Vegetable Ramen Soup
This vegetable ramen soup is one of my favorite quick and easy weeknight soups. The sesame-soy broth comes together fast, and it's an easy plant-based option for anyone following a vegan or vegetarian diet.
I love a good hot bowl of soup at any time of year! Some of my favorite soup recipes like Healthy Vegan Lentil Soup and Vegan Butternut Squash Soup are packed with nutrients and I enjoy making them. But sometimes, I just want to put something together quickly. That is where this delicious Healthy Ramen with Vegetables recipe comes in!
This vegetable ramen soup takes 30 minutes or less to make. It's a vegan recipe full of flavor - great for lunch by itself, or for a light dinner served with a side of your favorite egg rolls.
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What do I need to make the Ramen with Vegetables?
This is such a delicious version of ramen soup and it is so easy to make! You will need just 11 ingredients:
- Ramen Noodles
- Vegetable Boullion or Vegetable Broth
- Soy Sauce
- Sesame Oil
- Bok Choy
- Carrots
- Frozen Green Peas
- Onion
- Garlic
- Broccoli
- Black Sesame Seeds
What is Bok Choy and where can I find it?
Bok Choy is a green leafy vegetable known as Chinese cabbage. It is also called pak choi or pok choi. It is a cruciferous vegetable that is a member of the mustard family along with cabbage, kale, turnips and broccoli.
The entire plant is edible, but in this recipe, only the leaves are used. It can be found in the produce section of the grocery store where cabbage, kale, and lettuce are located. If you can not find it, spinach, kale or shredded green or purple cabbage can be used in place of the Bok Choy.
What kitchen items are needed for the Vegetable Ramen Soup Recipe:
How do I make the Ramen with Vegetables
This vegan soup is easy to make in just a few simple steps!
Step 1: Prepare the Vegetables
Start off by getting all the veggies ready for the soup. Rinse the Bok Choy and cut off the leaves to use. Peel the skin off the carrots and then use the vegetable peeler to slice off thin ribbons for the soup. I do this because it looks so pretty! However, you can also just peel the carrot and slice it into quarter inch pieces.
Next, cut the broccoli into flowerets. Peel the onion and and cut into thin slices. Peel the garlic and finely chop it. Rinse and drain the peas.
Step 2: Sauté the Veggies
Heat up a tablespoon of sesame oil in a pan and sauté the broccoli, onions and carrots until tender, about 5 minutes. Next add the bok choy and sauté until wilted. Add the garlic and sauté an additional minute, taking care not to brown the garlic. Remove from heat and set aside.
Step 3: Prepare the Vegetable Broth
Place 2 large vegetable bouillon cubes in 4 cups of boiling water to prepare the broth (or bring 4 cups of vegetable broth to a boil in a sauce pan). Then, add in soy sauce and give it a stir. Add in the peas, simmer until peas are cooked through. Then, remove from heat.
Step 4: Combine it all together
Place one cup of fresh Ramen noodles in 4 serving bowls. Pour 1 cup of hot vegetable broth on top of each bowl. 
Then, divide sautéed vegetables between the four bowls and place on top of noodles. Sprinkle with black sesame seeds and serve immediately.
Do I have to use fresh Ramen noodles?
No, I just love using fresh noodles when I find them at the store or if I have time to make them at home. If you do not have fresh noodles, it is easy to prepare them with packaged dry noodles. To do this, just add the noodles to the broth and follow the package instructions. Add the peas in during the last minute of cooking
*Pro Tip: Save time and money by using 2 packages of Top Ramen to add to broth. Just discard the spice packet that comes with it.
How do I store the cooked Ramen with Vegetables?
This is prepared and eaten immediately. However, if you have left overs, store in the refrigerator in a covered container for up to 3 days.
Ramen with Vegetables
Ingredients
- 4 cups fresh vegan Ramen noodles
- 2 cubes vegetable bouillion or 4 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 heads Bok Choy washed and drained
- 3 carrots peeled and cut in ribbons or ¼ inch pieces
- 1 cup frozen green peas
- 1 onion sliced
- 4 garlic cloves chopped
- 2 cups broccoli cut into small flowerets
- 4 teaspoon black sesame seeds
Instructions
Prepare and Sauté the Vegetables
- Rinse the Bok Choy and cut off the leaves to use.
- Peel the skin off the carrots and then use the vegetable peeler to slice off thin ribbons or cut into quarter inch pieces.
- Cut the broccoli into flowerets.
- Peel the onion and and cut into thin slices.
- Peel the garlic and finely chop it.
- Rinse and drain the peas.
- Heat up a tablespoon of sesame oil in a pan and sauté the broccoli, onions and carrots until tender, about 5 minutes.
- Add the bok choy to pan and sauté until wilted.
- Add the garlic and sauté an additional minute, taking care not to brown the garlic. Remove from heat and set aside.
Prepare the Broth
- Place 2 large vegetable bouillon cubes in 4 cups of boiling water to prepare the broth (or bring 4 cups of vegetable broth to a boil in a sauce pan).
- Then, add in soy sauce and give it a stir. Add in the peas, simmer until peas are cooked through. Then, remove from heat.
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