Veggie Ramen Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
14 mins
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Total Time
34 mins
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Servings
2 servings
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Calories
296 kcal
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Course
Main Course, Soup
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Cuisine
Vegetarian
Veggie Ramen Soup
Description
The Veggie Ramen Soup starts by sautéing sliced baby portobello or mixed mushrooms to golden tenderness. Aromatics such as minced garlic, jalapeño, and the white parts of green onions are added and cooked briefly before vegetable broth is introduced along with sriracha and soy sauce for a balanced spicy and savory base. Ramen noodles cook directly in the broth, absorbing the flavors.
The soup is served with various optional toppings chosen to taste, such as fresh cilantro, chili garlic sauce, julienned carrots, spiralized zucchini, snow peas, edamame, baby bok choy, bean sprouts, thinly sliced jalapeños or serrano peppers, soft boiled egg, garlic chili oil, and tofu. These toppings provide textural contrast and extra flavor notes, allowing for customization of heat level and ingredient variety.
This recipe yields approximately two meal-sized portions. Using KA-ME Chinese noodles provides a convenient noodle choice, though fresh ramen noodles are also suitable if available. The soup accommodates substitution of chicken broth for vegetable broth if preferred. Preparation is quick, supporting a fast yet comforting meal with fresh ingredients and adjustable spice intensity.
Ingredients
- 6-8 oz baby portobello mushrooms or mixed fancy mushrooms, sliced
- 2 cloves garlic
- 1 jalapeño
- 4 green onion scallions, stalks
- 1-2 tsp avocado oil
- 1 tsp sesame oil
- 4 cups vegetable broth low-sodium
- 1 TBSP sriracha plus extra to taste
- 1-2 TBSP soy sauce season to taste, low-sodium
- 4 oz ramen noodles see notes, uncooked
TASTY TOPPING OPTIONS - choose your favorites!
- cilantro fresh
- Chili garlic sauce or Sriracha chili sauce
- carrots julienned
- zucchini spiralized
- snow peas or snap peas
- edamame cooked and shelled
- baby bok choy
- bean sprout
- jalapeño or seranno peppers, thinly sliced
- egg skip for vegan, soft boiled
- garlic chili oil
- tofu
Instructions
- Measure out all ingredients and prep veggies. This dish cooks up fast!
- Prep and set aside choice of toppings from the list above. For this particular ramen bowl I used a mix of jalapeno and serrano peppers, thinly sliced baby bok choy leaves, thinly sliced carrots, and soft boiled eggs topped with garlic chili oil. Choose your favorites from the list and mix and match any which way you'd like!
- For spicier ramen, thinly slice jalapeño. For less spice, slice jalapeños in half, scoop out seeds and insides, then finely mince.
- Peel and finely mince/press garlic.
- Chop/slice green onion stalks. Separate into white and green portions.
- In a large pot, bring avocado oil to medium-high heat and sauté sliced mushrooms until golden and tender. Remove and set aside some of the mushrooms for topping your ramen at the end.
- Add sesame oil along with jalapeños and chopped white portions of the green onion. Save the green portion of the green onions for topping at the end. Saute for approx. 4 minutes. Add garlic and saute an additional 30 seconds or until fragrant and tender.
- Add your broth, soy sauce, and Sriracha. Mix well and switch to high heat to bring broth to a boil. Once boiling reduce to low and cover.
- If you prefer any of your veggie toppings softened versus raw (sliced carrots or extra jalapeños for instance) you can absolutely add them to the broth to simmer/cook until tender as well.
- Bring a separate pot of water to a boil and cook ramen noodles according to package instructions. Fresh noodles will cook up fast while dried ramen noodles will take around 3-4 minutes.
- Drain noodles and add to broth. Stir to mix well and remove from heat. Once cool enough to taste test, give the broth a little taste and further season as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness. For a brothier ramen bowl feel free to add an extra cup of broth and adjust seasoning to taste.
- Ready to eat? Divide ramen and broth into bowls. Top with the sliced green onion tops, reserved sauteed mushrooms, and all the toppings your heart desires.
Notes
- Recipe yields two meal-sized bowls of ramen soup.
- KA-ME Chinese noodles offer a suitable noodle option though fresh ramen noodles can be used when available.
- Chicken broth may be substituted for vegetable broth to alter flavor; adjust seasoning accordingly.
- Spice level can be controlled by slicing jalapeños differently—thin slices for more heat, halves with seeds removed for less.
- Nutrition facts are estimates and vary with chosen toppings and broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 896mg | 37% |
| Potassium | 533mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 20mg | 22% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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