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Easy Vegan Ramen

This little bowl is packed with yummy veggies, it is full of flavour and you can make it in just 30 minutes! It is probably the easiest ramen you will ever make and it is so much tastier (and healthier) than store-bought.
Servings: 2


  • 1 vegetable stock cube
  • 3 tbsp soy sauce
  • 3 tsp soy, ginger and garlic paste
  • 2 chillis, chopped
  • 1 bok choy
  • 3 baby corns
  • 1/2 carrot, chopped
  • 1/2 cup sugar snap peas
  • 1/2 cup tenderstem broccoli
  • small bunch fresh coriander
  • salt and pepper to taste
  • sliced green spring onions
  • 2 tbsp olive oil
  • 125 g mushrooms
  • 275 g fresh ramen noodles


  • In a large pot, dissolve the stock cube in 2 pints of water and bring to a boil. Add the soy sauce, soy, ginger and garlic paste, chillis, bok choy, baby corn, carrots, sugar snap peas, tender stem broccoli and fresh coriander and simmer for 25 minutes.
  • Wash, peel and thinly slice the mushrooms. Heat 1 tablespoon of olive oil in a medium frying pan and fry the mushrooms until golden. Set aside.
  • Add the remaining tablespoon of olive oil onto the pan and fry the noodles, stirring continuosly for 2-3 minutes.
  • Divide the noodles between two bowls then top with the ramen and mushrooms. Sprinkle over sliced spring onions and serve immediately.