- 6 ounces Ramen Noodles
- 3.5 ounces Shiitake Mushrooms
- 1 Shallot
- 3 Green Onions
- 1 inch piece Fresh Ginger
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Soy Sauce/Tamari/Coconut Aminos
- 4 cups Low Sodium Vegetable Broth
- Hard/Soft Boiled Egg
- Sesame Seeds
- Chili Pepper
This quick an easy ramen soup is savory and comforting.
I call this ramen, my cheater ramen as it just takes 10 minutes!
Level up your “instant” ramen by adding some umami packed ingredients to your vegetable broth.
Though I do dabble with the store-bought ramens every now and then, a homemade version is aways better tasting and better for you.
If you are in college, have a busy work schedule or simply don’t have the energy to cook, this recipe is for you.
It uses only real and high quality ingredients and you will still get that cozy feel.
Get some high quality ramen noodles. I like using organic, brown rice, or Chinese style noodles!
Soba noodles are also great for this quick an easy ramen soup.
There are great options out there and accessible to you in any grocery store!
Watch me make this recipe in the video below.
This recipe is vegetarian and vegan friendly.
Prepare Your Vegetables
Using a damp paper towel gently clean the mushrooms then cut into slices.
Chop the shallot, ginger and green onions and set aside.
Grab Your Soup Pot
Add the chopped shallot, the white parts of the green onion, two slices of ginger and the chopped mushroom to a soup pot along with the rice vinegar and soy sauce.
Next, add the dry ramen noodles then top with the vegetable broth.
Bring the pot to a boil on high heat, uncovered.
Once at a boil, lower the heat to medium and allow the soup to simmer for about 4 minutes or until the noodles are fully cooked.
Taste the soup and adjust seasoning with salt or a bit more soy sauce if needed.
Take It To The next Level