I have always been a fan of ramen noodles. You know, those dried noodles with different flavors that they sell in supermarkets.
Their convenience is hard to beat: Pour hot water into the cup and have a tasty and filling fare in less than 5 minutes. But let’s face it, they are not the healthiest of meals. With all kinds of additives, preservatives, sugar, and salt they come with a lot of baggage.
Dried Noodles Versus Fresh Noodles
For that reason, I stopped buying dried ramen noodles and decided to no longer use them in my cooking. However, this all changed a few months ago when I discovered fresh ramen noodles in our local Whole Foods Market.
Not knowing what to expect, I bought a few packs and made this quick vegetarian ramen recipe that night. Boy, was that a game-changer. Now, I know I will never go back to the dried ramen noodles again.
If you are wondering, the name of the company is called Sun Noodle (this is not sponsored). They have a few different flavors, but I like the basic one called Kaedamama No 20. They sell them in 10 oz. portions, which is ideal for a weeknight meal. I usually buy a few and keep them in the freezer.
Now, I know you might not be living in an area where they sell this particular brand, but nowadays most supermarkets sell fresh ramen noodles. If you have never tried using fresh ramen noodles, give them a try and better yet, start with this super easy recipe I have here for you.
With this being said, please know that you can make this vegetable ramen recipe with dried noodles as well. Simply swap fresh noodles with 4 packs of the dried ones.
Other Ramen Ingredients – What To Add To Vegetable Ramen Recipe:
In addition to the ramen noodles, I used the following ingredients to make this ramen noodles bowl:
- Shiitake Mushrooms: Mushrooms are a classic ingredient to use in a veggie ramen recipe both for their umami flavors and meaty texture. I opted for shiitake mushrooms, but other types like white button mushrooms or baby portabella mushrooms would also work in this recipe.
- Flavoring Agents: To make the broth, I used scallions, grated fresh ginger, and garlic.
- Vegetable Stock: I used storebought low sodium vegetable broth to make the ramen broth
- Baby Bok Choy: Baby bok choy happens to be my favorite vegetable to use when I make vegetable ramen bowls like this one for two reasons. 1. It is easy and quick to cook it in the same liquid that I cook the ramen noodles in.
2. It’s mild flavor pairs so nicely with the rest of the ingredients without taking over the whole soup.
- Large Eggs: I think adding an egg on top is yet another classic move when it comes to ramen bowls. However, you can also top it off with a fried egg as well.
About This Ramen Bowl Recipe – How To Make Vegetarian Ramen
As in most ramen noodle dishes, this recipe has 2 pots going at the same time.
The first one is for the broth. This vegan broth recipe is made with vegetable stock, ginger, scallions, miso paste, and tamari (or soy sauce).
The second one is a pot of boiling water to cook eggs and noodles. If you start them at the same time, it all comes together in 30 minutes or so.
How To Make Vegan Ramen Broth
As in most vegetarian or vegan ramen recipes, the process of making this bowl starts with making the broth. The broth I made in this recipe is miso-based and flavored with shiitake mushrooms, ginger, garlic, scallions, and tamari.
Below are the easy steps to make it:
- Cook the mushrooms: Start by heating some vegetable oil in a large pot over medium heat. Add in the mushrooms and saute until softened, 4-5 minutes. Transfer the now-cooked mushrooms onto a plate and set aside.
- Cook the Vegetables: In the same pot (no need to wash it), heat some more vegetable oil and add in the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes or until they are softened. Add in the vegetable stock. Bring it to a boil and then let it simmer.
- Add in the Miso Paste: To incorporate the miso paste into the broth, start by mixing the broth with the miso paste in a separate bowl.
To do so, place miso paste in a small bowl, ladle ½ cup of the boiling liquid from the pot, and give it a mix until the miso paste is completely dissolved. Add the mixture back into the pot along with tamari and sesame oil.
I used tamari here, but if you are not following a gluten-free diet you can soy sauce instead.
Cooking the Veggies, Eggs, and Noodles for Homemade Vegetarian Ramen Recipe
As your vegan ramen broth simmering on the stovetop, cook the eggs, noodles, and bok choy in a separate pot.
