Let Me Tell You About My Go-To Vegetarian Ramen

Alright, so before you roll your eyes and say, “oh no, another ramen recipe,” hear me out. I’ve been making this version for years—sometimes after long work days, or other times just because nothing else will do. Actually, my first attempt was a wild disaster (accidentally tipped soy sauce everywhere, kitchen smelled like a sushi bar for days), but I’ve since figured it out, more or less. There was even one time my mate Tom tried to convince me to put Marmite in it for ‘umami’—mate, that was odd, but not entirely horrible. Anyway, this quick & easy vegetarian ramen has rescued me from more than a few hangry evenings, and honestly, it’s like a big flavour hug in a bowl.

Why I Make This All The Time (And Maybe You Should Too)

I make this when my brain’s fried but I still want something proper tasty. My family goes bananas for it (even my sister, who claims she doesn’t like mushrooms, will happily scarf down a bowl). Plus, you can basically use whatever’s rolling around in your fridge. I’ll admit, I once tried skipping the garlic because I was in a rush—not worth it; don’t do that. And sometimes, I end up chucking in frozen veggies because life.

What You’ll Need (But Feel Free to Improvise)

2 packs ramen noodles (I just use the cheap ones & toss the seasoning, but if you’ve got fancy fresh stuff, go wild)
3 cups veggie stock (Knorr cubes, homemade, or honestly, whatever you’ve got knocking about)
1 heaped tbsp miso paste (white or red—my gran swore by Brand X but I can’t tell the difference)
2 tbsp soy sauce (sometimes more, sometimes less, depending how salty I’m feeling)
1 tbsp sesame oil (if I run out, a smidge of olive oil has saved the day)
2 cloves garlic, mashed or grated
1 inch chunk of fresh ginger, grated (optional, but zingy)
Handful of sliced mushrooms (shiitake’s nice, but regular button will do, I think portobello tastes best though)
1 carrot, julienned or grated
A handful of greens (I use spinach when I remember, pak choi when I’m fancy, or even frozen peas at a push)
2 spring onions, sliced for the top
Optional: sriracha, nori strips, a soft boiled egg if you’re ovo-vegetarian, or tofu for protein—sometimes I use leftover tempeh if I’ve got it

How I Actually Make It (Warts and All)

First, get your kettle on or boil some water for the noodles. While that’s going, grab a medium pot and heat the sesame oil. Throw in the ginger and garlic, and stir until your kitchen smells *amazing* (don’t walk away here, burned garlic is the enemy).
Add mushrooms; sauté till soft. This is where I usually sneak a little taste. Don’t worry if they look sort of sweaty; they’re doing their thing.
Pour in your veggie stock, soy sauce, and miso paste. Give it a good stir, but honestly, I sometimes just chuck the miso in and mash it around with a spoon. Bring to a gentle simmer.
Add carrots and greens. Let them wilt a bit; no need to be precious here.
Meanwhile (or all at once, if you’re impatient like me), cook your ramen noodles in a separate pot, or honestly, just throw them in the broth if you can’t be bothered with more washing up. I do this more often than I care to admit.
Once noodles are just done (don’t let them go floppy on you), scoop ’em into bowls. Pour the broth and veggies on top. I tend to go heavy-handed here.
Top with sliced spring onion and any extras—nori, sriracha, tofu, or an egg if that’s your jam.
Sit down, try to wait until it cools just enough not to scald your tongue, and dig in.

A Few Scruffy Notes

I learned the hard way—never skip rinsing your mushrooms, or you’ll get little gritty bits.
Don’t worry if your broth looks cloudy, miso does that; it’s meant to!
Honestly, sometimes I just use instant noodles and add a load of veg and it still hits the spot.

How I’ve Swapped It Up (Mostly Worked…)

Once, I added edamame instead of tofu. Tasty!
Tried swapping miso for peanut butter (just to see)—didn’t love it, but hey, maybe you will?
I occasionally use kimchi from Maangchi’s recipe as a topping, which is tremendous if you like a bit of a kick.
Sometimes I bung in leftover roast veggies—it’s rescue-the-fridge in a bowl.

Equipment Stuff (But Don’t Go Buying Gadgets)

I usually just use a medium saucepan. Don’t have a noodle strainer? Honestly, I’ve used a big fork or even tongs. Or just slop it all in a bowl—restauranteurs might faint, but it works fine.

How to Keep It (Not That You’ll Need To)

Technically, you can keep leftovers in a container in the fridge for a day or two. But to be honest, it always just disappears in my house—so I trust you on this one.

How I Like to Serve It

Personally, ramen night means double helpings of spring onion and a drizzle of sriracha. Sometimes we’ll have gyoza on the side (if I’m not too knackered), or just some toasted sesame seeds. If it’s chilly out, a cup of green tea alongside makes me feel a bit zen about the whole thing—learned that from this guide.

Things I’ve Learned the (Slightly) Hard Way

I once tried to skimp on simmering time—makes the broth taste thin. Let it bubble away, trust me.
Don’t dump all your toppings on at once or the hot broth wilts the fresh stuff too fast (unless you like soggy nori, I mean, up to you!)
If you overcook the noodles, it goes to mush—actually, I find it works better if you undercook them just a twitch.

Ramen Questions People Actually Ask Me

Can I make it gluten-free? Yep, just swap for gluten-free noodles (rice noodles are solid), and check your soy sauce—a friend tripped up on that once.
What can I use instead of miso? You can use a spoonful of tahini or skip it. Or, mix in a little veggie bouillon with extra soy sauce (not quite the same). I’ve never found the perfect alternative, so if you do, let me know!
Is it spicy? Not unless you want it to be. My dad threatens to exile me if it’s too spicy, so sriracha always goes in at the end.
Can you freeze it? Technically yes (minus the noodles, or they’ll go really weird), but honestly it comes together so fast, why bother?
Where do you get your miso? Honestly, just the grocery store these days—the cheap Asian market brand is grand. Here’s a useful guide on miso if you get curious.

Well, if you made it this far—cheers for bearing with my ramblings! Hope your ramen turns out lush, and if not, there’s always toast. Or cereal. (But seriously, try the ramen.)