This quick and easy Vegetarian Ramen is rich, comforting, and packed with bold umami flavor. Made with a simple broth, plenty of fresh veggies, chewy noodles, and the perfect soft-boiled egg on top, it proves that homemade ramen can be just as fast as instant. Put down that cup of noodles, the real deal made from scratch is only 20 minutes away.
I always keep a few packs of dry ramen noodles in my pantry for those "too tired to cook" nights. This quick and easy plant-based vegetarian ramen has become my go-to whenever I'm craving something warm and cozy after a busy day. And let's set the record straight - lazy meals don't have to mean boring meals. They can be fresh, flavorful, and absolutely delicious. Forget the instant cup noodles with dried carrots and peas that magically rehydrate with boiling water (let's leave that for the college kids!). Real ramen is just as easy, but so much better, made with wholesome ingredients that turn a simple bowl into true comfort food.
If you liked this recipe, you need to try our Creamy Vegan Ramen or Vegetarian Peanut Miso Ramen next. For a stir-fried option, try Peanut Butter Ramen Noodles or the viral Tiktok Ramen.
Why You'll Love This Vegetarian Ramen Recipe
- Quick and easy. Ready in just 25 minutes, this ramen is faster than takeout and perfect for busy weeknights. It uses simple, wholesome ingredients and pantry staples you likely already have on hand, making it both convenient and satisfying. This recipe is one of the first on my list anytime I need something really delicious, really quickly.
- Rich and flavorful broth. Vegetarian ramen doesn't have to mean bland. This broth starts with sautéed garlic and ginger in sesame oil, then layers in soy sauce, mirin (or rice vinegar), and vegetable stock for a bold, umami-rich base with just the right touch of sweetness.
- Better than takeout. Homemade ramen noodle soup is fresher, healthier, and far more budget-friendly than a restaurant bowl. You get all the cozy comfort of your favorite ramen shop without leaving home.
- Healthy and nourishing. Packed with fresh vegetables and plant-based protein, this ramen is hearty enough to fill you up but still feels light and balanced. It's comfort food that you can feel good about.
- Endlessly customizable. Think of this as your base recipe to build on. Swap in seasonal vegetables, try different toppings, or adjust the spice level to your taste. Each bowl can be personalized, making it fun and family-friendly even for picky eaters.
Jump to:
- Why You'll Love This Vegetarian Ramen Recipe
- Ingredients and Substitutions
- Equipment
- How to Make Quick and Easy Vegetarian Ramen
- Soy Sauce Eggs
- Recipe Video
- Expert Tip: Leftovers Edition
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- Dim Sum Recipes
- FAQ
- More Ramen Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
The best thing about ramen is how customizable it is. The foundation of any good bowl is the soup base. That, you don't want to change or skip. But when it comes to proteins and vegetables, the options are endless. Mix and match whatever you have on hand to create a ramen that's uniquely yours every time.
To make this delicious vegetarian ramen, you will need the following key ingredients (see recipe card below for quantities):
- Broth - A good ramen starts with flavorful broth. I use vegetable stock simmered with fresh ginger and garlic for depth, plus sesame oil, soy sauce (shoyu), and a splash of mirin or rice vinegar for balance. If you're not vegetarian, you can use chicken broth or even beef broth for a richer base. Tamari works as a gluten-free substitute for shoyu.
- Noodles - Dried ramen noodles are quick and convenient, but you can also use fresh ramen noodles for a chewier, springier texture (found in Asian markets). You can also swap with soba noodles, udon, or even spaghetti. Just be sure to adjust the cooking time to what's on the package.
- Vegetables - I love adding shiitake mushrooms and fresh baby spinach for umami and freshness, but ramen is incredibly customizable. Try bok choy, napa cabbage, bamboo shoots, corn, carrots, or bean sprouts depending on what's in season or in your fridge.
- Protein - Soft-boiled eggs are the classic topping for this vegetarian ramen, but you can swap with crispy tofu, tempeh, or edamame for a plant-based protein boost. If you're not strictly vegetarian, shredded rotisserie chicken, beef slices, pork, or prawns are all delicious additions.
- Toppings - Don't skip the garnishes - they really bring the ramen together. Scallions, shredded carrots, sesame seeds, nori strips, or chili oil add freshness, crunch, and a finishing touch. For extra heat, stir in sriracha or your favorite hot sauce.
Equipment
You will also need measuring cups and spoons, a large soup pot or Dutch oven, 2 smaller cooking pots for cooking the eggs and spinach, a ladle, tongs for handing noodles and toppings, and ramen bowls for serving.
How to Make Quick and Easy Vegetarian Ramen
Step 1: Prepare the soup base.
- Saute aromatics. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant.
- Add sauce. Stir in the soy sauce and mirin and cook for another minute.
- Add stock. Add the stock and bring to a simmer. Simmer for 5 minutes.
- Add mushrooms. Add the mushrooms and simmer for another 10 minutes.
Step 2: Make the soft-boiled eggs.
- Boil eggs. Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk.
