Plant-Based Ramen

 I am not a doctor. I can not diagnose, cure, treat, prevent disease and illness. I am just here to share my experiences and things that I've learned.


What's up FamBam!

Well its a crisp fall day and I think that calls for some warm fare to make us feel all cozy inside. I love the fall! I get to pull out my fuzzy socks and sweaters and drink chai tea with my soup. I will miss the summer weather, but I always welcome fall with open arms. I was inspired to make this yummy vegetable ramen, completely plant-based of course. It was a huge hit in our house. Check out the recipe!

Prep Time Cook Time Total Time
5 minutes 10 minutes  15 minutes

*All times are approximate.*



  1. Heat a large soup pot over medium-high heat and add 1/2 cup of broth (either one works) and chopped bok choy. Cook until bok choy begins to soften. Add more broth as needed to keep vegetables from sticking to the pot.
  2. Add sliced mushrooms, Flavor Fit Kitchen savory asian seasoning, liquid aminos, Eden Foods furikake shake, and a couple of dashes of liquid smoke (optional). Continue to cook for about another 2-4 minutes.
  3. When vegetables have softened, add 1 container of organic mushroom broth and entire container of organic vegetable broth. Stir well and cook for 2 minutes.
  4. Add 1 box of Simply Asia ramen noodles and stir well periodically over the next 3 minutes. Cook until noodles have expanded (about 5 minutes or until desired tenderness.)
  5. Add chopped green onions to the pot (or just to your own bowl of ramen after serving if you prefer).
  6. Use a ladle, to serve ramen into a soup bowl. Add bean sprouts and dried seaweed then enjoy!


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