Vegetarian Ramen

These ramen are sure to cure your umami craving. Skip the restaurant and try this quick and easy recipe instead. It’s sweet and salty and filling. Best of all, you can adjust the sweetness, spice, saltiness and toppings to your own tastes or to create a unique experience each time.


Vegetarian Ramen

Course Main Course
Keyword healthy, noodles, ramen, soup, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 534kcal


  • 4 portions ramen noodles I use Lotus Millet & Brown Rice Ramen


  • 1 tbsp sesame oil
  • 2 cloves minced garlic
  • 1 inch nub minced ginger ~ 1/2 tbsp
  • 1/2 cup grated carrot
  • 4 cups vegetable broth low sodium
  • 1 1/2 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 2 tbsp sriracha


  • 4 soft boiled eggs
  • 2-4 heads bok choy
  • 1/2 cup corn
  • 1/2 cup edamame
  • 1/2 cup kimchi
  • 1 tbsp green onion
  • 1 tbsp sesame seeds


  • Heat sesame oil in a medium pan. Add garlic, ginger and grated carrot. Simmer for 2-3 minutes.
  • Add the vegetable broth, rice vinegar, soy sauce and sriracha. Simmer for 5-10 minutes, adjusting the flavour as desired. Sriracha for spice, rice vinegar for acidity and soy sauce for saltiness.
  • While the broth is simmering, cook the noodles according to the instructions, blanche the vegetables and cook the soft boiled egg.
  • To make a soft boiled egg, place the egg in boiling water for 8 minutes. Make sure to put the egg in while the water is boiling and not when the water is cold.
  • Top with remainder of ingredients and enjoy!


*Calories include noodles and toppings in the quantities indicated. 

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