Julie Knott

Homemade Vegetarian Ramen

In the US, when you say ramen, most people tend to think of the instant package that comes in a bright package. But a healthier, easier ramen does exist! And you can make it right at home. No packaged soup, just easy, healthy food that comes together in 25 minutes.

The beauty of ramen is that you can put in any veggies you have on hand – they all work! It’s a great way to clean the fridge if you need, too! Just make sure you season your broth and give all the flavors time to marry! And add in meat if you want – many do, but I wanted to keep this one a bit lighter.

What’s your favorite vegetarian soup? I’d love to know in the comments below. Happy cooking!

Homemade Vegetarian Ramen

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 tablespoon sesame oil
  • 3 teaspoons grated ginger
  • 4 teaspoons grated garlic
  • 4 cups vegetable broth
  • 4 cups water
  • 1 ounce dried shiitake mushrooms
  • 1 package Chinese Noodles
  • 1/2 cup chopped scallions
  • 2 cup chopped spinach
  • 1 cups shredded carrots
  • Salt & pepper, to taste
  • 6 soft boiled eggs, 1 per serving (optional)
  • Sriracha, chili oil, hot sauce, sesame oil, and/or soy sauce, to taste (optional)

Directions

  1. Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.img_8253
  2. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
  3. Add the noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.img_8258
  4. Remove from heat to stir in the spinach and carrots.img_8259
  5. Top with 1 soft boiled egg sliced in half in each bowl. Season with salt and pepper, sriracha, chili oil, hot sauce, sesame oil, and/or soy sauce to taste. Serve immediately and enjoy!img_8265

 Original recipe can be found here. 

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