Vegan Ramen Noodles



One way I am coping with the changing seasons this week is by taking some evenings off from socializing and curling up with my fuzzy throw, turning on my favorite sitcoms, and eating some warming and comforting vegan ramen noodles. This ramen bowl has probably around 80% less sodium than what you will find in restaurants, is bursting with minerals that will help you fight off colds this winter, and is a great meal to make in large batches so that you can enjoy leftovers all week.

Vegan Ramen Noodles

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 2

Per Serving 372 calories

Fat 15 g

Carbs 56 g

Protein 5 g



  • 2 cups cooked rice noodles
  • 5 bulbs of baby bok choy
  • 1/4 cup of nori seaweed flakes (optional if you want added saltiness and added minerals)
  • 1 white onion
  • 3 garlic cloves
  • 2 cups low sodium vegetable stock
  • 1 cups water
  • - 1 cup shitaake mushrooms
  • - 1 tbsp red miso paste
  • - Braggs liquid amino acids drizzled and mixed in (to taste)
  • - 2 tbsp coconut oil


  1. Cook the rice noodles as instructed
  2. In a soup pan, heat up the coconut oil and saute the garlic and onion for about 5 minutes
  3. Add the mushrooms and saute for another 5 minutes
  4. Add the low sodium vegetable broth and water, bring mixture to a simmer
  5. While bringing mixture to a simmer, chop up the bok choy loosely and add to the pan
  6. Sprinkle the nori flakes, stir in the miso paste, and drizzle a touch of amino acids to the pot
  7. Simmer for about 20 minutes, pour into serving dishes, then serve!


03 comments on “Vegan Ramen Noodles

  • Anna , Direct link to comment
    YUM! Never used miso paste. I assume I can get it at any speciality food store?
  • Julia , Direct link to comment
    I love ramen noodles and vegan food! I am very excited to make this! Do you have any other vegan recipes!? Remember to add it to your Besty List Sarah!

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