Easy Vegetarian Ramen

This quick and easy vegetarian ramen recipe is fun to make and oh so flavorful! Packed with umami, this noodle bowl makes a satisfying, slurpable meal.

Easy Vegetarian Ramen | A Couple Cooks

How many ramen lovers do we have out there? Ramen is a de facto food trend. Being landlocked here in the Midwest, it takes a little more time for food trends to filter their way over. But Indianapolis’s food scene is growing (so says Bon Appetit) and with it, we can now get real ramen here in Indy! “Real” ramen being fresh noodle ramen with complex savory broth, not the 50-cent flavor-packet variety. This easy vegetarian ramen recipe is inspired by Alex and my trip to eat ramen at a local restaurant: and man is it good! While it can be difficult to harness savory meaty flavors in a meatless ramen broth, this vegetarian ramen delivers.

Easy Vegetarian Ramen | A Couple Cooks

The inspiration behind this vegetarian ramen

How do Alex and I get inspiration for our recipes? One of our favorites is to go out to restaurants and taste new flavor combinations. We love travelling the globe to find inspiration, but often we find inspiration at restaurants here in Indianapolis. Mediterranean and Mexican cuisines are our comfort zone for creating recipes. But after grabbing ramen at a local restaurant (Rook) this weekend, we were inspired to up our ramen game.

Our restaurant ramen experience was fantastic. The savory broth was full of umami (that fifth savory sense), the curly noodles were fresh and chewy, and it was topped with a creamy poached egg. And if you’re me and Alex, it was all doused in spicy sriracha. Yes, to us it was the ultimate comfort food in a bowl. The ramen we had there had meat in it, but we decided it was time. We needed a good vegetarian ramen recipe to make at home.

Easy Vegetarian Ramen | A Couple Cooks

How to make vegetarian ramen at home

Now, the big challenge making a vegetarian ramen is that ramen broth is intensely savory. How do you get big flavor using no meat? When Alex and I went to recreate our restaurant ramen it to our kitchen, we couldn’t quite create the savory broth flavor we were looking for. (But not for lack of trying.) We went through various iterations before we settled on a new theme. Instead of dark, meaty and savory, let’s got for light and fresh vegetarian ramen!

This vegetarian ramen is quick, easy and fresh, made with vegetable broth and aromatics like ginger and garlic. It’s heavy on the vegetables: greens, shiitake mushrooms, peppers, green onion, radishes. And to top it off, we were able to find fresh ramen noodles from our local Asian grocery.

Here are the basic steps for how to make vegetarian ramen (scroll down for the full recipe):

  • Find fresh ramen noodles: not the 50 cent pack kind! Many grocery stores now have fresh ramen noodles; you can also check at Asian or international groceries.
  • Soft boil the eggs. See the instructions below.
  • Make the broth. Saute minced garlic and ginger, then add veggie broth, soy sauce and mirin. Then add the mushrooms, greens, peppers, and green onions to cook in the broth.
  • Cook the noodles. Cook the ramen noodles in a separate pot by boiling them for 2 to 3 minutes.
  • Garnish and serve. Add the noodles, veggies and broth to a bowl. Top with soft boiled egg, sliced radishes, and chili sauce.

And that’s it! Let us know if you try our vegetarian ramen recipe in the comments below. And if you’re looking for a vegan ramen recipe…keep reading!

Easy Vegetarian Ramen | A Couple Cooks

Looking for a vegan ramen recipe?

If you’re looking for a vegan ramen recipe, might we recommend our Easy Korean Ramen? This one is full of savory veggies, protein packed tofu, and topped with pickled cucumbers. Adding tofu is essential for a vegan ramen to make it filling enough.

If you are looking for a vegan ramen recipe, you can use this recipe with a few modifications. Here’s what we’d recommend:

  • Omit the soft-boiled egg.
  • Add cubed tofu in the last 5 minutes of the simmer time. You’ll likely need more seasoning for the tofu, so season with salt until the flavor pops or add a splash of soy sauce.
  • Some ramen noodles also contain eggs, so check the ingredients in your noodles to ensure they are vegan or replace with rice noodles.

