Suppose you want to have something comforting and warm without spending hours in the kitchen. This ramen noodles with vegetables recipe is exactly what you need. This is a simple, cozy, and colorful meal perfect for brunch or lunch. You can have it as a light dinner too. It is made of simple ingredients that you can find anywhere. This recipe delivers a big bowl of comfort, and it’s beginner-friendly.
This is one of my favorite recipes that I actually prepare at home, and I am feeling truly excited to share it here on Daily Life Recipe with everyone. Many people recommend this meal as their best vegetarian ramen recipe for busy weekdays.
Why You’ll Love This Ramen Noodles with Vegetables Recipe
When you want something filling but not heavy, you have to try this recipe. You can prepare the whole thing in about 20 minutes, and it doesn’t need any fancy cooking steps or tools. You are building a stress-free and rich flavor step by step with me.
Another reason is that this ramen noodles with vegetables recipe is very flexible. You don’t need the same vegetables that I am sharing here; you can use whatever you have in your fridge. You can make this simple vegetarian ramen recipe again and again with different variation and you won’t be bored.
Tips for the Best Vegetarian Ramen Recipe Texture
The most important tip that you need to keep in mind is not overcooking the noodles. Ramen softens very fast; that’s why you need to keep an eye on it. If you have a plan for leftovers, it’s important to store broth and noodles separately. It prevents the noodles from being mushy.
Another easy but great upgrade can be sautéing mushrooms lightly before adding them to the broth. It adds a deep flavor without adding much time.
Easy Flavor Variations
One of the best things about this recipe is that you can easily change it and make variations in flavor. If you want it spicy, add more chilli paste or chilli oil. If you want it richer, put a little extra miso or sesame oil. Add tofu cubes for extra protein.
Serving and Pairing Ideas
This recipe can be a perfect filling lunch or a light dinner for you. It’s great to serve it with a simple cucumber salad or steamed edamame. You can add iced tea or lemon water to keep things fresh and balanced.
Storage and Reheating
If you have leftovers, store broth and veggies in one container and noodles in another. Don’t forget to reheat the broth gently on the stove and then add noodles at the end while serving again. It helps to keep the texture right.
Equipment You’ll Need (Nothing Fancy)
To make this ramen noodles with vegetables recipe, you don’t need any fancy equipment. It’s very simple and easy to make with your regular kitchen tools, such as a medium pot, a cutting board, a knife, and a ladle. And at the end, you need two big bowls to serve it, that’s it.
Ramen Noodles with Vegetables Recipe
Equipment
- Medium pot (for broth)
- Small pan or skillet (optional, for sautéing veggies)
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
- Tongs or chopsticks
- 2 large bowls
- Spoon (for tasting)
Ingredients
For the broth
- 3 cups Vegetable broth (or water + 1 veggie bouillon cube)
- 2 tbsp Soy sauce
- 1 tbsp Miso paste (optional but tasty)
- 1 tsp Sesame oil
- 2 Cloves garlic (minced)
- 1 tsp Fresh ginger (or 1/2 tsp ginger powder)
- 1 tsp Chili paste or sriracha (optional)
- 1 tsp Rice vinegar or lime juice (optional, for a bright finish)
For the ramen
- 2 packs Ramen noodles (discard seasoning packets)
Vegetables
- 1 cup Mushrooms, sliced
- 1 cup Broccoli florets (small pieces cook faster)
- 1 Medium carrot, thinly sliced (matchsticks are great)
- 1-2 cups Baby spinach (or chopped bok choy)
- 3 Green onions, sliced (save some for topping)
Toppings (optional but fun)
- 1 tbsp Toasted sesame seeds
- 1 sheet Nori (seaweed), torn
- Soft-boiled eggs
Instructions
Prep Everything
First of all, wash your veggies and chop them all. Cut broccoli into small pieces, slice mushrooms, and slice the carrot thin so it cooks fast. Set toppings aside. This step keeps the cooking smooth and fast.
