Vegetarian Ramen Noodle Soup

Vegetarian Ramen Noodle Soup is filled with roasted tofu, mushrooms, bok choy, slurpy ramen noodles, and a flavorful vegetarian broth!

Vegetarian Ramen Noodle Soup

In the dead of winter (which we are STILL currently in), not much is more comforting than a big bowl of soup.  Especially a bowl of soup with long, slurpy noodles, right?!

Ramen has been huge in the food scene for awhile and I’m finally hopping on the train.  I see images of bowls full of noodles, vegetables, and meat in rich broth in my Instagram free daily, and it seems like there are constantly new noodle shops popping up around town.  Now that I’ve had my share of ramen, I can understand why people love it so much!

Today I’m sharing a recipe for a Vegetarian Ramen Noodle Soup which is full of long ramen noodles, a semi-homemade broth, shiitake mushrooms, and chewy roasted tofu.

Vegetarian Ramen Noodle Soup

I really wanted to create a broth that was really flavorful, but also didn’t want to include a bunch of crazy ingredients or have it take a ton of time.  Not many people have time or patience for a time-intense broth!  That said, let’s consider this your “everyday ramen”.  It’s not your 100% authentic ramen.

So let’s talk about what makes this ramen so good.  The broth is a combination of onion, ginger, garlic, soy sauce, rice wine vinegar, and white miso paste.  Not super basic but not completely over the top, either.  A true authentic ramen would have you make your own broth, but I cheat a little with vegetable broth.  No shame in that!

Vegetarian Ramen Noodle Soup

While you can definitely use the ramen noodles that come in the packages we all ate in college (just discard the seasoning packet), these days it’s pretty easy to find some good quality ramen noodles at the grocery store.  I had no trouble finding authentic ramen noodles at my local Lunds and Byerly’s!

Of course, I couldn’t make ramen without that soft boiled egg.  I am definitely one of those people who prefers a soft boiled egg over hard boiled, but you can cook your egg to whatever doneness you like!  My husband thought it was kind of weird seeing an egg on top of soup, but once he tried it, he was a believer.

Vegetarian Ramen Noodle Soup

We ate our soup with a healthy drizzle of Sriracha, which you could also add to the broth if you like, but since I was also feeding this to our toddlers (who devoured it, by the way!), I left it out of the big batch.  If you’re a Sriracha fan, definitely give it a try.

And that’s it!  After about an hour of work, you’ll have your own pot of hot, slurpy ramen noodle soup.  Enjoy!

Lastly, ramen can definitely be customized to include whatever vegetables you like.  I kept things fairly simple with shiitake mushrooms, roasted tofu, baby bok choy, and a good amount of green onions.  Other ideas are baby spinach, carrots, roasted sweet potatoes, and radishes.

Vegetarian Ramen Noodle Soup
Vegetarian Ramen Noodle Soup

Vegetarian Ramen Noodle Soup

Vegetarian Ramen Noodle Soup is filled with roasted tofu, mushrooms, bok choy, slurpy ramen noodles, and a flavorful vegetarian broth!  
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Course: Soup
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 546kcal


  • 4 large eggs
  • 14 ounces extra firm tofu cut into cubes
  • 4 tablespoons soy sauce divided use
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • ½ white onion diced
  • 8 ounces sliced Shiitake mushrooms
  • 2 tablespoons fresh ginger minced
  • 3 cloves garlic minced
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons white miso paste
  • 6 cups vegetable broth
  • 8 ounces ramen noodles
  • 2 baby bok choy halved
  • 4 green onions chopped
  • Sesame seeds for topping
  • Chili Garlic Sauce such as Sriracha


Cook the eggs:

  • Bring a pot of water to boil.
  • Once boiling, carefully add eggs and boil for 6 minutes for soft boiled. For hard boiled, boil closer to 9 minutes.
  • Remove from hot water and immediately place in ice water bath.

Bake the tofu:

  • While water is heating up and eggs are cooking, you can prep the tofu.
  • Preheat oven to 400 degrees F.
  • Cut tofu into bite-sized cubes. Drizzle with 2 tablespoons of soy sauce and sesame oil, and gently toss to combine.
  • Spread tofu cubes onto greased baking sheet.
  • Bake tofu in preheated oven for 35-40 minutes, until golden.

Make the broth and noodles:

  • Meanwhile, heat olive oil in a large soup pot over medium-high heat.
  • Add onion and cook until softened and translucent, about 5-7 minutes.
  • Add mushrooms and cook until they have softened, about 5-7 minutes.
  • Add ginger and garlic and cook one more minute.
  • Add in rice wine vinegar, miso paste, remaining 2 tablespoons soy sauce, and broth.
  • Bring to a boil.
  • Add ramen noodles and cook according to package - usually between 5-10 minutes.
  • For the last 2 minutes, add bok choy and green onions.
  • Ladle soup into bowls and top with soft boiled eggs, sesame seeds, and as much Sriracha as you can handle! Enjoy!


Calories: 546kcal | Carbohydrates: 54g | Protein: 24g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 4057mg | Potassium: 620mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3637IU | Vitamin C: 30mg | Calcium: 161mg | Iron: 6mg
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