This vegetable ramen is so easy to make and totally worth the time and effort! Definitely a family favorite when we’re all craving ramen! Plus, you can add meat if you don’t want it to be vegetarian!
Ingredients for Vegetable Ramen:
- 3 T olive oil
- 1 c shredded carrots
- 2 c sliced mushrooms
- 3 garlic cloves, minced
- 1 thumb of ginger, grated
- 2 t sesame oil
- 7 c vegetable broth (you can use chicken or beef broth, if you’d like to add meat to this dish)
- 3-4 T low sodium soy sauce
- sriracha, to taste
- sambol olek (optional)
- ramen noodles (you can use Top Ramen packages, just throw away the flavor pack)
- 3 c kale or spinach, chopped
- 2 jalapenos, sliced
- 1 c green onions, thinly sliced
- 3+ eggs, soft boiled (you want the yolk still runny…trust me on this!)
To make vegetable ramen, use a large stock pot. Heat olive oil over medium heat. Add carrots and mushrooms. (We always add a bit more of these than the recipe calls for. Its just a preference thing, and you’ll figure out exactly how much you want soon enough!) Cook for 3-5 minutes or until the carrots are tender. Add in minced garlic, ginger, and sesame oil. Cook for 1-2 minutes or until fragrant.
Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. (If you’re using sambol olek, add this is at the same as sriracha. Taste test the broth, and add in more soy sauce, or sriracha, to your liking. (We always add more sriracha…we like it spicy!)
Stir in kale, or spinach, and cook 1-2 minutes until just softened and wilted. Add dried ramen to the broth, and cook 2-3 minutes.
Dish the vegetable ramen out into bowls and top with sliced jalapenos, green onions, and a soft boiled egg.
My family absolutely loves this recipe, and its so simple to make! Oh, and when you break into the egg, and the yolk comes running out and mixes into the broth…heaven. Best damn vegetable ramen every!
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