- Place in ice bath. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process.
- Peel eggs. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.
Soy Sauce Eggs
If you have more time to prepare, you can make Ramen Eggs instead. These are salty, savory, and umami with a firm white and jammy center. Make them with a simple 4-ingredient marinade.
Step 3: Cook the spinach.
Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.
Step 4: Add noodles.
Add ramen noodles to the soup base and cook for 2-3 minutes or according to package instructions. Then, add hot sauce, to taste (optional).
Step 5: Serve.
Divide the soup into 2 large bowls. Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.
Recipe Video
Expert Tip: Leftovers Edition
Cook your noodles separately from the broth if you're planning on leftovers. This keeps them from soaking up all the liquid and turning mushy. When ready to serve, simply add the noodles to a hot bowl of broth and top with your favorite veggies and garnishes for a just-cooked taste every time.
More Tips and Tricks
- Use fresh aromatics. Store-bought garlic paste and ginger may be convenient, but freshly minced garlic and grated ginger add much brighter, more complex flavor to the broth.
- Make your own broth. For the best depth, simmer kitchen scraps like onion skins, carrot peels, and celery ends in water for a few hours. Homemade broth tastes cleaner and richer than boxed stock. If you're not strictly vegetarian, you can also try this ramen with our our Slow Cooker Bone Broth or Asian Beef Broth.
- Stay stocked. Keep pantry staples like vegetable stock, noodles, soy sauce, mirin, and rice vinegar on hand, along with fresh garlic and ginger. Having these basics makes it easy to whip up homemade ramen anytime.
- Balance the flavors. Taste as you go and adjust seasonings. A splash of soy sauce boosts umami, while rice vinegar or lime juice brightens the broth.
- Cook noodles properly. Ramen noodles should be slightly chewy (al dente) so they don't turn soggy in the broth. If storing leftovers, cook noodles separately and add them fresh when serving.
Recipe Variations
- Customize the veggies. Ramen is incredibly forgiving and a great way to use up what's in your fridge. Go for baby bok choy, mushrooms, bamboo shoots, bean sprouts, or sweet corn. Add nori sheets for a savory sea flavor or roasted veggies for a heartier twist.
- Keep it simple. Cooking for picky eaters? Stick to just noodles and broth, then let everyone add toppings to their own bowl. This "build-your-own ramen" approach keeps everyone happy at the table.
- Make it spicy. Craving heat? Stir in gochujang, sriracha, chili paste, or a drizzle of chili oil to transform your ramen into a spicy bowl of comfort. You can also add sliced fresh chili peppers for extra kick.
- Turn it into creamy ramen. Stir in coconut milk for a rich, velvety broth with a hint of sweetness. This is especially good if you love Thai- or curry-inspired flavors. For a fusion spin, check out our Coconut Curry Ramen.
- Give it a nutty twist. Whisk in a spoonful of peanut butter or tahini for a savory, nutty depth that makes the broth extra satisfying. Garnish with crushed peanuts or sesame seeds for crunch.
- Vegan version. Skip the soft-boiled egg for a completely plant-based bowl. Tofu, tempeh, or edamame add plenty of protein to keep it filling.
- Protein boost. Want something heartier? Add marinated tempeh, crispy baked tofu, or pan-seared seitan slices. These plant-based proteins soak up the broth beautifully while adding extra bite.
- Add miso. For an umami-rich upgrade, whisk in a spoonful of miso paste. White miso adds a mild, slightly sweet taste, while red miso gives deeper savoriness. For inspiration, see our Creamy Vegetarian Peanut Miso Ramen.
- Lighten the base. This recipe is made with a simple soy sauce-based vegetarian broth (or a shoyu broth), but you can easily adjust the flavor profile. For a lighter option, try a shio-style broth seasoned mainly with salt for a clean, delicate taste.
Storage
How to Store
Allow the ramen to cool before transferring to an airtight container and refrigerating for 3-4 days. For the best texture, store the ramen broth, noodles, and toppings in separate containers. Delicate vegetables and garnishes are best added fresh when serving, since they don't reheat as well.
How to Reheat
Warm up the leftover broth on the stove over medium-heat, then add noodles. Once the broth is nice and hot, add it to your serving bowl and decorate with your favorite toppings. You can also reheat the broth in the microwave, but add a splash of water if broth reduces.
How to Freeze
Freeze just the broth (without noodles or delicate veggies) for up to 2 months. Add fresh noodles and toppings after thawing.
How to Serve
Vegetarian ramen is delicious as a cozy meal on its own, but you can round out the meal with sides. Pair it with spring rolls, crispy dumplings, or a light cucumber salad for freshness. Add a drizzle of chili oil or sesame seeds on top for extra flavor.
These are my favorite dishes to serve with ramen:
Dim Sum Recipes
Our collection of dim sum side dishes is full of bite-sized, flavorful options that pair beautifully with a steaming bowl of noodles. Try delicate dumplings and fluffy bao buns or crispy spring rolls and savory buns.
