Vegetarian Ramen Recipe

Vegetarian Ramen Recipe

This vegetarian ramen recipe is just too good not to share!

Cindy Lam  Cindy Lam  on 28 Dec '15

Servings: 1 person

Preparation time: 10 minutes

Cooking time: 10 minutes


  • 100g cooked ramen, drained
  • 1/2 cup cooked sweet corn
  • 1 free-range egg, boiled, peeled, and halved
  • 2 tbsp kimchi
  • 30g enoki + shimeji mushrooms
  • dried seaweed
  • 1 tbsp chopped spring onion
  • 1 tsp roasted sesame seeds
  • 1 tsp sesame oil

For the soup base: 

  • 1 cup malted soy milk or soy milk, sugar free 
  • 1.5 bowls of vegetable stock
  • 2 tbsp sesame seeds, grinded
  • 1 tbsp mirin
  • 1-2 garlic cloves, finely chopped
  • 1 tbsp minced ginger
  • 1 tbsp chopped spring onion
  • 1 tbsp miso
  • 1 tsp chilli bean sauce
  • 1 tbsp soy sauce
  • 2-3 tbsp sesame oil


  • nanami (assorted chilli pepper) *optional 
  • furikake *optional 


  1. Cook the ramen according to its packaging label. After it’s cooked, drain and set aside in a ramen bowl.  
  2. Cook an egg for about 3-4 minutes in boiling water. Remove the shell of the egg and set aside.  
  3. Preheat a saucepan with a few drizzles of sesame oil on medium heat. Cook the garlic, ginger, spring onion, miso, chilli bean sauce, and mirin.  Stir frequently.  
  4. Add soy milk and vegetable stock. When the soup starts to boil, add mushrooms and cook for another 3-4 minutes. Turn the heat off and season to taste.  
  5. Carefully place the vegetables and egg on top of the ramen. Add the hot soup base and garnish with sesame seeds, spring onions, sesame oil, and seasonings such as nanami or furikake before serving. Enjoy!

Japanese Ramen

Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.

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