Veggie Ramen Soup

Craving oodles of noodles? Get your ramen fix with this delicious and easy-to-customize Veggie Ramen Soup recipe!

Veggie Ramen Soup

I’m pretty sure that at this rate, there are no less than a dozen different ramen bowls on this little blog of mine.

Some are vegan, or simply vegetarian, some are pescatarian, and some, like today’s recipe, are loaded with ALL. THE. TOPPINGS.

Of course the toppings are the best part, right?!

While the tender, curly noodles and warm savory broth build the foundation of a good ramen soup, the toppings and mix-ins make it just plain fun and can take the flavors of your bowl in a million and one directions.

Every direction, by the way, leads to greatness. Let’s get our ramen on!

Ramen Toppings

Tasty Ramen Topping Options

When it comes to toppings and veggie mix-ins, the possibilities are endless! Choose your favorites

  • fresh cilantro or scallions
  • toasted sesame seeds
  • garlic chili sauce
  • Sriracha
  • tofu
  • bean sprouts
  • soft boiled eggs
  • spicy garlic chili oil
  • thinly sliced carrots
  • edamame (cooked + shelled)
  • baby bok choy
  • thinly sliced jalapeño
  • garlic (fried or sautéed)
  • mushrooms
  • zucchini
  • broccoli
  • snow peas or snap peas

When it comes to the veggies you can add them earlier on to allow them time to cook in the broth or add them more towards the end for some glorious al-dente texture.

Veggie Ramen Soup with Toppings and Soft Boiled Egg

Veggie Ramen Soup Bowls

These broth bowls are loaded with tender noodles and veggie goodness!

I’m a big fan of heat so I love added oodles of chili garlic sauce or Sriracha into my broth plus lots fresh sliced jalapeños on top. Feel free to play around with ingredients to make your bowl mild, medium, or hot.

Noodle bowls FTW!

Veggie Ramen Soup
5 from 3 votes

Veggie Ramen Soup

Craving oodles of noodles? Get your ramen fix with this delicious and easy-to-customize Veggie Ramen Soup recipe!

Course Main Course, Soup
Cuisine Vegetarian
Keyword Vegetarian Ramen, Veggie Ramen Soup
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 2 servings
Calories 296 kcal
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


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

  2. 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!

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

  4. Peel and finely mince/press garlic.

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

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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 Notes

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!

Nutrition Facts
Veggie Ramen Soup
Amount Per Serving
Calories 296 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 896mg39%
Potassium 533mg15%
Carbohydrates 55g18%
Fiber 4g17%
Sugar 5g6%
Protein 14g28%
Vitamin A 326IU7%
Vitamin C 20mg24%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this easy veggie ramen soup, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!


What kind of ramen noodles should I use?

The kind of ramen I use is not very authentic (since they’re basically curly ramen-style soba noodles) but KA-ME Chinese Noodles are my absolute FAVORITE noodles to use here!

I always have a few packages stuffed in my pantry so we can noodle it up whenever a craving strikes.

If you’re lucky enough have access to fresh ramen noodles, those are always an amazing option for this soup!

Other than that, any type of dried ramen noodles you would like to use should work great for this recipe.

How do I make a soft-boiled egg?

For absolutely *PERFECT* jammy soft boiled eggs, I used my friend Stefanie’s tutorial for Instant Pot Jammy Eggs.

No Instant Pot? No problem! Budget Bytes also has a great stove-top tutorial with step-by-step photos and a video too.

After slicing, I drizzled the halved eggs with my beloved fried garlic chili oil recipe then top them with a sprinkle of black sesame seeds. Easy peasy!

More Rockin’ Ramen Recipes:

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Recipe Rating


  • 5 stars
    I love ramen, and this is even better for the ingredients like jalapeno that you have in this dish that I order easily in my local sushi restaurant, so thank you!

  • 5 stars
    I love making this for my lunch! It’s a great recipe to improvise with by adding other veggies or sauces.

  • Taryn

    5 stars
    Made this for our meatless meal this week and my whole family loved it. Thank you for the recipe.

    • Yay!!! So glad these soup-y noodles were a hit!

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