Vegan Ramen

Ingredients

• 227 g (8 oz)dried ramen noodles
• 1.06 litres (4½ cups)vegetable broth, very hot
• 30 ml (2 tbsp)soy sauce
• 15 ml (1 tbsp)sesame oil
• 2 headsbok choy, washed and drained, leaves separated
• 3carrots, sliced
• 150 g (1 cup)green peas
• 1onion, sliced
• 4 clovesgarlic, chopped
• 180 g (2 cups)broccoli
• to tasteblack sesame seeds, for garnish

Instructions

1. 1

   Stir-fry vegetables

   Warm a pan over a medium heat and add the sesame oil. Add the bok choy, garlic and broccoli, then stir-fry for 5–6 minutes, until just softened.

2. 2

   Cook the noodles

   Cook the ramen noodles according to the packet instructions. Drain them and set aside.

3. 3

   Heat the broth

   Warm the vegetable broth in a medium-sized saucepan and stir in the soy sauce. Heat until very hot but not boiling.

4. 4

   Assemble the bowls

   Divide the freshly cooked noodles between four serving bowls. Pour the hot broth over them, then arrange the vegetables on top.

5. 5

   Serve straight away

   Serve immediately, garnished with black sesame seeds.

What is vegan ramen?

Ramen is a Japanese noodle soup, commonly built around noodles served in a seasoned broth with toppings. This plant-based version takes inspiration from that format, using vegetable broth, soy sauce and a mix of vegetables.

The quick method keeps the broth simple and cooks the vegetables separately, so they can be arranged over the noodles just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 17g protein, 65g carbs, 14g fat.

The noodles provide most of the carbohydrates, while sesame oil contributes much of the fat. Protein comes from the noodles, broth and vegetables; for a balanced plate, serve a generous share of the vegetables alongside each portion of noodles.

The broth and seasoning

Broth first: use a vegetable broth with a flavour you enjoy, as it forms the base of every bowl. Soy sauce adds savoury depth; taste the broth before serving if you want to check its seasoning.

Keep it hot: heat the broth until steaming but do not let it boil, as the method calls for a hot pour over the noodles.

Cooking the vegetables

Garlic and greens: stir-fry the bok choy, garlic and broccoli in sesame oil for 5–6 minutes, stopping when they are just softened. This brief cooking keeps some texture in the vegetables.

Other vegetables: the carrots, peas and onion are listed in the ingredients, but are not included in the recipe’s stir-fry instruction. Follow the method as written, or add them to the pan if you prefer them cooked; doing so changes the stated method.

Getting the noodles right

Packet timing: cook the ramen according to its packet directions, since cooking times vary by noodle type. Drain well so excess cooking water does not dilute the broth.

Serve promptly: divide the freshly cooked noodles between the bowls and add the hot broth straight away. This helps keep the noodles from sitting in the broth for too long.

Putting the bowls together

Build each bowl: portion the noodles first, then pour the hot broth over them and arrange the vegetables on top. Dividing everything evenly makes the four servings easier to balance.

Finish simply: sprinkle black sesame seeds over the bowls just before serving for a nutty garnish and a little contrast.

What to serve with ramen

The noodles, broth and vegetables make this a complete bowl on their own. For a fuller spread, serve with a small side of steamed greens or another vegetable dish.

Keep additional sauces or salty sides on the table rather than adding them automatically, as the broth already includes soy sauce.

Recipe notes & tips

• Separate the bok choy leaves before cooking so they are easier to stir-fry evenly.
• Have the bowls ready before pouring in the hot broth.
• Drain the noodles thoroughly to keep the soup from tasting diluted.
• Stop stir-frying when the bok choy and broccoli are just softened.
• Add the black sesame seeds at the end so they remain visible on top.

Variations

• Add tofu: top each bowl with cooked tofu for a heartier version.
• Use mushrooms: stir-fry sliced mushrooms with the vegetables for an earthy flavour.
• Make it spicy: add chilli oil to the finished bowls to taste.
• Swap the greens: use another quick-cooking leafy vegetable in place of bok choy.
• Boost the garnish: add sliced spring onions alongside the black sesame seeds.

Common mistakes to avoid

• Boiling the broth: keep it very hot but not boiling, as the method directs.
• Overcooking the vegetables: stir-fry only until just softened so they retain some texture.
• Leaving noodles undrained: drain them well to avoid watering down the broth.
• Letting noodles sit: assemble and serve promptly so they do not absorb too much broth.
• Assuming every vegetable is cooked: the method only specifies stir-frying bok choy, garlic and broccoli; decide how to handle the carrots, peas and onion before serving.

How to store

For the best texture, store leftover noodles, broth and vegetables separately in airtight containers in the fridge and use within 3 days. Reheat the broth and vegetables until hot, then add the noodles; the noodles may soften after storage.

Frequently asked questions