Veggie Ramen Soup

There’s something magical about a steaming bowl of ramen. The way the broth warms you from the inside out, the noodles curl perfectly around your chopsticks, and the toppings add color and crunch — it’s the kind of meal that makes an ordinary day feel a little more special.

This Veggie Ramen Soup is my answer to those nights when I’m craving comfort but also want something fresh, colorful, and easy to put together. The first time I made it, my husband walked in, saw the spread of toppings — soft-boiled eggs, bok choy, mushrooms, chili oil — and said, “Wow, this looks like takeout from a ramen shop.” That was the moment I knew I’d nailed it.

The beauty of this recipe is its flexibility. You start with a simple, savory broth and tender noodles, then make it your own with toppings and mix-ins. Whether you’re a spice-lover who douses everything in chili oil, or you prefer mild flavors with extra veggies, this ramen adapts to you.

Why You’ll Love This Recipe

• Customizable. Choose your favorite toppings, veggies, and spice level.

• Quick and Easy. On the table in under 30 minutes.

• Fun to Eat. Build-your-own bowls let everyone in the family get creative.

• Comforting and Nutritious. Cozy noodles plus fresh vegetables — the best of both worlds.

Key Ingredients

• Ramen Noodles: Use classic curly ramen or swap in soba, udon, or even rice noodles if you prefer.

• Vegetables: Mushrooms, carrots, bok choy, broccoli, snap peas, edamame — choose your mix!

• Broth: A simple base flavored with garlic, soy sauce, and sesame oil. Add miso paste for extra depth if you like.

• Toppings: Soft-boiled eggs, tofu, jalapeños, scallions, sesame seeds, or chili garlic sauce.

Step-by-Step: How I Make It

1. Build the Broth. In a large pot, sauté garlic and mushrooms in sesame oil. Add broth, soy sauce, and seasonings. Simmer until fragrant.

2. Cook the Noodles. Drop in ramen noodles and cook until just tender.

3. Add Veggies. Toss in carrots, bok choy, or snap peas. For softer veggies, add them early; for a crisp bite, stir them in at the end.

4. Top It Off. Ladle soup into bowls, then add your favorite toppings — soft-boiled egg, tofu, scallions, sesame seeds, chili oil.

Topping Ideas

Here’s where the fun begins. Mix and match for endless variations:

• Fresh cilantro or scallions

• Soft-boiled egg

• Crispy tofu cubes

• Chili garlic sauce or Sriracha

• Jalapeño slices

• Bean sprouts

• Edamame

• Baby bok choy

• Mushrooms or zucchini

• Toasted sesame seeds

Tips and Tricks

• For spicy ramen: Add chili oil or Sriracha to the broth while cooking.

• For mild ramen: Keep the broth simple, and add heat at the table for those who want it.

• Cook veggies in stages: Harder veggies like carrots go in earlier; leafy greens go in at the end.

• Batch cook: Make the broth ahead and store in the fridge — just add fresh noodles and toppings when ready.

FAQs

Can I make this vegan?
Yes! Skip the egg and use vegetable broth for a fully plant-based ramen.

What noodles work best?
Classic instant ramen works, but you can also use soba, udon, or even zucchini noodles for a low-carb version.

How do I store leftovers?
Store broth and noodles separately if possible to prevent sogginess. Broth lasts 4 days in the fridge, noodles 2 days.

Can I freeze ramen soup?
Freeze the broth (without noodles or soft veggies) for up to 2 months. Add fresh noodles and toppings when reheating.

Yield: 2

Veggie Ramen Soup

Print

This Veggie Ramen Soup is a fast and flavorful way to satisfy your noodle cravings.

Prep Time 20 minutes

Cook Time 14 minutes

Total Time 34 minutes

Ingredients

• 6–8 oz baby portobello mushrooms (or mixed mushrooms), sliced
• 2 cloves garlic, minced
• 1 jalapeño, thinly sliced (adjust spice level as desired)
• 4 green onions, chopped (white and green parts separated)
• 1–2 teaspoons avocado oil
• 1 teaspoon sesame oil
• 4 cups low-sodium vegetable broth
• 1 tablespoon Sriracha (plus more to taste)
• 1–2 tablespoons low-sodium soy sauce (adjust to taste)
• 4 oz uncooked ramen noodles

Optional Toppings (mix and match!)

• Fresh cilantro
• Julienned carrots
• Spiralized zucchini
• Baby bok choy
• Snow peas or snap peas
• Edamame (shelled and cooked)
• Bean sprouts
• Thinly sliced jalapeño or serrano peppers
• Soft-boiled eggs (omit for vegan)
• Garlic chili oil
• Tofu cubes

Instructions

1. Prepare all vegetables and toppings before you start cooking—this soup comes together quickly.
2. Heat avocado oil in a large pot over medium-high heat. Add mushrooms and sauté until golden and tender. Remove a handful to use as garnish later.
3. Add sesame oil to the pot along with jalapeño slices and the white parts of the green onions. Cook for about 4 minutes. Stir in garlic and sauté for 30 seconds until fragrant.
4. Pour in the broth, soy sauce, and Sriracha. Stir well and bring to a boil, then reduce heat to low, cover, and let simmer. If you’d like some toppings softened (like carrots or extra jalapeños), add them now to simmer until tender.
5. Meanwhile, cook the ramen noodles in a separate pot of boiling water according to package directions (fresh ramen cooks quickly, while dried noodles take about 3–4 minutes). Drain well.
6. Add noodles to the broth and stir to combine. Taste the broth and adjust seasoning with more soy sauce or Sriracha as desired.
7. Ladle into bowls, then top with reserved mushrooms, the green parts of the scallions, and any other toppings you love. Serve hot and enjoy!

Notes

• Yields 2 hearty ramen bowls.
  
• Fresh ramen noodles work beautifully here, but dried noodles are also great.
  
• For a heartier version, swap in chicken broth or add protein like tofu, shrimp, or shredded chicken.
  

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 1162Total Fat 60gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 43gCholesterol 93mgSodium 4891mgCarbohydrates 114gFiber 33gSugar 39gProtein 66g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This Veggie Ramen Soup is proof that comfort food doesn’t have to be complicated. It’s a steaming, slurpable bowl of noodles that feels indulgent but is loaded with fresh vegetables and endless flavor possibilities. Whether you make it spicy, mild, vegan, or loaded with toppings, it’s the kind of recipe that brings everyone to the table with chopsticks in hand and smiles on their faces.

Also try these Ramen recipes:-

• Shrimp Stir Fry with Ramen Noodles
• Ramen Noodle Stir Fry
• Pork Belly Ramen