Vegetarian Ramen is a flavorful and fast dish that takes just 15 minutes of cooking time to reach perfection!

The flavors of mushrooms and bok choy add to the deliciousness of this simple ramen noodle recipe. Your tastebuds will love the added heat that comes from the sriracha sauce, too! (which, of course, is optional if you’re wanting not to have spice!)

There’s a reason why ramen is so famous. Not only is it a super simple recipe to make, but it’s comfort food and warmth with every single bite. You can easily make this dish up for a weeknight meal, a weekend dish, or a fun way to share your love of food with all your family and friends.

How To Make Vegetarian Ramen

Start by gathering your ingredients. Next, Cook your eggs on the stovetop. Peel them and cut them lengthwise. Save for later use.

Add the spices to your pot on the stove and cook for about 5-7 minutes.

Once that has been cooked, add in the bok choy, mushrooms, and ramen.

Serve by adding to a bowl and topping with the soft-boiled eggs. Top with sliced carrots or sesame seed and enjoy!

What are the best seasonings for ramen?

This is what makes ramen so great. You can easily add any other seasonings that you want to make each bowl unique and fun.

If you’re a fan of spice and heat, adding in some chili oil is a good idea because it’s a nice flavoring that will immediately bring on that extra bit of spiciness.

You can also add in a little bit of powdered hot mustard for some fun spice too.

How long do you boil an egg for ramen?

Having a soft-boiled egg on top of your ramen noodles is vital! This adds that flavoring and also adds a nice boost of protein too.

If you boil your eggs too long, you’ll end up with hard-boiled eggs, which is acceptable to have as well, but you’ll lack that soft yolk that meshes so perfectly with the noodles.

The full recipe directions are listed below, but you’ll find that around 5-7 minutes of boiling your eggs is what you’ll want to aim for.

Are you supposed to drink the broth in ramen?

Absolutely! It’s actually considered to be quite the compliment if you eat all the ramen and then drink the broth straight from the bowl.

One thing to be aware of though is that the broth is going to be where a ton of the seasonings are, so it will have a much stronger flavoring than what you just ate on the noodles.

It’s also super fun for the kids to be able to just lift up their bowl and slurp the broth, too!

What is the right way to eat ramen?

There really isn’t a wrong way to enjoy your ramen dish, but if you’re looking for a common practice that people eat ramen, there is actually a method!

For the authentic ramen experience, chopsticks are used. You use your chopsticks and get some of the noodles and lift them out of the bowl. Once you’ve done that, you then want to take the noodles and dip them back in the broth quickly and then put that bite up in your mouth.

It sounds a bit tricky at first, but the more that you try it, the faster you’ll get the hang of it. For little kids or for those who don’t care to eat their ramen with chopsticks, using a fork is totally fine, too!

5 from 4 votes

Vegetarian Ramen

15 minute Vegetarian Ramen is a flavorful and fast dish. This simple ramen recipe will have everyone coming to the table for a fast and delicious meal.
Prep10 minutes
Cook15 minutes
Servings 4 people


  • 2 tbsp oil
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1 tbsp hot sriracha sauce
  • 1/2 tbsp Worcestershire sauce, or soy sauce for vegan
  • 1 tbsp lite soy sauce
  • 2 tbsp rice vinegar
  • 1/2 tsp ground pepper
  • salt to taste
  • 4 cups vegetable broth
  • 1 cup shiitake mushroom, sliced
  • 1 baby Bok Choy
  • 2 packs Ramen noodles
  • 2 eggs
  • 2 tbsp green onions, chopped 
  • 1 tsp sesame seeds, for garnish
  • 1/4 cup carrot, thinly sliced, to serve (optional)


  • Heat a saucepan with 4qt water and cook the eggs for 7-8 minutes. Remove the shell and cut the soft-boiled eggs lengthwise and keep them aside for later use.
  • For the ramen; heat a large pot with oil. Add garlic and ginger and cook for 2 minutes. Add in the sriracha, Worcestershire sauce, lite soy sauce, rice vinegar, pepper, salt, and vegetable broth and allow to boil.
  • Add the sliced mushrooms and bok choy. Cover and cook for 5-7 minutes. Add the ramen noodles and cook for 5 more minutes.
  • To serve, assemble the ramen noodles along with the broth and veggies. Place the soft-boiled eggs on top along with thinly sliced carrots on the side. Garnish with green onions and sesame seeds to serve.





Serving: 1serving, Calories: 168kcal, Carbohydrates: 9g, Protein: 10g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 495mg, Potassium: 456mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1414IU, Vitamin C: 16mg, Calcium: 68mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: asian
Keyword: vegetarian ramen
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1 Comment

  1. Came to say the same… Rewrite with substitutes and THEN call it vegetarian. Looks yummy once the recipe is corrected.