Quick and Easy Vegetarian Ramen
Indulge in a soul-warming bowl of vegetarian ramen that brings restaurant-quality umami to your kitchen in under thirty minutes. This vibrant dish replaces traditional heavy pork broths with a fragrant base of ginger, garlic, soy sauce, and mirin. Finished with chewy noodles, jammy soft-boiled eggs, and fresh spinach, it is the perfect budget-friendly, nutritious meal for busy weeknights when you crave something deeply flavorful and comforting without the long simmering process.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese Inspired
- Diet: Vegetarian
Ingredients
1 tablespoon toasted sesame oil
3 teaspoons fresh ginger, finely grated
4 teaspoons garlic, minced
3 tablespoons soy sauce or tamari
2 tablespoons mirin
4 cups high-quality vegetable stock
1/2 cup fresh shiitake mushrooms, sliced
2 large eggs
1 cup baby spinach, washed
2 (3 oz) packs dried ramen noodles
Hot sauce to taste (optional)
Instructions
Bring a small pot of water to a boil, add eggs, and cook for 6-7 minutes for jammy yolks; transfer to an ice bath, peel, and set aside.
Heat sesame oil in a medium pot over medium heat.
Add the grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant.
Pour in the vegetable stock, soy sauce, and mirin, bringing the mixture to a gentle simmer.
Add the shiitake mushrooms and simmer for 5 minutes.
Add the ramen noodles to the broth and cook according to package instructions until tender.
Stir in the baby spinach until just wilted.
Divide the noodles and broth into bowls.
Top with halved soft-boiled eggs and add hot sauce to taste.
Notes
Use tamari instead of soy sauce to make this recipe gluten-free. Feel free to add extra vegetables like shredded carrots or bamboo shoots for added texture. For a vegan version, omit the soft-boiled egg and top with pan-fried tofu.
Find it online: https://cookingwithramsay.com/quick-and-easy-vegetarian-ramen/