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lifting noodles from a bowl of ramen with chopsticks
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5 from 2 votes

Vegan Ramen with Vegetables

Vegan ramen with vegetables is an easy recipe with a spicy savory broth that comes together quickly.  Learn how to make the real stuff at home using healthy, pantry staple ingredients.  It's slurp worthy and gluten free!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Dinner
Cuisine: Asian
Keyword: common vegetables in ramen, Japanese ramen vegetables
Servings: 5 cups
Calories: 429kcal
Author: Brooke


  • 1 tablespoon sesame oil
  • 1 cup yellow onion diced
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger grated
  • 1 tablespoon white sesame seeds crushed
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 2 tablespoons liquid aminos or soy sauce
  • 1 tablespoon mirin
  • 4 cups vegetable broth
  • 5 ounces shiitake mushrooms sliced
  • 2 cups red bell pepper sliced
  • 4 cups bok choy leaves chopped
  • ½ teaspoon salt more to taste if needed
  • 1 cup carrot ribbons made with vegetable peeler
  • 1 cup bean sprouts
  • ½ cup green onions thinly sliced
  • 1 teaspoon black sesame seeds optional
  • 4 cakes of gluten-free ramen noodles buckwheat, black, or brown rice


  • Heat up the oil for 2 minutes in a 10 inch skillet, then saute the onion for 3 minutes.  Add the garlic and ginger and cook for 1 minute while constantly stirring.
  • Add the sesame seeds and the red pepper flakes and cook for 30 seconds.  Add the tomato paste and cook for 2 minutes, then deglaze the skillet by pouring in ½ cup of vegetable broth and scraping the brown bits off the bottom with a wooden turner.
  • Add the soy sauce and mirin, stir, then add the mushrooms and cook for 3 minutes.  Add the red peppers and cook for 2 minutes, then deglaze the skillet again with ½ cup of vegetable broth.
  • Pour in the rest of the vegetable broth.  Cover and bring to a boil.  Reduce the heat to medium low and simmer for 10 minutes.
  • While the broth simmers, cook the ramen noodles according to the package.  Drain and rinse with cold water.  Using kitchen shears, cut the ramen into shorter lengths.
  • Add the bok choy leaves to the broth and cook until wilted, about 2 minutes.  Remove the broth from the heat then add the salt and stir it in.  Taste and adjust seasonings, if necessary.
  • To assemble, place with the ramen noodles in a bowl and ladle on the broth.  Then add the mushrooms, red pepper, and bok choy leaves.  Finish the noodle bowl with raw carrot ribbons, bean sprouts, thinly sliced green onion, and a sprinkle of black sesame seeds.


  • Use all three aromatics: onion, garlic, ginger.
  • To get the maximum flavor, deglaze the skillet twice.
  • Use kitchen shears to cut the cooked ramen noodles.
  • Use cooked and raw vegetables for interesting texture and bold color.


Serving: 1cup | Calories: 429kcal | Carbohydrates: 64g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 2924mg | Potassium: 767mg | Fiber: 7g | Sugar: 12g | Vitamin A: 9288IU | Vitamin C: 112mg | Calcium: 136mg | Iron: 5mg