith H says
If you look at Japan and Italy, both countries support very large populations of old folk, yet noodles are a major staple in both places. Bread, after all, is ground-up cereal and water, just like the noodle. Could it be overly large portion sizes and rich, meat-laden sauces that make many see this humble ingredient as intrinsically 'unhealthy'?