This EASY vegetarian ramen recipe is ready in just 30 minutes, which makes it a great weeknight dinner. (My potsticker soup and creamy ramen with eggs are both ready in 15 minutes if you need something even faster!) The typical ramen noodles have a terrible reputation, these vegetarian ramen noodles get upgraded with a homemade and creamy broth, plenty of veggies, and topped off with protein-rich jammy eggs and crispy roasted seaweed. Ramen lovers will love this easy ramen soup!
If you love Asian-inspired meals, try one of these delicious recipes next time: pepper steak stir fry, healthy orange chicken, ground beef and broccoli rice bowls, ground pork stir fry, or udon noodle stir fry. They have classic Asian flavors, but are simplified so you can easily make them at home.
Estimated reading time: 9 minutes
Table of Contents
- What You’ll Love about Easy Ramen Soup
- Vegetarian Ramen Noodles Ingredients
- How to Make Vegetarian Ramen
- Vegetarian Ramen Topping Ideas
- Frequently Asked Questions
- Storage Instructions
- How to Serve Easy Ramen Soup to the Whole Family
- What to Serve with Vegetarian Ramen Soup
- More Healthy Soup Recipes
- Helpful Tools to Make Easy Vegetarian Ramen Recipe
- Pin this vegetarian ramen noodle soup recipe for later!
What You’ll Love about Easy Ramen Soup
- Ready in 30 minutes
- Made with fresh ingredients
- Vegetarian meal, but hearty
- Great for one family meal as the bowls are customizable
Vegetarian Ramen Noodles Ingredients
Here are the key ingredients to make a next level bowl of vegetarian ramen! You should be able to find these ingredients at any store, but head to your local Asian grocery stores to find it all without a problem:
- Shiitake mushrooms – You can also use dried shiitake mushrooms, porcini mushrooms, enoki mushrooms, or any other Asian mushroom.
- Baby bok choy – You can also use regular bok choy, cut it into small pieces. Use baby spinach if you can’t find bok choy.
- Butter – You could also use olive oil for a dairy-free option.
- Garlic – Use fresh for frozen cubes for a shortcut.
- Ginger – Use fresh for frozen cubes for a shortcut.
- Vegetable stock – Look for a high-quality broth or stock.
- Soy sauce – You can use tamari or coconut aminos for gluten-free options.
- Hoisin sauce – You can find this in the Asian section of supermarkets. It’s also a key ingredient for moo shu pork wraps.
- Rice wine vinegar
- Ramen noodles – Use dried or fresh ramen noodles or rice noodles for a gluten-free option. Won’t be traditional, but that’s ok.
- Toppings – See my mega list of easy ramen soup toppings below.
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 or large pot over medium-high heat until golden brown, about 4-5 minutes. Remove from pan and set aside.
- Saute bok choy. Saute baby bok choy and cook until soft, about 2-3 minutes.
- Make vegetarian ramen savory broth. Cook garlic and ginger over medium heat, then add broth, soy sauce, hoisin sauce, and rice vinegar to pot. Bring to a boil, then simmer. This process creates a rich and flavorful broth full of umami flavor.
- Make soft-boiled eggs. Steam/boil the eggs in 1 inch of water for 6 minutes. Remove immediately with a slotted spoon and stop cooking by placing eggs in ice water.
- Cook ramen noodles. Place noodles in broth for 3-4 minutes, and cook noodles until al dente.
TIP: Ramen noodles cook much quicker than regular pasta, so be careful to not overcook them.
- Assemble ramen noodle bowls. Layer noodles into the bottom of bowls. Top with bok choy and mushrooms. Ladle broth and add toppings as desired for the best bowl of ramen.
Vegetarian Ramen Topping Ideas
The best part 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, or add your own favorite toppings:
- Soft-boiled eggs
- Crispy tofu
- Sesame seeds
- Furikake (a Japanese seasoning)
- Togarashi (a seaweed-based seasoning)
- Roasted seaweed
- Green onions (spring onions)
- Bean sprouts
- Bamboo shoots
- Pickled ginger
- Sriracha or chili garlic sauce
- Asian hot sauce
- Chili oil
- Little drizzle of sesame oil
- Miso glaze
- Red pepper flakes
Frequently Asked Questions
Is ramen vegetarian?
Not all ramen is vegetarian, in fact, many real 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.
Is this a vegan ramen recipe?
For a vegan version, you’ll need to make two simple swaps. Use an oil instead of the butter for sauteeing the vegetables and then skip the jammy egg topping. That’s it! Be sure to use a vegan broth and you’ve got easy vegan ramen.
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 instant 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.
Is this a spicy vegetarian ramen?
This ramen bowl isn’t spicy, but you can definitely add some spice if you want with toppings like garlic chili sauce, sriracha, or red pepper flakes.
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.
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 reheat
Reheat the broth in a saucepan or in the microwave and add noodles once it’s hot, removing from heat once noodles are warm so you don’t overcook them.
How to Serve Easy Ramen Soup to the Whole Family
I get it, feeding kids can be tough! But following the Division of Responsibility and knowing your job and your child’s job makes it SO much more enjoyable. You’ll be able to feed your kids any meal, which will help ensure that they are eating a variety of nutritious foods – with plenty of play food sprinkled in. 😉
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.
What to Serve with Vegetarian Ramen Soup
I like to think of this is as a one-bowl meal, but if you want to add something on the side, here are a few ideas:
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.
- Instant Pot Chicken Stew – Italian flavors, this is the best winter lunch.
Helpful Tools to Make Easy Vegetarian Ramen Recipe
- 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 min. You won’t miss the ramen noodle packs, this healthy ramen soup is loaded with flavor.
- 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, cover, 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
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