20 Minute Vegetarian Ramen


I’d been wanting to make my own ramen for quite some time now. And like most of the dishes I get inspired to make, this desire stemmed from an incredible bowl of ramen I ate at a delicious local restaurant. It was actually the first bowl of ramen I’d ever eaten, besides the orange packaged kind, of course (which I had an embarrassingly long obsession with in high school). I must admit, it was a little daunting even thinking about recreating such a flavorful bowl of goodness. It mean, getting that broth to taste so complex, and of course ALL the toppings— that seemed a little intricate.

So instead I decided to take a short cut. A delicious bowl of ramen in 20 minutes or less. That was my goal, and somehow, it really worked out!

I guess we should talk about my inspiration first though….

About a year ago, a brand new ramen shop called Dashi opened in Durham (where I live), and I swear it was the talk of the town for MONTHS! Oh course I had to go see what all the fuss was about— I mean, it’s just soup right? Well, I was in for a surprise.


20 Minute Vegetarian Ramen // pumpkin & peanut butter


Nate and I each ordered a bowl of their Vegetarian Ramen, obviously. The next thing I knew, I had a piping hot bowl the size of my face filled with the most aromatic broth, noodles on noodles on noodles, and the most perfect combination of toppings: pickled vegetables, a soy-marinated poached egg, nori, kombucha squash, and bean sprouts. So THIS is what all the fuss was about!

I don’t think Nate and I talked for the first five minutes after we got our dishes because they were SO SO good. Warm and comforting, salty and earthy, crunchy and creamy (thanks to that perfectly poached egg)— it was everything I love about flavorful food in one huge bowl. Let’s just say I was on a mission to recreate that baby immediately!


20 Minute Vegetarian Ramen // pumpkin & peanut butter

20 Minute Vegetarian Ramen // pumpkin & peanut butter


So I finally did it— using my own combination of salty and earthy flavors like miso, soy sauce, sesame oil, and of course, sriracha. To make life a little easier, I used a boxed low-sodium vegetable broth and added these spices in to kick it up a notch. I also sautéed some green onions, garlic, and mushrooms to add another complex note to the soup. Thanks so these quick fixes, my big pot of ramen was ready in 20 minutes and tasted oh-so-satisfying!

I decided to top my ramen off with some steamed snap peas, sautéed bean sprouts, more green onion, and a poached egg. When you break that poached egg open, it oozes all over your soup, creating this creamy, flavorful bite that is beyond perfect. I highly suggest adding that poached egg in! You can easily substitute some of the veggies with your own favorite toppings, or even with some leftover veggies from your fridge.

One thing to remember— ramen noodles tend to soak up whatever liquid they sit in, so this dish is best served immediately. Don’t get me wrong, these leftovers taste delicious, but they’re more like a flavorful noodle dish than a soup because almost all the liquid has been soaked up.

P.S. That was just as good as the soup.

If you’d like to make this dish vegan, omit the poached egg and try adding some pan-fried tofu in it’s place. I’m sure that would be a delicious alternative! If you happen to try this recipe, let me know how it turns out or take a pic and share it on Instagram. Nothing gets me more excited than to see these recipes recreated in your kitchens 🙂


20 Minute Vegetarian Ramen // pumpkin & peanut butter


20 Minute Vegetarian Ramen

Serves 5-6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Vegetarian
Meal type Main Dish


  • 1 tablespoon sesame oil (or olive oil)
  • 3 green onions, thinly sliced
  • 5 cloves garlic, minced
  • 1-2 cup button mushrooms, sliced
  • 6 cups low sodium vegetable stock
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon miso paste
  • 8 ounces ramen noodles
  • 2 cups sugar snap peas, steamed
  • 1 cup bean sprouts
  • 1/2 tablespoon low sodium soy sauce
  • 4-5 eggs, poached (1 per bowl)
  • 4 green onions, sliced (for garnish)


If you need instructions on how to poach an egg, check out Alton Brown's step by step directions.


Step 1
Drizzle 1 tablespoon of sesame oil (or olive oil) in a large pot and turn to medium high heat. Add in sliced button mushrooms and sauté for 3-4 minutes. Add in minced garlic and scallions and cook for another minute, until fragrant. Pour in 6 cups of low sodium vegetable broth and bring to a boil.
Step 2
Once the broth is boiling, add in sriracha and soy sauce. Whisk to combine. Add in 6 ounces of ramen noodles and cook for 4 minutes, then turn heat down to a simmer. Label about 1/2 cup of broth out of the soup and pour into a small bowl. Whisk in 1 tbsp of miso paste, then pour back into the soup and simmer for 1-2 more minutes (this prevents from the nutrients being "boiled away" 🙂 ).
Step 3
In the meantime, sauté your bean sprouts in 1/2 tablespoon of soy sauce and set aside. Also, poach your egg(s) if desired.
Step 4
Now it's time to plate. Ladle a large helping of ramen into a bowl and top with bean sprouts, snap peas, sliced green onion (raw), and a poached egg. Drizzle with more sriracha if desired and slurp away!

20 Minute Vegetarian Ramen // pumpkin & peanut butter


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I was just thinking yesterday that I really wanted an Asian-inspired dish… how funny that I see your post today! The soup looks delicious and I haven’t had ramen in the longest time… I’ll definitely have to try this soon.

    • Great timing!! It’s SO worth the try. Let me know what you think if you get the chance 🙂

  2. This looks so good! And fairly simple to make too. Definitely going to try this soon. Thanks for the recipe Liz!

      • Ok, just finished two bowls of the soup and I give it a rating of “Total Yum.” I went easy on the sriracha, added extra miso for a more intense flavor, added some *ehem* ready-to-eat teriyaki-marinated tofu, and man was the soup good. The poached egg was, just as you suggested, the icing on the cake. I’m definitely going to make it more now that we’re headed into winter. Anyway thanks again for the recipe!

        • So glad you liked it Peter!! Isn’t the egg just magical?!? Love that you added in some tofu as well— I know my fiancé would be ALL ABOUT THAT. I may be trying that addition soon too 🙂

  3. Love this!! What kind of ramen do you use? Or where do you find it?

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