This EASY vegetarian ramen recipe is ready in just 30 minutes, which makes it a great weeknight dinner. And while ramen noodles have a terrible reputation, these vegetarian ramen noodles are made with 3-ingredient noodles, a homemade broth, plenty of veggies, and topped off with protein-rich jammy eggs and crispy roasted seaweed.
How to Make Vegetarian Ramen:
Wondering how to make ramen soup from scratch? It’s easier than you probably think! Let me show you how to make it:
- Prep ingredients. Slice mushrooms and bok choy.
- Brown mushrooms. Saute mushrooms in a dutch oven until golden brown, about 4-5 minutes. Remove from pan and set aside.
- Saute bok choy. Saute bok choy and cook until soft, about 2-3 minutes.
- Make vegetarian ramen broth. Cook garlic and ginger, then add broth, soy sauce, hoisin sauce, and rice vinegar to pot. Bring to a boil, then simmer.
- Make soft-boiled eggs. Steam/boil the eggs in 1 inch of water for 6 minutes. Remove immediately and stop cooking by placing eggs in ice water.
- Cook ramen noodles. Place noodles in broth for 3-4 minutes, until al dente.
TIP: Ramen noodles cook much quicker than regular pasta!
- Assemble ramen noodle bowls. Layer noodles into the bottom of bowls. Top with bok choy and mushrooms. Ladle broth and add toppings as desired.
Vegetarian Ramen Toppings:
One of the best parts about vegetarian ramen noodles is the endless amount of toppings! You really can add as many or as few as you like. Here are a few ideas:
- Soft-boiled eggs
- Sesame seeds
- Furikake (a Japanese seasoning)
- Togarashi (a seaweed-based seasoning)
- Roasted seaweed
- Green onions
- Pickled ginger
- Sriracha or chili garlic sauce
Vegetarian Ramen Noodle FAQs:
Is ramen vegetarian?
Not all ramen is vegetarian, in fact, many ramen soups and broths are made with meat.
This version is made with a vegetarian ramen broth and only uses vegetarian toppings, making it a great option for vegetarians to have ramen too!
What is ramen soup base?
This simple vegetarian ramen recipe features a homemade ramen soup base of sautéed aromatics (garlic and ginger), vegetable broth, soy sauce, hoisin sauce, and rice wine vinegar.
In packaged ramen noodle soups, the soup base is a LONG list of salt, MSG, sugar, maltodextrin, soy sauce powder, leek chips, spices, chicken broth powder, beef stock powder, disodium succinate, malic acid, garlic powder, disodium inosinate, disodium guanylate, corn oil, sodium citrate, sesame oil.
What noodles are in ramen soup?
I’ve used plain ramen noodles (just wheat flour, water, and salt) in this simple vegetarian ramen recipe. Ramen noodles are similar to traditional pasta, but they have been pre-cooked, which is why they cook so quickly.
Packaged ramen soup has ingredients like this: enriched wheat flour, palm oil, tapioca starch, soy sauce, salt, guar gum, sodium carbonate, tocopherols, potassium carbonate.
How to eat ramen soup?
Use them if you have them, but if not, simply use a large soup spoon along with chopsticks to help you get the noodles.
Is ramen soup bad for you?
Ramen noodles have a bad reputation, but comparing this homemade vegetarian ramen to a package of ramen noodles isn’t really a fair comparison.
This ramen noodle soup features a homemade broth, vegetables, ramen noodles, and toppings like sesame seeds, eggs, and roasted seaweed.
You can find the full nutrition stats below the recipe card, but I think it’s a balanced meal that’s loaded with nutritious ingredients. Obviously the nutrition will vary depending on types of ramen soup and toppings.
How to Store Leftover Healthy Vegetarian Ramen:
Store any leftover ramen soup in the refrigerator for 3-4 days. You’ll want to be sure to store the broth, noodles, and toppings all separately so that you don’t end up with soggy noodles and toppings.
