How To Make Your Own Ramen Bowl

It’s hard to describe the sensation of slurping through a bowl of ramen. And for the record, Japanese table etiquette demands that you slurp your noodles as you eat them. It’s even considered polite to do so, with the sound echoing your enjoyment of the meal!

And there’s really so much to enjoy about ramen, from the umami-rich complexity of the savoury broth to the chewy bite of the noodles and shades of heat delivered by a spicy slant.

While traditionally textured with intensely-flavoured meat, vegetarian renditions of ramen are just as thrilling and can be gussied up with vegan-friendly protein (hello tofu!) and heaps of veggies to bring colourful and cathartic comfort to your day.

Here, home chef Karishma Mehta – a.k.a. BowledOverByKari – guides us through her simple six-step guide for building your perfect version of a ramen bowl, with a creative Creamy Peanut Ramen (with a Thai twist!) to get you started!

Simple steps to build your own ramen bowl:

  1. Make the broth: You could either make a vegetable asian broth (recipe, here), mushroom broth, a creamy Thai peanut broth (recipe below) or a spicy broth!
  2. Cook your noodles: Ramen noodles are the obvious choice, but you can also use udon or even protein-rich chickpea noodles from Pink Harvest Farms.
  3. Add in your veggies of choice: carrots, broccoli, pak choy, spinach and baby corn are just a few of the many options!
  4. Pack in the protein: don’t forget to add in the protein of your choice – could be tofu, or eggs if not vegan
  5. Top it all off: garnish your ramen with either or all of these:
    • Spring Onions
    • Sesame seeds
    • Seaweed
    • Mushrooms
    • Spinach
    • Carrots
  6. Drizzle over a spicy sauce (optional)

Creamy Peanut Ramen Recipe


  • 5 cups Asian vegetable stock (or homemade broth; recipe, here)
  • 200 ml coconut milk
  • 2-3 tbsp red Thai curry paste
  • 3 tbsp peanut butter
  • 1 tbsp white miso paste (optional if you want to to give it an umami flavour)
  • 1 tbsp honey or maple syrup
  • 1 bowl of mushrooms (button/shitake/straw)
  • 1 yellow and red bell pepper, sliced
  • 1 small broccoli, chopped
  • 5-6 baby corn, sliced
  • 1 bowl of baby spinach
  • 1 block of extra firm tofu (cut into cubes)
  • 1 onion, diced
  • 1 tsp ginger, grated
  • 2 cloves garlic, grated
  • 1 packet of chickpea noodles/ ramen noodles/ udon noodles
  • 1 tbsp lemon juice
  • 1 tsp sesame oil
  • Salt to taste
  • Chopped peanuts, sesame seeds, spring onions to garnish


  • Cook the noodles as per the instructions on the packet and set aside
  • In a large pot, sauté together the onion, ginger and garlic and sauté for 5 minutes
  • Add in the curry paste and peanut butter and sauté further for 5 minutes
  • Slowly add in the broth, coconut milk, honey or maple syrup
  • Separately steam the broccoli, baby corn and spinach and set aside
  • Sauté the mushrooms in a pan and set aside
  • Sprinkle a little cornflour over the tofu and pan cook the tofu until crisp and set aside
  • Bring the soup to a boil over high heat. Add the lemon juice just before taking the soup off heat.
  • Stir in the noodles just before serving the soup; stir until the noodles are soft.
  • Ladle the soup into bowls, add in the sautéed veggies, mushrooms, crisp tofu and garnish with peanuts, sesame seeds and spring onions. Serve hot!

If you’re hungry for more, Karishma has shared several other recipes over on Instagram:

