Mazemen: Easy Vegan No-Broth Ramen

I’ve been making no-broth ramen noodles for years, but only recently learned that broth-less ramen has an official name –”mazemen.”

This healthy version of ramen is lightening quick to prepare yet packed with flavor and nutrients. It’s a cross between Asian and Italian cuisine. I typically make mazemen as a solo meal for lunch, but it’s also ideal for busy weeknights when you have limited time to spend in the kitchen. It’s easy prep also makes it a perfect option for healthy college ramen. Whether you choose to call this mazemen, no-broth ramen, or even ramen noodle salad – one thing is for sure – it’s easy good!

This 6-ingredient vegan dish is clean eats – gluten-free, soy-free, and has no MSG. Did I mention it’s ultra fast and easy to prepare AND super delicious? Yes, sometimes easy equals fabulous.

Mazemen Ramen with Arugula

Method Overview

  • Cook ramen noodles
  • Chop greens and scallion
  • Dress noodles and stir in veggies

Mazemen Ramen Ingredients displayed
6 Ingredient Mazemen Ramen
Mazemen Ramen with Arugula
Print Recipe
5 from 2 votes

Mazemen: Easy Vegan No-Broth Ramen

This healthy version of ramen is lightening quick to prepare yet packed with flavor and nutrients.
Course: dinner, lunch
Cuisine: Asian, Italian
Keyword: healthy ramen
Servings: 1 servings
Calories: 383kcal

Equipment

  • medium-sized pan

Ingredients

  • 1 gluten-free ramen cake, such as the millet rice ramen by Lotus Foods brand
  • 2 cups (packed) chopped arugula
  • 1 scallion, sliced thin
  • 2 to 3 teaspoons olive oil
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon Himalayan sea salt

Instructions

  • Cook the ramen noodles by following the package directions. Use plenty of water and don't overcook.
  • In the meantime, chop the arugula and slice the scallion.
  • When they are cooked, drain the noodles and put them into a medium-sized bowl. Immediately drizzle the olive oil, and sprinkle the garlic and sea salt onto the noodles. Toss, using a fork or chopsticks, until the noodles are evenly coated with the oil.
  • Add the arugula and scallion. Toss again, and enjoy.

Notes

You can replace the arugula with chopped spinach if you prefer.

Nutrition

Calories: 383kcal | Carbohydrates: 49g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Sodium: 228mg | Potassium: 557mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1188IU | Vitamin C: 11mg | Calcium: 134mg | Iron: 3mg

The quality of olive oil

This is not the time to skimp on the quality of olive oil. If the label doesn’t say virgin or extra virgin then it means that the oil was chemically refined – yuk! Some unscrupulous companies add canola with olive oil before bottling. You can read more about this in another post I wrote, The Worst Cooking Oils (and the Best).

Let’s talk arugula

Like all greens, arugula is nutrient dense. It contains generous amounts of vitamin A, potassium, and calcium – plus iron, magnesium, and folate. Our family loves this peppery green and we eat it raw in salads and cooked in various dishes.

My husband grows arugula most years in the garden or greenhouse; it’s a cool-weather crop that’s very easy to grow. If you don’t have arugula growing at your home, don’t worry. Boxes of washed baby arugula are available in many grocery stores and markets, making it easy to source.

Arugula plant that reseeded in the greenhouse
This is an arugula plant that reseeded in our greenhouse early last spring

If you enjoy this Mazemen recipe, you may also like my Healthy Ramen Noodle Bowl and Vegan Thai Noodles.

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