10-Minute Veggie Ramen With Mirin
This easy, 10-minute veggie ramen recipe will please both kids and adults. Just add vegetables, ramen noodles, & mirin for a quick and simple meal.
My kids are obsessed with ramen. And, If you haven’t noticed already, there has been a massive explosion of ramen bars popping up all over the city. There is an obsession with this bowl of noodles with or without broth because it satisfies your cravings at any time of the day.
We all love the ability to customize our foods and veggie ramen bowls do just that, from the type of noodles to varieties of broths, and a plethora of toppings, there is a veggie ramen bowl out there to satisfy your taste buds!
What Are Ramen Noodles?
Ramen is enjoyed by many around the world because they are low in cost, easy to find, and quick to prepare. Typically, the instant ramen packages contain dried noodles and a packet of seasoning that you add to hot water.
Instant ramen evolved from Japanese ramen and was invented by Nissan Foods in 1958. The average Japanese person eats about 40 packs of instant ramen each year. Other major lovers of ramen include China, Indonesia, and India. One of the largest non-Asian consumers is the United States, with about 4.4 billion servings consumed in 2018.
With all that said, ramen is Chinese in origin and is traditionally made up of a chewy wheat noodle. This chewy texture comes from a combination of high-protein and medium-high gluten flour and kansui, a key alkaline ingredient containing sodium and potassium carbonate that also gives the noodles a light-yellow shade.
Ramen noodles can be wavy or straight and some fresh ramen noodles may also contain eggs. There are five types of ramen to be familiar with to help when making it from scratch or even when ordering out.
- Tonkotsu – Has a thick pork bone broth that is cooked hours and has a creamy texture.
- Shoyu – Has a rich and clear chicken or vegetable soy sauce that is typically topped with bamboo shoots and green onions.
- Shio – Has a clear chicken, fish, or vegetable salted broth that is typically topped with barbecued pork and pickled plums.
- Kare – Has curry-flavor, pork bone, and vegetable broth.
- Miso – Has a slightly thick, miso-infused broth that is typically made with chicken or fish.
Which Ramen Noodles Should I Buy?
Choosing the best noodles for your veggie ramen is up to personal fondness, but the most common ramen noodles are soba, somen, and udon. I searched far and wide on the internet and found the noodles that will guarantee the best veggie ramen bowl, and these can all be purchased at your local grocery store or on Amazon.
If you prefer to use fresh noodles instead of the prepackaged ones they can be found at your local Whole Foods. Here’s my list of the best ramen noodles.
- Maruchan Soy-Sauce Flavor Ramen Noodles – instant and affordable
- Sukina Buckwheat Soba Noodles – rich texture and flavor
- Hakubaku Organic Japanese Noodles – great value
- Hana Buckwheat Noodles – a classic choice
- Lotus Foods Millet & Brown Rice Ramen – gluten-free and low in sodium
What Vegetables Are Good Toppings for Ramen?
The choices are endless when it comes to adding vegetable toppings to your veggie ramen bowl. Using what is fresh or in your refrigerator will work, which is what makes this fun! Here are a few favorites…
- Bok choy
- Cabbage kimchi
- Thinly-sliced garlic
- Bean sprouts
- Oyster mushrooms
- Baby spinach
How to Use Ramen with Vegetables?
In making this simple 10-minute veggie ramen bowl recipe, sautéing the vegetables is key. We use carrots, red peppers, broccoli florets, and the white parts of the green onions in a hot pan and stir-fry until fork-tender, about 5 minutes. Feel free to use your favorite vegetables or any you may have on hand.
Is This Veggie Ramen Easy to Make?
This veggie ramen is SO easy to make, guaranteeing a healthy meal will be on the table in 10 minutes flat! Here is the rundown…
- Make the sauce
- Cooke the noodles
- Saute the vegetables
- Add mirin
- Toss everything together, garnish, and serve!
Is This Recipe Vegetarian?
When you purchase ramen in the pack, it typically comes with a seasoning packet. Although the noodles may be vegetarian, the packet contents may not be. In this veggie ramen recipe, the seasoning packet was removed making it 100% vegetarian.
Is Vegetarian Ramen Spicy?
Typically, vegetarian ramen is not spicy, but the good thing is that you can make it as spicy as your taste buds would allow. You can add fresh chilis, jalapenos, or even some Asian chili sauce for some zing.
Is Veggie Ramen Served in Broth?
As you can tell, the above recipe can be used as-is or as a foundation that you can build on with your favorite ingredients. We boiled the noodles and strained the water in this recipe but using a made-from-scratch or store-bought vegetable broth will turn this delicious veggie ramen into a veggie ramen noodle bowl. Just keep the broth instead of discarding it.
