There are nights when I open the pantry, stare blankly, and wonder what to cook — and then I remember I’ve always got a few packs of ramen noodles tucked away for nights just like that. But instead of ripping open one of those salty seasoning packets, I whip up this quick and easy vegetarian ramen with fresh veggies and a homemade broth that hits all the right comfort notes. It’s warm, savory, and tastes like something way more effort went into it — but it only takes around 25 minutes.
This has become one of my go-to lazy-but-satisfying dinners, especially when I want something cozy and filling but don’t want to spend a lot of time in the kitchen. Trust me, once you try this version, you’ll never look at those Styrofoam cups the same way again.
What Makes This Ramen So Worth Making
Done in 25 minutes
This comes together faster than takeout and uses simple pantry staples. If you’ve got soy sauce, veggie broth, garlic, and some noodles — you’re halfway there. This is the kind of meal I throw together between meetings or when I need something warming after a long day.
The broth tastes rich and deep
Even without meat, the broth is packed with flavor. It starts with a quick sizzle of garlic and ginger in sesame oil (your kitchen will smell amazing), then we pour in soy sauce, mirin, and vegetable stock. The combo creates a deep, savory base that you’ll want to sip straight from the bowl.
Totally customizable
I usually stick with shiitake mushrooms, soft-boiled eggs, and spinach — but honestly, you can use whatever you have in your fridge. It’s a great way to clean out leftover veggies or use that last lonely carrot.
Ingredients You’ll Need
This is how I build my bowl, but feel free to riff based on what’s in your kitchen.
- Sesame oil – Adds a nutty base flavor that makes the whole broth come alive.
- Ginger & garlic – I grate them fresh. If you’re using jarred, that works in a pinch, but fresh really is better here.
- Soy sauce – For that deep umami hit.
- Mirin or rice vinegar – Adds a gentle sweetness that balances everything out.
- Vegetable stock – I usually keep a box on hand or use homemade if I have it.
- Shiitake mushrooms – You can use any mushrooms really, but shiitake adds an extra earthy flavor.
- Ramen noodles – I use dried instant noodles (minus the seasoning packet), but fresh ramen works great too.
- Spinach – For some green goodness. Baby bok choy is also a nice swap.
- Eggs – I make soft-boiled eggs with jammy centers. You can skip them for a vegan version or swap with tofu.
- Carrots, green onions, and sesame seeds – For topping. I usually have these lying around.
- Hot sauce (optional) – For a bit of kick if you like heat.
Step-by-Step: How I Make It
1. Make the broth base
In a big pot, heat sesame oil over medium. Add in the ginger and garlic — the smell will tell you when it’s ready (about 1-2 minutes). Stir in soy sauce and mirin. Cook for another minute, then pour in the vegetable broth. Let it simmer for about 5 minutes to deepen the flavor.
2. Add mushrooms
Toss in the sliced mushrooms and let them simmer with the broth for another 10 minutes. They soak up all that goodness.
3. Boil the eggs
While the broth simmers, bring a small pot of water to a boil. Carefully lower in your eggs and boil for 7–8 minutes. Transfer them immediately to an ice bath so they stop cooking and peel easily. I like mine a bit jammy in the middle — feels fancy even when it’s not.
4. Wilt the spinach
In another pot, blanch the spinach for about 30 seconds to 1 minute, just until it softens. Rinse with cold water so it stays bright green.
5. Cook the noodles
Drop the noodles into the broth and cook according to the package (usually 2–3 minutes). They’ll soak up some of the broth too, which is why I like cooking them right in the soup.
6. Assemble your bowls
Divide the broth and noodles between two bowls. Top with half an egg, wilted spinach, shredded carrots, green onions, and sesame seeds. I always keep a bottle of chili oil nearby for a drizzle of heat.
Ways to Change It Up
- Add spice – A little chili crisp, sriracha, or garlic chili oil makes a huge difference.
- Make it vegan – Just skip the egg and use tofu for protein.
- Switch the noodles – Fresh ramen noodles are great, or try rice noodles, soba, or even udon if that’s what you’ve got.
- Try other toppings – Corn, nori sheets, bamboo shoots, bean sprouts — whatever makes you happy.
What to Serve It With
Honestly, I often eat this ramen on its own, curled up on the couch with a cozy blanket and a good show. But if I’ve got guests or want to bulk up the meal, I serve it with:
- Simple cucumber salad with sesame
- Steamed or pan-fried dumplings
- Edamame tossed in sea salt
- Crispy tofu bites with dipping sauce
My Best Tips from the Kitchen
- Fresh garlic and ginger make a huge difference – I know the jarred stuff is convenient, but the flavor you get from fresh is worth the extra minute.
