30-minute Vegan Ramen #MeatlessMonday

30-min vegan ramen

Monday is my favourite day to spend hours in the kitchen! Eh what? NOT at all. Who does anyway? So, here’s my quick and easy go-to meal for Mondays and any days that can only allow for a 30-minute prep and cooked meal. And the best is that you can leave some of the veggies raw or half cooked if you wish, saving you time and keeping all the nutrition.

30-min vegan ramen

30-minute Ramen

Ingredients (2 servings)
1 medium carrot (large if you like a lot)
1 cup broccoli florets
1 zucchini
1/2 cup bell peppers, sliced
1/2 cup baby bok choi greens
1/2 block tofu (or about 200g)
3 – 4 tablespoons shoyu soy sauce
2 tablespoons miso paste (I like the barley and soy miso)
200g noodles of choice (I used flat rice noodles, pad thai style but you can use a Japanese style noodle for a more authentic ramen)
1 tablespoon coconut oil (or vegetable oil to sauté the tofu and veggies)

  • Cut the tofu into long strips of about 5 mm thickness.
  • Heat oil on medium heat, in a pan.
  • While oil is heating, drench the tofu pieces in the soy sauce, allow excess to drip off.
  • Place tofu in the heated oil. Cover and let cook.
  • Meanwhile, prepare the vegetables:
  • Wash all veggies.
  • Slice the carrot and zucchini into ribbons using the vegetable peeler, keep peeling all the way across and lengthwise to make ribbons. Cut the broccoli into florets.
  • Cut across the lower part of the stem of the baby bok choi to separate the leaves.
  • Slice the bell pepper into thin strips.
  • From time to time, turn tofu onto the other side for even cooking.
  • Once tofu is golden, remove from heat.
  • In the same pan, add in the broccoli, cook for 1 minute.
  • Add the rest: peppers, carrot and zucchini. Toss and mix. Sauté for about 2 – 3 minutes.
  • Lastly add the bok choi and turn off heat. The bok choi will cook with the heat of the pan.
  • Meanwhile fill another pan with water and allow to boil, you can do this while the vegetables are cooking to save time. Place noodles in the water and cook until soft.
  • While noodles are being cook, fill the kettle with water and put it on to boil.

To serve, place 1 tablespoon of miso paste into each bowl. Pour boiling water from the kettle until bowls are each half filled. Thoroughly mash and stir the miso paste into the water to make the soup.
Place noodles in the bowls, top with the veggies and tofu. Serve immediately. You can add a dash or two of soy sauce if you like.


  • Babette
    February 25, 2014 at 2:35 am

    This looks very yummy. I like the idea of using a vegetable peeler for the carrots and zucchini.

  • Lovlie
    February 25, 2014 at 5:06 am

    Hi Babette, nice to see you here. 🙂

  • Barb@ThatWasVegan?
    February 25, 2014 at 3:01 pm

    I was recently in Vietnam and couldn't get enough Pho (and every other noodle soup that was vegan!). I'll have to try this recipe!

    • Lovlie
      February 25, 2014 at 10:20 pm

      Pho is so nice. I make that too when I want a lighter soup base.

  • Andrea
    February 25, 2014 at 8:44 pm

    This is my favorite meal — noodles and veggies in a bowl. I could eat this every day and never get tired of it.

    • Lovlie
      February 25, 2014 at 10:12 pm

      I could never get tired of noodles and veggies too! And it's so versatile, you could add in any veggies you like. 🙂

Comments are closed here.

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