Recipe: Vegetarian Ramen.


One day a few months ago, I got a hankering for ramen noodles and grabbed a package of chili ramen, assuming it was vegetarian. I got home and read the ingredients: BEEF FAT. Ick. I Googled “any ramen vegetarian?” with no luck.

So, I concocted a little un-recipe for vegetarian ramen. It was necessary. You understand. It had been at least 15 years since I had packaged ramen, but those perfectly curly little noodles were calling to me. In the months since, I’ve made it about once a week. It’s a ridiculously cheap, filling meal. (Perhaps I am weird for eating soup in July.)

Ramen (1 of 1)

First thing to note: there are no rules. You can add anything you want – sautéed onions, black beans, an egg, frozen peas, etc. My favorite way happens to be pan frying some tofu with soy sauce.

Ramen (1 of 8)

If you think you “hate” tofu, it might be because you haven’t had good tofu. Or maybe you just hate it. That’s cool.

Ramen (4 of 8)

While the tofu is cooking, open up the noodles and throw away the seasoning packet. You don’t need that. Instead, bring three cups of water to boil and add some vegetarian bullion.
Ramen (2 of 8)

Also, your veggies if they are frozen. Once it’s boiling again, add the noodles.

Ramen (5 of 8)

You can add seasoning next. I like cumin, red pepper flakes, and a little salt.

Ramen (6 of 8)

Ta-da! Less than 15 minutes to a tasty little meal.

Ramen (8 of 8)

Which I will Instagram weekly:

Vegetarian ramen


Vegetarian Ramen


a package of ramen noodles
vegetarian bullion and water or broth
seasonings: cumin, salt, cayenne red pepper
any of the following: vegetables (frozen peas, corn, spinach, tofu, beans, egg, etc)

Make it:

1 – Prepare tofu: Cube tofu in half-inch squares. Spray pan with cooking spray and over medium-high heat, cook for 10 minutes, flipping often. About halfway through, throw a few splashes of soy sauce on the tofu. It should be browned and slightly crispy when done.

2 – Prepare noodles: Bring 3 cups of water to boil. Add frozen vegetables and bullion. Then add noodles, 1 teaspoon cumin, a few dashes of cayenne pepper, and a little bit of salt. Cook for 3 minutes. (Can substitute vegetable broth for the bullion and water, but you might want to dilute it a bit or omit the salt.)

3- Add the tofu to the noodles. Eat! (I sometimes add an ice cube to cool it down so I can eat it ASAP. Ha.)


– If you’re using an egg, add it when you add the bullion and stir vigorously to break it up. It’s sorta like egg drop soup.

– Sautee veggies before adding – especially tasty with onions. Just add with tofu.

About Ashley

Ashley is a web designer, mother, and social media addict. She blogs about her attempts to live more simply and pursuing happiness while juggling a job she loves and life with two adorable sons and an academic husband.


  1. great idea!! i love soup always but can’t bring myself to eat it in this oppressive heat :/ bring on fall! the season of soup!

  2. thatShortChick says:

    when I saw you post this on instagram, I was hoping you would share the recipe on your blog. so glad you have!!!

    I’m one of those folks who’s been craving ramen (in the heat) so I’ll be recreating this soon!

  3. Yum! I love soup even in the summer and I like that this makes ramen a bit better for me too :)

  4. The new design looks great! I confess I have never had tofu. I’m kind of afraid of it but I see so many people who make it well and it looks great. So I guess I’ll have to try it…!

    • I just posted after you and I almost wrote the same, that I have never tried tofu either—because I’m afraid of it, LOL! You took the words right out of my mouth!

  5. Soup is great all year long! Of course, I work in a/c 8 hours a day. Wearing a sweater. In July. So….! It’s all relative!

  6. veggiemama says:

    this looks delicious- and you know, i think the same company makes a vegetarian version of the ramen ; )

  7. Yum! I love ramen and this looks so tasty! Too bad it’s 11:00 on a Sunday night! My craving will just have to wait!

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