Vegan Ramen Stir Fry Recipe (2024)

FAQs

How healthy is vegan ramen? ›

Vegan ramen can indeed be a healthy meal when it's made from nutritious ingredients. The dish overall is well-balanced containing carbohydrates, protein, fibre, some healthy fats and a good amount of vitamins and minerals. As the vegetables are lightly steamed they hold on to their nutritional benefits well.

Quick-cooking vegetables like baby spinach, romaine lettuce, bean sprouts, thinly sliced cabbage, watercress, and scallions (amongst others) can be stirred into the soup right before serving.

While your broth simmers, prepare any desired toppings. I went with 10-minute flash “fried” crispy tofu, miso-glazed carrots, and baby bok choy. Green onions also provide a colorful, crunchy finish, while chili garlic sauce adds heat. I hope you all LOVE this hearty, satisfying, simple ramen soup!

Ramen is not inherently unhealthy, but the flavor packet provided in instant ramen does contain high amounts of sodium. Diets high in sodium are associated with an increased risk of developing high blood pressure, a leading cause of stroke and heart disease, according to the Centers for Disease Control and Prevention.

Vegan and plant based dishes, including ramen, have lots of flavorful ingredients that impart their flavor into the dish. This is why they're generally better since they don't need sodium-rich additives to flavor them as most meats do.

Try adding some thinly sliced nori, bamboo shoots, bean sprouts, or corn kernels, or swap out the bok choy for sautéed spinach. Don't keep chili crisp on hand? Season your bowl with sriracha instead. I also love to garnish my ramen with sesame seeds for crunch!

Add vegetables: Adding fresh or cooked vegetables like carrots, broccoli, onions or mushrooms to instant ramen noodles will help add nutrients that plain ramen noodles lack.

Garlic and ginger are two aromatics that can help liven up the flavor of your broth. Not only do ginger and garlic bring a great punch of flavor, but they're also an easy addition to your meal.

Cook noodles in boiling water until tender, about 3 minutes. Stir garlic powder, onion powder, and ginger into the noodles and water; season with salt and black pepper.

What is the secret of ramen? ›

Noodle's Secret ~ Kansui lye water. Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

Vegetable Broth - Anything that is flavorful will do. I usually use Better than Bouillon because it adds so much flavor (I was out the day of photos). Low-Sodium Tamari - If you don't have it, you can also use soy sauce. White or Yellow Miso Paste - the key to having that amazing Japanese-style ramen flavor.

Some of the best vegetables to add to ramen include: Quick cooking spinach, bean sprouts, shredded cabbage, corn, peas, and snow peas. Other options include mushrooms, bell pepper, bok choy, shredded carrot, broccoli, cauliflower, etc.

Roasted sweet potatoes make a good topping while also thickening up the broth and giving it a rich, creamy texture when combined with pureed roasted garlic.

Most plant based noodles are great for the stomach and help regulate good bacteria and enzymes. Stomach bacteria need plenty of diverse food items such as vegetables, legumes, fruit, and whole grains to feed properly and stay within the stomach in a good amount.

Though instant ramen noodles provide iron, B vitamins and manganese, they lack fiber, protein and other crucial vitamins and minerals. Additionally, their MSG, TBHQ and high sodium contents may negatively affect health, such as by increasing your risk of heart disease, stomach cancer and metabolic syndrome.

It's made with fresh and dried shiitake mushrooms as well as creminis. Onions, garlic, ginger, kombu, and tamari deepen the flavor further. For vegan ramen, I also season the broth with mirin, rice vinegar, and white miso paste.