Build a Quick, Cozy Broth
Now put the pot on medium heat and add sesame oil. Then stir in ginger and garlic for 30 seconds. Wait until it smells amazing. Now pour the vegetable broth and add soy sauce and miso paste (if you are using). Then stir them so well that they blend in. If you prefer heat, add chili paste now. If you are making for kids, then avoid adding chili paste. Then bring it to a gentle simmer.
Cook the Veggies in the Broth
It's time to add slices of carrot, mushrooms, and broccoli to the simmering broth. Then cook them about 3-4 minutes until the carrots start to soften and the broccoli turns bright green.
Add the Ramen Noodles
Drop in the ramen noodles and cook for 2-3 minutes. You can check the package to determine how much time your particular ramen noodles need to get cooked. Don't forget to use tongs or chopsticks to loosen the noodles. If you do that, they won't clump. Keep the broth at a gentle heat, not a wild boil.
Finish with Greens and Taste
It's time to stir in spinach or bok choy and most of the green onions. Cook 30-60 seconds more, taste the broth, and adjust saltiness. You can put more soy sauce, a splash of vinegar, or lime for zip. You can add more chili for a kick.
Serve and Top
Now it's time to serve. Divide veggies, noodles, and broth into two bowls. Top them with the remaining green onion or sesame seeds. Serve it hot to feel the warmth of this ramen noodles with vegetables recipe.
Notes
More Lunch Recipes
Nutrition (Estimated)
Total calories (entire recipe): ~720 kcal
Per serving (1 bowl, 1/2 recipe): ~360 kcal
Per serving (approx.)
- Calories: ~360 kcal
- Carbs: ~58 g
- Protein: ~12 g
- Fat: ~10 g
- Fiber: ~6 g
- Sodium: Varies (broth + soy sauce can change this a lot)
Ramen Noodles with Vegetables Recipe Ingredients (Simple, Fresh, and Comforting)
Ramen noodles
Ramen noodles are the base of this meal. Find regular instant ramen noodles, and it works perfectly and cooks fast. I always skip the seasoning packet to build my own flavor; it tastes fresher to me.
Vegetable broth
Vegetable broth builds a comforting and warm soup base in this ramen noodles with vegetables recipe. It adds depth and makes it a true vegetarian dish. It also contributes the most to the nutrient part of this meal.
Soy sauce
To add a classic savory ramen taste, soy sauce does the job. It replaces the instant noodle seasoning packet and brings the whole broth together.
Sesame oil
Sesame oil is an important ingredient that adds a cozy aroma and makes the broth taste richer without being heavy.
Garlic
Garlic adds a bold flavor and warmth to the recipe. When you cook it briefly in oil, the broth smells amazing, and it creates a strong, comforting base.
Ginger
To add a gentle heat and fresh taste, ginger works fine. It also balances the saltiness of the soy sauce. It plays a good role in keeping the broth light and comforting, too.
Mushrooms
Mushrooms are a very good part of the whole dish, because they give a meaty texture. They also soak up the broth and bring a savory flavor to the ramen noodles with vegetables recipe.
Carrots
It adds color and sweetness to the bowl. Use thin slices; they cook fast and add crunch.
Broccoli
Broccoli adds freshness and wellness in every bite. It is full of nutrients and fiber. It helps to keep the meal fresh while adding a slight crunch.
Spinach or bok choy
These leafy greens cook fast and make the dish balanced and look fresh. These are important for daily nutrition.
Green onions
It adds freshness and gives a mild onion flavor to the recipe. It also provides a small amount of vitamins and makes the dish lighter.
This ramen noodles with vegetables recipe is a good example of a homemade, comforting lunch that still exists when you have very little time to make something. It’s a flexible and cozy-flavored dish. Try this and let us know how you feel about this recipe.
About the photos: The images in this post are AI-generated illustrations created to help visualize the recipe.