Craving a big, comforting bowl of ramen but short on time and don’t want a sodium bomb from a flavor packet? This 15 Minute Vegetarian Ramen is your new secret weapon. We’re transforming a simple pack of instant noodles into a restaurant worthy bowl of goodness, loaded with fresh veggies, a perfectly jammy soft boiled egg, and savory toppings. It’s quick, customizable, and so much more satisfying than the standard dorm-room fare. Get ready for the easiest, coziest lunch or dinner you can make in a flash!
Why You’ll Love This Recipe
- Blazing Fast: Seriously ready in 15 minutes, perfect for a rushed lunch or an “I don’t feel like cooking” dinner.
- Way Healthier: By ditching most of the seasoning packet and adding fresh ingredients, you control the flavor and salt.
- Endlessly Customizable: Use whatever veggies you have on hand; this recipe is a perfect template.
- Budget-Friendly Gourmet: Feels fancy and indulgent but costs just pennies per serving.
Ingredients for 15 Minute Vegetarian Ramen
- 1 (3 oz) package instant ramen noodles (discard the flavor packet or use just a pinch)
- 1 ½ cups vegetable broth
- 1 teaspoon soy sauce, plus more to taste
- ½ teaspoon sesame oil
- 2 green onions, sliced
- ½ head bok choy, leaves separated (or a large handful of spinach)
- 1 large egg
- 1 teaspoon sesame seeds
- Chili garlic sauce or sriracha, for serving (optional)
Instructions for Making 15 Minute Vegetarian Ramen
1Cook the Perfect Jammy Egg: Fill a small saucepan with enough water to cover an egg. Bring to a rolling boil. Gently lower the egg into the water with a spoon. Set a timer for 6-7 minutes for a jammy, soft-boiled yolk.
When the timer goes off, immediately transfer the egg to a bowl of ice water to stop the cooking. Let it cool for a minute, then carefully peel it. Set aside.
2Toast the Sesame Seeds: While the egg cooks, heat a small dry skillet over medium low heat. Add the sesame seeds and toast, shaking the pan often, for 1-2 minutes until they are fragrant and lightly golden. Immediately pour them onto a plate to cool.
3Build the Broth & Cook Noodles: In a medium saucepan, bring the vegetable broth to a simmer. Add the soy sauce and sesame oil.
Add the ramen noodles (discard the flavor packet or save just a tiny sprinkle) to the simmering broth. Cook for 2 minutes.
Add the bok choy (or spinach) and the white parts of the green onions to the broth. Cook for 1-2 more minutes, just until the greens are wilted and the noodles are tender.
4Assemble Your Bowl: Carefully pour the noodles, broth, and greens into a deep bowl.
Slice your soft boiled egg in half and place it gently on top.
Garnish with the green parts of the onions, the toasted sesame seeds, and an extra drizzle of sesame oil or soy sauce if desired. Add a dollop of chili sauce for heat.
5Serve Immediately: Enjoy your ramen right away while it’s piping hot!
15 Minute Vegetarian Ramen
Ingredients
- 1 3 oz package instant ramen noodles (flavor packet discarded)
- 1 ½ cups vegetable broth
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 2 green onions sliced
- ½ head bok choy or handful of spinach
- 1 large egg
- 1 teaspoon sesame seeds
- Chili sauce optional
Instructions
- Boil egg for 6-7 minutes for a soft yolk. Transfer to ice water, then peel.
- In a dry skillet, toast sesame seeds over medium-low heat for 1-2 mins until golden. Set aside.
- In a saucepan, bring broth, soy sauce, and sesame oil to a simmer.
- Add noodles, cook for 2 mins. Add bok choy and white parts of green onions. Cook 1-2 mins more.
- Pour noodles and broth into a bowl. Top with halved egg, green onions, toasted sesame seeds, and chili sauce if desired.
