Easy Vegetarian Ramen

Easy Vegetarian Ramen

This ramen comes together in 30 minutes or less and is so much healthier than packaged instant noodles! The broth is simmered with shiitake mushrooms and aromatics, making it savory, rich, and absolutely craveable.




  1. Bring a medium pot of water to a boil. Gently lower in eggs and boil for exactly 6 1/2 minutes. Transfer eggs into a bowl of ice water to stop the cooking process, then drain the water. Keep the pot out, though, because you’ll cook your noodles in it later.
  2. Heat grapeseed oil and sesame oil in a large pot over medium-high heat. Add shiitake mushrooms, the white and light green parts of the green onions, grated ginger, and minced garlic. Cook, stirring constantly, for 30-60 seconds or until fragrant.
  3. Add vegetable stock, soy sauce, and rice vinegar. Bring to a boil, then reduce heat to medium-low. Cover and let simmer for 15-20 minutes while you prep your vegetables and peel your eggs.
  4. When the broth is nearly done simmering, fill the pot you used to boil the eggs with fresh water. Bring to a boil, drop in your noodles, and cook according to the package directions (I used Maruchan and cooked mine for 3 minutes). While the noodles are cooking, halve the soft-boiled eggs.
  5. Divide the cooked noodles between two large bowls. Ladle the broth over the noodles, then top each bowl with kale, bell pepper, carrot, halved eggs, chili garlic sauce (if using), and the green parts of the green onions. Eat with chopsticks, and don’t forget to drink your broth!