Ramen is such a classic (and cheap!) meal. Although many recipes include a meat-based broth, ramen can easily be made plant-based. Plus, there are many ways to use ramen noodles that aren’t soup. So, if you’ve wanted to fancy up your ramen or step up your ramen game, these recipes are for you! Feel free to view these and many more recipes on our Food Monster App!

1. Instant Pot Ramen

Source: Instant Pot Ramen

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This Instant Pot Ramen by Taavi Moore is extremely tasty and only requires an instant pot and 30 minutes of your time. No big mess, minimal ingredients, and cheap. With a flavorful broth, crispy tofu, and crunchy toppings this will sure satisfy your taste buds.

2. Savory Mushroom and Vegetable Ramen Soup

Source: Savory Mushroom and Vegetable Ramen Soup

This Savory Mushroom and Vegetable Ramen Soup by Molly Ashworth is chock-full of fresh vegetables and mushrooms, with no short supply of noodles. This ten-minute meal is exactly what you need on chilly days! It can be made spicy to your liking, or seasoned with tamari for some extra umami flavor.

3. Easy Coconut Curry Ramen

Source: Easy Coconut Curry Ramen

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Ramen a Japanese noodles soup dish is very popular. In this gluten-free vegan Easy Coconut Curry Ramen by Kristina Stosek, coconut milk is included to add creamy richness and intense flavor. This is a quick version of ramen broth with beautiful flavors. You can also add some gluten-free hot sauce for a bit of heat such sriracha.

4. Ramen Noodle Pizza

Source: Ramen Noodle Pizza

This Ramen Noodle Pizza by Ashley Hankins is not your typical pizza. Crisped up ramen noodles stand in for the traditional dough-based crust for a delicious textural difference. Ramen noodles come in a variety of flavors, but you can use any of them since the seasoning packet is reserved for another use. This pizza may look intimidating, but it is so easy to make! Try it out for yourself.

5. Easy Cashew Ramen

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This Easy Cashew Ramen by Florian Nouh is simple and easy to make and includes delicious mixed veggies and crunchy cashews. Maybe these aren’t instant noodles, but they’re pretty close and we bet this easy cashew ramen soup is infinitely more delicious.

6. Sesame Portobello Ramen

Source: Sesame Portobello Ramen

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Nothin’ beats a big ol’ bowl of noodles — hence why ramen is beloved by so many. This easy Sesame Portobello Ramen by Melanie Sorrentino features an umami vegan chicken broth that’s infused with sesame oil and packed with gluten-free rice noodles, sweet bell peppers, carrots, and meaty Portobello mushrooms. Add a sprinkle of black sesame for a little extra flavor and to make it picture-perfect.

7. Green Curry Ramen Spring Rolls

Source: Green Curry Ramen Spring Rolls

These aren’t just any old spring rolls — these are Green Curry Ramen Spring Rolls by Liz Martone.  Red peppers and carrots are tossed with ramen noodles and then tossed in a creamy Thai-inspired coconut milk curry sauce. While you don’t need sauce on the side for these, they come with a sweet, spicy dipping sauce just for good measure!

8. Creamy Soy Milk Ramen

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This Creamy Soy Milk Ramen by Zoe and Mia Lau is a bit different from your run of the mill ramen broth, but exceptionally delicious none the less. It’s comprised of miso paste, dashi, and soy milk and then elegantly seasoned with white pepper and vegetable. Once you have the broth, you can get creative with what you want to add to it.

9. Thai Green Curry Tofu Ramen With Kimchi

Source: Thai Green Curry Tofu Ramen With Kimchi

This Thai Green Curry Tofu Ramen With Kimchi by Florian Nouh is made with just six ingredients in three easy steps. It’s a bowl full of flavor and amazing texture. With red cabbage, kimchi, marinated tofu, and creamy Thai green curry sauce, it’s an easy meal that can be thrown together in no time. It is savory, crunchy, flavorful, satisfying, colorful, easy, and so delicious.

10. Shoyoyo Ramen

Source: Shyoyo Ramen

Have you ever had a fantastic bowl of ramen? When it comes to this awesome bowl of noodles, there are three kinds: shio ramen which is seasoned with salt, miso ramen which is seasoned with miso, and shyoyo ramen, which is seasoned with tamari, shoyu, or soy sauce. This Shyoyo Ramen by Zsu Dever with tofu and veggie sausages is a must-make for any ramen fan.

11. Crunchy Ramen Noodle Salad

Source: Crunchy Ramen Noodle Salad

This unique, Crunchy Ramen Noodle Salad by Tori Cooper has all sorts of deliciousness happening! It starts with a medley of bright and vibrant veggies – green cabbage, red cabbage, carrots, bell peppers, cucumbers – then there are the salty-sweet candied cashews, then some crunchy ramen noodles, all tossed in a spicy red curry sauce. You’ll never look at salads the same after this one.

12. Miso Ramen Bowl with Tellicherry Black Pepper Tofu

Source: Miso Ramen Bowl With Tellicherry Black Pepper Tofu

What do you do if you’re craving something that is rich and bursts with umami? Make this Miso Ramen Bowl With Tellicherry Black Pepper Tofu by Anett Velsberg! The combination of miso, dried shiitakes and a tiny amount of soy milk does the trick. The addition of Tellicherry black pepper tofu gives it another kick. Perfectly balanced with miso-glazed bok choy and lightly sautéed, delicate shimeij mushrooms, this ramen will have you wanting more even before you’ve slurped up your last noodle.

13. Ramen Noodles With Portobello Mushrooms

Source: Ramen Noodles With Portobello Mushrooms

This Ramen Noodles With Portobello Mushrooms by Laura Peill is super comforting. It’s loaded with veggies, crispy tofu, and a deliciously savory broth. Top it with greens, herbs, and sesame seeds for some added flavor and texture.

14. Zucchini ‘Ramen’ Noodles

Source: Zucchini ‘Ramen’ Noodles

This Zucchini ‘Ramen’ Noodles by Alissandra Maffucci utilizes zucchini to make a healthier version of the classic “ramen” noodle. Made with bok choy, green onions, and mushrooms, this dish is stellar when your stressed or need to wind down.

15. Zucchini-Ramen Noodle Salad

Source: Zucchini-Ramen Noodle Salad

Ramen noodles usually bring up associations of cheap college meals and a hefty amount of sodium. This Zucchini-Ramen Noodle Salad by Olivia Lin is a fresh take on a student staple. It has juicy tomato, refreshing cucumber, and crunchy peanuts. Make a big portion as a stand-alone salad, or use it as a dinner appetizer.

Ramen noodles are so versatile, so give these recipes a try! Feel free to mix up the veggies to fit what you like! If you’re craving even more ramen, check out 10 (Easy!) Ways to Make Ramen Without Instant Noodles and this Plant-Based Guide To Ramen Seasoning!

Don’t forget to check out these recipes and thousands more by downloading our Food Monster App, which is available for both iPhone and Android! The app has more than 15,000 plant-based, allergy-friendly recipes and subscribers get access to new recipes every day.

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