Easy Japanese Veg & Noodle Ramen

Easy Japanese Veg & Noodle Ramen

Ramen is one of the most popular dishes in Japan nowadays. It's a fresh tasting dish that's simple to whip up.We designed this dish to be really easy to make, using simple ingredients that you get anywhere. It's perfect for a nourishing mid-week dinner.
This tasty recipe is from our latest book 'The Happy Health Plan which you can order here.

Takes 15 minutes

Serves 4


  • Ingredients:
  • 2 litre veg stock
  • 5.5 tbsp tamari
  • thumb-sized piece of freshly grated ginger
  • juice of 2 limes
  • 2 tbsp maple syrup
  • 200 g of rice noodles or wholewheat noodles 4 nests of portioned out noodles
  • 300 g oyster mushrooms
  • 3 tbsp water
  • Toppings:
  • 1 red chilli
  • 4 scallions
  • 1 large carrot
  • 200 g most of 1 pack of bean sprouts


  • Instructions:
  • To prepare the broth, first put the veg stock and 2.5 tbsp tamari together with the grated ginger, the juice of 1 lime and 1 tbsp of maple syrup into a suitable sized pan and bring to the boil.
  • Tear/chop the mushrooms into bite-sized pieces.
  • Put a pan on a high heat, once hot add the mushrooms and cook for 2-3 minutes stirring regularly (if it starts to stick add 1 tsp of water).
  • Mix 3 tbsp tamari, the 3 tbsp water, juice of 1 lime and the 1 tbsp maple syrup in a bowl and add to the mushrooms. Cook for 2 minutes or until most of the sauce has been absorbed.
  • Once your broth (veg stock with other bits) is boiling, reduce to a simmer and add the noodles and cook as per instructions on the back of the packet.
  • In the meantime, you can start preparing the toppings: de-seed and finely chop the red chilli, together with the scallion greens. Grate the carrot and wash your bean sprouts in a colander.
  • Once noodles are cooked, spoon them out with a slotted spoon or tongs, dividing between 4 deep bowls. Ladle out the broth and pour equal amounts into each bowl, so that the noodles are just covered.
  • Now, layer your ramen with the toppings: bean sprouts and the grated carrot on each side of each bowl, topped with the chopped scallions and chilli in the centre.
  • Finally, add the mushrooms right in the centre and sprinkle with some sesame seeds and serve. Enjoy!
  • Tip: To take your ramen to the next level, add some dried seaweed (eg. arami) and 2 tbsp of miso into your broth, fresh coriander and/or pickled ginger/sauerkraut to garnish.
Print Recipe

Recipe Club

Image of chickpea curry

Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!

Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.

Your Membership Includes:

  • Recipes: Access 600+ delicious, health-boosting recipes.
  • Community Connection: Share cooking tips, get inspired, and support each other.
  • Wellness Resources: Unlimited HIIT workouts, guided meditations, yoga lessons, and breathwork sessions.
  • Eat Well. Feel Good. Live Better. Join The Happy Pear Recipe Club today and transform your culinary and wellness journey.
  • Join Now! Choose between monthly or annual membership and get access to all our incredible recipes and resources in one place.

Image of chickpea curry

Plant Based Recipes

View All

Recipe Club Pricing

Whether it's monthly or annual, our Recipe Club membership gives you access to all our recipes in one place