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Two bowls of vegetarian ramen with chopsticks

Easy Vegetarian Ramen Recipe (30-Minutes)

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Japanese


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!



Ramen Soup:

  • 4 oz. shitake mushrooms
  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Add vegetable broth, soy sauce, hoisin sauce, and rice vinegar to pot. Bring to a boil, and lower heat to a simmer.
  6. 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!
  7. 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).
  8. 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