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Vegetarian Ramen with Glass Noodles and Vegan Broth

Ramen is one of the most popular soups in the world, and that’s for a good reason. Our recipe of vegetarian ramen is not traditional, but it is asa hearty and comforting as the original one. It’s also healthy and nurturing, and the true burst of flavours.

This ramen can literally be but together in 10-15 minutes. As a base, we used our vegetable broth made from kitchen scraps, that was pre-made and frozen earlier. As for the ingredients, remember that there are no hard rules, the whole fun is in putting your ramen bowl together the way you like it. In our recipe you’ll just find some vegetables suggestions, though in our opinion mushrooms and seaweed (if youlilke the fishy flavour) are an absolute must.

This recipe is a part of our Zero Waste Cooking Series. To learn more about cooking with no waste check out our recipes for beet tops, cauliflower leaves chutney, cauliflower stems raita and watermelon rind curry.


  • 1 L vegetatable stock (see recipe here). You can also use plain water, but in this case make sure to add 1 heaped teaspoon of miso paste at the end, and more garlic. Also, if you use water, celery root can add a great flavour as well

  • 200 gr glass noodles, soaked for 15-30 minutes in hot boiling water

  • 1 tsp chopped garlic

  • 1 tsp chopped ginger

  • 3 cups of chopped vegetables of choice, we like: carrot, celery, mushrooms, zucchini
  • 1 nori sheet, or any other dry seaweed
  • 3 tbsp soya sauce

  • 1 tsp raw sugar
  • salt to taste
  • 1 tsp coriander powder and 1/2 tsp dry red chili powder (optional)


  1. Heat some oil in a pan and add ginger and garlic. Cook for about a minute, until you can feel the aroma of ginger and garlic.
  2. Add the vegetables and stir fry for  few minute, until they are a little tender. It’s better ot to add all vegetables at once, but start with the hardest ones (like celery root), and then add more tender ones (like zucchini). Add spices if using, and stir everything nicely.
  3. Add the vegetable stock or water, bring to boil and cook for another 5 minutes, or until the vegetables are ready how you like it.
  4. Add sugar, soya sauce, mix everything thoroughly, and take the soup base off the heat. If you are using miso paste, add it at this point, but never cook it.
  5. Pour some soup in a bowl, add soaked glass noodles, and top with dry seaweed. You can also garnish it with fresh herbs like coriander.


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