🍳DailyRecipes
Dinner

Easy Vegetarian Ramen

A warm and flavorful bowl of vegetarian ramen that comes together in just 35 minutes.

By Daily Recipes Book· 🌍 Japanese· August 10, 2026
Easy Vegetarian Ramen
dailyrecipesbook.com
Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Serves
4

There is something so comforting about a big bowl of ramen, especially when you can make it right in your own kitchen. This version is inspired by some of my favorite local spots, focusing on a savory broth that hits all those umami notes without any meat at all. It is perfect for a weeknight when you want something satisfying but do not want to spend hours in the kitchen.

The secret here is using fresh ingredients like ginger, garlic, and shiitake mushrooms to build depth quickly. Feel free to swap in your favorite seasonal vegetables or whatever you happen to have in the fridge. It is a very flexible recipe that turns into a special meal with the addition of a jammy soft boiled egg.

Ingredients

  • 4 cups vegetable broth
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons minced ginger
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 4 ounces shiitake mushrooms, sliced
  • 2 cups chopped greens like bok choy or spinach
  • 1 bell pepper, thinly sliced
  • 4 portions of fresh or dried ramen noodles
  • 4 soft boiled eggs, halved
  • 2 green onions, sliced
  • Sliced radishes for garnish
  • Chili sauce to taste

Instructions

  1. 1

    Bring a medium pot of water to a boil for the soft boiled eggs. Cook for 6 to 7 minutes, then immediately transfer to an ice bath to cool before peeling.

  2. 2

    In a large soup pot, heat the sesame oil over medium heat. Add the ginger and garlic and cook for about 1 minute until fragrant.

  3. 3

    Pour in the vegetable broth, soy sauce, and mirin. Bring the mixture to a gentle simmer.

  4. 4

    Add the sliced shiitake mushrooms, bell pepper, and greens to the broth. Let everything simmer for about 5 to 8 minutes until the vegetables are tender.

  5. 5

    While the broth simmers, cook the ramen noodles in a separate pot of boiling water according to the package directions, usually 2 to 3 minutes.

  6. 6

    Divide the cooked noodles into serving bowls and ladle the hot broth and vegetables over the top.

  7. 7

    Top each bowl with a soft boiled egg half, sliced green onions, radishes, and a drizzle of chili sauce.

💡 Tips

To keep the noodles from getting mushy, store them separately from the broth if you have leftovers. The broth and vegetables will stay good in the fridge for up to 4 days. If you want to make this vegan, simply omit the egg and add some cubed tofu to the broth during the final few minutes of cooking.

#vegetarian#healthy#easy dinner#ramen#Japanese

Made this recipe? Let us know how it went.

You might also like