Description
This quick and easy vegetarian ramen is the ultimate soul-warming meal for busy weeknights. Featuring a savory, umami-packed broth seasoned with ginger, garlic, and soy sauce, this restorative dish comes together in under thirty minutes. It is a clean, plant-forward meal that feels like a gentle embrace, allowing you to customize your bowl with fresh, vibrant vegetables and soft-boiled eggs for a restaurant-quality experience right in your own kitchen.
Ingredients
4 cups high-quality vegetable stock
2 tablespoons soy sauce
1 tablespoon rice vinegar (alcohol-free)
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
8 ounces ramen noodles
1 cup fresh spinach
1 medium carrot, julienned
2 soft-boiled eggs, halved
1 green onion, thinly sliced
1 teaspoon sesame oil
Instructions
In a large pot, combine the vegetable stock, soy sauce, rice vinegar, ginger, and garlic.
Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
While the broth simmers, cook the ramen noodles in a separate pot according to package directions, then drain.
Add the spinach and julienned carrots to the simmering broth for 2 minutes until just wilted.
Divide the cooked noodles into serving bowls and ladle the hot broth and vegetables over them.
Top each bowl with half a soft-boiled egg, a sprinkle of green onions, and a drizzle of sesame oil.
Notes
You can add extra protein like firm tofu cubes or edamame. For a spicier kick, add a teaspoon of chili garlic paste to the broth. Store leftovers in the refrigerator for up to 2 days, but keep noodles separate from the broth to prevent them from becoming soggy.