5 from 6 votes
Vegetarian Ramen
It's easy to make delicious Vegetarian Ramen with this 15 minute recipe, featuring mushrooms, spinach, noodles and a flavorful broth! This recipe can easily be made vegan by omitting the optional soft boiled eggs on top. Ditch the take-out and make this one pot soup recipe at home for dinner tonight!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
people
Calories:
603 kcal
Course:
Main Course, Soup
Cuisine:
Japanese
Ingredients
- ½ pound shiitake mushrooms
- 1 tablespoon sesame oil toasted
- 2 tablespoons soy sauce
- 1 tablespoon garlic minced cloves
- 2 teaspoons Chili garlic sauce
- 4 cups vegetable broth
- 6 ounces ramen noodles 2 three ounce packages - discard the seasoning packet
- 1 cup spinach fresh leaves
Optional toppings
- 2 tablespoons green onions diced
- 2 egg sliced in half lengthwise, soft boiled
- ½ teaspoon sesame seeds
Instructions
- Wash the mushrooms by wiping them down with a damp paper towel. Slice the mushrooms into thick slices.
- Add the sesame oil to a large pot, or wok, on the stove over medium-high heat.
- Once the oil is hot, add the mushrooms and soy sauce to the skillet, stir to combine, then cook for 5 minutes without stirring.
- Add the minced garlic to the skillet and cook for 1 minute. Stir the garlic and mushrooms together.
- Add the chili garlic sauce and broth to the pot, and bring to a boil by turning the heat on the stove up to high.
- Once the broth is boiling, add the ramen noodles and make sure they’re completely submerged in the broth. Cook for 3 minutes.
- Add the spinach and stir to combine all ingredients.
- Remove from the heat and serve in bowls, top with green onions and additional toppings, like soft boiled eggs, sesame seeds, sriracha, gochujang, sesame oil, chili oil or bean sprouts.
Cup of Yum
Notes
- The nutritional information provided above does not include the optional toppings.
- To make this ramen spicy, add 4-5 minced Thai chilies in at the same time with the minced garlic. You can also add an additional teaspoon of chili garlic sauce or a teaspoon or sriracha.
- To make it vegan, omit the optional egg on top.
- To make it gluten free, use gluten-free ramen noodles, and gluten-free soy sauce, also known as tamari. The other ingredients pictured above are gluten free. Always make sure to check the labels on sauces and broths to verify that they’re gluten free.
- Store leftover ramen soup in the refrigerator for up to 7 days.
- Reheat the ramen in a pot on the stove over medium-high heat for 5-8 minutes. Or reheat in a bowl in the microwave for 2 minutes.
Nutrition Information
Calories
603kcal
(30%)
Carbohydrates
73g
(24%)
Protein
21g
(42%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Cholesterol
187mg
(62%)
Sodium
4948mg
(206%)
Potassium
717mg
(15%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
2738mg
(55%)
Vitamin C
7mg
(8%)
Calcium
87mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 603
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 73g | 24% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 4948mg | 206% |
| Potassium | 717mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 2738mg | 55% |
| Vitamin C | 7mg | 8% |
| Calcium | 87mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.