Brown Rice and Quinoa Ramen Noodles Vegetarian Recipe Ideas

Ramen noodles have long been a beloved comfort food, but often traditional ramen can be heavy and packed with animal products. If you’re looking for a wholesome, vegetarian twist on this classic dish, you’re in the right place!

This brown rice and quinoa ramen noodles vegetarian recipe offers a nutritious, protein-packed alternative that doesn’t skimp on flavor. Combining the nutty tones of brown rice and quinoa noodles with a rich vegetable broth and fresh veggies, this ramen is both satisfying and nourishing.

Whether you’re a seasoned vegetarian or just want to incorporate more plant-based meals into your weekly rotation, this recipe is perfect for a cozy dinner or a quick lunch.

What makes this dish truly special is its balance of textures and flavors — from the chewy, wholesome noodles to the umami-rich broth and crisp veggies. Plus, it’s easy to customize and can be whipped up in under 30 minutes.

Let’s dive into why you’ll love this recipe and how to make it your new favorite ramen bowl!

Why You’ll Love This Recipe

This vegetarian ramen recipe shines because it uses brown rice and quinoa noodles, which are gluten-free, high in protein, and provide a delightful texture that stands up well in broth. Unlike traditional wheat-based ramen, these noodles offer a wholesome, nutritious base that keeps you full and energized.

The broth is made from fresh vegetables and miso paste, giving it a deep, savory umami flavor without relying on animal products. You’ll enjoy a robust, comforting bowl that’s rich in vitamins, minerals, and antioxidants.

Additionally, this recipe is:

• Easy to prepare – perfect for busy weeknights
• Customizable – swap veggies or add tofu for extra protein
• Deliciously comforting – perfect for chilly days or when you need a hearty meal

Ingredients

• 4 oz brown rice and quinoa ramen noodles
• 6 cups vegetable broth (low sodium preferred)
• 2 tbsp miso paste (white or yellow)
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 cup sliced shiitake mushrooms
• 1 cup baby spinach
• 1 medium carrot, julienned
• 1/2 cup chopped green onions
• 1/2 cup edamame, shelled (optional)
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce (optional, for heat)
• Sesame seeds for garnish
• Fresh cilantro or basil for garnish

Equipment

• Large pot for broth and noodles
• Small bowl for miso paste
• Knife and cutting board
• Grater for ginger
• Measuring spoons and cups
• Ladle for serving
• Strainer or colander

Instructions

1. Prepare the broth: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger and sauté for 1-2 minutes until fragrant.
2. Add mushrooms: Stir in the sliced shiitake mushrooms and cook for another 3-4 minutes until they soften.
3. Add vegetable broth: Pour in the vegetable broth and bring to a gentle boil.
4. Mix miso paste: In a small bowl, take about 1 cup of the hot broth and whisk in the miso paste until smooth. Then, stir this mixture back into the pot. Do not boil once miso is added to preserve probiotics.
5. Add soy sauce and rice vinegar: Stir in soy sauce and rice vinegar, adjusting to taste.
6. Cook noodles: Meanwhile, cook the brown rice and quinoa ramen noodles according to package instructions in a separate pot. Once cooked, drain and rinse with cold water to stop cooking.
7. Add vegetables: Add the julienned carrots, baby spinach, and edamame (if using) to the broth. Allow them to soften for about 2-3 minutes.
8. Assemble the bowls: Divide the noodles into serving bowls. Ladle the hot broth and vegetables over the noodles.
9. Garnish and serve: Top with chopped green onions, sesame seeds, fresh cilantro or basil, and a drizzle of chili garlic sauce if you like a spicy kick.

Tips & Variations

For an extra protein boost, add cubes of firm tofu or tempeh. You can pan-fry them beforehand for a crispy texture.

Feel free to swap in other seasonal vegetables such as bok choy, bean sprouts, or snap peas.

For a creamier broth, stir in a tablespoon of tahini or peanut butter after adding the miso paste.

To make this recipe gluten-free, ensure you use tamari instead of soy sauce and double-check the noodle ingredients. For a more filling meal, add a soft-boiled egg or some roasted nuts on top.

Nutrition Facts

Serving Suggestions

This ramen makes a fantastic standalone meal, but you can also pair it with some light side dishes to round out your dining experience. Try serving it alongside a refreshing cucumber salad or crispy vegetable spring rolls.

If you’re interested in other nourishing and flavorful vegetarian options, check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for another cozy meal idea. For a lighter appetizer, the Low Fodmap Appetizer Recipes page offers several tasty plant-based starters.

And if you want to indulge in a sweet treat after your ramen, don’t miss the refreshing Lemon Straws Recipe for a perfect balance of zest and sweetness.

Conclusion

This brown rice and quinoa ramen noodles vegetarian recipe is a delicious way to enjoy the comforting flavors of ramen while sticking to a plant-based diet. It’s packed with wholesome ingredients, vibrant vegetables, and a flavorful broth that’s both satisfying and nutritious.

Whether you’re new to vegetarian cooking or simply looking for a healthy twist on a classic, this ramen is sure to become a staple in your kitchen.

With easy-to-follow steps and plenty of customization options, you can tailor this dish to your preferences and dietary needs. So next time you crave something warm, hearty, and packed with flavor, give this recipe a try.

Your taste buds and body will thank you!

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