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!

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Easy Vegetarian Ramen


  • 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.


Ingredients

Scale
  • 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

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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62 Comments

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

    1. 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!

      1. 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!

  2. 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. :-)

  3. 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!

      1. 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..:-)

          1. 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

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

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

      2. I’ve been a vegetarian most of my life and consume eggs and dairy. If you are looking for plant only recipes look for vegan, otherwise the only one you should be getting fed up with is yourself.

    1. 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.

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

    thanks! ;)

    1. 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.

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

      1. 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

        1. 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!

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

    1. I have been a vegetarian for the last 5 years and I don’t eat meat but I eat dairy and eggs. Many of my friends are vegan, which means they don’t eat any animal derived products. This is a delicious recipe and you’re welcome to omit eggs if you don’t want them no need to spread hate towards the writers <3

  6. 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 ?

    1. 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!

  7. 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

  8. I made this for dinner. First time ever making ramen. I chose this recipe because I’m going on a 30 day plant based diet. It was absolutely delicious. Even my boys loved it!

  9. SOME OF THESE COMMENTS. I’m so sorry you get so many people on here who don’t understand the difference between vegetarian/vegan. I get it if it’s different in another country, but the sheer amount here is mostly just ignorance. Lol, what the heck.

    This recipe was DELICIOUS! I have also used the sauce to make a curry with chickpeas and rice instead of noodles, I just make it a little thicker

  10. This was an awesome dish! First time making ramen, will definitely do it again. However, instead of cooking the noodles separately and then adding the broth, we just cooked the noodles right in the broth. Worked just as well, we’ll probably keep making it this way. All in all, great recipe!

  11. So yummy. I’ve made this twice and my family loves it. It’s quick and easy. Definitely a keeper recipe. Thank you.

  12. I made this last night – my first time making homemade ramen – and aside from utterly failing the soft-boiled eggs multiple times (which is not a fault of your recipe, but of my ineptitude with boiling eggs), this was FABULOUS. I’ve been a vegetarian for years but my husband is a carnivore. He is also the chef in the house. He could not stop raving about how much he loved this dish. It’s going to be a staple in our house from now on. Thank you so much.

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