Vegan Ramen Noodles

This vegan ramen is heaven in a bowl. Soft ramen noodles, drowned in a fragrant, savory broth filled with tasty, garlic-infused vegetables. You’ll be surprised how easy it is to throw together this flavorful, Japanese-inspired soup.

This vegan ramen recipe is…

• vegan
• vegetarian
• plant-based
• gluten-free
• ready in 30 minutes
• an easy weeknight meal
• an impressive at a dinner party recipe

How to Make Vegan Ramen

• Stir fry garlic and broccoli.
• Mix soy sauce into hot vegetable broth.
• Add fresh ramen to serving bowls, and ladle over the soy-broth.
• Toss your veggies on top.
• Serve immediately.

Recipe

Ingredients

• 8 oz dried ramen noodles cooked
• 4 ½ cups vegetable broth very hot
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 heads Bok Choy washed and drained, separated
• 3 carrots sliced
• 1 cup green peas
• 1 onion sliced
• 4 garlic cloves chopped
• 2 cups broccoli
• black sesame seeds for garnish

Instructions

• Heat a pan over medium heat, and add sesame oil. Add the bok choy, garlic, and broccoli and stir fry for 5-6 minutes, until just softened.
• Prepare ramen noodles according to package directions. Drain and set aside.
• Heat the vegetable broth in a medium pot. Add the soy sauce. Heat until very hot, but not boiling.
• Prepare four serving bowls, and fill each with the fresh ramen noodles. Pour hot broth over the ramen, then add your veggies on top.
• Serve immediately.

Nutrition