How to Serve Vegetarian Ramen Recipe to the Whole Family:
For younger children, serve the noodles with a small amount of broth, as soup can sometimes be tricky for young eaters.
Let everyone add their own toppings to the vegetarian ramen noodle soup. And click here for suggestions on how to transition to one family meal.
More Healthy Soup Recipes:
If you like this easy vegetarian ramen recipe, you might also like some of these other healthy soup recipes:
- Tortellini Sausage Soup – This filling and DELICIOUS soup is a big hit with families, everyone loves it!
- Sausage & Lentil Soup – The best way to use up that bag of lentils in the back of the cupboard.
- Healthy Minestrone Soup – Loaded with fiber and vegetables, I love this soup for winter lunches.
- Mexican Chicken Taco Soup – Taco flavors in soup form? Don’t forget the toppings. Made with a secret ingredient that you wouldn’t expect…
- Chicken Pho Soup – The best way to warm up in the winter. Made in just 30 minutes.
Helpful Tools to Make Vegetarian Ramen Noodles:
- Dutch Oven – I use a dutch oven for everything from soups to homemade chili to bread! It’s a kitchen must.
- Ramen Noodles – Because I wasn’t going to use the seasoning packet, I opted to buy plain ramen noodles.
- Roasted Seaweed – My kids LOVE this snack, but it’s also a great topping for the best vegetarian ramen.
This EASY vegetarian ramen recipe is ready in 30 minutes. Ramen has a bad reputation, but this is a healthy version that tastes just as good!
- 4 oz. shitake mushrooms
- 2–3 baby bok choy (or 1 large)
- 3 Tbsp. butter, divided
- 2 cloves minced garlic
- 2 tsp. minced ginger
- 6 cups vegetable broth
- 1 Tbsp. low-sodium soy sauce (or 2 tsp. regular)
- 1 Tbsp. hoisin sauce
- 1 Tbsp. rice wine vinegar
- 8 oz. ramen noodles
- 4 soft boiled eggs
- toasted sesame seeds
- chili garlic sauce
- sliced roasted seaweed
- sliced green onions
- Prep ingredients: Wash and thinly slice mushrooms. (Can wipe off with damp paper towel if they have dirty on them). Wash and thinly slice bok choy.
- Heat 1 tablespoon butter in a heavy bottom pot. Add sliced mushrooms to pot, and cook, stirring occasionally, until mushrooms are golden brown, about 4-5 minutes. (We want them to sweat out of water so they aren’t soggy). Remove from pan and set aside.
- Add another 1 tablespoon of butter to the pan and add the bok choy to the pan and cook, until soft and wilted, about 2-3 minutes. Remove from pan and set aside.
- Add remaining 1 tablespoon of butter to the pan and add garlic and ginger to the pan. Cook, stirring so they don’t burn, for a minute. (If it’s cooking too fast, add in the broth – you don’t want them to burn).
- Add vegetable broth, soy sauce, hoisin sauce, and rice vinegar to pot. Bring to a boil, and lower heat to a simmer.
- Meanwhile, make soft boiled eggs. Boil 1 inch water in a small pot. Add eggs and boil 6 min for large eggs. Remove from heat immediately and stop cooking by running them under cold water or adding ice to the pot. Cool to touch and peel. Perfectly jammy!
- Meanwhile, add ramen noodles to broth and heat over low heat for 3-4 minutes, until al dente. (They can actually just sit in the hot broth right before eating).
- Assemble bowls: layer noodles into the bottom of the bowl. Top with bok choy and mushrooms. Ladle broth over the top, then add toppings as desired.
- Nutrition facts include 1 egg, 1/2 tablespoon sesame seeds, 1 teaspoon chili garlic sauce, 1 gram roasted seaweed, and 1 tablespoon green onions.
- If you’re a mushroom lover, double the mushrooms. They cook down a lot.
Keywords: easy vegetarian ramen recipe, vegetarian ramen noodles