Veggie Ramen

I love ramen. It’s comforting, warm, and loaded with healthy vegetables. Truth be told, there are a lot of components involved when making it yourself – but trust me, it’s well worth it!! It’s not complicated, it just involves a bit of prep work and coordination! 😀 Plus, this recipe can easily be doubled to serve more (or have leftovers!). It includes a hard-boiled egg, which can be omitted if you’d like a vegan option. Or you could easily add chicken, pork, or steak to satisfy meat-eaters.

The best thing about this recipe is that you can really use any vegetables that you like. Mushrooms, bok choy, and carrots are a must for me, but I’ve also used zucchini, red peppers, and bean sprouts. Anything you have on hand works!

When I made it this time, I didn’t have udon or ramen noodles so I used stir-fry rice noodles. I also couldn’t find shitake mushrooms, so baby bellas it was! The magic is really in the broth – this ramen broth by Ocean’s Halo is delicious. It is savory and full of flavor, and my favorite by far!

Timing does factor into this recipe. The key is sautéing the vegetables to your desired tenderness before adding them to the broth. So you’ll need to assess whatever vegetables you’re using and sauté them accordingly. Hope you enjoy it!

Veggie Ramen

Veggie Ramen

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Comfort food that's healthy! This is a great recipe for a cold night. This recipe can be easily customized based on your dietary preferences.


  • 4 cups ramen broth (I love Ocean's Halo brand)
  • 1 Tbsp. avocado oil
  • 2 medium carrots, chopped
  • 3 baby bok choy bulbs, chopped (separate the bulbs and the leaves)
  • 8 oz. mushrooms of choice, chopped (shitake, baby bella, oyster)
  • 1 jalapeño, diced (optional if you don't want it too spicy)
  • 8 oz. noodles (ramen, udon, or rice noodles)
  • 2 hard-boiled eggs (omit if vegan)
  • 2-3 green onions, diced (for garnish)
  • 1 Tbsp. sesame seeds (for garnish)
  • Sriracha sauce (optional if you don't want it too spicy)


  1. Prepare the eggs to your preference, set aside.
  2. Heat oil in a large skillet on medium-high heat. Add the chopped carrots and bok choy bulbs.
  3. When the carrots and bok choy starts to get tender, add the mushrooms, bok choy leaves, and jalapeño (if using).
  4. Meanwhile, cook the noodles according to the directions, set aside.
  5. Heat the broth in a separate pot.
  6. When the broth is simmering, add the sautéed vegetables to the broth.
  7. To serve, add the noodles to soup bowls, then top with the vegetable/broth mixture. Add the eggs, green onions, sesame seeds and Sriracha.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 592Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 181mgSodium: 1211mgCarbohydrates: 70gFiber: 7gSugar: 8gProtein: 29g

Nutritional information is an estimate and may vary per preparation.

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