Vegetarian ramen recipe in a garlic-ginger broth with rice noodles and 6-minute egg. An easy approach to homemade ramen!
Ramen noods. Have you had them? Ramen and pho seem to be perma popular where I live, and for a good reason – they’re healthful, filling, and fun to eat.
Slurping wet noodles as they whip across your nose and chin, splattering drips of flavor-infused broth every which way? Let’s do this, kidlets!
These noodles will keep your life simple. Vegetables? Check! Noodles? Check! Delicious broth? Checkity check check check! You can make this noodle bowl any night of the week, adding virtually any combination of seasonal veggies.
Vegetarian Ramen Recipe Details:
About 73% of the reason I love ramen and pho is the broth. While traditional ramen and pho broth are slow-cooked over hours, I find a simple garlic-ginger broth with some spices does a mighty fine job of lending flavor to the soup, while keeping the cook time to a minimum.
As you can see, I went the green route, incorporating leek, bok choy, broccoli, and green onion. Add some freshly chopped basil and you’ve If you eat gluten-free like me, simply use vermicelli rice noodles. Done and done.
Let’s discuss protein. The soft boiled egg situation is the perfect addition for a little protein infusion. If you’ve never made soft boiled eggs, it’s easy!
Simply boil the eggs for 4 to 6 minutes, stick them in an ice bath until chilled, then peel per usual. The yolk comes out gooey with mega cream flavor. If you’re up for the animal, you can add raw shrimp, chopped chicken, sliced pork, and/or sliced beef to the soup.
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Vegetarian Ramen with Garlic-Ginger Broth
Ingredients
- 3 tablespoons olive oil
- 1 medium leek chopped
- 2 baby bok choy chopped
- 1 crown broccoli chopped into florets
- 6 cloves garlic minced
- 2 tablespoons fresh ginger peeled and grated
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1 tablespoon nutritional yeast optional
- ½ teaspoon sea salt to taste
- 2 quarts low-sodium vegetable broth or water
- 2.5 ounces baby spinach
- 8.8 ounces uncooked vermicelli rice noodles
For Serving:
- 1 bunch green onion chopped
- Fresh basil chopped
- 1 to 2 jalapenos sliced
- Soft boiled eggs
Instructions
- Add the olive oil to a stock pot and heat to medium. Add the leek, bok choy, and broccoli and saute, stirring frequently, until veggies begin to soften, about 8 minutes. Add the garlic, ginger, ground coriander, cumin, nutritional yeast and continue cooking, stirring frequently, about 3 minutes.
- Add the broth and bring to a full boil. Reduce heat, cover, and simmer 20 minutes, or until veggies are soft but still al dente.
- Add the vermicelli rice noodles, cover, and continue cooking until noodles are soft, about 10 minutes.
- Stir in the spinach let sit until spinach has wilted, about 1 minute.
- Serve ramen with chopped green onion, basil, jalapeno, and soft boiled eggs.
Whhyyyy have I never had ramen or pho?! Gotta get on that!
This looks like the perfect warming winter meal! The soft boiled eggs are a great addition!
This is what my January needs!! I can’t wait to slurp up this soup!!
yesssss!! Huge fan of pho and ramen and this is everything! (would also kick my cold’s butt 😉 )
This looks beautiful AND delicious 🙂
Ooooh ginger broth, that’s such a great idea!! I usually just make my ramen with plain vegetable broth but this is a fantastic alternative. Thanks for the inspiration! 😀
That broth sounds ridiculously good. It totally takes this ramen from broke college student to sophisticated and employed. I want it all in my mouth!
p.s. that background is dope. LOVE.
Not sure if my earlier comment went through, so trying again! We are twinning with our grown up Japanese soups- love it, pinning 🙂
The ramen craze hasn’t really hit us yet, but I’m completely addicted to pho. Either way, slurpy noodles are a must have in the winter and these look fantastic!
this is perfect for the cold weather that we are having right now! I just want a big bowl of this to warm me up!
I have yet to try making ramen at home! I need to fix this. That broth sounds sooo good!
So gorgeous! I need to give soft-boiled eggs a try.
I made veg ramen noodles exactly ONCE and I can definitely tell that your broth >> than my broth. ALL THAT FLAVOR FTW!
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How many servings does this recipe make?
Hi Debbie!
It serves 3 to 4 🙂 Hope you enjoy!
Can the broth be frozen and still be good when thawed?