Quick and Easy Vegetarian Ramen Recipe
This quick and easy Vegetarian Ramen recipe is a delicious, flavorful bowl of warm comfort, packed with umami-rich broth, tender noodles, fresh vegetables, and perfectly soft-boiled eggs. Made from scratch in just 25 minutes, it is a satisfying and wholesome meal perfect for any day you crave Japanese-style ramen without the hassle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Broth and Flavor Base
- 1 tablespoon sesame oil
- 3 teaspoons grated ginger
- 4 teaspoons minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons mirin or rice wine vinegar
- 4 cups vegetable stock (or chicken stock)
Vegetables and Toppings
- ½ cup fresh shiitake mushrooms
- 1 cup baby spinach
- 1 cup shredded carrots
- ½ cup green onions/scallions, sliced
- Sesame seeds (optional, for topping)
Main Ingredients
- 2 (3 oz) packs dried ramen noodles
- 2 eggs (or soy sauce eggs)
- Hot sauce, to taste (optional)
Instructions
- Heat sesame oil and aromatics: In a large pot over medium heat, warm 1 tablespoon sesame oil. Add 3 teaspoons grated ginger and 4 teaspoons minced garlic. Cook for 2 minutes until softened and fragrant.
- Add soy sauce and mirin: Stir in 3 tablespoons soy sauce and 2 tablespoons mirin or rice wine vinegar. Cook for an additional minute to blend flavors.
- Simmer broth: Pour in 4 cups of vegetable or chicken stock and bring to a simmer. Let it simmer for 5 minutes to develop the broth.
- Add mushrooms and continue simmering: Add ½ cup fresh shiitake mushrooms to the broth. Simmer gently for another 10 minutes to infuse mushroom flavor.
- Cook soft-boiled eggs: While broth is simmering, bring a small pot of water to a boil. Carefully add 2 eggs and cook for exactly 7 minutes for slightly runny yolk or 8 minutes for soft yolk. Immediately transfer eggs to a bowl of ice water to cool. Peel shells gently and slice eggs in half lengthwise. Set aside. Soy sauce eggs can be used as an alternative.
- Prepare spinach: Bring another pot of water to a boil. Add 1 cup baby spinach and cook for about 1 minute until just wilted. Drain and rinse under cold water to stop cooking. Set aside.
- Cook ramen noodles: Add 2 packs of dried ramen noodles to the simmering broth and cook for 2-3 minutes or according to package instructions. Add hot sauce if using, to taste.
- Assemble and serve: Divide ramen soup evenly into 2 large bowls. Top each bowl with halved soft-boiled eggs, wilted spinach, shredded carrots, sliced green onions, and a sprinkle of sesame seeds if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute vegetable stock with chicken stock for a non-vegetarian version.
- Adjust the hot sauce quantity based on your preferred spice level.
- Soy sauce eggs add extra umami and can be prepared in advance for convenience.
- Use fresh shiitake mushrooms for best flavor; dried must be rehydrated before use.
- Be careful not to overcook the noodles; follow package instructions closely.
