Recipe

Vegetarian Ramen Recipe

Satisfying and Flavorful Vegetarian Ramen

4.7 out of 5

Vegetarian cuisine is all about creating delicious and nutritious meals without the use of meat. This vegetarian ramen recipe is a perfect example of how you can enjoy a classic dish without sacrificing flavor or nutrition. With a rich and savory broth, fresh vegetables, and perfectly cooked noodles, this ramen recipe is sure to satisfy your cravings.

Noodle Dish› Ramen

Asian cuisine› East Asian cuisine› Japanese cuisine

Cuisine styles› Vegetarian cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if egg is omitted)

Allergens

Soy

Not suitable for

Gluten-free (unless using gluten-free ramen noodles), Low-carb

Ingredients

This vegetarian ramen recipe is adapted from the traditional Japanese ramen dish, which typically includes meat-based broth and toppings. Instead, this recipe uses a vegetable broth and a variety of fresh vegetables to create a flavorful and satisfying dish. We alse have the original recipe for Ramen, so you can check it out.

4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
2 cloves garlic, minced 2 cloves garlic, minced
1 tbsp (15ml) ginger, grated 1 tbsp (15ml) ginger, grated
2 tbsp (30ml) soy sauce 2 tbsp (30ml) soy sauce
1 tbsp (15ml) miso paste 1 tbsp (15ml) miso paste
1 tbsp (15ml) sesame oil 1 tbsp (15ml) sesame oil
1 tbsp (15ml) rice vinegar 1 tbsp (15ml) rice vinegar
1 tbsp (15ml) brown sugar 1 tbsp (15ml) brown sugar
1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
1 cup (150g) carrots, julienned 1 cup (150g) carrots, julienned
1 cup (150g) bok choy, chopped 1 cup (150g) bok choy, chopped
1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
4 packs (500g) ramen noodles 4 packs (500g) ramen noodles
4 soft boiled eggs, halved 4 soft boiled eggs, halved
4 green onions, sliced 4 green onions, sliced
1 tbsp (15ml) chili oil (optional) 1 tbsp (15ml) chili oil (optional)

Nutrition

Calories: 550 kcal / 2300 KJ
Fat: 12g (2g saturated)
Carbohydrates: 92g (16g sugars)
Protein: 20g
Fiber: 8g
Salt: 2.5g

Preparation

1.
In a large pot, heat the vegetable broth over medium heat.
2.
Add the garlic, ginger, soy sauce, miso paste, sesame oil, rice vinegar, and brown sugar to the pot. Stir to combine.
3.
Add the shiitake mushrooms, carrots, and bok choy to the pot. Simmer for 10-15 minutes, or until the vegetables are tender.
4.
Cook the ramen noodles according to the package instructions.
5.
Divide the cooked noodles among four bowls.
6.
Ladle the hot broth and vegetables over the noodles.
7.
Top each bowl with bean sprouts, a soft boiled egg, sliced green onions, and chili oil (if using).

Treat your ingredients with care...

Ramen noodles — Be sure to cook the noodles according to the package instructions to ensure they are cooked to perfection.
Shiitake mushrooms — Slice the mushrooms thinly to ensure they cook evenly and add a rich, savory flavor to the broth.
Bok choy — Chop the bok choy into bite-sized pieces to make it easier to eat and ensure it cooks evenly.
Soft boiled eggs — Cook the eggs for 6-7 minutes to ensure the yolks are still runny.

Tips & Tricks

For a vegan version, omit the soft boiled eggs or substitute with a vegan egg alternative.
Customize the toppings to your liking by adding sliced tofu, corn, or sliced jalapenos.
Use low-sodium vegetable broth to reduce the overall sodium content of the dish.
To make the dish spicier, add more chili oil or red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.