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Recipe image for Weeknight Vegetarian Ramen Bowl with Shiitake Mushrooms and Bok Choy - Two ramen bowls photographed from the top view.

Weeknight Vegetarian Ramen Bowl

A weeknight vegetarian ramen bowl recipe flavored with shiitake mushrooms and bok choy. Ready in 30 minutes and great meal to feed a family of 6. This recipe has been adapted with changes from a recipe in Real Simple (February 2018 issue) magazine.
Course Dinner
Cuisine American
Keyword easy vegetarian ramen recipe, How to make vegetarian ramen, Vegetarian Ramen, Vegetarian Ramen Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 383kcal


  • 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.


Calories: 383kcal | Carbohydrates: 41g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 2533mg | Potassium: 316mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3273IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 4mg