10-Minute Vegan Ramen [With Instant Ramen]

How to make vegan ramen with instant noodles. A cost-effective, no-fuss, 10-minute vegan meal that’s warm, cozy, and super delicious!

Easy Vegan Ramen Recipe with Instant Ramen

Honestly, whether or not you’re on a budget, instant ramen has become a kitchen staple of ours for a quick and easy meal any time (but it’s a mega bonus that they’re affordable, too). Even though there are several great vegan options out there, we often want to change things up a little, give them a flavor boost, and/or make them into more of a meal. That’s where instant ramen noodle recipes like this veggie-heavy one come into play.

Along with a simple and delicious vegetable ramen recipe, keep reading for other ‘instant ramen hacks’ aka the best stuff to put in ramen to give it a yummy glow-up. In no time at all, you can turn a ‘broke student’ staple into a delicious, possibly even gourmet-esque meal to enjoy alone or pair with crispy vegan wontons, vegan spring rolls, vegan slaw, spicy cucumber salad, etc.

The Ingredients and Substitutes

Step 1 to upgrade instant ramen? Add aromatics! Step 2? Add vegetables (and optional protein).

• Instant ramen: Use your favorite vegan ramen packets (like Nissan soy sauce flavor, Nogshim shin ramyun, Sapporo ichiban miso ramen, Koyo Asian vegetable ramen, Sahmyook spicy ramen, Annie Chun’s shoyu ramen, etc.). You’ll need three packs of noodles but only two of the seasoning packets. Go as mild or spicy as you’d like.
• Water: To cook the instant ramen.
• Oil: Use any cooking oil. For more flavor, replace some of it with toasted sesame oil. To make it oil-free, use extra water (or broth).
• Aromatics: A combination of fresh onion (yellow or white) and garlic helps to add complex depth to the vegan ramen recipe.
• Tofu: This is optional, but a simple way to add protein to this easy vegan ramen. Use extra-firm tofu, pressed. Crispy pan-fried tofu or puffed tofu also work.
• Vegetables: We used frozen chopped broccoli and mixed vegetables. Feel free to experiment with what you have or with using quick-cooking veggies, like spinach, bean sprouts, shredded cabbage, corn, peas, etc.

Want to use fresh vegetables for ramen? No problem, as long as you sauté or blanch them first. Some of the best vegetables to add to ramen include:

Quick cooking spinach, bean sprouts, shredded cabbage, corn, peas, and snow peas. Other options include mushrooms, bell pepper, bok choy, shredded carrot, broccoli, cauliflower, etc.

What to Add to Instant Ramen For a Flavor Upgrade?

Learn how to make instant ramen better with ingredients already in your kitchen and/or pantry. Here are just a few of our top ideas for ramen upgrades.

1. Ginger: Add a small amount of minced ginger for a super flavorful base.
2. Vegan cheese: Add a vegan processed cheese slice for a creamy, ‘cheesy’ ramen sauce.
3. Spice: E.g., harissa, chili paste, chili oil, red pepper flakes, hot sauce/sriracha – there are plenty of ways to make spicy vegetable ramen. Add it to taste.
4. Toasted sesame oil: Just a small amount adds a rich, nutty flavor depth.
5. Soy sauce: Or gluten-free tamari for umami-rich saltiness. Just watch the sodium amount, since seasoning packets are already pretty salty.
6. Miso paste: Replace a seasoning packet with a scoop of miso for complex, umami flavor in this easy instant ramen recipe.
7. Creaminess: Try adding a tablespoon of vegan mayonnaise, peanut butter, or tahini for rich creamy vegan ramen. You could also replace the water with canned coconut milk or soup (like vegan cream of mushroom soup).
8. Nutritional yeast: For a subtle nutty ‘cheesiness’.
9. Kimchi: To add a tangy, spicy kick to the vegan ramen noodles recipe.
10. Toppings: Like fresh scallions, sesame seeds, chopped peanuts, fried shallots, lemon or lime wedges, cilantro/parsley, and/or cut/crumbled seaweed or nori.

How to Make Vegetable Ramen with Instant Noodles

You can prepare these easy vegan ramen noodles with vegetables in just a handful of low-fuss steps.

• First, peel and finely dice the onion and mince the garlic.
• Then, heat the oil (or ¼ cup broth/water) in a saucepan over high heat. Once hot, sauté the garlic and onion until translucent.

• Add the water and bring it to a boil, then stir in the frozen vegetables and tofu and boil for 4-5 minutes, or until cooked and tender.

• Stir in the seasoning packets, add the ramen noodles and cook them according to the package instructions (usually just 2-3 minutes).

• Finally, serve with any optional toppings. Enjoy your upgraded instant ramen with vegetables!

Recipe Pro Tips

• Experiment with the add-ins: We’ve mentioned all our favorite ramen add ins, so have fun playing with the type of ramen used, the ramen vegetables, and any additions for this versatile vegetable ramen noodles recipe.
• Adjust the ‘soupiness’: Drain some (how much is up to you) of the water before adding the seasoning packets.
• Season to taste: We like the ratio of 2 seasoning packets to three packs of noodles, but adjust the amount to taste.

Storage Instructions

As long as you don’t leave the cooked ramen out for longer than two hours, you can store it in the refrigerator for 3-4 days. It’s best to store the noodles and broth separately, though, as the noodles will continue to soak up the broth and become very mushy. These are the containers I’m using in the photo below, and I also make sure to label them with these labels so it’s eaten before their expiration.

You can then reheat it in the microwave or on the stove until warmed through.

More Vegan Noodle Soup Recipes

• Vegan Chickpea Noodle Soup
• Pasta, Bean & Tomato Soup
• Mexican noodle soup
• Mushroom pasta soup
• Vegan minestrone soup
• Ginger Garlic Soup
• Vegan Chicken Noodle Soup