How To Make The Best Vegan Ramen

The weather’s been getting a little colder— well maybe not cold— but at least you’re not sweating every time you walk outside. And, it’s inspired me to share one of my favorite recipes: Vegan Ramen. 

I love this meal because it’s delicious, and it’s so easy to make. And when I say it’s easy to make, I mean it. It’s the type of meal that you could literally make in a college dorm room, but with the added benefits of actually being good for you. 

Whenever I’m in the mood for something warm, filling, but I don’t want to make a big fuss or mess in the kitchen, this ramen is my go-to. And another thing I like about it is that this recipe is great for meal prepping in that I can make a huge batch of it at the beginning of the week, and eat it all week long.  

Ingredients:  

• A couple heads of broccoli 

• Ginger (the actual root, not the stuff that’s already ground up and dried)

• Green onions 

• Garlic  

  • Peeled garlic from a bag works just fine, but do not use pre-packaged minced garlic 

• Baby bok choy 

• Vegetable Bouillon 

  • I like using Better than Bouillon that’s made with garden carrots, celery, and onions 

• Mushrooms 

  • I like using shiitake, but you can sub in whichever mushrooms you like best 

• Ramen noodles 

  • You could use regular Ramen noodles, but I like using Lotus Foods’s organic millet and brown rice ramen noodles because they’re organic, vegan, and gluten-free. 

Everything you need for an easy vegan dinner

For Garnish:  

• Sriracha 

• Sliced Avocado 

• Red Pepper Flakes 

• Sprouts 

• Cilantro 

• Nori flakes

Directions: 

Like I said before this is a pretty easy recipe that doesn’t require a lot of effort, so there aren’t that many steps. 

Start by chopping up all of your green onions, mushrooms, bok choy, and broccoli up. And then set everything aside. Next, slice your ginger into thin pieces. And if you bought peeled garlic, you’re good to go, but if not, then peel your garlic. 

The next thing you’re going to do is bring a few cups of water to boil in a wok pan (if you don’t have a wok pan, a stove pot should work just fine. Once your water is boiling, add in your garlic and ginger. Let that sit for a couple minutes, and then add 1-2 tablespoons of vegetable bouillon. In reality, you can add as much as you want depending on how savory you want your ramen to be, but I always start with 1-2 tablespoons and adjust to taste. 

one of my favorite vegan comfort foods

Stir your mixture until the bouillon fully dissolves into the water, and then add in your green onions. Stir for 1-2 minutes, and then add in the mushrooms.  

Next, add the broccoli, and then pour in more water until all of the broccoli is floating. Add in your bok choy, and then put your ramen into the vegetable broth mixture. I typically use 4 servings of ramen for me and my family, but you can use more if you’re making a larger batch.  

Cover your wok pan or pot, and let sit for about 10 minutes or until the noodles are soft. Next, scoop into a bowl and garnish with sriracha, sliced avocado, red pepper flakes, sprout, and cilantro. Or, you can just enjoy your delicious ramen on its own. 

The best vegan ramen

Serving Suggestion: 

If you’re looking to spice up your dining ware collection or searching for a perfect gift for the foodie in your life, check out these coconut bowls and reusable wooden spoons from the shop that are pictured below.

Check out this cool coconut bowl