What are the five ingredients in ramen?

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.

Are ramen noodles vegetarian?

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.

How do you season ramen noodles without the packets?

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!

How do you add a meaty flavor to vegetarian ramen?

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.

What to put in vegetarian ramen?

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.

Do you cook vegetables before putting in ramen?

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.

Quick and Easy Vegetarian Ramen

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

Scale

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)
1/2 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)
1/2 cup green onions/scallions, sliced
1 cup carrots, shredded
sesame seeds (optional, for topping)

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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