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bowl of noodles with a soft boiled egg
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Easy Veggie Ramen

This easy vegetable ramen will quickly become a weeknight staple. Quick, simple, and packing all the flavor, enjoy!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 1 inch ginger root
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1 package mushrooms
  • 2 whole carrots
  • 4 green onions
  • 3 cups low sodium chicken broth
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/4 cup soy sauce
  • 1 soft-boiled egg
  • 2 servings rice noodles

Instructions

  • Start by chopping the green onion and separate the white and green pieces. Shred the carrots into inch long pieces with a vegetable peeler. Next, begin mincing the garlic and ginger. Add a splash of olive oil to a pan over medium heath, then add the garlic and ginger. Cook until fragrant, around 2-3 minutes.
  • Once fragrant, add the veggies (mushrooms, carrots, and white part of the green onion) as well as 1 cup of the chicken broth. Cook for 7-10 minutes on medium high or until the veggies become a little tender. While this begins to cook, bring a separate pot of water to a boil to cook the rice noodles.
  • Now add the rice vinegar, sesame oil, and soy sauce. Continue cooking for 5 more minutes, then add the remaining 2 cups of broth.
  • Bring to a boil, then reduce to a simmer. Once the noodles are done (per directions on the box) add them to the ramen and make the soft boiled egg (link to that in the post).
  • Let cool, add the green part of the green onion over top and enjoy!