Quick Vegetarian Ramen

Name: Quick Vegetarian Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 Tbsp. sesame oil; 5 garlic; 2 Tbsp. ginger; 8 cups vegetable broth; 3 Tbsp. soy sauce; 1/2 bunch green onions; 4 oz. white mushrooms; 4 packs ramen noodles; 4 egg; 1/2 bunch green onions; 2 Tbsp. soy sauce; 2 Tbsp. Chili garlic sauce; 1 tsp. red pepper flakes; 1 tsp. sesame seeds; carrot; dried seaweed; chicken; Chili garlic sauce; sesame seeds

User Reviews

5

16 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 people
Calories
385 kcal
Course
Main Course
Cuisine
Japanese

Quick Vegetarian Ramen

Ulric Williams

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This Quick Vegetarian Ramen features a savory broth flavored with ginger, garlic, and soy sauce, enriched by slices of white mushrooms and green onions. Soft ramen noodles swim in the aromatic vegetable broth, topped with marinated green onions that add a spicy, tangy depth. Soft-boiled eggs add richness, while optional toppings like shredded carrots and dried seaweed lend freshness and texture, making it a satisfying meal for those seeking a flavorful vegetarian noodle soup.

Description

Quick Vegetarian Ramen combines a fragrant broth infused with minced garlic, fresh ginger, and soy sauce with fresh mushrooms and green onions. The broth simmers gently before adding ramen noodles which cook until tender but still have some bite. The inclusion of marinated green onions made with chili garlic sauce, soy sauce, red pepper flakes, and sesame seeds adds a spicy and tangy garnish that complements the mellow broth. Soft-boiled eggs introduced as a topping offer a creamy texture, balancing the bright and savory flavors.

The mixture of textures from the soft noodles, tender mushrooms, and crisp marinated onions gives this ramen a layered mouthfeel. It is ideal served hot as a filling vegetarian meal that can be customized further with carrot shreds, dried seaweed, or even chicken if desired. This recipe adapts well to different preferences by varying the toppings.

Refer to the notes for tips on preparing soft-boiled eggs to ensure they have the ideal texture for topping the ramen. The quick cooking time and simple sautéing followed by simmering in broth make this an approachable recipe that yields a comforting noodle soup with depth and heat from the chili components.

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Ingredients

Servings

Ramen:

2 Tbsp. sesame oil
5 garlic minced, cloves
2 Tbsp. ginger minced, fresh
8 cups vegetable broth
3 Tbsp. soy sauce or coconut aminos, low-sodium
1/2 bunch green onions , diced
4 oz. white mushrooms , sliced
4 packs ramen noodles (seasoning packets discarded)
4 egg soft-boiled

Marinated green onions:

1/2 bunch green onions , chopped
2 Tbsp. soy sauce
2 Tbsp. Chili garlic sauce
1 tsp. red pepper flakes chili
1 tsp. sesame seeds

Optional toppings:

carrot shredded
dried seaweed
chicken
Chili garlic sauce
sesame seeds

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Instructions

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In a small bowl, combine all of the ingredients for the marinated green onions. Set aside.
Heat sesame oil in a large soup pot. Add the garlic and ginger and stir & sauté until fragrant, ~30 seconds. Be sure to watch carefully so it does not burn!
Add in the vegetable broth and then the soy sauce, green onions, white mushrooms and bring to a simmer. Then add in the ramen noodles and cook until soft. 2-3 minutes.
Pour soup into a bowl. Top with the marinated green onions, sesame seeds, carrots, soft boiled eggs, dried seaweed or any of your favorite ramen toppings.