Healthy Ramen with Sesame and Fresh Vegetables
Prep time
Cook time
Total time
Note that I like my ramen as more of a dry dish with just a touch of broth, but you can omit or add more broth for a full soup, if desired. This makes a nice light meal as is, but for a more filling dish, heed my recommendations in the post above for added protein or simply bulk up the veggies.
Serves: 4 servings
  • 8 ounces dried soba or udon noodle (see notes in post above for gluten-free options)
  • 3 tablespoons sesame oil, divided
  • 3 small carrots, julienned or peeled into large shreds
  • 2 to 3 cups shredded cabbage
  • 2 to 3 garlic cloves, minced or crushed
  • 1 ounce dried mushrooms, rehydrated (I use a blend of porcini, shiitake and oyster), or 8 ounces mushrooms, thickly sliced
  • 1 ½ tablespoons soy sauce or wheat-free tamari, divided
  • 1 teaspoon onion powder
  • Salt, to taste
  • 1 cup chicken or no-chicken vegan broth (optional or use more!)
  • Freshly ground black pepper or a few pinches crushed red pepper
  • Raw or toasted sesame seeds, for garnish
  1. Cook the noodles according to the package directions.
  2. While the pasta is boiling, heat 2 tablespoons of the sesame oil over medium-low heat (I do a lower heat to protect the flavor of the oil, but you can up it to medium if you are really hungry). Add the carrots and cabbage and saute for a few minutes. Add the garlic and mushrooms and saute just until the mushrooms begin to soften, about 3 to 5 minutes (or just 1 minute if using rehydrated mushrooms).
  3. Turn off the heat, and stir in the noodles, soy sauce, remaining 1 tablespoon of sesame oil, and onion powder. Stir to evenly coat the ingredients. Stir in the broth, if using. The broth adds nice moisture without turning the dish into a full soup.
  4. Season the noodles to taste with salt (I use around ½ teaspoon, but start with just ⅛ teaspoon and work your way up as the saltiness of your ingredients may vary) and pepper. Serve in big bowls.
Recipe by Go Dairy Free at