Vegetarian Ramen

Here is an easy-to-assemble Ramen dish. It is like a one-bowl meal that is warm and hearty. We adapted it for easy assembly in American kitchens.

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Vegetarian Ramen

This delicious noodle soup dish uses common ingredients that come together for a warm, easy, tasty dinner in just 20 minutes or less.
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people
Calories 410kcal
Author Judy Doherty


  • 4 ounce ramen noodles
  • 2 cups low-sodium vegetarian broth
  • 4 each eggs hard boiled
  • 2 cups sliced mushrooms sauteed
  • 1 cup green onions scallions sliced
  • 2 cups snow peas or sugar snap peas steamed
  • 1 cup corn kernels
  • 1 tablespoon red pepper flakes or Korean pepper flakes or to taste
  • 1 sprig parsley


  • Prepare all of the ingredients. Heat the corn in the microwave. Steam the sugar or snow peas. Saute the mushrooms in a little oil. Boil and peel the eggs.
  • When all items are ready, keep warm. Meanwhile, bring a pot of water to the boil and add the ramen noodles. Turn the heat off and let them sit for 4 minutes. Drain off the water.
  • Bring the broth to a boil.
  • Place the ramen noodles in 2 bowls. Top each with half of the veggies and 1 boiled egg cut in half.
  • Pour the hot broth over each bowl. Garnish with parsley and pepper flakes. Enjoy!


Ramen noodles are dry ones found in most grocery stores' International section. If you can't find them use angel hair pasta and break it in half before cooking. Cook it according to package directions. 


Serving: 3cups | Calories: 410kcal | Carbohydrates: 67g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 1408mg | Potassium: 933mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2846IU | Vitamin C: 72mg | Calcium: 115mg | Iron: 7mg

The post Vegetarian Ramen first appeared on Food and Health Communications.

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