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Rainy days got me craving this spicy mushroom ramen. Easy to make and super delicious! Ingredients: 1. 1 tbsp oil (any oil works, I usually use sesame oil) 2. 2 cups of mushrooms – button mushrooms, portobello, enoki washed and cleaned 3. 1/2 to 3/4 cup edamame steamed 4. 1 small onion sliced 5. 2 garlic cloves minced 6. 1 and 1/2 tbsp grated ginger 7. 5 cups of water 8. 1 star anise 9. 1 block of tofu (drained and cut into cubes) 10. Ramen noodles (cook according to the instructions on the packet and once cooked drain in cold water) 11. 3-4 tbsp sambal oelek 12. 2 tbsp white miso paste 13. Salt to taste 14. Garnish with spring onions, toasted sesame seeds, chili flakes. Method: 1. Coat the bottom of medium pot with 1 tbsp oil and place over medium heat. 2. Once the oil heats up add in the mushrooms and cook for 10 minutes, once the mushrooms are browning and letting out water and in the onions and continue cooking for 5 minutes more until the onions are soft and translucent. Add the garlic and ginger and continue to sauté for a minute more. 3. Add the water, star anise and salt to the pot. Raise the heat and bring the liquid to a boil, once boiling lower the temperature and allow the mushrooms to cook and simmer for 5-10 minutes more. 4. While the soup is cooking, in a separate pan add a little oil and cook the tofu cubes for about 10 minutes flipping over until light brown and crispy on both sides. 5. Once the soup has finished simmering, take it off heat and stir in the sambal oelek and miso. Taste and adjust the seasonings according to your taste. Remove the star anise before serving. 6. Add in the ramen noodles and serve with the soup. Top with tofu, steamed edamame, spring onions, chilli flakes. Serve hot! Will you give this recipe a try? Do let me know 🙂 Don’t forget to tag me or use the #bowledoverbykari if you make this. #ramen #ramennoodles #ramenlover #veganfood #veganrecipes #vegetarian #comfortfood #rainyday #quarantinecooking #meatlessmonday #meatlessmeals

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Missing slurping on ramen? Try making this warm and comforting vegetarian ramen. Miso paste is an important ingredient in ramen, however if you don’t have it, substitute with homemade tahini 🙂 Feel free to substitute the veggies with what is available easily too 🙂 Ingredients: 1. 4 cups vegetable stock 2. 1 cup water 3. 1  pack of ramen noodles (cooked as per the instructions on the packet and drained in cold water) 4. 1 tbsp oil 5. 1 onion finely diced 6. 1 tbsp minced garlic 7. 1 tsp ginger 8. 2 tsp soya sauce 9. 1 tsp sriracha/chili sauce 10. 1 tbsp miso or tahini 11. 1 zucchini (zoodled or julienned in thin strips) 12. 1 medium carrot (zoodled or julienned in thin strips) 13. 1/2 cup baby spinach 14. 4 baby bok choy (cut in halves) 15. 1 cup broccoli 16. Handful of mushrooms (optional) 17. Tofu (extra firm cut into small cubes) 18. Garnish with bean sprouts, spring onions and sesame seeds 19. Salt to taste Instructions: 1. In a medium pot, add the oil and the onion and sauté till the onion is translucent and soft. 2. Add in the garlic, ginger and soya sauce cook for 3-5 minutes. 3. If using mushrooms add in the mushrooms and sprinkle some salt. Cook for 4-5 minutes. 4. Add in the vegetable stock, water, miso/tahini and chili sauce and cook for 5-7 minutes. 5. Add in the bak choy, baby spinach, broccoli, zucchini and carrots. Don’t over cook the vegetables as they will get mushy. 6. Once boiling, in separate bowls divide the soup with noodles and garnish with spring onions, bean sprouts and sesame seeds. Serve hot 🙂 Don’t forget to tag me or use the #bowledoverbykari if you try this recipe. Recipe for tahini: 1. 1 cup white sesame seeds 2. 1 tsp lemon juice 3. 2 tbsp yogurt 4. Salt to taste Method: 1. Soak the sesame seeds in water for 30-60 minutes 2. After soaking, blend the sesame seeds till they start forming a paste. 3. After blending for 5 minutes add in the yogurt, lemon juice and salt. 4. Blend till you reach your desired consistency. If too thick add water. #ramen #veganramen #veganfood #vegan #veganrecipes #veganinspiration #veganinspo #vegetarian #vegetarianrecipes #vegetarianfood #ramenlover

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About Karishma Mehta:

Former lawyer turned home chef Karishma Mehta loves making colourful vegetarian and vegan bowls at home. Follow her culinary adventures and easy-to-follow recipes @BowledOverbyKari

Explore More Recipes By Karishma

We’d love to hear from you! Do let us know if you try this recipe – leave a comment below; and tag us in your delicious creations on Instagram @the_foodiediaries.


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