I love soup and I love pasta so it is not surprising that I am a ramen soup lover. Especially if it is easy to make and cooks quickly!

I recently discovered that I really like to use ginger with savory food – ginger cookies have always been my favorite!  Ginger has a very distinctive flavor that really add a certain warmth to food, particularly asian inspired food.

A lot of my inspiration to cook comes from the grocery store. I saw these beautiful bok choy and they are so good in salads and soups so  I decided to make this easy vegetarian ramen. And when it turned out to be so easy, quick and delicious I knew it was post worthy!

You can customize this soup to your liking.  You can add some chilies or jalapeños to give it a little heat if you like – I tend to make my recipes more ‘plain’ when it comes to spices or heat simply because that is what my husband and I prefer, but you can always make it the dish hotter to suit your taste!

You also have to be careful with spicing up food as too much heat can kill the natural flavors.

I don’t mind a little bit of red pepper though, especially on top of my eggs with some sesame seeds.

A drizzle of sesame oil when you serve the ramen soup is fantastic. I love sesame oil, it is a little strong so a little bit goes a long way. It enhances the flavors and you also used it to make the broth so it goes perfectly.

The best part of this recipe is that your soup is done in less than 30 minutes. While the broth simmers for 15 minutes you can prepare your  toppings, boil the pasta – if you use ramen noodles they are usually done in about 4 minutes and boil the eggs to your liking. If you don’t have ramen noodles you can use regular noodles instead.

We love to finish the soup with a hint of fresh lemon juice.

Here’s the recipe, I hope you enjoy it!

Easy Vegetarian Ramen

Serves 5-6

Ingredients

8 oz of cremini, bella or shitake mushrooms

2 cloves of garlic, minced

1/2 sweet onion, diced

1 tsp of ginger, freshly ground

2 tbsp of low sodium soy sauce or tamari sauce

6 cups of vegetable stock

1 small bok choy, chopped

1 tbsp of olive oil

1 tsp of sesame oil + more for serving

1 Package of 3 oz of ramen noodles

Salt to taste and 1/2 tsp of black pepper

1/4 tsp of turmeric

1/2 cup of carrots matchsticks or cut into thin strips or julienne – for topping

2 green onions, sliced – for topping

1/2 cup of red pepper, cut into thin strips or julienne – for topping

4 hard or soft boiled eggs – for serving

Instructions

Heat olive oil in a large pot at medium-high heat.

Add onions and saute,  stirring constantly until onions start to get translucent, about 5-6 minutes. Add garlic and stir into onions. Add turmeric, a pinch of salt and black pepper, saute for a couple of minutes.

Stir in mushrooms and saute until they start to brown, about 5 minutes. Add ginger and mix with the mushrooms. Add vegetable broth, soy or tamari sauce and stir.

Reduce heat and let it simmer at medium low for at least 15 minutes.

Add bok choy and let cook for at least 5 minutes (or longer if you like it soft).

In a separate medium to large pot bring water to a boil and cook ramen noodles according to the package instructions (mine were about 3-4 minutes). Drain and set aside.

You can use the same pot and water to boil the eggs to your preference, hard or soft.

To serve, add the desired amount of noodles and ladle the broth. Add egg, green onion, carrots and red peppers.

 

Notes

Drizzle sesame oil and add a pinch of salt and sesame seeds before serving.

We love to add a little freshly squeezed lime juice.