• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Soups & Stews

    Veggie Ramen Bowls

    Published: May 14, 2017 · by Nicole · Updated: Jan 11, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Ramen Bowls

    These easy vegetarian ramen bowls are packed with shiitake mushrooms and bok choy, and a flavorful miso ginger broth.

    colorful veggie ramen bowl with chopsticks
    Jump to:
    • Helpful Cooking Tips
    • More Recipes
    • Recipe
    • Comments

    I have a complete soft spot for any type of noodle bowl. Between the flavorful broth, the veggies, those slurp-able noodles! They are incredibly hard not to love.

    And then there’s the fact that they tend to be filling yet also light, a combination that I can never turn down.

    Ramen in particular seems to be quite trendy these days, but living in a small town, there are no great places that serve it nearby. Which leaves me with the option of making it at home instead.

    While traditional ramen broth is slow-cooked for several hours, I like to keep things as simple and quick as possible when making it myself.

    By using a combo of vegetable broth, soy sauce, miso, garlic and fresh ginger, you’ll wind up with a broth that is packed with flavor but doesn’t take very long to cook.

    To keep things on the lighter side, this version is also packed with plenty of veggies - carrots, shiitake mushrooms and a good amount of bok choy.

    With the ramen noodles and soft boiled eggs for topping, these bowls are right around 370 calories per serving. They’ll fill you up, but won’t leave you all weighed down.

    shiitake mushrooms being prepared for the ramen bowls

    Helpful Cooking Tips

    My local mainstream grocery store sells dry ramen noodles (like this brand) that come on their own - i.e. not the instant kind that come with the flavor packets.

    But you could certainly use those ones with the packets instead. If you do, discard the flavor packets and simmer the ramen noodles until just tender (the cook time may vary slightly, so just taste and see!).

    Additionally, this ramen could easily be customized with your own favorite veggies depending on what you have on hand. Feel free to experiment and find your favorite combination!

    Looking for a vegan dish? Just leave out the soft boiled egg to make these ramen veggies vegan.

    If you are vegan, be sure to check the ingredients on both the ramen and miso paste also, as not all brands are vegan friendly. (Or check out this vegan ramen noodle soup.)

    Noodles and Ramen Veggies in a white serving bowl

    More Recipes

    If you love these ramen veggies and noodles, be sure to check out these other tasty vegetarian ideas:

    • 10 Best Vegetarian Asian Recipes
    • Homemade Vegan Wonton Soup
    • Mango Sushi Bowls

    Recipe

    Ramen Bowls

    Veggie Ramen Bowls

    These easy vegetarian ramen bowls are packed with shiitake mushrooms and bok choy, and a flavorful miso ginger broth.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 12 minutes
    Cook Time: 38 minutes
    Total Time: 50 minutes
    Course: Main Course, Soup
    Cuisine: American, Asian
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Lightened-Up Veggie Ramen Bowls, vegetaian ramen bowls
    Servings: 4 servings
    Calories: 295kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tablespoon olive oil
    • 1 bunch scallions sliced, whites and greens separated
    • 1 carrot large, peeled and chopped
    • 3 ounces shiitake mushrooms stems removed and sliced
    • 1 tablespoon grated fresh ginger
    • 6 cups vegetable broth
    • 1 tablespoon soy sauce low sodium or substitute tamari
    • 16 ounces bok choy stems and leaves separated, then sliced
    • 4 ounces dry ramen noodles
    • 2 tablespoons white miso paste
    • 1 jalapeño pepper small, sliced, for serving
    • 4 soft boiled eggs prepared, for serving
    US Customary - Metric

    Instructions

    • Add the olive oil to a large stockpot set over medium heat. When hot, add in the scallion whites, the carrot and the mushrooms. Cook for about 5 minutes, until softened. Add in the garlic and ginger, and cook for 30 seconds to 1 minute, until fragrant. Add in the broth, soy sauce and the bok choy stems. Bring the mixture just barely to a boil, then reduce the heat and simmer for 15 minutes.
    • Add in the the ramen noodles and bok choy leaves. Continue to simmer, adjusting the heat as needed, for about 4 to 6 minutes, or until the noodles are just tender. Remove from the heat. Carefully ladle a scoop of the broth into a small bowl. Add in the miso paste and whisk to combine. Add the mixture back to the pot and stir to combine. Taste and adjust seasonings as desired.
    • Serve the ramen topped with the scallion greens, sliced jalapeño and soft boiled eggs.

    Notes

    For a vegan option: Leave out the soft boiled egg. 
    For a gluten free option: Substitute tamari for the soy sauce and use rice noodles instead of the ramen noodles. Most miso pastes are gluten free, but you should always check the label.

    Nutrition

    Calories: 295kcalCarbohydrates: 32gProtein: 14gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 164mgSodium: 1295mgPotassium: 571mgFiber: 5gSugar: 6gVitamin A: 7931IUVitamin C: 58mgCalcium: 170mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    « How to Create the Ultimate Black Bean Burger
    Plant Protein: A Nutrition Q&A About Plant Protein »

    Vegan Main Dishes, Vegan Recipes, Vegan Soups & Stews, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews bok choy, noodles, ramen, soup

    Reader Interactions

    Comments

    1. Carmen Carlton says

      May 15, 2017 at 1:21 pm

      When I read "discard the flavor packet" I knew this was a recipe for me! I've passed up many ramen noodles bowl recipes on the internet because they used the whole instant ramen package. I just didn't want all that salt. I much prefer to season from a more wholesome ingredient list...from scratch. Thank you!

      Reply
      • Ashley Jennings says

        May 19, 2017 at 1:16 pm

        Thanks Carmen! I hope you enjoy as much as we do!

        Reply
    2. Georgia Addison says

      May 17, 2017 at 7:44 am

      Really awesome recipes for vegetarian and noodle lover. I love noodle so I will surely try this. Thanks for your sharing

      Reply
      • Ashley Jennings says

        May 19, 2017 at 1:15 pm

        Hope you enjoy!

        Reply
    3. Chew says

      May 24, 2017 at 11:06 am

      Thank you thank you! I've been craving ramen for a full week now and i'm only short on the miso, but i should sort that issue out soon 🙂

      Reply
      • Ashley Jennings says

        June 01, 2017 at 2:49 pm

        Hope you enjoy! 🙂

        Reply
    4. Robbie says

      July 19, 2017 at 5:13 am

      This looks delicious, so fresh and full of flavour. Plus it has noodles, what more could you want? Definitely one to try out over the weekend

      Reply
      • Ashley Jennings says

        July 21, 2017 at 12:56 pm

        Thank you! Hope you enjoy.

        Reply
    5. Trine says

      July 22, 2017 at 8:49 am

      I love veggie ramen bowls and with the egg and soup, it has to be out of this world delicious.

      Reply
      • Ashley Jennings says

        August 07, 2017 at 9:20 am

        Thank you!

        Reply
    6. Heather Merle says

      September 11, 2017 at 6:54 am

      I used Miso Broth Concentrate instead of the paste and this turned out amazing. My son told me i had to add this recipe to my staples! Thank you!

      Reply
    7. Angie O says

      October 03, 2019 at 10:04 pm

      Made the recipe with rice ramen instead of the instant noodles and crimini mushrooms to replace shiitake...turned out wonderful! Great noodle dish, thank you!

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Strawberry Mojito Popsicles (Don't Forget the Rum!)
    • Thai Veggie Pizza
    • Strawberry Cheesecake Overnight Oats
    • Spinach Mushroom Frittata

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    1.2K shares