Vegetarian Ramen Noodles with Egg

Olivia

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Vegetarian ramen noodles with egg in a flavorful broth. A simple Let’s Veg recipe perfect for easy, comforting noodle bowls.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2

Course: Soup

Cuisine: Chinese

Calories: 175

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 servings ramen noodles without seasoning packets
4 cups vegetable broth
1 tbsp soy sauce or tamari
1 tsp sesame oil
1 clove garlic minced
½ tsp grated fresh ginger
2 eggs
1 cup mixed vegetables spinach, mushrooms, scallions, corn, or carrots
Salt and black pepper to taste
Chili oil
Sesame seeds
Nori strips

Equipment

5 Quart Pot

~~$39.95~~ $28.07

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02/01/2026 12:03 pm GMT

small soup pot

Cooking Instructions

Bring vegetable broth to a gentle boil in a pot.
Add soy sauce, sesame oil, garlic, and ginger.
Add ramen noodles and cook according to package directions.
Add vegetables during the last 2-3 minutes of cooking.
Gently crack eggs into the simmering broth and poach for 2-3 minutes or cook separately if preferred.
Taste and adjust seasoning.
Serve hot with optional toppings.

Nutrition

Calories: 175kcalCarbohydrates: 20gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 164mgSodium: 2509mgPotassium: 281mgFiber: 4gSugar: 4gVitamin A: 5860IUVitamin C: 10mgCalcium: 52mgIron: 2mg

Notes

Soft-boiled eggs work well added at the end

Add tofu for extra protein

Customize vegetables based on season

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