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

completed 10-Minute Vegan Ramen [With Instant Ramen] in a bowl on a white surface
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Easy Vegan Ramen Recipe with Instant Ramen

Honestly, whether or not youโ€™re on a budget, instant ramen has become a kitchen staple of ours for a quick and easy meal any time (but itโ€™s a mega bonus that theyโ€™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. Thatโ€™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 โ€˜instant ramen hacksโ€™ aka the best stuff to put in ramen to give it a yummy glow-up. In no time at all, you can turn a โ€˜broke studentโ€™ 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).

ingredients for 10-Minute Vegan Ramen [With Instant Ramen] on a white surface
  • 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 Chunโ€™s shoyu ramen, etc.). Youโ€™ll need three packs of noodles but only two of the seasoning packets. Go as mild or spicy as youโ€™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 sautรฉ 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 โ€“ 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 ยผ cup broth/water) in a saucepan over high heat. Once hot, sautรฉ the garlic and onion until translucent.
process shot of adding ingredients to pan
  • 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: Weโ€™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 โ€˜soupinessโ€™: 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.
completed 10-Minute Vegan Ramen [With Instant Ramen] in a bowl on a white surface

Storage Instructions

As long as you donโ€™t leave the cooked ramen out for longer than two hours, you can store it in the refrigerator for 3-4 days. Itโ€™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.

completed 10-Minute Vegan Ramen [With Instant Ramen] in a storage container

More Vegan Noodle Soup Recipes

completed 10-Minute Vegan Ramen [With Instant Ramen] in a bowl

10-Minute Vegan Ramen [With Instant Ramen]

5 from 27 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2 to 4 servings
How to make vegetable ramen with instant noodles. A cost-effective, no-fuss, 10-minute vegan meal thatโ€™s warm, cozy, and super delicious!

Ingredients 

  • 1 tablespoon of oil
  • 1 yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 6 cups of water
  • ยฝ cup chopped frozen broccoli
  • ยฝ cup frozen mixed vegetables
  • 1 cup pressed and diced extra firm tofu (optional)
  • 3 packages of instant ramen noodles (3 ounces), with only 2 seasoning packets

Instructions 

  • In a large pot over high heat, heat the oil. Add onion and garlic and saute until the onion becomes tender and translucent. Add water and bring water to a boil.
  • Add broccoli, frozen vegetables mix, and tofu. Boil for 5 minutes.
  • Stir in ramen noodles and cook according to package instructions.
  • Serve immediately.

Notes

  • Experiment with the add-ins: Weโ€™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 โ€˜soupinessโ€™: 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.

Nutrition

Calories: 749kcalCarbohydrates: 97gProtein: 25gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 2741mgPotassium: 677mgFiber: 6gSugar: 6gVitamin A: 2464IUVitamin C: 30mgCalcium: 137mgIron: 7mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dinner, Lunch
Cuisine: Asian
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! ๐Ÿ™‚
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 27 votes (26 ratings without comment)

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Comments

  1. 5 stars
    So easy to put together. My husband loves anything noodles and this recipe hit the spot. I will be more careful buying the frozen vegetables. My broccoli was too big and the mixed veggies had large pieces of carrot that were hard to cook. Smaller veggies would make the soup easier to eat. I also thought the 2 servings wouldn’t give us enough leftovers for another meal so I doubled the recipe. We will be enjoying this scrumptious slurpy soup for a few meals๐Ÿ‘๐Ÿผ

  2. I live in very rural Europe and no way is Ramen soup going to be available to me. Besides even if it was I prefer not to buy processed foods. Is it possible to make a ramen soup from scratch relatively easily please?