This quick and tasty vegetarian ramen broth is perfect for a quick family dinner, a budget lunch idea or when you need a comforting meal. Ramen noodles are topped with delicious vegetable broth and honey caramelised carrot sticks and cauliflower.
Table of Contents
Packed with umami and made from simple ingredients, it’s a satisfying base for your ramen bowl. Plus, it’s vegan-friendly, just omit the eggs from the recipe!
*For the recipe police: this is not an authentic Japanese ramen recipe. It is merely inspired by Japanese cousine.
To elevate your Vegetarian Ramen Broth, top it off with perfectly seasoned Ramen Eggs from Dish ‘n’ the Kitchen.
Or use eggs prepared like in this instant pot hard boiled eggs recipe from The Two Bite Club.
Watch video guide for the veg ramen recipe:
Vegetarian Ramen Broth Recipe
Ramen
4
servings10
minutes20
minutes30
minutesThis quick and tasty vegetarian ramen broth is perfect for a quick family dinner, a budget lunch idea or when you need a comforting meal. Ramen noodles are topped with delicious vegetable broth and honey caramelised carrot sticks and cauliflower. Plus, it’s vegan-friendly, just omit the eggs from the recipe!
Ingredients
1 packet ramen noodles
4 eggs
Green part of spring onion (for garnish), chopped
- Ramen Broth
4 cups vegetable stock, fish stock or water
1 tablespoons soy sauce
1 tablespoon of oil
3 cloves of garlic, chopped
White part of spring onion, chopped
1 celery stalk, chopped
2 teaspoons ginger powder
1 teaspoon paprika powder
1 teaspoon white pepper powder
Salt to taste
- Caramelised Vegetables
4-5 Carrots sliced into thick sticks
1/4 of a bigger cauliflower separated into florets
2 Tablespoons Soy Sauce
1 Tablesponn Honey
Directions
- Ramen Noodles
- In a separate saucepan, cook ramen noodles al dente according to the packet instructions.
- When cooked, drain and set aside.
- Boiled Eggs
- Place the eggs in a saucepan and cover with water. Bring to the boil over medium heat. Once the water has come to a boil, reduce the heat to low and allow the eggs to simmer for:
- Soft-cooked eggs – 5-6 minutes
- Medium-cooked eggs – 9-10 minutes
- Remove the eggs from the pan and place them in a bowl of cold water to stop the cooking process. When the eggs are cool enough to handle, peel them in a water bath and set aside.
- Steamed Vegetables
- Place a steamer basket in a pot filled with a couple of inches of water. Bring the water to a boil over high heat.
- Add the carrots and cauliflower florets to the steamer basket. Cover the pot and steam for 10-12 minutes or until tender.
- In a bowl, whisk together honey and soy sauce. Pour the mixture over the steamed vegetables and toss to coat evenly. Set aside to marinate.
- Make the Ramen Broth
- In a large saucepan or deep frying pan, heat the oil over medium heat. Add the chopped onions, garlic, and white part of the spring onion and sauté until soft.
- Add chopped celery and cook until soft. Pour in the vegetable stock (fish stock is a better option). Add enough liquid to cover the vegetables. For extra flavor, add 1/2 cup of water mixed with 1 tablespoon of soy sauce. Cook for a few minutes until fragrant.
- Add the ginger powder, paprika powder, white pepper powder, and salt. Simmer for a few minutes to infuse the flavors.
- Caramelized Steamed Veggies
- In a hot pan, add a little bit of oil. Over medium heat, add the marinated vegetables. Stir occasionally until the liquid is evaporated and you are left with sticky and delicious caramelized veggies.
- Assemble the Ramen Bowls
- Divide the cooked ramen noodles into serving bowls. Pour the flavorful broth over the noodles.
- Top with steamed vegetables, boiled eggs (halved), and chopped spring onions.
- Garnish with extra soy sauce or chili flakes if desired.
- Enjoy your comforting and nutritious Ramen with boiled eggs and steamed vegetables!
Recipe Video
Notes
- Veggies for Ramen Broth: Customize your ramen by adding vegetables like bok choy, carrots, and green onions.
- Hot and Spicy Vegetable Ramen Noodles: Add chili garlic sauce or sriracha for heat.
If you want to skip the honey for caramelised veggies, try this recipe for Maple Balsamic Carrots by Midwest Modern Momma
What could be more delicious than finishing your meal with fresh fruit? With that in mind, try this amazing Strawberry Fruit Dip from Mommy Evolution. This is the perfect treat after a warm vegetarian broth.
Tips for better ramen broth
This easy-to-make vegatarian ramen broth is rich in flavor and perfect for vegetarian cooking. Personalize your vegetarian ramen broth by adding:
- Your favorite vegetables, such as bok choy, carrots, and green onions, to suit your taste.
- If you enjoy spicy food, add a dash of chili garlic sauce or sriracha to transform your noodles into a hot and spicy treat.
- To enhance your broth, consider adding a variety of vegetables, such as spinach and bell peppers, for a more robust flavor.
- To intensify the umami flavors, try incorporating dried or fresh wild mushrooms or traditionaly shiitake mushrooms.
- Garnish with herbs like coriander or Thai basil to add a pop of colour and fresh flavour.
- To give your broth a zesty punch, add a sprinkle of red pepper flakes or a swirl of chilli oil.
Nutrition table for one serving of the ramen with boiled eggs and steamed vegetables:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 |
| Total Fat | 15g |
| – Saturated Fat | 3g |
| Cholesterol | 185mg |
| Sodium | 1120mg |
| Total Carbohydrates | 45g |
| – Dietary Fiber | 5g |
| – Sugars | 12g |
| Protein | 16g |
| Vitamin D | 4.2mcg |
| Calcium | 70mg |
| Iron | 3.2mg |
| Potassium | 540mg |
The values may vary depending on the ingredients and preparation methods you use. Don’t worry, you can always make adjustments based on the actual ingredients you have on hand.
Remember, there are no hard and fast rules – customise your ramen to suit your taste buds ;)!
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