- Batch-make broth – Sometimes I simmer veggie scraps (like onion ends, mushroom stems, and garlic skins) with water for an hour and keep the broth in the freezer. It makes recipes like this even easier.
- Stock the basics – I keep soy sauce, ramen noodles, veggie broth, and sesame oil in my pantry at all times. That way, I’m always just 20 minutes away from a hot bowl of this.
Storing Leftovers
Fridge:
Let the soup cool and store it in an airtight container. It keeps well for up to 3–4 days, but I recommend storing the broth separately from any toppings to keep things fresh.
Reheat:
Heat the broth and noodles in a saucepan over medium until hot. Add fresh toppings once it’s warmed up.
Freezer:
You can freeze the broth, but the noodles tend to get mushy after thawing, so I don’t usually recommend it. Better to freeze just the broth and add fresh noodles when reheating.
Questions You Might Have
Is ramen always vegetarian?
Not always. Many store-bought instant noodles come with seasoning packets that contain animal products. But the noodles themselves are often vegetarian — just check the ingredients list or buy them separately from an Asian grocery store.
How do I season ramen without that salty packet?
It’s so easy! A mix of garlic, ginger, soy sauce, and broth gives you a rich, savory flavor. You can even add a splash of rice vinegar or a spoon of white miso paste to make it deeper and more layered.
How can I make it taste “meaty” without meat?
Soy sauce gives great umami, and sesame oil adds richness. Dried shiitake mushrooms and a bit of miso paste are my go-to tricks when I want a bold, satisfying flavor without using animal products.
Easy Vegetarian Ramen
This quick and easy vegetarian ramen is the kind of cozy, soul-warming bowl I crave on busy weeknights. Made with a rich, garlicky broth, sautéed mushrooms, tender noodles, and just-wilted greens—it’s comfort food that’s surprisingly simple. Topped off with a soft-boiled egg, crunchy carrots, and scallions, it comes together faster than takeout and tastes like something straight from your favourite ramen shop.
Ingredients
- 1 tablespoon sesame oil
- 4 teaspoons garlic, minced
- 3 teaspoons fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons mirin or rice vinegar
- 4 cups vegetable stock (or chicken stock if not vegetarian)
- ½ cup shiitake mushrooms, sliced
- 2 eggs (or use marinated soy eggs)
- 1 cup shredded carrots
- 1 cup baby spinach
- 2 packs (3 oz each) dried ramen noodles
- ½ cup green onions, sliced
- Hot sauce, to taste (optional)
- Sesame seeds, for garnish (optional}
Instructions
- Start by heating sesame oil in a large pot over medium heat. Once warm, sauté the garlic and ginger until soft and fragrant—this builds the flavor base. Stir in the soy sauce and mirin, letting everything sizzle together for a minute.
- Pour in the vegetable broth and bring to a gentle simmer. After about 5 minutes, toss in the shiitake mushrooms and let them simmer another 10 minutes so they soften and release all that umami goodness.
- While the broth is doing its thing, boil a separate small pot of water for the eggs. Cook them for 7 to 8 minutes depending on how soft you like the yolks. Transfer them immediately to an ice bath to cool before peeling and slicing in half.
- In another small pot, quickly blanch the baby spinach in boiling water for about a minute. Rinse under cold water, drain, and set aside.
- Once the broth is ready, add the dried ramen noodles directly to the pot and cook according to the package instructions, usually about 2–3 minutes. If you like a little heat, now’s the time to stir in some hot sauce.
- To serve, divide the broth and noodles between two large bowls. Top each with halved eggs, wilted spinach, shredded carrots, and scallions. Sprinkle sesame seeds on top if you like, and dig in while it’s hot.
Notes
- Make it vegan: Simply skip the egg, and you've got yourself a completely plant-based bowl.
- Storing leftovers: Keep the broth and noodles in an airtight container in the fridge for 3–4 days. If possible, store toppings like spinach, eggs, and carrots separately to preserve their texture.
- Reheating: Gently reheat the broth and noodles in a saucepan over medium heat. Add toppings once everything is hot and ready to serve.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 724Total Fat 34gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 21gCholesterol 186mgSodium 4412mgCarbohydrates 81gFiber 8gSugar 14gProtein 24g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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