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–+ servings

Easy Vegetarian Ramen

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch & Dinner
Servings 2

Cooking & Baking Supplies

  • Our Place Always Pan

Ingredients  

  • 1 baby bok choy
  • 2 jammy eggs (optional, but adds a lot of flavor)
  • 1 bag 10oz package of ramen noodles
  • 1 tbsp sesame oil
  • 1 1/2 tbsp ginger, grated
  • 2 garlic cloves, minced
  • 2 tbsp coconut aminos
  • 2 tsp white miso
  • 1 tbsp rice vinegar
  • 1 32oz low sodium vegetable broth
  • 1 cup mushrooms, sliced (optional)
  • salt to taste
  • 1/2 cup scallions, chopped (optional)
  • sesame seeds to sprinkle (optional)
  • 1 carrot, peeled (optional)
  • hot sauce (optional)

Instructions 

  • Make 6 minute jammy eggs by following the instructions here.
  • While water is boiling for the eggs, steam your bok choy.
  • Once the jammy eggs are done boiling, spill out the water and use the pot to make the noodles by following the instructions according to the package.
  • In a separate large pot, add sesame oil and saute ginger and garlic over medium heat for 1-2 minutes. Then add liquid aminos, rice vinegar and veggie broth, miso, and mushrooms. Reduce heat to low and simmer for 10 minutes until mushrooms are cooked. You can also cook mushrooms on a pan and add them in at the end or omit entirely.
  • Drain noodles and add these to the broth and enjoy almost immediately (otherwise the noodles will start to soak up the broth)
  • Add salt to taste!
  • Place broth, noodles, and mushrooms into two bowls, top with jammy egg, bok choy, chopped scallions, sesame seeds, and peeled carrots. Add hot sauce if you want your bowl a bit spicy and ENJOY!
Did you make this recipe?Tag @girlswhoeat!