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Put down that cup of instant noodles and make fresh, quick and easy Vegetarian Ramen in minutes with fresh vegetables, noodles and authentic umami flavours. |

Quick and Easy Vegetarian Ramen

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4.9 from 28 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 25 minutes
  • Yield: 2 soups
  • Diet: Vegetarian


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.


  • 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 carrotsshredded
  • sesame seeds (optional, for topping)


  1. 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.
  2. Add the mushrooms and simmer for another 10 minutes.
  3. 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.
  4. 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.
  5. Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste (optional).
  6. Divide the soup into 2 large bowls.
  7. Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.


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