Vegan ramen; it’s so delicious (and easy to prepare) that it will make you think twice about ordering takeout ever again!
Vegan Ramen; Is That a Thing?
Yes, vegan ramen is a thing. And we’re not talking about the .10 packets of days gone by. Instant Ramen is back and better than you remember. Not only is it easy, convenient and tasty- now vegans can join in on the noodle fun as well!
At Right Foods, we use organic ramen noodles, miso powder and dried kombu seaweed to complete this delectable vegan meal.
It’s important to note, however, that not all ramen is vegan. Make sure to check the packaging before you buy it.
Vegan Ramen FAQ
Q: “Are the Seasoning Packets vegan, too?”
A: Yes! ALL of our products are vegan, right down to the delicious little flavor packets that complete your vegan ramen bowl.
Q: “Can I make vegan ramen with boiling water or do I have to use the microwave?”
A: Our vegan ramen noodles can be cooked either by microwaving them or boiling water and pouring it right into your noodle cup.
Q: “What is the shelf life for Right Foods vegan ramen?”
A: All of our products have a 12-15 month shelf life, starting from the day we package them up. To find the exact expiration date, check your individual noodle cups.
Q: “Are your vegan ramen soup cups recyclable?”
A: Yep- our soup cups are recyclable. At Right Foods, we proudly celebrate our food, farmers, and sustainability practices. To learn more about our commitment to a greener earth, visit our about page!
Why is Vegan Ramen So Great?
We’re so glad you asked!
- With vegan ramen, you can feel good about what you’re putting in your body.
- Vegan ramen has a short list of ingredients- ones that you can actually pronounce!
- We took the leg-work out of ramen broth. There’s no need to spend long hours in the kitchen making vegan ramen broth from scratch. We [vegan] beefed up the flavor with our seasoning packets, so you can have delicious ramen ready in a matter of minutes.
- Vegan ramen is also great because you get to experience the full, robust flavor of a traditional bowl of noodles, without the unwanted ingredients that us vegans steer clear of.
Here’s what a few of our customers had to say about our vegan ramen options:
“Great soup. We use them for our emergency food supply and store them in our tornado shelter.”
“This totally tastes like chicken soup! My FAVE out of all the vegan ones I’ve tried! Thank you!!!!”
“With an ingredient list like this, one that looks healthy and easy to understand, I was expecting this to be slightly bland. But oh boy, bland it is NOT! This is amazingly delicious.”
Obviously, there’s a lot to love when it comes to this comfort food, but did you know that there is an infinite amount that you can do with your cup of noodles? Keep reading for a little roundup of our favorite vegan ramen recipes!
Our Favorite Vegan Ramen Recipes!
Another reason to love ramen: there are an endless number of ways to prepare it! Your vegan noodles can be boiled or microwaved, put into soups, salads, or sandwiches, or eaten with just the broth. Simply delicious.
Since we’re obviously big noodle fans around here, we rounded up a list of our favorite vegan ramen recipes for you to try. Any of these recipes below can be altered to taste just the way you like- why not try one today?
We teamed-up with @mariannas_pantry to create this delicious miso ramen recipe, and the results will absolutely make your mouth water. If you needed another reason to love this vegan ramen recipe, we added some avocado and a tahini drizzle to really wow your taste buds.
This easy and clean vegan meal simply can’t be beat! @callascleaneats used our vegan ramen cup to make a savory, balanced bowl that we’ve been eating on repeat.
Our team took the vegan miso ramen soup and pumped it up with some of our favorite greenery: jalapeños, edamame, green onions and cilantro. Your other noodle bowls will be green with envy…
View this post on Instagram
Sauté, you stay! Turn out a classic miso ramen recipe with your favorite veggies in a savory tahini paste coat. HOW TO MAKE: INGREDIENTS 1 cup Dr. McDougall's Miso Ramen Soup 1 carrot, sliced 1/3 cup corn 1 zucchini, sliced 1/4 cup tahini paste 1 nori sheet 1 lime wakame sesame seeds INSTRUCTIONS 1. Prepare miso ramen soup according to package instructions. 2. In saucepan on medium heat, warm tahini paste and squeeze lime juice onto pan. Add carrot, zucchini and corn and sauté for 5-7 minutes. 3. Add toppings, ramen and broth into bowl and garnish with nori sheets and wakame sesame seeds. Enjoy!
This delicious vegan ramen is made with added tahini paste for a rich and flavorful noodle soup. It’s served with carrots, corn and zucchini, and is quick and weeknight friendly!
If you’re a salad fan, this noodle salad is for you! If you’re not a salad fan, give this one a try- you’ll probably change your mind. Created by @plantifullybased, this cold noodle salad combines crunchy cabbage with a cup of the vegan chicken ramen, and let us just say: whoa.
This kimchi ramen noodle stir fry is way easier than you may think. Made with the noodles from our Miso Ramen noodle cup, this flavorful vegan recipe is sure to please even non-vegans!
Sweet and spice and everything nice! @plantifullybased took our vegan chicken ramen and turned it into a new classic- complete with ingredients like tofu, garlic, chilies and green onion and sesame seeds.
View this post on Instagram
SUMMER HACK: Cold noodles in salads are 💯 Looked at my feed this morning and realized I havent posted any food that wasn't dessert or breakfast related in quite some time. 🤔 Posting this delicious ASIAN NOODLE SALAD to prove to you all (and myself) that I eat things other than breakfast foods. Been loving all the different salad creations lately because they are pretty easy to throw together and are just hitting the spot. 👌 So question of the day…Noods in salads? LOVE, HATE, or HAVEN'T TRIED? Comment below 👇. _______________________ Asian Noodle Salad: – 1/2 mixed greens + 1/2 chopped romaine – steamed broccoli (refrigerate to cool) – 1/2 orange bell pepper, finely sliced – 3 grape tomatoes, sliced – 1/4 cup chopped purple cabbage – 1/4 cup of cucumbers, sliced – handful of crunchy chickpeas – 1/2 container of @rightfoods miso ramen prepared, removed from broth, then refrigerated to cool – Sesame dressing: 1/2 T. of orange juice + 1 tsp. of sesame oil + 1.5 tsp. of rice wine vinegar + 1/2 tsp of maple syrup or honey + 1/2 tsp of sambal + 1 tsp of sesame seeds __________________________ #meatlessmonday #noods #asainsalad #plantbasedeats #eatrealfood #saladsofig
Ramen pancakes? Have we died and gone to heaven? These ramen pancakes are a great grab-and-go recipe for those days where you’re craving something tasty but don’t have the time to make a whole meal.
Simply and savory, you just can’t go wrong with this ramen bowl! We used our vegan chicken ramen cup and topped it with red cabbage, cilantro and red chili flakes to round out this vegan noodle bowl.
Before You Go…
If you’ve tried any of these recipes, let us know in the comments, or tag us in your Instagram post so we can see your masterpieces!