Description
A quick and easy vegetarian ramen recipe bursting with fresh flavors and wholesome ingredients. This comforting noodle soup features a fragrant broth infused with ginger, garlic, soy sauce, and mirin, combined with tender shiitake mushrooms, fresh baby spinach, shredded carrots, and topped with soft-boiled eggs and green onions. Perfect for a cozy meal ready in just 25 minutes.
Ingredients
Broth and Base
- 1 tablespoon sesame oil
- 3 teaspoons grated ginger
- 4 teaspoons minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons mirin or rice wine vinegar
- 4 cups vegetable stock (or chicken stock)
Vegetables and Toppings
- 1/2 cup fresh shiitake mushrooms
- 1 cup baby spinach
- 1 cup shredded carrots
- 1/2 cup sliced green onions/scallions
- Sesame seeds (optional, for topping)
Noodles and Eggs
- 2 (3 oz) packs dried ramen noodles
- 2 eggs (or soy sauce eggs)
- Hot sauce, to taste (optional)
Instructions
- Prepare the Broth: Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, cooking for a couple of minutes until they are soft and fragrant. Stir in the soy sauce and mirin, and cook for another minute before adding the vegetable stock. Bring the mixture to a simmer and let it simmer gently for 5 minutes.
- Simmer Mushrooms: Add the fresh shiitake mushrooms to the simmering broth and continue simmering for an additional 10 minutes to deepen the flavor of the soup.
- Cook the Eggs: While the broth simmers, bring a small pot of water to a boil. Gently add the eggs and cook for exactly 7 minutes for slightly runny yolks or 8 minutes for soft yolks. Once cooked, transfer the eggs to a bowl of ice water to halt cooking. After a few minutes, carefully peel and slice the eggs in half lengthwise. Alternatively, use soy sauce eggs for extra flavor.
- Prepare Spinach: Boil another pot of water and blanch the baby spinach briefly, about one minute until just wilted. Remove from hot water and rinse under cold water to stop the cooking process. Drain well and set aside.
- Cook Noodles: Add the dried ramen noodles directly to the simmering broth and cook for 2-3 minutes, or according to package instructions, until tender. Season the broth with hot sauce if desired.
- Assemble the Ramen: Divide the noodle soup evenly between two large bowls.
- Add Toppings: Top each bowl with halves of boiled eggs, blanched spinach, shredded carrots, sliced green onions, and a sprinkle of sesame seeds if using. Serve immediately while hot.
Notes
- For a vegetarian version, use vegetable stock; for a richer flavor, chicken stock is also fine.
- Soy sauce eggs can be prepared in advance to add a savory depth—marinate peeled boiled eggs in soy sauce mixture overnight.
- Adjust the hot sauce to your preferred level of spiciness or omit for a milder soup.
- Fresh shiitake mushrooms add the best flavor, but any mushrooms on hand can be substituted.
- If you prefer a vegan option, omit eggs and consider adding tofu or extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
