Cold Ramen Recipe Vegetarian: Easy and Refreshing Meal Ideas

When the summer heat is at its peak, nothing hits the spot quite like a refreshing bowl of cold ramen. This cold ramen recipe vegetarian version offers a deliciously light and nutritious alternative to traditional hot ramen dishes.

Packed with crisp vegetables, savory broth, and tender noodles, it’s a perfect meal for those who want to enjoy the flavors of ramen without the heaviness of a hot bowl. Whether you’re a seasoned vegetarian or just looking to add more meatless meals to your routine, this recipe is both satisfying and easy to prepare.

Beyond its refreshing taste, cold ramen is versatile and can be customized to suit your preferences. From tangy dipping sauces to crunchy toppings, every bite is a delightful mix of textures and flavors.

Plus, it’s great for meal prep and can be served for lunch, dinner, or even as a party appetizer. Let’s dive into how to create this vibrant, chilled ramen bowl that’s sure to become a summer favorite!

Why You’ll Love This Recipe

This vegetarian cold ramen recipe stands out because it combines ease, health, and taste in one bowl. The cool temperature makes it incredibly refreshing, especially on hot days, while the variety of fresh vegetables keeps it light yet filling.

It uses simple pantry staples and fresh ingredients, making it accessible for most home cooks.

The broth is flavorful without being overwhelming, striking a perfect balance with the chewy noodles and crunchy veggies. Plus, it’s naturally vegetarian and can be easily adapted for vegan diets or to include your favorite toppings.

Whether you’re entertaining guests or just craving a nutritious meal, this cold ramen is a winner.

Ingredients

• 200g ramen noodles (fresh or dried)
• 1 cup cucumber, julienned
• 1 cup carrot, julienned
• 1/2 cup edamame, shelled and cooked
• 1/2 cup shiitake mushrooms, sliced
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon nori strips (optional)
• For the broth/dipping sauce:
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon chili flakes (optional, for a spicy kick)
• Cold water or ice cubes, as needed to chill the broth

Equipment

• Large pot for boiling noodles
• Colander
• Mixing bowl
• Whisk or fork for mixing sauce
• Sharp knife and cutting board
• Serving bowls
• Measuring cups and spoons

Instructions

1. Cook the noodles: Bring a large pot of water to a boil. Add the ramen noodles and cook according to package instructions until al dente. Usually, this takes about 3-4 minutes for fresh noodles or 5-6 minutes for dried ones.
2. Drain and chill: Drain the noodles in a colander and rinse immediately under cold running water to stop the cooking process. Drain well and set aside.
3. Prepare the vegetables: While the noodles cook, julienne the cucumber and carrots, slice the shiitake mushrooms, and chop the green onions. If using frozen edamame, thaw and drain them.
4. Make the dipping sauce: In a mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, maple syrup, and chili flakes. Add cold water or a few ice cubes to chill the sauce and dilute it slightly for a refreshing taste.
5. Assemble the bowls: Divide the chilled noodles into serving bowls. Arrange the cucumber, carrot, edamame, and mushrooms attractively on top.
6. Garnish and serve: Sprinkle the green onions, toasted sesame seeds, and optional nori strips over the top. Serve immediately with the cold dipping sauce on the side or poured over the noodles.

Tips & Variations

“For an extra flavor boost, marinate your mushrooms briefly in a little soy sauce and sesame oil before adding them to the bowl.”

If you want to make this dish vegan, simply swap honey for maple syrup and double-check your noodles are egg-free. You can also add tofu cubes or tempeh for extra protein.

For more texture and flavor contrasts, consider adding shredded lettuce, radish slices, or roasted seaweed snacks. If you prefer a bit more heat, drizzle some sriracha or chili oil on top before serving.

To save time, prepare the dipping sauce a day ahead and store it in the fridge. It only gets better as the flavors meld.

Nutrition Facts

Serving Suggestions

This cold ramen is perfect on its own or paired with light sides. Consider serving it alongside a fresh Asian cucumber salad or some crunchy spring rolls for a complete meal.

For a heartier option, add a scoop of steamed rice or a side of miso soup.

If you love experimenting with flavors, try pairing this dish with one of these complementary recipes: Thelma Sanders Squash Recipe or enjoy a sweet finish with the Peanut Butter Gelato Recipe. For a tangy snack on the side, the Pickled Cherry Pepper Recipe is an excellent choice.

Conclusion

Cold ramen is a refreshing and flavorful dish that’s perfect for warm weather or anytime you want something light yet satisfying. This vegetarian version brings together fresh vegetables, a tangy and savory sauce, and perfectly cooked noodles to create a meal that delights the senses.

Easy to customize and quick to prepare, it’s a fantastic option for busy weeknights, potlucks, or meal prep. Plus, its vibrant colors and textures make it as visually appealing as it is delicious.

Give this recipe a try and enjoy a taste of cool, comforting ramen that’s both healthy and nourishing all year round.

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