Related: 12 Easy Dutch Oven Recipes

Easy Vegetarian Ramen | A Couple Cooks
Easy Vegetarian Ramen | A Couple Cooks

Podcast about making a high quality ramen at home

Guess what? Not only did we bring our camera, this time we brought our microphone along for the ride! This week’s podcast is all about how that restaurant experience turned into this recipe. Check it out below, and we’d love to hear — are you a ramen fan? Do you have favorite recipes or tips?

Easy Vegetarian Ramen | A Couple Cooks

Looking for vegetarian dinner recipes?

Outside of this easy vegetarian ramen recipe, here are a few vegetarian dinner recipes:

Related: Try using our Homemade Vegetable Broth for this recipe!

Print

Easy Vegetarian Ramen


1 Star2 Stars3 Stars4 Stars5 Stars (31 votes, average: 4.65 out of 5)

  • Author: Sonja
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

This quick and easy vegetarian ramen recipe is fun to make and oh so flavorful! Packed with umami, this noodle bowl makes a satisfying, slurpable meal.


Scale

Ingredients

  • 4 eggs
  • 4 garlic cloves
  • 1-inch nub ginger root (1 tablespoon minced ginger)
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 quart vegetable broth
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon mirin
  • 8 ounces shiitake mushrooms
  • 4 cups young baby greens (we used a mix of young Asian greens and tatsoi)
  • 3 sweet peppers (optional)
  • 3 green onions
  • 16 ounces ramen noodles (fresh if possible)*
  • 4 radishes, for garnish
  • Purchased garlic chili sauce, for garnish

Instructions

  1. Soft boil the eggs: Fill a medium pot of water and bring it to a boil, then reduce to a simmer. Gently lower the eggs into the water with a spoon and simmer for 7 minutes. Meanwhile, prepare a bowl of ice water. When the eggs are done, place them in the ice bath and let them cool completely, then gently peel.
  2. Meanwhile, thinly slice the garlic. Peel and mince the ginger.
  3. In another large pot or Dutch oven, heat the sesame oil and olive oil over medium high heat. Add the garlic and ginger and saute for 1 minute, stirring constantly. Add the vegetable broth and bring to a simmer. Add the soy sauce and mirin.
  4. Remove the stems from the shiitake mushrooms and thinly slice them. If necessary, wash the greens. Thinly slice the peppers and slice the green onions (cut the green onions on the bias). Thinly slice the radishes for a garnish, and set aside. Place the mushrooms in the broth and cook 5 minutes. Add peppers, green onion and greens and cook for 1 minute. Taste the broth and season with salt until the flavor pops, adding a splash of soy sauce if needed.
  5. In the pot used for the eggs, bring fresh water to a boil and boil the ramen noodles until just tender, around 2 to 3 minutes, then drain.
  6. To serve, place noodles in a bowl and top with broth, vegetables, and soft-boiled eggs. Garnish with radishes and garlic chili sauce.

Notes

*We found our fresh ramen in the frozen section in our local Asian grocery. If you can’t find fresh ramen, you can use packaged ramen without the flavor packet. For a vegan ramen, omit egg and ensure pasta does not contain egg.

  • Category: Main Dish
  • Method: Boiled
  • Cuisine: Japanese

Keywords: vegetarian ramen, ramen, easy, simple, vegetarian, japanese, eggs, fresh noodles, vegan

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

46 Comments

  • Reply
    Anonymous
    March 2, 2016 at 12:18 am

    Eggs are vegetables?

    • Reply
      Sonja
      March 2, 2016 at 9:11 am

      This recipe is vegetarian, which includes dairy and eggs! To make it vegan, you could omit the egg.

    • Reply
      Anonymous
      December 1, 2016 at 5:50 pm

      Yes.

  • Reply
    Tori
    March 2, 2016 at 3:22 am

    I’m so down with this yumminess! The veggie combination that you’ve added is perfection!

  • Reply
    Katrina
    March 2, 2016 at 8:19 am

    This looks like a seriously perfect meal! I’m in love!