But first, start by preparing the bok choy. To do so, gently rinse the baby bok choy (you can also use large bok choy for this recipe) and cut each one in half lengthwise. At this point, I usually rinse them one more time just to make sure that they are free of soil. Set them aside.
Below are the steps to cook the vegetables, eggs, and noodles:
- Boil water in a large pot: Bring a large pot of water to a boil.
- Cook the eggs: Add in the eggs and let them cook for exactly 8 minutes. Cooking eggs for 8-minutes yields eggs with yolks that are still creamy but firm, which is how they are traditionally served.
As they are cooking, fill a medium-sized bowl with ice and water. Once the 8-minute cooking time is completed, using a slotted spoon transfer the eggs into the ice water to stop cooking. When it is cold enough to handle peel the eggs.
- Cook the bok choy and ramen noodles: Bring the water to a boil and add in the bok choy and ramen noodles and cook until they are softened, 4-5 minutes.
The exact cooking time of the noodles might change based on the type of noodles you are using so be sure to check the packaging.
Drain and set aside.
How to Cook Bok Choy for Ramen
It takes around 4-5 minutes for bok choy to cook in hot liquid. As I mentioned earlier, I boil them in the same liquid that I cooked the noodles in as I think it is convenient.
However, if your noodles take longer to cook adjust the timing accordingly and cook the bok choy 4-5 minutes before the ramen noodles are fully cooked.
How To Assemble This Vegetarian Ramen Noodle Bowl:
To assemble the recipe:
- Place the now-cooked noodles and bok choy into a large soup bowl.
- Ladle a few cups of the simmering vegetarian ramen broth over it.
- Slice eggs in half lengthwise and place in the bowl.
- Top it off with reserved shiitake mushrooms, scallions, and sesame seeds (if preferred). Serve.
How Can I Turn This In To A Vegan Ramen Recipe
To make this recipe a vegan ramen noodle bowl, simply omit using eggs. If you wish, you can garnish it with a handful of edamame beans to add in some protein and make it more filling.
If You Liked This Vegetarian Ramen Recipe, You Might Also Like
- Sweet Potato Noodle Pad Thai
- 5 Ingredient Zucchini Noodles
- Skinny Shrimp Scampi
- Chicken Lo Mein Recipe
- Almond Chicken Salad
- Need more inspiration? Check out all our Vegetable Meals
Weeknight Vegetarian Ramen Bowl
- 3 tablespoons vegetable oil divided
- ½ pound shiitake mushrooms wiped, stems removed and sliced
- 5 stalks of green onions scallions, sliced, white and green parts* separated
- 2 tablespoons grated ginger approximately 2 inches
- 4 cloves of garlic
- 6 cups of vegetable stock
- 2 tablespoons white miso paste
- 2 tablespoons tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 4 large eggs
- 10 oz. fresh ramen noodles or 4 3-ounces packets dry ramen
- 3 heads baby bok choy rinsed and cut in half lengthwise
- 1 tablespoon toasted sesame seeds
- Heat 2 tablespoons vegetable oil in a large pot. Add in the shiitake mushrooms and cook, stirring frequently, until softened, 4-5 minutes. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside. Do not wash the pot.
- To make the miso broth: Heat the remaining 1 tablespoon oil in the now-empty pot. Add in the white parts of the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes.Pour in the vegetable stock. Bring it to a boil.
- Meanwhile, place miso paste into a bowl. Ladle ½ cup of the boiling liquid and whisk until miso is completely dissolved. Add the mixture back into the pot along with tamari (or soy sauce) and sesame oil.
- To cook the eggs and noodles: Fill a large pot with water and bring it to a boil.
- Lower eggs into the pot and cook them for 8 minutes. Using a slotted spoon remove them from the pot and place them into a bowl of ice water and set aside.
- Bring the water back to a boil.
- Add the noodles and bok choy and cook them until they are al-dente and bok choy turned bright green (and softened), 3-4 minutes. Drain.
- In the meantime, peel the eggs and halve them lengthwise.
- To assemble: Place noodles and bok choy in a bowl, pour some miso stock over it and top it off with shiitake mushrooms and eggs. Garnish with the reserved green parts of the scallions and sesame seeds.
- * Reserve some of the green parts to use as garnish and use the rest somewhere else.