Vegetarian Ramen

A warm bowl of vegetarian ramen that is comforting, quick, and easy to whip up. In just 30 minutes, enjoy a dish that feels like a hug!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese-Inspired

Ingredients Equipment Method Notes

Ingredients

For the Vegetarian Ramen

4 cups vegetable broth the heart of your ramen, bringing warmth and flavor.
2 cups water to balance the broth and cook the noodles.
2 packs ramen noodles discard seasoning packets
1 tbsp soy sauce adds depth and umami.
1 tbsp miso paste for a rich, savory taste.
1 tsp sesame oil a drizzle of nutty flavor.
2 cloves garlic minced
1 inch ginger grated
1 cup mushrooms sliced
1 cup baby spinach for a burst of freshness and color.
1 carrot julienned sweet and crunchy, it brightens up the dish.
2 green onions sliced for a fresh garnish.
1 boiled egg optional for a protein boost and creaminess.
Sesame seeds for garnish

Equipment

Large Pot

Method

Step 1: In a large pot, combine the vegetable broth and water. Bring to a boil over medium heat.
Step 2: Add the ramen noodles and cook according to package instructions. Drain and set aside.
Step 3: In the same pot, add the soy sauce, miso paste, sesame oil, minced garlic, and grated ginger. Stir well to combine.
Step 4: Add the sliced mushrooms and cook for about 5 minutes, until they soften.
Step 5: Stir in the baby spinach and julienned carrot, cooking until the spinach wilts, about 2 minutes.
Step 6: Return the cooked ramen noodles to the pot and mix until heated through.
Step 7: Serve hot, garnished with sliced green onions, a boiled egg (if using), and sesame seeds. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the noodles separate from the broth if possible, to prevent them from getting too soft.