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.
I always have a few packs of dry ramen noodles in my pantry for emergency lazy meals like this one. You know, for the times that you are just too tired to cook. It's no surprise that this quick and easy plant-based vegetarian ramen is my go to, especially when I am craving something warm and cozy on busy weeknights. And let's set things straight – lazy meals do not mean boring meals. It can mean delicious, flavorful, and so good. So leave the cup noodles to the college kids. Real ramen is healthy and full of fresh ingredients, and not dried carrots and peas that come to life when you add water. It’s so easy to put that stuff away and use real ingredients!
Why You'll Love This Vegetarian Ramen Recipe
- Ready in a hurry. Since this recipe comes together in just 25 minutes, it's way faster than ordering take-out. Plus, it's made with simple ingredients and pantry staples you probably already have on hand!
- Rich and savory broth. Anyone who thinks vegetarian ramen broth can't be bold and full of flavor hasn't tried this recipe! Start with sauteeing aromatic ginger and garlic in sesame oil, then add the soy sauce, mirin or rice vinegar, and vegetable broth. The soy sauce adds an umami flavor, and the mirin cooks down to a mellow sweetness that's so satisfying. This recipe is one of the first on my list anytime I need something really delicious, really quickly.
- So versatile. Think of this easy vegetarian ramen recipe as your starting point. Make the fragrant vegetarian broth as described, but then garnish each bowl with your favorite toppings! I like to cook fresh shiitake mushrooms in the broth, then add soft-poached eggs, carrots, green onions, and sesame seeds. The best!
Ingredients in Vegetarian Ramen
The best thing about ramen is that it is pretty much fully customizable. The important thing is the soup base. That, you don't want to change. But the protein and vegetables can be switched up for whatever you have on hand.
- Broth and seasonings - vegetable stock, ginger, garlic, sesame oil, soy sauce, mirin or rice wine vinegar
- Noodles - dried ramen noodles
- Vegetables - fresh shiitake mushrooms and baby spinach
- Protein - eggs. You can add whatever protein you want. Tofu goes really well in this ramen. If you are not vegetarian, then shredded rotisserie chicken, beef, prawns are also great options.
- Toppings - green onions or scallions, shredded carrots, sesame seeds (optional). You can also add some hot sauce to taste (but totally optional).
You will also need the following cooking tools and equipment: measuring cups and spoons, 2-3 cooking pots, and ramen bowls.
How to Make Quick and Easy Vegetarian Ramen
- Prepare the soup base. 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 mushrooms. Add the mushrooms and simmer for another 10 minutes.
- Prepare the perfect soft-boiled 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. 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.
- 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.
- 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).
- 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 Variations
- Use your favorite toppings. Have picky eaters at home? Keep it simple with the ramen noodles and broth. Craving a spicy vegetarian ramen? Add some hot sauce, chili oil, or sriracha. Some other yummy toppings include nori, baby bok choy, bamboo shoots, sweet corn, bean sprouts, crispy extra firm tofu, and more.
- Make this recipe vegan. Skip the soft-boiled eggs for a totally plant-based and super easy vegan ramen. Add in some tofu for protein instead.
- Try fresh noodles. This recipe was made with instant ramen noodles, but fresh ramen noodles are a wonderful option! You can find them in an Asian grocery store or a large specialty store. They also cook quickly, but be sure to adjust the cooking time to the package instructions.
How to Serve
This quick and easy Vegetarian Ramen is delicious served as a cozy meal on it's own. You can also pair it with some delicious Asian inspired sides such as:
- Vegetarian Spring Rolls
- Gomae Spinach Salad (or Goma-ae)
- Steamed Rice
- Char Siu (Chinese BBQ Pork)
- Kani Salad
- Crispy Bottom Pan-Fried Vegetable Buns (No Yeast)
- Beef Potstickers (Dumplings)
Recipe Tips and Tricks
- Use fresh ingredients. I know it's tempting to use storebought garlic paste and ginger, and you certainly can, but the freshly minced garlic cloves and grated ginger have way better flavor!
- Make your own broth. Instead of using bouillon paste or boxed veggie broth, make your own! You can even use kitchen scraps, like onion skin, carrot peels, and celery ends. Just let them simmer in water for a few hours until the broth has a nice flavor.
- Keep the ingredients on hand. If you want to make this easy veggie ramen on a regular basis, stock your pantry with some vegetable stock, instant noodles, mirin or rice vinegar, etc., and keep fresh ginger and garlic on hand. This makes it easy to throw this ramen noodle soup on the fly.
Storing and Freezing Instructions
How to Store
Allow the ramen to cool, then store it in an airtight container in the fridge for 3-4 days. The toppings and fresh ingredients will likely not have the same texture when you reheat, so this method is best for the basic broth and noodles. When possible, store the extra toppings separately.
How to Reheat
Warm up the leftover broth and noodles in a medium pot on the stove over medium heat. Once the broth is nice and hot, add it to the bowl and decorate with your favorite toppings.
How to Freeze
You can freeze leftover ramen, but the texture of the noodles will not be the same after freezing, thawing, and reheating. It's best to make them fresh or reheated from the fridge.
FAQ
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. Both of these will add an extra savory flavor and are delicious in a variety of vegetarian recipes!
More Ramen and Noodle Recipes
- Creamy Vegetarian Peanut Miso Ramen
- Healthy Miso Ramen with Chicken
- One Pot Thai Red Curry Noodle Soup
- Slow Cooker Asian Beef Noodle Soup
- Shanghai Style Fried Noodles
- 10-Minute Chicken Pad Thai
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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, then store it in an airtight container in the fridge for 3-4 days. The toppings and fresh ingredients will likely not have the same texture when you reheat, so this method is best for the basic broth and noodles. When possible, store the extra toppings separately.
How to reheat: Warm up the leftover broth and noodles in a medium pot on the stove over medium heat. Once the broth is nice and hot, add it to the bowl and decorate with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Noodles
- Method: Stovetop
- Cuisine: Japanese
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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!