Tested till perfect Vegetarian Ramen Noodle Soup
Vegetarian Ramen Noodle Soup
Photography by Jeff Coulson/TC Media

Vegetarian Ramen Noodle Soup

An authentic bowl of ramen, the classic Japanese soup, requires a flavourful homemade stock. This quick version hits the spot by mixing miso (fermented soybean) paste with store-bought vegetable broth. You'll find fresh ramen noodles in the refrigerated Asian section of your grocery store, but you can also use rice stick vermicelli (about 1/3 inch/ 3 mm wide).

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings


  • 2 tsp 2tspsesame oil
  • 3 3cloves garlic, minced
  • 1 pkg 1pkgvegetable broth, (900 mL)
  • 225 g 225gshiitake mushroomshiitake mushrooms, stemmed and thinly sliced
  • 4 tsp 4tspmiso paste
  • 2 tsp 2tspsodium-reduced soy sauce
  • 280 g 280gfresh ramen noodles
  • 4 4hard-cooked eggs, peeled and halved
  • 6 6green oniongreen onions, thinly sliced
  • 1 strip 1strip(2 inches/5 cm wide) roasted seaweedroasted seaweed, cut crosswise in 8 strips
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In saucepan, heat oil over medium-high heat; cook garlic until fragrant, 2 minutes. Add broth and 3 cups water; bring to boil. Add mushrooms; reduce heat and simmer for 5 minutes. Stir in miso paste and soy sauce.

Meanwhile, in pot of boiling water, cook noodles according to package directions; drain and divide among 4 large soup bowls. Top each with 2 egg halves. Ladle soup over top. Sprinkle with green onions and seaweed.

Nutritional Information per serving: about

cal 284 pro 15g total fat 9g sat. fat 3g
carb 39g dietary fibre 3g sugar 6g chol 222mg
sodium 1,110mg potassium 287mg


calcium 6 iron 16 vit A 17 vit C 7
folate 22
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