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Healthy & Vegan Ramen

Ramen are so delicious... But usually made with meat! Here is a healthy recipe adapted to the Vegan Lifestyle. It is perfect for athletic people as it is full of proteins. Moreover it's delicious and easy to make!

Healthy and Vegan Ramen in a bowl.
Credits: MrBienEtre


• Water for the broth (do not hesitate to put lot of water, as if there is some broth left you can drink it with other meals)

• 50 g canned chickpeas

• 50 g canned mung bean sprouts

• 1 onion

• 1 carrot

• a few sprigs of broccoli

• some fresh mushrooms (of your choice)

• 50 g of dehydrated soy proteins (you can find them in the organic department of most supermarkets or in organic stores)

• 250 g ramen noodles — wheat or rice to suit your taste — (be careful to take noodles without additive, it’s always better)

• seasonings for the broth: basil, chives, ras el-hanout (or curry), salt

These quantities will allow you to make ramen for two or three guests.


• a knife

• a ladle

• a wooden spoon

• a cutting board

• a pot

• large bowls or salad bowls.


  1. Heat the water — which will make the broth — in the pot.

  2. Add the ras el-hanout (or curry), basil, chives and salt.

  3. While waiting for the water to boil, cut the vegetables (onion, carrot, broccoli, mushrooms) into small pieces on the cutting board.

  4. Drain chickpeas and mung bean sprouts.

  5. Once the broth has boiled, add the chopped vegetables and soy protein. Cook in the broth over medium heat for 10 minutes.

  6. Turn off the heat, add the chickpeas, mung bean sprouts and dip the Ramen noodles in the broth. Soak, stirring gently for 2 to 3 minutes.

It’s ready! All you have to do is serve it in your large bowls or salad bowls. For vegetarians (or all non-vegan/vegan): do not hesitate to also prepare 2 or 3 hard-boiled eggs to add on top of your ramen. That’s the icing on the cake!


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