A simple and delicious Japanese-inspired vegetarian ramen noodle soup recipe. Packed with vegetables and plenty of flavor for a satisfying, healthy ramen meal.
During the warmer months, I love a good salad bowl/ buddha bowl and during the colder months, a delicious ramen bowl is the way to go. Not only are they a wonderful comfort food option, but they are also packed full of nutritional goodness and can be customized every single time to include different veggies and protein, so you never get bored.
For this particular vegetarian ramen recipe, I included a selection of different vegetables and a flavourful homemade Soy-Marinated soft-boiled egg, which takes the dish to the next level! These eggs only need a few hours to marinate and can then be kept in the fridge for up to four days, so perfect to prep and grab whenever you’re in the mood for ramen.
Traditionally, lots of ramen recipes include chicken broth but I decided to make a homemade vegetable broth that is delicious and 100% Vegan (so you can use it for all your vegan soup/risotto, etc. recipes). It is possible to use store-bought broth but I suggest making your own to avoid the high sodium levels and any nasty additives.
Plus, when making your own broth you can be 100% in control of the flavors used to match any particular recipe and mix and match herbs and “additional” elements to it (soy sauce, wine, etc.). In fact, for this particular ramen recipe, you could add some soy sauce into the broth or even mushroom soy sauce, for some additional flavor. You could also add extra garlic and ginger into the broth for more authentic flavors.
Honestly, I just think ramen is my kind of soul food; warm, soothing, delicious, nutritious! Yummy-yum-yum in my tum – so to speak.
How To Make Vegetarian Ramen
If you have your broth and eggs prepared then this recipe can take as little as 10-15 minutes to fully prepare, so is a wonderful option for a quick, hearty lunch or dinner. Alternatively, you’ll need to get your other elements sorted first.
I love to pre-make my stock and eggs and have them ready in the fridge/freezer for when I know I’ll be making ramen in the upcoming week, so then it’s super easy to pull together.
The steps for creating a delicious vegetarian ramen bowl are as follows:
- Prepare your vegetable broth: here is my recipe for a delicious homemade vegetable broth. For this ramen recipe, I would suggest adding extra garlic and ginger and a dash of soy sauce to the broth, to taste.
- Prepare your Soy marinated Eggs: yes, technically soft boiled eggs would work too. However, these delicious soy-marinated eggs have all the goodness of a creamy soft-boiled egg along with delicious additional flavours of the soy marinade. I use Clarence Court eggs for my homemade marinated eggs because of their super creamy yolks- yummy!
- Prepare Your Vegetables: these can be mixed and matched depending on what you have in the fridge. I’ve included my favourite suggestions in the recipe below but feel free to experiment Bok choy and mushrooms are my usual MUST haves in a ramen bowl). Other options could include red pepper, cucumber, radish, sweetcorn, beansprouts etc. Also, feel free to add some cubed tofu or fried tofu puffs to the ramen too, for additional protein.
- Prepare Your Ramen noodles: you can buy these dried or fresh. They usually only take a few minutes to prepare.
Then it’s just a case of lightly frying your veggies, heating the broth, and adding everything to a bowl. And, of course, garnish as you please.
Note* For the below recipe I will be writing it as if the broth and soy-marinated eggs are already prepared. For the full recipes for those items, you can click the links to their full recipes.
The How-to
Note: in this ramen recipe, any of the vegetables can be omitted or replaced, or used more of. If you prefer, you can also add spinach, radishes, sweet corn, bell peppers, or sprouted beans. Also, feel free to add some cubed tofu or fried tofu puffs to the ramen too, for additional protein.
In a large pot, heat the sesame oil and soy sauce over medium-high heat. Add the garlic and ginger and stir fry them for a minute, to begin to soften.
Add the veggies and mushrooms and carefully stir. Pour in a bit of water if the pot is too dry.
Close the lid so the veggies can steam nicely for about 2-3 minutes. They might come out a little crispy/hard. If you like them more tender, just cook them for a couple of extra minutes.
Warm up your homemade vegetable stock and season with salt or soy sauce. Note* In the original stock recipe I don’t include any salt. I do this specifically so it can be seasoned to match each recipe. Here I would suggest giving the stock a splash of soy sauce along with some salt- it’s delicious.
Note* my homemade broth isn’t clear as I added starchy vegetables like parsnips and potatoes to the broth. If you want a clear broth then don’t include any starchy vegetables in the stock.
Prepare the ramen noodles according to the packet instructions. I usually place them directly into my broth for the required cooking time then remove them from the heat.
Pour the vegetable stock in a deep bowl and add the noodles then add the cooked veggies.
Top with some chili and spring onions (optionally). Add a wedge of lime too (which is the perfect garnish for this broth).
Add a homemade soft-boiled soy-marinated egg. Sprinkle with black sesame seeds and enjoy!
Other Winter Warming Recipes You Might Like
If you’re in the mood for another delicious warming soup, then you may like this Curried Pumpkin Soup or this Lentil & Rainbow Chard Soup. For the perfect comfort food then how about a delicious vegan Mac & Cheese, because who doesn’t love a good mac n’ cheese!
Alternatively, if you’re looking for a super simple, one-pot dish then look no further than this Vegetarian one-pot pasta bake or this healthy, simple Shakshuka. Lastly, for a healthy but filling lunch/dinner option then maybe you’d like these Rainbow Zucchini Boats.
If you give this recipe a try, please rate it and let me know your thoughts in the comments. I love to see your recreations too, so feel free to tag me on Instagram @AlphaFoodie.
Japanese-inspired Ramen Noodle Soup
Ingredients
- 2 tablespoon soy sauce
- 2 tablespoon sesame oil
- 1 ginger knob
- 2 garlic gloves
- 3 spring onion stalks
- 1 teaspoon black sesame seeds
- 1 carrot
- broccoli a few florets
- 1 courgette
- 2 baby bok choy
- 1 cup shiitake mushrooms
- 1 cup red cabbage shredded
- red chilli
- 1 lime
- 2 eggs marinated
- 5 oz noodles dried
- 4 cups vegetable stock check my blog for recipe
- (Options: any of the vegetables can be omitted or replaced or used more of. If you prefer, you can also add spinach, radishes, sweet corn, bell peppers, or sprouted beans.
Instructions
- In a large pot, heat up the sesame oil and soy sauce over medium-high heat. Add the garlic and ginger and stir fry them for a minute, to begin to soften.
- Add the veggies and mushrooms and carefully stir. Pour in a bit of water if the pot is too dry.
- Close the lid so the veggies can steam nicely for about 2-3 minutes. They might come out a little crispy/hard so if you like them more tender, just cook them for a couple of extra minutes.
- Warm up your homemade vegetable stock and season with salt or soy sauce. Note* In the original stock recipe I don't include any salt specifically so it can be seasoned to match each recipe. Here I would definitely suggest giving the stock a splash of soy sauce along with some salt- it's delicious.*
- Prepare the ramen noodles according to the packet instructions. I usually place them directly into my broth for the required cooking time then remove it from the heat.
- Pour the vegetable stock in a deep bowl and add the noodles then add the cooked veggies.
- Top with some chilli and spring onions (optionally) . Add a wedge of lime too (which is the perfect garnish for this broth).
- Add a homemade soft boiled soy-marinated egg. Sprinkle with black sesame seeds and enjoy!
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