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30 minute Vegan Ramen Bowl with Pickled Vegetables

Ramen noodle bowl

What do you do when your favorite restaurants are still not open? You learn how to make your favorite dishes at home! Every now and then, we have an inkling for a bowl of ramen soup with vegetables. That’s why we always have some dry ramen noodles in our pantry for a quick soup or bowl. You can always find them in the Asian section of most grocery stores, either in single packages or in a set of four usually.

package of Ramen noodlesThe trick if you are making soup is to only use the noodles and the small package that has dried vegetables but throw away the package that has seasonings. It is so easy to make a delicious and healthy broth that isn’t loaded with sodium, msg, and a ton of additives.
Don’t take my word for it, just look at the ingredients list from a very popular type of instant ramen noodles.

Ramen noodles ingredients




Ingredients that sound like food:

Beef bone extract, beef extract, beef fat (definitely not vegan!)
Hydrolyzed soy protein. hydrolyzed corn protein,
Modified cornstarch, tapioca starch, etc.

Ingredients that belong in a lab:
Dextrose glycine,
Disodium inosinate, disodium guanylate, disodium succinate.
Sodium phosphate tribasic,  sodium carbonate, sodium phosphates.
Tocopherols, etc.

You can make a delicious broth with less than 5 ingredients in a few minutes. In this recipe, we skip the broth since we are making a bowl and replace it with a marinade that will flavor both the noodles and the vegetables.

Quick daikon pickles

The recipe also has pickled carrots and daikon. I love pickled daikon! I can eat them every day. Pickled vegetables and daikon radishes are a great source of probiotics too so use generously! They are so easy to make and they keep for weeks.  The trick is to use a large mason jar, fill it up with carrot and daikon sticks, cover it with the pickling juice. Just keep on adding carrots and daikon to the juice as you use them. They go great in a Banh mi sandwich, as an appetizer to get your digestive juices going…

A little heads-up, pickled daikon radishes are high in sulfur so when you open the jar you will definitely notice the farty odor! You have been warned! I personally don’t mind (it dissipates quickly) but someone with a sensitive nose may object to the intense smell as is the case in our household!

In terms of vegetables, I like a mix of crunchy and leafy greens. I had some cabbage and Chinese broccoli, so I used the stem and the top. You get the best of both worlds. You can do the same with regular broccoli, just remove any rough part, slice, and stir fry.

In terms of protein, I used Gardein’s porkless bites. They have a great texture and the package that comes with it is a nice sweet and sour sauce. Just pan-fry them first in very little oil and at the last minute add the sauce and stir fry for a few seconds until they are coated and caramelized. It happens quickly so stay next to the pan until the sauce thickens. If you don’t have it, you can substitute it with other types of protein (tofu, tempeh, etc.)







Ramen noodle bowl

Best 30 Minute Ramen Noodle Bowl

Enjoy a quick and healthy bowl of ramen noodles with seared greens and crunchy pickled vegetables for the perfect lunch or dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Japanese
Servings 2


  • Mason jar with lid
  • Sauce pan
  • frying pan


Pickled vegetables

  • 2 medium carrots peeled and cut in sticks
  • 1 large daikon peeled and sut in sticks
  • 1 cup hot water
  • 1 cup white or rice vinegar
  • 1/3 cup white sugar
  • 1/2 tsp salt


  • 1-2 cups broccoli
  • 2 cups sliced cabbage


  • 1/3 cup soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1/2 cup chopped green onion
  • 1/4 cup sesame seeds


Make pickled vegetables

  • Heat up 1 cup or water, add 1 cup of vinegar, 1/3 cup of sugar, and pinch of salt
  • Stir until the sugar is dissolved. Set aside.
  • Peel the carrots and daikon and cut in sticks.
  • Fill a mason jar with the vegetables and pour the pickling juice over making sure to cover them completely.
  • Clove the lid and set aside for at least 10 minutes. Use or refrigerate.

Make the marinade

  • Combine 1/3 cup of soy sauce, 3/ Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp minced ginger, 1 Tbsp minced garlic, 1/2 cup minced green onions and the sesame seeds into a jar and shake well.

Sear vegetables

  • Slice the broccoli stems and the cabbages.
  • Pour some of the marinade over the vegetables and mix well.
  • Over medium heat, quickly fry the broccoli first for a minute or two, then add the cabbage and stir. Set aside.

Cook the ramen

  • Boil 2-4 cups of water with a little salt. Add 2 portions of ramen noodles and simmer for 2-4 minutes covered.
  • Using chopsticks, detangle the noodles.

Sear the porkless bites

  • Add 1 tsp of oil to a frying pan. Sear 8 pieces for 2-3 or until they are fully cooked.
  • At the very end, use 1 Tbsp of the sweet and sour sauce that comes with the package.

Putting it together

  • Pour some of the warm marinade over the cooked ramen noodles.
  • Place the noodles in a bowl, add the broccoli and cabbage.
  • Add the protein in the middle, the pickled carrots and dailkon.
  • You can also add fresh green onions and cilantro.


For the pickle juice: If you don't like to use white sugar, you may replace it with palm sugar, agave syrup, or monkfruit sugar. I would not use brown sugar because it will overpower the flavor. 
Keyword Noodle bowl



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