Description
This Quick and Easy Vegetarian Ramen offers a flavorful, comforting bowl of Japanese-inspired noodle soup made with fresh shiitake mushrooms, baby spinach, and soft-boiled eggs, all simmered in a savory sesame-ginger broth.
Ingredients
Scale
- 1 tablespoon sesame oil
- 3 teaspoons grated ginger
- 4 teaspoons minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons mirin or rice wine vinegar
- 4 cups vegetable stock
- ½ cup fresh shiitake mushrooms, sliced
- 1 cup baby spinach
- 2 (3 oz) packs dried ramen noodles
- ½ cup green onions/scallions, sliced
- 1 cup carrots, shredded
- 2 eggs (soft-boiled) or soy sauce eggs
- hot sauce, to taste (optional)
- sesame seeds (optional, for topping)
Instructions
- Heat the sesame oil in a large pot over medium heat. Add minced garlic and grated ginger and cook for 2 minutes until soft and fragrant. Stir in soy sauce and mirin, cooking for another minute to blend flavors. Pour in vegetable stock and bring to a simmer, letting it simmer gently for 5 minutes.
- Add sliced shiitake mushrooms to the broth and continue to simmer for an additional 10 minutes until mushrooms are tender.
- While the broth simmers, bring a small pot of water to a boil. Carefully add the eggs and boil for 7 minutes for a slightly runny yolk or 8 minutes for a soft but firm yolk. Transfer eggs to a bowl of ice water. Once cooled, peel and slice the eggs in half lengthwise.
- Bring a separate pot of water to a boil. Add baby spinach and cook for about 1 minute until just wilted. Drain and rinse under cold water to stop cooking.
- Add dried ramen noodles to the simmering broth and cook for 2-3 minutes or according to package instructions. Add hot sauce if desired.
- Divide hot ramen soup between two large bowls. Top each bowl with halved soft-boiled eggs, blanched spinach, shredded carrots, and sliced green onions.
- Sprinkle with sesame seeds if using and serve immediately.
Notes
- This recipe can be made vegan by omitting the eggs.
- Adjust the amount of hot sauce to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 140 mg
Keywords: Vegetarian Ramen, Ramen, Noodle Soup, Vegetarian Soup, Quick Dinner