Vegetarian Ramen Noodle Bowl
For an Vegetarian Ramen Noodle Bowl, add fresh cabbage, avocado, peppers, carrots, cilantro and green onions to your noodles for the toppings!
This tasty comfort meal, a Vegetarian Ramen Noodle Bowl recipe, is our favorite ramen noodle bowl recipe. Maybe you love chicken, so this Chicken Pad Thai Noodle Bowl is another great recipe!
For an Asian noodle bowl, just add fresh cabbage, avocado, peppers, carrots, sesame seeds with cilantro and green onions! Serve hot and enjoy with your favorite friend!
Vegetarian Ramen Noodle Bowl
Friends, I don’t know what it is about soup or noodle bowls that makes me think of “slowing down.” Maybe it’s because the cooking process is actually slow, which for me means I get to sit, linger, and then enjoy the finished product.
Ramen Noodle Bowl ingredients
- Avocado olive oil
- Crimini mushrooms
- Leeks + kale
- Kosher salt and pepper
- Fresh ginger (to grate)
- Veggie broth
- Rice vinegar
- Garlic powder
- Coconut aminos or soy sauce
- Thai red curry paste
- Brown rice Ramen noodles
How to garnish your veggie bowl (toppings)
- Purple cabbage
- Mini red bell pepper
- Shredded carrots
- Green onion
- Sesame seeds
- Cilantro
- Edamame (for more protein)
Ramen Noodle Bowl Recipe
Or, maybe it’s because it took time to make, it’s hot, and you get to sip or savor, and just eat slowly. This is great for lunch. If you’re looking for a noodle bowl for dinner, and love salmon like we do, try this Coconut Salmon Zucchini Noodle Bowl Recipe! Or this low-cab Noodleless Zucchini Chicken Bowl Recipe!
Delish lunch or dinner
Enjoying a meal like this Vegetarian Ramen Noodle Bowl means I get to linger and enjoy the food and the people that I’m sharing a bowl with.
I’m not really sure, except lingering feels like something Americans don’t do very well. At least, not all the time. Partly because we’re always so rushed.
Paul and I sat outside this week in the sun and slowly ate our salads. We purposely made ourselves slow down, and think about every bite. With gratitude. We just get so rushed …
Gratitude gives us a second chance, every day, to renew the freshness of what we’ve been offered in this life.
Asian Noodle Bowl
Abby made this Vegetarian Ramen Noodle Bowl Recipe (yummy if you love Asian noodle bowl recipes) in college for her roommates a few years ago. Like I always said, lucky roommates :)
Today, grab some yummy veggies from the market, and rice ramen noodles (we buy Lotus Foods from Costco), and make a heart-warming bowl of goodness to share with someone you enjoy.
Or, someone new! Someone you want to savor the time with, and get to know!
Whatever works for you, you will find this recipe very healthy and heart-warming!
More ‘bowl” recipes to try:
Chow Mein Noodles with Chicken [Dinner, Dishes, and Desserts]
Korean Beef Noodle Stir Fry [Fifteen Spatulas]
Get the Recipe:
Vegetarian Ramen Noodle Bowl
Ingredients
- 1/4 Tbsp avocado olive oil
- 2 c crimini mushrooms, sliced
- 2 leeks, thinly sliced
- Kosher salt and pepper, to taste, as you go
- 1 inch piece fresh ginger, grated
- 6 c veggie broth
- 2 Tbsp rice vinegar
- 2 tsp garlic powder
- 2 Tbsp coconut aminos or soy sauce
- 1 Tbsp Thai red curry paste
- 1 bunch Tuscan kale, de-stemmed and roughly torn
- 3 dried squares of brown rice Ramen noodles, I use rice ramen from Lotus Foods
Toppings (garnishes):
- Purple cabbage
- Mini red bell pepper, sliced into rounds
- Shredded carrots
- Green onion
- Sesame seeds
- Cilantro
Instructions
- In large pot, add avocado oil. When oil is hot, add in leeks and ginger, stirring frequently. Stir until ingredients become golden brown. Reduce heat slightly and add mushrooms. After about 4-6 minutes, when mushrooms are tender, add in broth, vinegar, coconut aminos, curry paste, garlic powder, and salt and pepper.
- Bring to a boil and then reduce heat. Turn to low heat and add noodles. Continue to cook until noodles are el dente—slightly undercooked. Add the tuscan kale at the very end.
- Serve with purple cabbage, carrots, green onion, cilantro, avocado, and sesame seeds.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Thanks for sharing this recipe, it is simply delicious, the only thing that I would change is the salt, it was a bit salty for me, I would only use the soy sauce and skip the salt. 🙏
We made this recipe last night and it was awesome. The only change I made was to add some frozen edamame to add a bit more protein for the kids. Everyone loved it but the kids found it a bit too spicy so I will make it with 1 TBs of the red curry (Thai Kitchen brand) vs 1.5 TBs on our next go round- and the spice lovers can amp things with a bit of Siracha. Only other comment is that the recipe mentions kale twice but then doesn’t mention when to add the kale in. I just used Tuscan kale and at the very end I added it and turned off the heat so it would be cooked by the heat of the soup but remain vibrant in color/taste. Again, loved this and will add to our rotation of dinners.
a wonderful recipe, thank you, I love ramen, have never made it before, usually just ordered it, so this is a nice change, even if I’m trying to avoid most pastas!