Ramen Noodle Soup
15-minute ramen noodle soup is rich, filling, and loaded with vegetables. This vegetarian dish is healthy and cozy and comes together quickly. It’s perfect for a simple lunch or dinner.
Suitable for vegetarian diets.
Ramen noodle soup is not only simple, but it’s also frugal and tastes amazing. This simple ramen soup recipe is comforting, cozy, and ready in just a few minutes. Even better is that you can even customize it with the ingredients you have on hand. And, while it makes a great vegetarian dish, you can add meat if you like.
This vegetarian ramen soup isn’t the ramen you lived off in college. That’s because it’s loaded with fresh vegetables, rich broth, and springy noodles that will fill your belly and warm your soul. Ramen is perfect for a quick, easy weeknight meal anytime you want Asian takeout at home.
While this main course soup recipe may not be 100% authentic Japanese-style ramen, it is a great stand-in when you’ve got some vegetables on hand because it’s fresh and full of flavor. And for even more easy veg-packed meals, check out this Tomato Feta Salad loaded with Peach and Strawberries, and my hearty vegetarian Ravioli Bake.
Plus, adding the soft-cooked egg and vegetables is a great way to dress up your standard packet of ramen noodles, and it’s guaranteed to make your whole family happy. #ramenforthewin
Why Make This Recipe
- Frugal – Dress up plain noodles with broth and vegetables you have on hand. The ingredients are inexpensive, and you can use what you have on hand.
- Flavorful – Toss the seasoning packet that comes with ramen because the combination of sesame oil, soy sauce, and broth creates a savory soup.
- Vegetarian – Use vegetable broth to keep this soup recipe vegetarian. Skip the egg and use a vegan soy sauce for vegan ramen.
- Easy – This will be ready in 15 minutes and is cooked in a single pot.
Ingredient Notes
- Sesame Oil – This nutty oil adds a nice flavor to the dish. You can replace it with any light oil if preferred.
- Vegetables – A combination of cubed carrot, broccoli, sliced mushrooms, and red onion fills out this ramen nicely. Feel free to customize it with your favorite vegetables.
- Broth – Use vegetable broth, or swap in chicken broth if not vegetarian.
- Soy Sauce – You can replace the soy sauce with low-sodium soy, tamari, or liquid aminos.
- Ramen – Use the noodle from the store-bought ramen but omit the seasoning packet. Or, you can use Yaki-soba noodles or fresh ramen instead.
- Eggs – Add a halved soft cooked egg to each bowl of ramen.
- Green Onions – For garnish.
Ready to learn how to make this ramen soup recipe? Gather your ingredients, and I will show you…
How To Make Ramen Noodle Soup
Get the complete ingredients list and instructions from the recipe card below.
- Heat sesame oil in a large pot over medium heat. Add the carrots and stir fry for 1 minute. Then add the broccoli, mushrooms, and onion and stir to combine.
- Pour in the broth and bring it to a simmer.
- Next add soy sauce and ramen, and cook for 4 minutes or until the noodles soften.
- Divide the soup between 4 bowls. Add a halved, soft-boiled egg to each and garnish with green onion.
Expert Tips
- If using packaged ramen noodles, don’t use the seasoning packet.
- Use whatever vegetables you have on hand.
- Don’t skimp on the vegetables.
- Cut any vegetable into small pieces that will cook and soften quickly.
- Don’t overcook the ramen noodles. Most only need about 4 minutes to be cooked through.
- Soy sauce is salty, which means you’ll want to check for seasoning. Only add salt and pepper as needed.
- You can add sliced meat. It should be precooked.
- The egg really adds something, so it’s a must-have for this soup.
- Add an extra drizzle of sesame oil or sriracha to kick up the flavor.
Delicious Variations
- Swap The Vegetables – Use whatever veggies you have on hand. Some great options include mushrooms, spinach, bok choy, watercress, bean sprouts, cabbage, and more.
- Add Meat – Thinly sliced cooked chicken or pork or pork belly makes a great addition if you aren’t following a vegetarian diet and want a filling meal. Keep it vegetarian and add tofu.
- Add A Fried Egg – If you don’t want soft-boiled eggs, add a fried egg to the top. I like to leave the yolk a little runny.
- Top It Off – Top with sriracha, chili oil, scallions, sesame seeds, kimchi, pickled onions, dried seaweed, and more.
- Add Flavor – Add in fresh garlic or ginger for more flavor.
Prep And Storage
- Prep Ahead – Soft-boiled eggs can be made up to 2 days in advance and stored in the fridge.
- Store – Leftover ramen noodle soup can be stored in the fridge for up to 4 days. The noodles will continue absorbing the liquid, so you may need to add broth when reheating.
- Freeze – Freezing is best done before you add the noodles. Freeze the vegetables and broth for up to 3 months. Thaw overnight in the fridge and bring to a simmer. Add fresh noodles and serve.
FAQs
Bring water to a boil in a large saucepan. Add the eggs and boil with the lid on for 6 minutes. Remove the eggs to a water and ice bath to stop the cooking process.
Then, peel the eggs and cut in half. They should still be soft and gooey on the inside and can be added to the ramen.
You’ve probably heard the warnings about unhealthy store-bought ramen. The seasoning packets are loaded with preservatives and sodium and have relatively little nutritional value.
So, ditch the seasoning packet and create a healthy broth at home loaded with vegetables and flavor. It’s a healthier option, but as with most foods, moderation is the key.
Ramen is a simple combination of broth, sesame oil, and soy sauce. If you want to spice up your ramen, stir in flavor boosters like sriracha, peanut butter, and miso paste.
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Serving Suggestions
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Ramen Noodle soup
Ingredients
- 1 tablespoon sesame oil
- 1 cup (150g) carrot cut into cubes
- 1 ½ cups (136g) broccoli quartered
- 1 cup (96g) mushrooms sliced
- 1 small red onion chopped
- 4 cups (1 liter) vegetable broth
- 1 teaspoon soy sauce
- 12 ounces (340g) uncooked ramen
To garnish
- 4 eggs soft-boiled
- Green onions
Instructions
- Heat sesame oil in a large pot over medium heat. Add the carrots and stir fry for 1 minute. Then add the broccoli, mushrooms and onion and stir to combine.
- Pour in the broth and bring it to a simmer.
- Stir in the soy sauce and ramen and cook for 4 minutes, or until the noodles soften.
- Divide the soup between 4 bowls. Add a halved, soft-boiled egg to each and garnish with green onion.
Video
Notes
- If using packaged ramen noodles, don’t use the seasoning packet.
- Use whatever vegetables you have on hand.
- Don’t skimp on the vegetables.
- Cut any vegetable into small pieces that will cook and soften quickly.
- Don’t overcook the ramen noodles. Most only need about 4 minutes to be cooked through.
- Soy sauce is salty, so check for seasoning. Only add salt and pepper as needed.
- You can add sliced meat. It should be precooked.
- The egg really adds something, so it’s a must-have for this soup.
- Add an extra drizzle of sesame oil or sriracha to kick up the flavor.
- Storage – keep in an airtight container inside the fridge for 4 days.
