Homemade Vegetarian Ramen

  • Author:
  • Prep Time: 30 Min
  • Cook Time: 2 1/2 Hr
  • Total Time: 3 Hr


This simple dish can be made with chicken or beef stock and topped with any protein of your choice. Making the broth is also easy with just a few ingredients.



  • 1 medium onion
  • 1 clove of garlic
  • 1 inch piece of fresh ginger, peeled
  • 1/2 cup of dried shiitake mushrooms
  • 2 tablespoons of vegetable oil
  • 4 cups of vegetable stock (or beef or chicken)
  • 1 package of ramen noodles
  • salt and pepper

TOPPINGS (Suggestions)

  • firm tofu, cubed
  • shiitake mushrooms, thinly sliced
  • scallions, thinly sliced
  • cucumber, thinly sliced
  • carrots, thinly sliced
  • chili sauce
  • sesame seeds


To make the broth, slice the onions, chop the garlic and the ginger.

Add the oil to a large sauce pot over medium flame. Add the sliced onions and sauté until soft and translucent, about 5 to 6 minutes.

Add the garlic and the ginger to the onions and cook until fragrant, stirring frequently, about 2 to 3 additional minutes.

Add the vegetable stock, bring to a boil and then reduce to a simmer. Cook over medium-low flame for at least 1 hour, up to 3 hours. The longer it cooks the richer the broth is.

30 minutes before you are ready to serve add the dried mushrooms and prepare the toppings.

Once the mushrooms have simmered for 30 minutes, strain the stock, discard the mushrooms, onion, ginger and garlic. Return the broth to the sauce pan and bring to a boil. Season with salt and pepper. Add the ramen noodles and cook according to package instructions.

Once the noodles are cooked, divide the soup and noodles between four bowls and top with whatever garnishes you chose.

Serve immediately!