  • Reply
    Puja Darshan
    March 2, 2016 at 10:10 am

    It looks yummy and delicious. Trying this weekend. Pinned

  • Reply
    Christina
    March 2, 2016 at 3:11 pm

    I’ve never had vegetarian ramen!! This is absolutely gorgeous. Stunning photos!

  • Reply
    Kelly
    March 2, 2016 at 3:41 pm

    Hi! I am a fellow ramen lover in Indianapolis. Which local Asian market do you prefer for those fresh ramen noodles? Thanks!

    • Reply
      Sonja
      March 2, 2016 at 3:46 pm

      Great to meet you! We got our noodles in the freezer section in Sakura Mart (Keystone and 71st-ish). Let us know if you try them out!

      • Reply
        Kelly
        March 4, 2016 at 9:53 am

        I made this last night for dinner – with the noodles from Sakura Mart. So, so good! The homemade noodles make all the difference. Thank you!

  • Reply
    Kelly
    March 2, 2016 at 4:30 pm

    Thank you! Perfect – not too far from me! I am going to stop there tomorrow.

  • Reply
    Katie @ Whole Nourishment
    March 3, 2016 at 2:48 am

    I’m a big fan of noodle bowls in general. This looks like a great bowl to get us through the remainder of winter. And after listening to your podcast and hearing you joke about it taking two hours to shoot the photos, I’d say it paid off. They are beautiful and bright and all the elements show up well. :-)

  • Reply
    Deborah @ The Harvest Kitchen
    March 3, 2016 at 9:39 am

    Never met a noodle I didn’t love!! This veggie ramen looks amazing! Can’t wait to make it!!

  • Reply
    Ashley
    March 4, 2016 at 11:36 am

    Looking forward to making this, I will have to make a pit stop at Sakura’s!

  • Reply
    Abby (@ No Fail recipes)
    March 5, 2016 at 1:43 pm

    This looks great. I can;t wait to try it. I’m going to leave the mushrooms out though.

  • Reply
    Rach's Recipes
    March 12, 2016 at 5:53 am

    This was so good! I added a little sake, dashi, and sesame seeds for garnishing. Fabulous! Thank you for sharing this wonderful recipe.

  • Reply
    Sally
    April 29, 2016 at 2:35 pm

    Oh wow. When I ate this I heard bells ringing and angels singing. I made it for dinner last night and everyone was singing its praises. Bravo! Absolutely delicious. I didn’t have ramen so I used thin Udon, but I’m guessing it had a similar taste. Thank you!

  • Reply
    Mac
    May 19, 2016 at 2:16 pm

    Since when does a vegetarian recipe contain egg?

      • Reply
        Mac
        May 19, 2016 at 7:05 pm

        Lacto Vegetarian– Ovo Vegetarian– Lacto-ovo vegetarian– Pollotarian– Pescatarian– Flexitarian all kind of mumbo jumbo for hiding the fact that none of them are truly vegetarian..:-)

        • Reply
          Sonja
          May 21, 2016 at 11:34 am

          Hi Mac! I think you’re thinking of the term “vegan”, which uses no animal products. Our friends over at Minimalist Baker have a great vegan ramen recipe that you might enjoy: http://minimalistbaker.com/easy-vegan-ramen/

          • Mac
            May 21, 2016 at 12:45 pm

            Hi Sonja
            I’m being picky…I get fed up going to “vegetarian” recipes on the web and finding that they contain eggs, milk, cheese etc. None of which can even loosely be described as vegetables! I don’t call myself vegan or vegetarian. I prefer “following a plant based diet”.
            Regards
            Mac

          • Mac
            May 7, 2017 at 2:02 pm

            Thanks Sonja I will give that one a try – it looks good.
            Mac

    • Reply
      Corrina
      April 24, 2017 at 4:05 pm

      Hi. Vegetarians eat eggs and dairy. Vegan does not. In fact vagan often doesn’t eat honey either.

