Eat More Plants Eat More Plants
Eat More Plants Eat More Plants
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  • 472 kcal
  • 31.9 g
  • 59.7 g
  • 13.2 g
  • 11 g

Vegan Ramen

Dinner
Lunch
Vegan Ramen by Phe Ledwell, plant-based Nutritional Therapist

Yield

4 servings

Prep time

15 min

Cook time

20 mins

Diet

Plant-based

Method

Vegan Ramen

  1. Set a large saucepan over a medium heat. Add the water and stock and bring to a gentle simmer.
  2. Slice all of the vegetables into thin strips or matchsticks. Add the onion and cabbage first, followed by the broccoli, then the carrot.
  3. Mince the garlic and ginger and add to the pan.
  4. Roughly chop the coriander and stir it through.
  5. Trim and peel the spring onions, slice thinly, and add to the pot.
  6. Squeeze in the lime juice, add the kimchi, sesame seeds and add the miso.
  7. Cut the tofu into roughly 0.5cm sticks and add to the pan.
  8. Let everything cook for a few minutes, until the vegetables are just tender.
  9. Snap the noodle nests in half, add them to the pot, and press them down so they’re fully submerged.
  10. Cook for 5–10 minutes, stirring occasionally, until the noodles are soft and cooked through.

Phe's notes

I made this recently and it ended up being one of those meals that just sorts you out for a few days. It’s warm, comforting, and packed with loads of different textures — soft noodles, crunchy veg, and those little pops of flavour from the kimchi.

It’s loosely inspired by the ramen recipe from the No Meat Athlete Cookbook, but adapted slightly to suit what we like and what we had in.

It’s got a really nice balance to it as well. You’ve got the noodles for carbs, tofu for protein, and then a whole mix of vegetables bringing fibre, vitamins and a bit of bite. The miso and stock give it that deep, savoury base, while the lime and kimchi lift everything so it doesn’t feel heavy.

It also comes in at just under 32g of protein per serving, which is great for a meal like this — especially if you’re trying to keep your protein intake up without relying on powders or anything too processed. It’s filling without being overly heavy, and the fibre content helps keep you satisfied for a good few hours.

We usually batch cook this so the boys have leftovers for a couple of days, and it actually works really well cold too — a bit like a noodle salad situation. The flavours settle and soak in, and it’s just as good straight from the fridge as it is fresh and hot.

It’s one of those easy, throw-it-all-in meals that looks like you’ve put more effort in than you actually have.

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