Vegetarian ramen is not hard to make, either. You can follow the same recipe as for regular ramen, but substitute the meat stock for vegetable broth. The flavor will be different, but you can also use aromatics and spices to make the ramen taste great. Vegetarian noodle recipes are just as flavorful as those made with meat broth. The main secret is to use vegetables that aren’t too sour and have a slightly salty taste.
Vegetarian ramen can be served in 15 minutes. If you’re short on time, consider making the broth in advance. If you have leftover noodle broth, you can add them to the bowl once the noodles are cooked. A few more minutes will make it even more satisfying. This vegetarian ramen recipe is perfect for a quick weeknight meal. The ingredients are very simple and fast to make, and it can be made ahead of time.
Vegetarian ramen Recipes
- Cook the garlic and ¼ cup of the oil in a medium saucepan over medium heat, frequently whisking until the garlic is translucent around 4 minutes.
- Mix in the sesame seeds and roast until the garlic is nicely browned and crisp, turning periodically for about 2 minutes.
- Heat the remaining 2 tablespoons of the oil to moderate in the preserved pot.
- Cook the sliced scallions and ginger for about 4 minutes, stirring regularly, until the scallions are crispy in patches.
- Insert the kombu and mushrooms, then whisk in 5 cups of cold water.
- Add oil a slice at a time, until introducing more, whisking to mix with each addition.
- Add the soy sauce and stir; sprinkle with salt. Lower the heat and stay warm until ready for serving.
- Spoon the liquid over the pasta to eat, then finish with the bok choy and the preserved garlic oil. If needed, finish with nori, eggs, and coriander.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Instant Pot Vegetarian Ramen
- 2 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 2 carrots, sliced
- 2 cups sliced shiitake mushrooms
- 2 cups chopped bok choy
- 2 packs (7 oz each) instant ramen noodles
- Salt and pepper to taste
- Toppings of your choice (green onions, bean sprouts, soft-boiled eggs)
- Set your Instant Pot to the “Sauté” function and heat the oil. Add the chopped onion and sauté for a few minutes until it becomes translucent.
- Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.
- Pour in the vegetable broth, soy sauce, and miso paste. Stir to combine.
- Add the sliced carrots, shiitake mushrooms, and bok choy to the pot. Season with salt and pepper.
- Close the Instant Pot and set it to “Manual” for 5 minutes. Make sure the vent is set to sealing.
- When the timer goes off, carefully release the pressure using the quick-release valve.
- Open the Instant Pot and add the instant ramen noodles. They will cook quickly in the hot broth, usually within a few minutes. Be cautious not to overcook them; they should be slightly firm.
- Serve your Instant Pot Vegetarian Ramen hot, garnished with your choice of toppings like green onions, bean sprouts, or soft-boiled eggs.
Tips for making Vegetarian Ramen
- Sauté First: Sautéing the onion, garlic, and ginger before pressure cooking enhances the flavors.
- Quick-Release Veggies: Use the quick-release valve when cooking vegetables to prevent overcooking.
- Noodle Timing: Add the instant ramen noodles at the end to keep them from getting mushy; they cook quickly in the hot broth.
- Overcooking Noodles: Be cautious not to overcook the noodles; they should be slightly firm when served.
- Skipping Sautéing: Don’t skip the sauté step; it’s essential for building the rich flavors in your broth.
- Ignoring Quick Release: Releasing pressure too slowly can lead to overcooked vegetables. Be prompt with the quick-release valve.
Recommended Sides and Garnishes:
- Soft-Boiled Eggs: Top your ramen with a perfectly soft-boiled egg for added richness.
- Bean Sprouts: A handful of fresh bean sprouts adds a delightful crunch to your bowl.
- Green Onions: Chopped green onions provide a burst of fresh, mild flavor.
Different Ways to Serve:
- Ramen Bowl: Enjoy your Instant Pot Vegetarian Ramen as a classic, hearty bowl of goodness.
- Ramen Soup Cups: Serve smaller portions in soup cups for a stylish appetizer at gatherings.
- Ramen Stir-fry: For a twist, stir-fry the noodles with your choice of veggies and sauces.
FAQs about Vegetarian Ramen
- Can I use other vegetables in my ramen? Absolutely! Feel free to add or swap vegetables to your liking. Options include spinach, bell peppers, or even baby corn.
- How long can I store leftover ramen? Leftover ramen can be stored in the refrigerator for up to 3 days. For best results, store the noodles and broth separately.
- Can I make this ramen gluten-free? Yes, use gluten-free instant ramen noodles and ensure the soy sauce and miso paste are gluten-free as well.
- Can I use a different type of mushroom? Of course! Shiitake mushrooms can be replaced with other varieties like cremini, oyster, or portobello.
- Can I freeze leftover ramen? While it’s best enjoyed fresh, you can freeze leftover ramen for up to 2-3 months. Reheat in the microwave or on the stovetop, adding a bit of water to prevent dryness.
Enjoy a bowl of soul-satisfying Vegetarian Ramen with our recipe. Share the love and subscribe for more culinary inspiration!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.