Vegetarian Ramen

Veggie Ramen

makes 4 servings

The ingredients in this are a suggestion, and not a hard and fast recipe, so please experiment with stuff you like! Also, I cooked each of the veggies separately, because I wanted the toppings to be separate for the sake of presentation (not that you'd be able to tell from this shitty photo – I'll work on that). You can cook all the veggies together to save some time, just consider that some veggies take longer to cook than others.

We also noticed that the umami flavors in the broth were more prominent after the broth sat overnight, so feel free to make the broth ahead of time and reheat later.

  • 1 package ramen noodles, prepared according to directions (not the super cheap college dining staple, but like real ramen noodles. Also, you may need more than one package, depending on how many servings there are per package.)
  • 2T oil, divided (sesame, olive, whatever- just make sure it won't start smoking and set off your smoke detector. Not that I would know anything about that...)
  • Medium onion, chopped into small pieces
  • 2 cloves garlic, minced
  • 8C vegetable broth (I used the low sodium kind)
  • 1C carrots, chopped into small pieces
  • 2C broccoli florets (those are the treetops)- no need to take an xacto knife to these, just make sure the pieces are small enough that you won't choke.
  • 2C brussels sprouts, with the nasty outerparts removed, and halved. I marinated my sprouts in 2t low sodium soy sauce, 1t sesame oil, and 1t sriracha for a few hours, shaking the container every couple of hours to mix it up.
  • 8 oz can bamboo shoots
  • 4 small handfulls of bean sprouts
  • 4 eggs, soft boiled and peeled
  • Sriracha
  • Green onions, sliced
  • Soy sauce (I used low sodium, because I used a fair amount of soy sauce while making this), salt, pepper, and red pepper flakes to taste


  • In a medium to large pot, heat 2t oil over medium heat. Add onion and sauteé until translucent (maybe like 2-3 minutes). Add garlic, and sautee one minute more. Add 1-2t soy sauce and stir to combine. Add vegetable broth, stir, and bring to a boil. Reduce to a simmer and let cook for about an hour, stirring occasionally (just make sure your onions and garlic don't get stuck to the bottom of the pot). Add salt, pepper, red pepper flakes, and sriracha to taste.
  • Heat 1t of oil in a large frying pan, add carrots, a small splash of soy sauce, and a pinch of salt. Cook until slightly tender (you want it to retain some crispness), remove from pan and set aside.
  • Repeat the same step as the carrots for the broccoli florets, brussels sprouts, and bamboo shoots.
  • Distribute broth (including the onions and garlic) evenly among four bowls, add the cooked ramen noodles, then top with cooked vegetables, bean sprouts, and soft boiled egg (I like to cut the egg in half, and place it in the bowl yolk-side up). Garnish with a squiggle of sriracha and some sliced green onion, or if that's not your thing, then don't.