This vegan ramen recipe is made with instant noodles and ready to go plant based proteins and veggies, which makes it an almost instant vegan ramen recipe!
If you are an extremely busy person who desperately wants to eat healthy homemade dinners, but you don't really have more than 10-20 minutes to do so, then this almost instant vegan ramen recipe is for you! Some other super quick vegan dinner recipes that you might also like include this 3 ingredient miso soup, this edamame noodle dish, or a quick and easy Hokkien noodle stir fry.
Why You'll Love This Recipe
The photo of this meal can be quite deceiving. At first glance it appears that this recipe would take hours in the kitchen to prepare. When in reality, it's the easiest recipe I know, and one of my favourites because of its simplicity, tastiness, & healthiness!
This Vegan Ramen Recipe Is Easy Once You Have Sourced All of Your Ingredients
Okay I agree, the ingredients list looks quite daunting, but most of the items on the list are easily bought from the supermarket and can be stored in your pantry or fridge, making this recipe available to you at any given moment.
Let's break down the ingredients that you will need to stock your pantry / fridge with.
Noodles or Pasta
To make this a truly instant ramen recipe I recommend that you use the curly noodle that takes 2-3 minutes to cook in boiling water. One of my favourite brands is "Youmee", which is a Malaysian brand. I like this brand because it's a healthier alternative with 10 grams of protein per serve.
Alternative Noodles
Another healthier alternative can be using a gluten free buckwheat noodle. This type of noodle is easily available in all Western grocery stores. Any type of noodle or pasta works, it's really up to you which one you decide to use.
Aduki Beans & Tofu
Aduki beans can be bought in cans and be readily used for this recipe. If you don't have aduki beans, tofu is a great alternative for this recipe. I often use silken tofu or firm tofu instead of beans, or sometimes I like to use both. I don't cook the tofu or the beans either, making sure it is truly an instant vegan ramen recipe!
Miso Paste & Spicy Bean Paste
Miso paste can bought from your local supermarket and kept in your refrigerator. I like to use white miso paste for this recipe, but you can use whatever miso paste you like or what is available to you.
Spicy bean paste is an optional addition to this recipe, but honestly a must for me! If you don't like spice, then you can skip this one. Spicy bean paste (Gochujang) is popular in Korean cooking and again, can most likely be found at a large supermarket.
Dried Wakame
Dried Wakame is just dried seaweed. It is popular in Japanese and Korean cooking. You can buy dried Wakame packaged and keep it in your pantry. When you add the dried Wakame to your broth, it will absorb the liquid and become chewy and seaweed texture like.
Kimchi
Kimchi is a traditional Korean dish that is basically a spicy fermented cabbage. You can buy kimchi ready made from the supermarket and keep it in your fridge when you want to use it. Don't skip the kimchi from this recipe. It honestly makes it!!
Pickled Red Cabbage
I like to use pickled red cabbage in this recipe because it compliments the fermented cabbage, and has a perfect sweet & sour flavour combination that goes perfectly with this dish!
The second reason I like to use it, is because I can make a batch of pickled red cabbage to keep in my fridge for 1-2 weeks. This makes this vegan ramen recipe available to any time, even if I don't have any fresh ingredients at all! (excluding the fresh coriander of course). I also use the pickled red cabbage in my lunches and salads as well. it's a win win.
Coriander & Spring Onion
Garnishing with fresh coriander and spring onion is the final step that elevates the flavours of this dish. Especially is if you're a coriander lover like me!
Tips to dissolve the miso paste
The easiest way to make this recipe is to boil the noodles separately and then to a large bowl add boiling water and dissolve the miso paste and spicy bean paste. To do this, add the boiling water to a bowl and using a sieve and a chop stick, dissolve the miso paste and spicy bean paste. Then add all of the ingredients to the bowl ane enjoy! Watch my video for further tutorial on how to do this or refer to the process pictures below for further clarity.
Now Lets Cook!
Discover your new favourite vegan ramen recipe with this easy almost instant vegan ramen recipe! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
For more easy and healthy recipes like this one you can follow me on YOUTUBE, INSTAGRAM, TIKTOK, and PINTEREST.
Almost Instant Vegan Ramen Recipe
Ingredients
- 60 grams noodle or pasta of choice
- 100 grams tofu silken tofu or firm tofu, depending on your taste preference
- ¼ cup aduki beans use canned aduki beans and rinse well
- 1 tablespoon white miso paste store bought
- 1-2 teaspoon spicy bean paste store bought
- 1 small handful shredded purple cabbage I like to use pickled purple cabbage, refer to blog notes for details
- 1 small handful cabbage kimchi I use store bought
- ¼ spring onion, diced
- ¼ cup fresh coriander leaves
- 1-2 tablespoon dried Wakame
- 2 cup filtered boiling water for the broth
Instructions
- Cook pasta or noodles as per packet instructions. Use instant noodles to make this a super fast recipe and "almost instant"
- Pour boiling water into a serving bowl. Add miso paste & spicy bean paste and whisk until completely dissolved. To do this, use a sieve and a chop stick.
- Add all ingredients to the bowl; cooked pasta / noodle, kimchi, cabbage, aduki beans, tofu, Wakame, and top with spring onion and coriander leaves
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