Veggie Ramen with Mirin Ingredients
Here are the ingredients for the best veggie ramen with mirin:
- Light soy sauce – adds an earthy salty flavor and lovely brown color
- Sesame oil – adds a nutty flavor
- Sugar – to add some sweetness while balancing the flavors
- Ramen noodles – the star of the show
- Green onions – grassy flavor and pungent aroma
- Carrots – for a slightly sweet flavor and crunchy texture
- Red peppers – adds a beautiful red color to the dish, sweet and fruity flavor
- Broccoli florets – to add some bright color and a pleasantly grassy flavor when sauteed
- Mirin – adds a perfectly balanced salty-sweet umami flavor
How to Serve Veggie Ramen
Deciding on how to serve veggie ramen is where all the creativity and fun can come in, there is no right or wrong way.
- If you are making a family dinner, try serving it on a pretty platter so it becomes the centerpiece.
- Planning a picnic? This is perfect on the go and can be served in individual, disposable containers.
- The kids will be so surprised when they open their lunch boxes to find yummy veggie ramen with their favorite vegetables mixed in. It really is a perfectly seasoned and balanced meal.
- This is also ideal if you have a friend or family member that just had a baby or surgery and needs a meal. It is easy to transport, and you can double the recipe, as it is easy to make a big batch.
This unbelievably easy and simple recipe for veggie ramen with mirin will be a winner for both kids and adults alike! It will easily become one of your go-to recipes, so here are a few things to remember here…
- This recipe is 100% dairy-free because it contains no milk.
- This veggie ramen is made with all vegetables, no meat here!
- Eat as your main dish or side dish, take to lunch, or on a picnic.
- Can be ready in under 10 minutes.
- Add as many vegetables as you like.
- Your topping game can be as simple as peanuts or as complicated as chilis.
There are a multitude of health benefits to this veggie ramen, if prepared as directed. Here are a few you can gain by using the ingredients in this dish.
- Sesame Oil – Can help in lowering blood pressure levels, preventing diabetes, and promoting good skin health.
- Green Onions – Can help to promote good eye and heart health. Is anti-inflammatory and can help lower cholesterol and blood pressure levels.
- Carrots – Helps to maintain good digestive health, regulate blood pressure and sugar levels and prevent macular degeneration.
- Red Peppers – Is a great source of vitamin A, vitamin C, and potassium.
- Broccoli – Is packed with vitamins like A, C, E, and K and can aid in healthy digestion, reduce inflammation, boost immune and bone health.
- It’s healthy.
- It’s dairy-free.
What do you like in your ramen bowls? Leave a comment below and be sure to send me pictures @veggiecurean!
Easy 10-Minute Veggie Ramen with Mirin
This easy veggie ramen recipe will please both kids and adults. Just add vegetables, ramen noodles, & mirin for a quick and simple meal.
- Course: Main Course, Side Dish
- Keyword: dairy-free, under 30 minutes, lunch, gluten free
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Allergens: Gluten, Soy, Wheat
- Servings: 2
- 3 tablespoons low sodium soy sauce I prefer gluten free
- 1 teaspoon toasted sesame oil or peanut oil
- 1 teaspoon coconut sugar
- 6 ounces uncooked ramen noodles I like using buckwheat ramen noodles
- 1 tablespoon sesame oil or peanut oil
- 3 scallions chopped, green parts separated from white parts
- 3 cups veggies julienned carrots, red peppers, small broccoli florets
- 2 tablespoons mirin
In a small bowl, whisk the soy sauce, oil, and sugar together for the sauce. Set aside.
Cook noodles according to package directions. Drain and set aside, (discard spice package, we won’t be using it.)
In a large wok or skillet, heat oil.
Add white parts of the scallions and vegetables to the hot pan and stir fry until fork-tender, for about 5 minutes.
Add mirin, cooked noodles and about half sauce mixture, tossing gently to combine. Add more sauce if needed.
Serve topped with remaining green parts of the scallions. Enjoy!
Leave a comment below and be sure to send me pictures @veggiecurean!
Pro Tips & Meal Prep Ideas
This recipe is best eaten right off the stove!
Some delicious additions to this ramen would be sliced mushrooms or even grilled tofu.
Are you a toppings junkie like me? Add grated carrots, sesame seeds and a dash of hot sauce to the ramen bowls.
Feel free to store leftovers in a sealed container in the refrigerator for up to 3 days.
If you plan on making extra for another day, wait to add the noodles until you are ready to consume.
This is also great for a lunch on the go, because it tastes just as great at room temperature.