Take a look at our vegan ramen recipe for a speedy midweek meal which only takes twenty minutes to make. This ramen recipe uses chillies, mushrooms, spring onion whites, noodles and vegetable stock to make up the bulk of its flavour. So, you won’t have to go out of your way to buy the ingredients for this low-calorie ramen recipe.
In need of a warm bowl of comfort food? This vegan ramen recipe only takes an hour to make and has two easy steps. Prepare the stock by using boiling water, mushrooms, onions and garlic. Add beansprouts and marinated tofu before boiling the noodles. Mix the noodles and stock together in a bowl, and there you have a bowl of quick comfort food.
This low fat vegetarian ramen recipe makes an easy summer meal. Cook the eggs for six minutes before marinating in a bowl with sake, soy and mirin. Roast the beetroot for fifty minutes in the oven before coating in soy sauce and chilli oil. Serve the beetroot and eggs with pak choi cabbage to get an extra crunch, but you can steam if you’d prefer.
Fancy a speedy vegetarian ramen recipe for one? Cook a pack of instant veggie ramen noodles whilst boiling peanut butter, sesame oil, soy sauce and sriracha in another pan. Tip the noodles in the sauce before serving up on a dish with sliced cucumber and spring onions. This quick midweek meal for one takes your veggie ramen noodles to the next level.