How To Make Vegetarian Ramen | Desi Ramen Noodles | Ramen Any Vegan Or Vegetarian Will Love

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add more fiber.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

Start by preparing the vegetable stock for the ramen.

Use a mix of ingredients to create a flavorful stock, ensuring it's vegetarian-friendly.

Next, take regular instant noodles instead of traditional ramen noodles, as they are easier to find in India.

Cook the instant noodles according to package instructions until they are soft.

In a separate pot, heat olive oil and sauté ginger and garlic until fragrant.

Add chopped carrots, bell peppers, and mushrooms to the pot and cook until tender.

In another pan, sauté tofu until golden brown and crispy.

Add spinach to the vegetable stock and let it wilt for a minute.

Once everything is ready, assemble the ramen by placing the cooked noodles in a bowl, pouring the hot vegetable stock and vegetables over them.

Top with sautéed tofu, chopped green onions, and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens