Veggie Ramen

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Bowls, Main Course, Soups
Cuisine Asian
Servings 2 Servings


  • Stove


  • 2 tbsp sesame oil
  • 1/4 cup onion minced
  • 2 cloves garlic minced
  • 1/2 cup mushrooms sliced
  • 1/4 cup red bell pepper chopped
  • 4 1/2 cups water
  • 1/4 cup daikon chopped
  • 1 1/2 cups carrot peeled, shredded
  • 1 tsp ginger fresh, grated
  • 1 cube vegetable bouillon *see our Homemade Bouillon recipe link
  • 1 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1/4 cup snow peas sliced
  • 1/4 cup green peas
  • 2 tbsp chickpea miso
  • 2 servings rice noodles Tinkyada brand
  • 1 cup tofu firm, cubed
  • 2 tbsp scallions diced


  • Heat the sesame oil in a large pot over medium heat then add the onion, garlic, mushrooms and bell pepper and saute for about 10 minutes.
  • Add the water, bouillon cube, daikon, carrots, ginger, snow peas, green peas, and soy sauce to the pot; stir well. Increase the heat to boiling then add the noodles. Reduce the heat to medium-low and continue cooking the noodles for as long as directed on the package.
  • Once the noodles are done stir in the miso, and tofu. Divide the ramen into two bowls and sprinkle with scallions. Enjoy!

My Notes

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