Veggie Ramen Soup Recipe - Peas and Crayons Blog (2024)

5 from 12 votes

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Servings: 2 servings

Author: Jenn Laughlin – Peas and Crayons

• 6-8 oz sliced baby portobello mushrooms or mixed fancy mushrooms
• 2 cloves garlic
• 1 jalapeño
• 4 green onion stalks scallions
• 1-2 tsp avocado oil
• 1 tsp sesame oil
• 4 cups low-sodium vegetable broth
• 1 TBSP Sriracha plus extra to taste
• 1-2 TBSP low-sodium soy sauce (season to taste)
• 4 oz uncooked ramen noodles (see notes)

TASTY TOPPING OPTIONS – choose your favorites!

• fresh cilantro
• chili garlic sauce or Sriracha chili sauce
• julienned carrots
• spiralized zucchini
• snow peas or snap peas
• edamame (cooked + shelled)
• baby bok choy
• bean sprouts
• thinly sliced jalapeño or seranno peppers
• soft boiled eggs (skip for vegan)
• garlic chili oil
• tofu

• Measure out all ingredients and prep veggies. This dish cooks up fast!

• Prep and set aside choice of toppings from the list above. For this particular ramen bowl I used a mix of jalapeno and serrano peppers, thinly sliced baby bok choy leaves, thinly sliced carrots, and soft boiled eggs topped with garlic chili oil. Choose your favorites from the list and mix and match any which way you'd like!

• For spicier ramen, thinly slice jalapeño. For less spice, slice jalapeños in half, scoop out seeds and insides, then finely mince.

• Peel and finely mince/press garlic.

• Chop/slice green onion stalks. Separate into white and green portions.

• In a large pot, bring avocado oil to medium-high heat and sauté sliced mushrooms until golden and tender. Remove and set aside some of the mushrooms for topping your ramen at the end.

• Add sesame oil along with jalapeños and chopped white portions of the green onion. Save the green portion of the green onions for topping at the end. Saute for approx. 4 minutes. Add garlic and saute an additional 30 seconds or until fragrant and tender.

• Add your broth, soy sauce, and Sriracha. Mix well and switch to high heat to bring broth to a boil. Once boiling reduce to low and cover.

• If you prefer any of your veggie toppings softened versus raw (sliced carrots or extra jalapeños for instance) you can absolutely add them to the broth to simmer/cook until tender as well.

• Bring a separate pot of water to a boil and cook ramen noodles according to package instructions. Fresh noodles will cook up fast while dried ramen noodles will take around 3-4 minutes.

• Drain noodles and add to broth. Stir to mix well and remove from heat. Once cool enough to taste test, give the broth a little taste and further season as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness. For a brothier ramen bowl feel free to add an extra cup of broth and adjust seasoning to taste.

• Ready to eat? Divide ramen and broth into bowls. Top with the sliced green onion tops, reserved sauteed mushrooms, and all the toppings your heart desires.

Recipe yields 2 meal-sized Ramen soup bowls.

Wondering what kind of noodles to use? They’re less authentic (since they’re basically curly ramen-style soba noodles) but KA-ME Chinese Noodles are my absolute FAVORITE noodles to use here. I’ll include a photo in the post and a link to help you find them. If you have access to fresh ramen noodles, those are always an amazing option too!

T-Rex friends – feel free to use chicken broth in place of vegetable broth if desired. Sodium content will depend on broth chosen and amount of soy/chili sauce added to season the broth.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any extra toppings chosen and enjoy!