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- Ramen noodles: Choose fresh or dried ramen noodles. Fresh noodles offer a chewy texture, while dried noodles are convenient and last longer. - Vegetable broth: You can make your own broth using veggies and herbs. Store-bought broth saves time but check labels for added salt. - Miso paste: Miso adds depth and umami flavor. White miso is milder; yellow miso has more complexity. If needed, try tahini or nut butter as a substitute. - Soy sauce and tamari: Soy sauce works well for most diets. Tamari is a great gluten-free option. Both enhance the savory notes in your ramen. - Sriracha: This adds a spicy kick. If you want less heat, try chili oil or fresh chili peppers. - Best vegetables for vegan ramen: Bok choy, carrots, and bell peppers are perfect. They add crunch and color. - Preparation tips for freshness: Wash and chop veggies just before cooking. This keeps them crisp and vibrant in your dish. {{ingredient_image_1}} To make great ramen, start with a pot of boiling water. Add 200g of ramen noodles. Cook them according to the package instructions, which is usually 3-4 minutes. Keep an eye on them to avoid overcooking. When done, drain and set them aside. In a medium bowl, mix the sauce. Combine 2 cups of vegetable broth, 1 tablespoon of soy sauce, 1 tablespoon of miso paste, 1 tablespoon of sriracha, 1 teaspoon of grated ginger, and 2 cloves of minced garlic. Whisk it all together until it is smooth. This will give your ramen a rich flavor. Now, heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add 1 cup of chopped bok choy, 1 julienned carrot, and 1 thinly sliced red bell pepper. Stir-fry them for about 3-4 minutes. You want the veggies to be tender but still crisp. This keeps them fresh and vibrant. Next, pour your sauce into the skillet with the sautéed vegetables. Bring the mixture to a gentle simmer. Let it cook for 2-3 minutes. This helps the flavors mix well. After that, add the cooked ramen noodles. Toss everything gently to coat the noodles evenly in the sauce. Cook for another 1-2 minutes until everything is heated through. To serve, divide the saucy ramen into bowls. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve lime wedges on the side. This adds a nice tang that enhances the dish's flavor. Enjoy the bright colors and fresh taste! - Overcooking noodles: Be careful not to overcook the ramen noodles. They should be firm, not mushy. Follow package instructions closely. Cooking them for 3-4 minutes usually works best. Drain them right away to stop the cooking process. - Skipping the sauce mixing: Do not skip mixing the sauce. A smooth blend of vegetable broth, soy sauce, miso paste, sriracha, ginger, and garlic is key. Mix it well before adding it to the pan. This ensures every noodle gets that delightful flavor. - How to modify spice levels: If you want less heat, use less sriracha. For more spice, add more. You can also try other hot sauces. This lets you control the heat to suit your taste. - Adding sweetness or acidity: To balance the flavors, add a dash of maple syrup or coconut sugar. For acidity, a squeeze of lime juice brightens the dish. This gives it a fresh taste that pairs well with the rich broth. - Make-ahead tips for meal prepping: You can easily prep this dish ahead of time. Cook the noodles and veggies, then store them separately. Mix them with the sauce just before serving. This keeps everything fresh and tasty. You can also make the sauce in advance for quick meals later. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables to enhance the flavor and texture of your ramen. Customize Your Spice Level: Adjust the amount of sriracha to suit your personal heat preference; you can also add chili flakes for extra kick. Experiment with Toppings: Consider adding tofu, mushrooms, or seaweed to make your ramen even heartier and more nutritious. Store Leftovers Properly: Keep any leftover noodles and broth separate in the refrigerator to maintain texture; reheat gently to serve. {{image_2}} Gluten-free noodle options You can easily swap regular ramen noodles for gluten-free ones. Look for rice noodles or buckwheat soba. These options keep the dish tasty while meeting gluten-free needs. Protein substitutions for tofu If you want different protein, consider chickpeas or edamame. You can also use tempeh for a nutty taste. These swaps add variety and keep your ramen satisfying. Japanese vs Thai flavors in ramen Japanese ramen often uses soy sauce and miso for a rich taste. Thai ramen, on the other hand, may include coconut milk and lime. Try adding Thai basil or cilantro for a fresh twist on your dish. Best vegetables to use throughout the year In spring, use tender peas and asparagus. Summer is great for zucchini and cherry tomatoes. In fall, add pumpkin or sweet potato. Winter calls for hearty greens like kale or spinach. Using seasonal veggies keeps your ramen fresh and exciting each time. To keep your saucy vegan ramen fresh, store leftovers in an airtight container. Let the noodles cool before sealing. Place the container in the fridge. Consume them within three days for the best flavor and texture. You can freeze this ramen for later. First, separate the noodles from the broth and veggies. Place each in freezer-safe bags or containers. When ready to eat, thaw in the fridge overnight. Reheat in a pot on low heat, adding a splash of vegetable broth for moisture. In the fridge, your saucy vegan ramen stays good for about three days. If frozen, it can last up to three months. Always check for signs of spoilage before eating. Enjoy your tasty ramen while it's fresh! Yes, you can! To make this ramen gluten-free, choose gluten-free ramen noodles. Brands like rice noodles or buckwheat noodles work well. When using soy sauce, pick tamari instead. Tamari is a great gluten-free option. Always check labels to ensure all ingredients are gluten-free. This ramen lasts about 3 to 4 days in the fridge. Store it in an airtight container. To reheat, add a splash of broth to keep it moist. Heat on low in a pot or microwave until warm. Avoid reheating multiple times to keep it fresh. Yes! You can add vegan proteins like tofu, tempeh, or chickpeas. For tofu, press and cube it before cooking. Sauté it until golden, then mix it into the ramen. Tempeh can be crumbled or sliced and added for texture. Chickpeas add a hearty touch, too. If you don't have miso paste, try tahini or sunflower seed butter. Tahini adds a nutty flavor, while sunflower seed butter keeps it nut-free. Both give a creamy texture. Adjust the amount to taste, as they differ in strength compared to miso. Absolutely! To make it more kid-friendly, reduce the sriracha for less spice. You can also add sweet veggies like corn or peas. Kids often love noodles, so they will enjoy this dish. Serve with lime wedges on the side for a fun twist. This blog showed you how to make delicious vegan ramen. We talked about the right ingredients, from noodles to broth. You learned tips for cooking each component perfectly. Avoiding common mistakes is key for tasty results. You can also explore different flavors and ingredients to make each bowl unique. Now, get ready to cook and share this great dish with others!

