Plant-Based Ramen with Edamame

4 from 1 vote

Skip the store-bought ramen packet and make this healthy version instead!

Our Plant-Based Ramen with Edamame makes an awesome lunch or dinner!

Ramen noodles are a staple in many households. They’re delicious, easy to make, and super inexpensive, making them a go-to option for college students around the world. Sadly, they’re not that healthy. The noodles themselves are filled with empty carbs, and the seasoning packet has way too much fat and sodium. So, we came up with a solution. This Plant-Based Ramen with Edamame takes everything you love about ramen and adds a burst of nutrition.

We’ll show you how to make your own flavorful broth, one that’s more nutritious but tastes just as good. And instead of loading up on empty carbs, we add nutrient-dense ingredients into the mix. The edamame is a great source of plant-based protein, as it contains all the amino acids your body needs (just like meat). Plus, we add filling mushrooms, beta-carotene-rich carrots, and vitamin-packed spinach. What more could you ask for?

Throw Out the Ramen Seasoning Packet

A beautiful plant-based ramen recipe that the entire family will go crazy for!

Our Plant-Based Ramen with Edamame is made with store-bought ramen noodles. But that doesn’t mean you have to use the seasoning packet that usually comes with those noodles! Those packets are not always vegan-friendly, as they often contain chicken, beef, or seafood bouillon. Not only that, but they’re full of saturated fat and sodium. According to My Food Data, a single packet of ramen seasoning can contain over 1,500 mg of sodium (or 65 percent of your daily recommended intake)!

Instead of using the packet, we’re going to create our own flavorful broth. Start with your favorite low-sodium vegetable broth. Our seasoning base is made with fresh ginger, garlic, green onions, and soy sauce. If you’re following a gluten-free diet, feel free to use a gluten-free tamari (and we’ll have some suggestions for gluten-free noodles in a minute, too).

Simmering our mushrooms in this flavorful broth will add umami flavor to the ramen base, too. The final component is the miso paste. Miso is kind of similar to peanut butter, but it’s saltier and more savory. It’s made from fermented soybeans, and it will add a ton of flavor to this Plant-Based Ramen with Edamame.

Are Ramen Noodles Vegan?

This is unlike any storebought ramen you've ever had! It's loaded with way more nutrients and flavor!

You have to be careful when choosing your ramen noodles. Most brands are vegan-friendly and are made with only plant-based ingredients. Some brands contain eggs, though, so be sure to take a peek at the ingredients list before walking out of the store.

If you can’t find ramen noodles for some reason, there are several alternative noodles that work just as well. Udon noodles are the easiest swap. In a pinch, you could use angel-hair pasta or spaghetti. Try adding one tablespoon of baking soda for each quart of water when boiling these noodles. The baking powder will add that springy, chewy flavor that you’ve come to know and love from ramen.

For a gluten-free approach, look for soba noodles made with 100 percent buckwheat. Despite having the word “wheat” in its name, buckwheat is a nutritious, gluten-free grain. Spiralized vegetables are fantastic gluten-free swaps, too. Try using zucchini, winter squash, or sweet potato.

4 from 1 vote

Plant-Based Ramen with Edamame

This easy, plant-based ramen is loaded with fresh veggies, nutrients, and flavors that store-bought recipes simply can't offer!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 4 servings
Serving Size 2 cups
Course Dinner, Lunch
Cuisine Asian

Ingredients

  • 6 cups vegetable broth low-sodium
  • 1 tablespoon ginger fresh, minced
  • 3 garlic cloves minced
  • 2 green onions chopped, plus additional for garnish
  • 2 tablespoons tamari or soy sauce
  • 1 cup cremini mushrooms thinly sliced
  • 1 tablespoon white miso paste vegan-friendly
  • 8 ounces ramen noodles vegan-friendly, seasoning packet discarded
  • 3 cups baby spinach fresh
  • 1 cup edamame shelled, thawed if frozen
  • 1 carrot large, shredded
  • 2 tablespoons cilantro fresh, chopped
  • 1 teaspoon sesame seeds
  • 1 jalapeno thinly sliced, optional

Instructions

  • In a large sauce pot, combine the vegetable broth, ginger, garlic, green onions, and soy sauce. Bring the mixture to a boil before reducing the heat to a simmer.
  • Add the mushrooms to the pot and simmer for 5 minutes until the mushrooms begin to soften.
  • Add the miso paste and whisk until the mixture is well combined.
  • Add the ramen noodles and spinach to the pot and simmer for 5 to 10 minutes, until the noodles are soft and the spinach is wilted.
  • Add the edamame and simmer until it’s warmed through, about 2 minutes.
  • Divide the noodles between four bowls and top each bowl with the broth and vegetables. Garnish each bowl with the shredded carrot, chopped cilantro, sesame seeds, and jalapeno (if using).

Nutrition Information

Serving: 2cups | Calories: 242kcal | Carbohydrates: 55g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Sodium: 451mg | Potassium: 606mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5519IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 4mg |
SmartPoints (Freestyle): 9
Keywords Plant-Based

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

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