Easy Vegetarian Ramen
Sonja Overhiser · acouplecooks.com · 2026 · 4
Against 492 ramen recipes
Vegan and vegetarian ramen, with 2 of the 3 usual parts; not on it: tofu.
What's in it
9 parts read from its 15 ingredient lines, its title and its method.
- Broth base
- Vegetable or mushroom “1 quart vegetable broth (or Mushroom Broth)”
- Tare and seasoning
- Soy sauce (shoyu) “3 tablespoons soy sauce or tamari”
- Mirin “1 tablespoon mirin”
- Aroma oil
- Sesame oil “1 tablespoon sesame oil”
- Noodles
- Instant noodles “16 ounces ramen noodles (fresh if possible)*”
- Toppings
- Boiled or soft egg “4 eggs”
- Scallion or negi “3 green onions”
- Mushrooms (shiitake, enoki, shimeji) “8 ounces shiitake mushrooms”
- How it is served
- Served in soup from the method
Against the usual Vegan
It has 2 of the 3 parts of the usual Vegan and vegetarian ramen: vegetable or mushroom and mushrooms (shiitake, enoki, shimeji). Not on it: tofu.
Ramen with no meat or bones: a broth of kombu, mushrooms, vegetables or soy milk, with tofu, mushrooms and vegetables in place of chashu.
Ingredients as published (15)
- 4 eggs
- 4 garlic cloves
- 1-inch nub ginger root (1 tablespoon minced ginger)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 quart vegetable broth (or Mushroom Broth)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon mirin
- 8 ounces shiitake mushrooms
- 4 cups young baby greens (we used a mix of young Asian greens and tatsoi)
- 3 sweet peppers (optional)
- 3 green onions
- 16 ounces ramen noodles (fresh if possible)*
- 4 radishes, for garnish
- Purchased garlic chili sauce, for garnish
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