Saucy Vegan Ramen Noodles

A delicious and spicy vegan ramen dish packed with fresh vegetables and a flavorful sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 2
Calories 400 kcal

Ingredients
  

  • 200 g ramen noodles
  • 1 tablespoon sesame oil
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon sriracha
  • 1 teaspoon ginger, grated
  • 2 cloves garlic, minced
  • 1 cup bok choy, chopped
  • 1 carrot julienned
  • 1 red bell pepper thinly sliced
  • 1 green onion chopped (for garnish)
  • to taste sesame seeds (for garnish)
  • to serve lime wedges

Instructions
 

  • In a pot of boiling water, cook the ramen noodles according to package instructions (usually 3-4 minutes). Drain and set aside.
  • In a medium bowl, whisk together the vegetable broth, soy sauce, miso paste, sriracha, grated ginger, and minced garlic until smooth.
  • In a large skillet or wok, heat the sesame oil over medium heat.
  • Add the bok choy, carrot, and red bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
  • Pour the sauce mixture into the skillet with the sautéed vegetables. Bring it to a gentle simmer and let it cook for 2-3 minutes to allow the flavors to meld.
  • Add the cooked ramen noodles to the skillet and toss gently to coat them evenly in the saucy mixture. Cook for an additional 1-2 minutes, until everything is heated through.
  • Divide the saucy ramen noodles into serving bowls. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve with lime wedges on the side for an extra tang.

Notes

Adjust the sriracha for desired spice level.
Keyword noodles, ramen, spicy, vegan, vegetarian