Cabbage Ramen Recipe Vegan: Easy & Delicious Bowl

Ramen is a beloved comfort food that has taken the world by storm, and for good reason. The rich, savory broth paired with tender noodles and vibrant vegetables creates a bowl of pure joy.

But what if you want to enjoy this classic dish without any animal products? Enter vegan cabbage ramen—a delightful twist that highlights the humble cabbage while keeping everything plant-based, flavorful, and nourishing.

This recipe is perfect for those chilly evenings when you crave something warm and satisfying but also light and healthy.

With a savory miso-ginger broth, tender cabbage, and springy ramen noodles, this dish is packed with texture and umami. It’s easy to make, budget-friendly, and customizable, making it a fantastic addition to your vegan recipe collection.

Whether you’re a seasoned vegan or simply exploring plant-based meals, this cabbage ramen will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

This vegan cabbage ramen recipe is a celebration of simplicity and flavor. First, cabbage is a nutrient powerhouse, loaded with vitamins C and K, fiber, and antioxidants, which make this bowl not just tasty but also nourishing.

The miso-based broth adds depth and a satisfying umami punch without relying on animal products.

Another reason to love this dish is its versatility. You can easily swap in your favorite veggies or add tofu for extra protein.

Plus, it comes together quickly, making it an ideal weeknight meal. Whether you’re cooking for yourself or serving guests, this ramen hits all the right notes: comforting, wholesome, and delicious.

Ingredients

• 4 cups vegetable broth (low sodium preferred)
• 2 cups green cabbage, thinly sliced
• 2 servings ramen noodles (check for vegan-friendly brand)
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon neutral oil (like canola or vegetable oil)
• 2 green onions, thinly sliced
• 1 cup shiitake mushrooms, sliced (optional)
• 1 teaspoon rice vinegar
• Red pepper flakes, to taste (optional)
• Sesame seeds, for garnish
• Soft tofu cubes (optional, for added protein)

Equipment

• Large saucepan or pot
• Medium mixing bowl
• Whisk or spoon for mixing miso
• Sharp knife and cutting board
• Measuring spoons and cups
• Colander or strainer
• Soup bowls for serving

Instructions

1. Prepare the broth: In a large saucepan, heat the neutral oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant but not browned.
2. Add mushrooms and cabbage: Toss in the sliced shiitake mushrooms (if using) and sauté for 3-4 minutes until they start to soften. Add the sliced cabbage and cook for another 2-3 minutes until slightly wilted.
3. Pour in vegetable broth: Add the 4 cups of vegetable broth to the pot and bring to a gentle simmer.
4. Mix miso paste: In a small bowl, whisk the miso paste with a ladleful of hot broth until smooth, then stir it back into the pot. This prevents clumps and ensures even flavor distribution.
5. Season the broth: Stir in soy sauce, rice vinegar, and toasted sesame oil. Adjust seasoning to taste, adding more soy sauce or a pinch of salt if needed.
6. Cook the noodles: In a separate pot, cook ramen noodles according to package instructions until just tender. Drain and set aside.
7. Assemble the ramen bowls: Divide the noodles evenly into serving bowls. Ladle the hot broth, cabbage, and mushrooms over the noodles.
8. Add toppings: Garnish with sliced green onions, sesame seeds, and red pepper flakes if you like heat. Add soft tofu cubes for extra protein.
9. Serve immediately: Enjoy your warm and comforting cabbage ramen fresh for the best taste and texture.

Tips & Variations

To deepen the umami flavor, try adding a sheet of kombu (dried kelp) to the broth while simmering, removing it before serving.

• Swap the cabbage: Feel free to use napa cabbage or bok choy for a different texture and flavor.
• Add protein: Besides tofu, you can toss in tempeh or seitan, or even edamame beans.
• Make it spicy: Incorporate a splash of chili oil or fresh sliced chilies into the broth.
• Noodle alternatives: For gluten-free options, use rice noodles or shirataki noodles.
• Boost nutrition: Add other veggies such as carrots, baby spinach, or snap peas.

Nutrition Facts

Serving Suggestions

This vegan cabbage ramen is delicious on its own as a hearty soup, but you can elevate the experience with some complementary sides and drinks. Try serving it with a side of steamed dumplings or spring rolls for a complete Asian-inspired meal.

For a light beverage pairing, green tea or jasmine tea works wonderfully, helping to cleanse the palate between bites. If you’re hosting a dinner, consider starting with a fresh cucumber salad or a simple edamame appetizer to keep the meal balanced and refreshing.

For more vegan comfort meal inspiration, check out our Lemon Ricotta Pasta With Arugula Recipe or explore hearty plant-based options like the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

Creating a comforting bowl of vegan cabbage ramen is easier than you might think and brings a satisfying depth of flavor that rivals any traditional ramen. By using simple, wholesome ingredients like cabbage, miso, and fresh ginger, this recipe offers a nutritious meal that’s perfect for any day of the week.

Whether you’re new to vegan cooking or simply looking to add more plant-based meals into your rotation, this cabbage ramen is a great place to start. It’s versatile, budget-friendly, and full of flavor that will warm your heart and soul.

Don’t forget to explore other exciting recipes like our Cabbage Pizza Crust Recipe or indulge your sweet tooth with the Lemon Straws Recipe for a delightful finish to your meal.

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