FAQ
While ramen recipes vary widely, the five essential components are broth, noodles, tare (the seasoning base), oil, and toppings. For vegetarian ramen, this could mean a flavorful vegetable or miso-based broth, chewy ramen noodles, miso paste or soy sauce for seasoning, sesame oil or chili oil for depth, and fresh toppings like scallions and vegetables. With just these five core elements, you can build endless variations.
Many ramen noodle brands are naturally vegetarian. The noodles are made from wheat and usually contain water, salt, and sometimes fat or oil. Storebought brands will also contain preservatives and such, but it's the spice packets that generally contain any animal products. You can always double-check the ingredients before you buy or buy dried ramen noodles separately at an Asian grocery store.
You definitely do not have to use the spice packets in your instant ramen, and you'll have a much fresher, more authentic flavor if you don't! I like to start by cooking aromatic ingredients (garlic and ginger) in sesame oil, then letting them simmer in a mixture of vegetable broth, soy sauce, and mirin. As the flavors mingle together, prepare the shiitake mushrooms, soft boiled egg, green onions, carrots, and any other toppings. This version has so much more flavor and won't leave you feeling bloated after eating all that salt, either!
The secret to a good vegetarian ramen is to add a savory, umami flavor. That can be done very simply with soy sauce, which most of us already have on hand. This will add a deep, savory flavor in an instant. The sesame oil helps with this, too! For an even more flavorful broth, consider stirring in a small amount of white miso paste or simmering dried shiitake mushrooms.
Vegetarian ramen is endlessly customizable with vegetables, proteins, and toppings. Try mushrooms, bok choy, spinach, carrots, corn, bean sprouts, or bamboo shoots for freshness. Add protein with tofu, tempeh, seitan, edamame, or a soft-boiled egg if you're not vegan. Finish with garnishes like scallions, sesame seeds, chili oil, or nori strips to bring extra flavor and texture.
It depends on the type of vegetable and the texture you want. Heartier vegetables like carrots, broccoli, or mushrooms are best lightly sautéed or simmered in the broth so they soften and release flavor. Quick-cooking veggies like spinach or bok choy can be added raw or in the last minute of cooking so they stay crisp and fresh. Cooking times should be staggered so every topping is tender yet vibrant when you serve your ramen.
More Ramen Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
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Recipe
Quick and Easy Vegetarian Ramen
- Total Time: 25 minutes
- Yield: 2 soups
- Diet: Vegetarian
Description
This quick and easy Vegetarian Ramen is rich, delicious, and flavorful, packed with umami flavor. It is made with a simple broth, load of veggies, noodles, and the perfect soft-boiled egg on top. So go ahead and put down that cup of instant noodles. You can have the real deal made from scratch in just 20 extra minutes.
Ingredients
- 1 tablespoon sesame oil
- 3 teaspoons ginger, grated
- 4 teaspoons garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons mirin or rice wine vinegar
- 4 cups vegetable stock (or chicken stock)
- ½ cup fresh shiitake mushrooms
- 2 eggs (or soy sauce eggs)
- 1 cup baby spinach
- 2 (3 oz) packs dried ramen noodles
- hot sauce, to taste (optional)
- ½ cup green onions/scallions, sliced
- 1 cup carrots, shredded
- sesame seeds (optional, for topping)
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.
- Add the mushrooms and simmer for another 10 minutes.
- Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside. You can also make Soy Sauce Eggs instead. See link for recipe instructions.
- Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.
- Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste (optional).
- Divide the soup into 2 large bowls.
- Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.
Notes
Make it vegan: Make this ramen vegan by omitting the soft-boiled egg.
How to store: Allow the ramen to cool before transferring to an airtight container and refrigerating for 3-4 days. For the best texture, store the broth, noodles, and toppings in separate containers. Delicate vegetables and garnishes are best added fresh when serving, since they don't reheat as well.
How to reheat: Warm up the leftover broth on the stove over medium-heat, then add noodles. Once the broth is nice and hot, add it to your serving bowl and decorate with your favorite toppings. You can also reheat the broth in the microwave, but add a splash of water if broth reduces.
How to freeze: Freeze just the broth (without noodles or delicate veggies) for up to 2 months. Add fresh noodles and toppings after thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Noodles
- Method: Stovetop
- Cuisine: Japanese
Emma says
So easy and so so delicious - will be making this again!
Mary says
Excellent! We have made it several times and absolutely love this quick and easy recipe.
The one addition we made was to add an extra 1/2 cup of water. The first time we had to many noodles and not enough broth. We reduced noodels and added the water and it worked out wonderfully. The eggs at 8 minutes was perfect for us. Thank you!!
Guilliane says
WOAW meow
rina says
this is sooo good i made it twice in the past week already, very addicting lol
Julia says
Great recipe, tasty, and easily adjustable with ingredients
Daniella says
This is the best ramen Ive ever had and thank you to this recipe I made it myself. I've made it twice now. For some reason, the second time I made it I thought it called for kale. So I made this recipe with kale and its still absolutely delicious and flavorful. Thank you for this recipe!