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Easy Veggie Ramen

Easy Veggie Ramen


  • 1 teaspoon sesame oil
  • 2 bunches scallions, thinly sliced
  • 1 large garlic clove, minced (about 1 tablespoon)
  • 1/2-inch piece ginger, minced (about 1 tablespoon)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 2 teaspoons Sriracha, or more to taste 6 cups vegetable broth
  • 6 cups vegetable broth
  • 12 ounces dried ramen noodles (available in Asian markets and specialty grocery stores)
  • 1 tablespoon vegetable or coconut oil
  • 1 pint cremini mushrooms, sliced (about 2 cups)
  • 1 red bell pepper, thinly sliced (about 1 cup)
  • 1 cup steamed spinach (from about 5 cups raw)
  • 4 eggs, poached
  • 1/2 cup chopped cilantro


  1. In a large soup pot, heat the sesame oil over medium heat. Add half the scallions, the garlic and ginger, and cook until fragrant, 1 to 2 minutes.
  2. Add the coriander, curry powder and Sriracha, and cook until fragrant, 1 minute more. Add the vegetable broth and bring to a simmer over medium heat. Simmer, covered, for 15 minutes, or until the broth develops good flavor.
  3. Remove the cover from the pot, add the noodles and cook until tender, 5 to 6 minutes. If the noodles begin to absorb too much of the broth, add water to keep the noodles fully submerged.
  4. In a large saute pan, heat the vegetable or coconut oil over medium heat. Add the mushrooms and bell peppers, and saute until very tender, 6 to 7 minutes.
  5. To serve, ladle the soup into four bowls and garnish each portion with 2 tablespoons mushrooms, 2 tablespoons peppers, cup spinach, 3 tablespoons scallions and 1 poached egg. Serve warm.


  • This recipe originally appeared as Easy Ramen on PureWow.


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