      • Reply
        Corrina
        April 24, 2017 at 4:06 pm

        I found this looking for a vegetarian ramen recipe for my daughter. Who is a vegetarian. Looks great thanks.

    • Reply
      Marina
      May 6, 2017 at 6:30 am

      You’re thinking of vegans. Vegetarians eat everything except fish and meat whereas vegan don’t eat meat, fish or anything that is produced by animals such as eggs and milk etc.

    • Reply
      taryn woodburn
      December 17, 2018 at 5:38 pm

      vegetarian means no meat products, you are thinking vegan.

  • Reply
    Will
    August 7, 2016 at 9:51 pm

    An awesome, restaurant-quality recipe! Will definitely be adding this to the rotation!

  • Reply
    Gabe Fowler
    February 5, 2017 at 4:10 pm

    Am I missing something? At what poitpnt do you say what to do with the eggs?

    • Reply
      Gabe Fowler
      February 5, 2017 at 4:11 pm

      ^ please forgive my typo

    • Reply
      Sonja
      February 5, 2017 at 4:38 pm

      Thanks for the note! I’ve added to garnish with the eggs in the recipe. Thank you!

  • Reply
    Anonymous
    July 5, 2017 at 11:44 pm

    Tasted great!

  • Reply
    Gloria
    August 5, 2017 at 2:10 pm

    Hi! can you please suggest substitutes for
    a. reduced sodium soy sauce
    b. mirin

    thanks! ;)

    • Reply
      Anonymous
      November 20, 2017 at 5:03 pm

      Gloria, you could use regular soy sauce or Liquid Aminos instead of reduced sodium soy sauce. Mirin is a sweet rice wine, you could substitute dry sherry or dry white wine or rice vinegar and add a little sugar, about 1/2 tsp sugar per tbsp of wine/vinegar will be very close to the sweetness of Mirin.

  • Reply
    BillG
    December 3, 2017 at 10:32 pm

    This was awesome. We used baby bok Choi as the veggie and adds some tofu – it was fantastic!!

    • Reply
      Sonja
      December 25, 2017 at 3:14 pm

      We’re so glad you enjoyed it — great ideas for the additions!

  • Reply
    ANONYMOUS
    March 27, 2018 at 11:54 am

    Eggs in a vegetarian recipe? Um?

    • Reply
      Sonja
      March 27, 2018 at 12:00 pm

      Sounds like you’re thinking of vegan! A vegetarian diet includes eggs and cheese; a vegan diet is all plant-based.

      • Reply
        ANONYMOUS
        March 27, 2018 at 12:05 pm

        In my country, vegetarian people do not eat eggs but do eat dairy products such as milk, cheese, yogurt etc. It gets a bit confusing sometimes, for different locations it can mean different things.
        The recipe looks delicious though. Will try without the eggs :D

        • Reply
          Sonja
          April 16, 2018 at 9:45 pm

          Ahhh I see! Very interesting, what country are you in? Thank you so much and let us know if you try it without the egg!

  • Reply
    Anonymous
    December 17, 2018 at 9:55 pm

    Can’t call yourself a vegetarian if you eat animsl derived foods. You’re an omnivore like the majority of the western world
    .

  • Reply
    Anonymous
    March 20, 2019 at 10:22 pm

    Omg some of the comments that people leave you!?

    Just here to say that your ramen is a go-to in our family and without a doubt, my husband’s favorite meal I make. Thanks for sharing this treat with us! We love to make ours with kale ?

    • Reply
      Sonja
      March 23, 2019 at 11:39 pm

      Haha! We’re SO so glad to hear that — especially that it’s your husband’s favorite! Love the idea of making this with kale — we’ve got to try that!

  • Reply
    Lauren Ritchie
    October 23, 2019 at 4:19 pm

    Made this last night. We loved it! The broth was so wonderful and it was so easy to make. We did ours with Tofu and bok choy

    • Reply
      Sonja Overhiser
      October 24, 2019 at 8:11 am

      Adding tofu is perfect! SO glad you enjoyed this one!

  • Reply
    Anonymous
    December 2, 2019 at 5:22 pm

    delicious!

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