VEGAN RAMEN BOWL
This Vegan Ramen Bowl is a comforting, umami-rich dish that’s perfect for lunch or dinner. It features springy ramen noodles nestled in a flavourful vegetable broth alongside protein-packed tofu cubes, crisp bok choy and a dash of soy sauce for depth. Ready in minutes, this wholesome bowl provides a well-balanced meal that’s both filling and easy on the digestive system. Whether you’re in need of a quick weeknight meal or a soothing bowl to nourish your body and soul, this vegan ramen delivers on all fronts. Customisable with a variety of vegetables and toppings, it’s a versatile staple for any plant-based kitchen. Simple yet deeply satisfying, it offers the richness of traditional ramen without the meat or dairy. It’s also an ideal way to use up leftover veggies and turn them into a warming, slurp-worthy delight.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Asian
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Winter, Fall, Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Quick & Easy, Low Fat, High Fibre, Low Cholesterol, Healthy
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Vegan Ramen Bowl:
- 1 cup cooked ramen noodles
- 1 cup vegetable broth
- ¼ cup tofu cubes
- ¼ cup bok choy (chopped)
- 1 tsp soy sauce
FULL NUTRITIONAL INFORMATION
- Calories: 82.7 kcal
- Fat: 3.8 g
- Saturated Fat: 1 g
- Carbohydrate: 6.5 g
- Sugar: 0.9 g
- Sodium: 444.1 mg
- Fiber: 1.1 g
- Protein: 7 g
- Calcium: 153.1 mg
- Iron: 1.4 mg
- Potassium: 183.2 mg
PREPARATION
These steps are followed for the preparation of Vegan Ramen Bowl:
- Prepare Broth: In a medium saucepan, bring the vegetable broth to a gentle simmer over medium heat.
- Add Bok Choy And Tofu: Stir in the chopped bok choy and tofu cubes. Let them simmer for 3 to 4 minutes until the greens are tender and tofu is heated through.
- Add Soy Sauce: Stir in the soy sauce to add depth of flavour.
- Combine With Noodles: Add the cooked ramen noodles to the pot and gently mix until well combined.
- Simmer Briefly: Allow everything to simmer together for 2 to minutes to meld flavours.
- Serve: Pour into a bowl and garnish with spring onions, chilli oil or sesame seeds if desired.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Vegan Ramen Bowl:
- Noodle Choice: Opt for traditional ramen noodles or rice noodles for a gluten-free version.
- Broth Boost: Add garlic, ginger, or miso paste to elevate the broth’s depth and aroma.
- Crispier Tofu: Pan-fry tofu cubes before adding for a crisp texture contrast.
- Balance Flavours: Taste before serving and adjust soy sauce or add a splash of rice vinegar for tang.
VARIATIONS
- Add Vegetables: Mushrooms, corn, shredded carrots or edamame beans are great additions for texture and colour.
- Spicy Ramen: Stir in chilli paste or top with sriracha for extra heat.
- Creamy Twist: Add a spoonful of coconut milk or tahini for a creamy broth.
- Protein Packed: Include seitan strips or marinated tempeh for a heartier version.
- Seaweed Addition: Toss in wakame or nori flakes for a traditional touch.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles may absorb broth over time, so add a splash of broth or water when reheating.
- Freezer: It’s best to freeze the broth and vegetables without noodles, as noodles become mushy. Add fresh cooked noodles when reheating.
- Make Ahead Tip: Prepare the broth and toppings in advance and store them separately from the noodles for quick assembly throughout the week.