Quick Vegetarian Ramen

Quick Vegetarian Ramen - Food & Nutrition Magazine - Stone Soup
Photo by Tawnie Graham

Slow simmered broths are the rich bases of typical ramen recipes. But there is nothing slow about this recipe. We have been savoring this quick vegetarian ramen on a regular basis because it’s so easy to make and super comforting.

One of the best parts of this ramen noodle soup in my opinion is the addition of soft-boiled eggs. Not only do they provide a pop of color, but they are also a nutritious addition to the meal.Quick Vegetarian Ramen -

Can I add meat to this ramen?

If you’re not vegetarian, you’re welcome to add any meat you’d like to this homemade ramen recipe. The meat will need to be pre-cooked and added in alongside the broth.

Can I prep this in advance?

Unfortunately, vegetarian ramen is one of those soups that doesn’t keep well in the fridge. The noodles tend to soak up lots of broth and become soggy. Because of this, I don’t recommend prepping this ramen noodle soup in advance.

Tips for making vegetarian ramen:

You must discard the seasoning packets that come with the ramen noodles. If you add the seasoning packets to this homemade ramen recipe, your soup will be far too salty.

If you don’t have any ramen packets on hand, you may be able to use angel hair pasta or another long, thin pasta in its place. The texture may be slightly different, but you’ll still wind up with a delicious noodle soup.

Quick Vegetarian Ramen



  • 2 tablespoons sesame oil
  • 5 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 8 cups vegetable broth
  • 3 tablespoons low-sodium soy sauce (or coconut aminos)
  • ½ bunch green onions, diced
  • 4 ounces white mushrooms, sliced
  • 4 packs ramen noodles (seasoning packets discarded)
  • 4 soft-boiled eggs*

Marinated green onions:

  • ½ bunch green onions, chopped
  • 2 tablespoon soy sauce
  • 2 tablespoon chili paste
  • 1 teaspoon red pepper chili flakes
  • 1 teaspoon sesame seeds

Optional toppings:

  • Shredded carrots
  • Dried seaweed
  • Chicken
  • Chili paste/sauce
  • Sesame seeds


In a small bowl, combine the ingredients for the green onions. Set aside to let them “marinate.”

Heat sesame oil in a large soup pot. Add the garlic and ginger; stir and sauté until fragrant. Be sure to watch carefully so it does not burn.

Add in the vegetable broth and then the soy sauce, green onions, white mushrooms and bring to a simmer. Then add the ramen noodles and cook until soft — 2 to 3 minutes.

Pour soup into a bowl. Top with the green onions that have been marinating, sesame seeds, carrots, soft boiled eggs, dried seaweed, more chili paste/sauce.

*Make soft boiled eggs on the stove:

Bring water to boil in a saucepan.

Reduce it to a rapid simmer and gently add your eggs into the saucepan one at a time. Note: You might not be able to cook 6 eggs in one pan, so you may need to cook them in batches. There should be a max of 4 eggs at one time.

Cook the eggs for 6 minutes. Set a timer!

When the eggs are done place them in the ice water for 30 to 60 seconds.

Peel and done!

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Tawnie Graham
Tawnie Graham, RDN, is a huge lover of cooking and baking, a healthy recipe creator and fitness enthusiast. You can catch her either blogging, instructing at Pilates or cooking in the kitchen. She blogs at krollskorner.com and you can follow her on Instagram.