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Entrees/ Recipes/ Vegetarian Recipes

Lightened-Up Veggie Ramen Bowls

Ramen Bowls

Ramen Bowls

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.

Ramen Bowls

Now, a few notes on the recipe. My local mainstream grocery store sells dry ramen noodles that come on their own—i.e. not the instant kind that come with the flavor packets. But you could certainly use those instead. If you do, discard the flavor packets and simmer until just tender (the cook time may vary slightly, so just taste and see!).

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

Ramen Bowls

If desired, you could absolutely leave off the soft boiled eggs to cut down on calories or to keep these bowls vegan. If you are vegan, be sure to check the ingredients on both the ramen and miso paste as not all brands are vegan friendly.

Ramen Bowls

Lightened-Up Veggie Ramen Bowls

These easy vegetaian ramen bowls are packed with shiitake mushrooms and bok choy, and made with a flavorful miso ginger broth.
Prep Time: 12 minutes
Cook Time: 38 minutes
Total Time: 50 minutes
Servings: 4 servings


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


  • 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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

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  • Reply
    Carmen Carlton
    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
      May 19, 2017 at 1:16 pm

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

  • Reply
    Georgia Addison
    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
      May 19, 2017 at 1:15 pm

      Hope you enjoy!

  • Reply
    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
      June 1, 2017 at 2:49 pm

      Hope you enjoy! 🙂

  • Reply
    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
      July 21, 2017 at 12:56 pm

      Thank you! Hope you enjoy.

  • Reply
    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
      August 7, 2017 at 9:20 am

      Thank you!

  • Reply
    Heather Merle
    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
    Angie O
    October 3, 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!

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