Vegetable Ramen Recipe

In a large stockpot, combine vegetable broth and water and bring to a gentle simmer over medium heat.

Add sliced fresh ginger, smashed garlic cloves, dried shiitake mushrooms (if using), soy sauce, mirin, sugar, and white/black pepper. Stir to combine.

Lower heat and let the broth simmer gently for 12–15 minutes to develop flavor. Taste and adjust saltiness with additional soy sauce if needed.

Remove from heat. Take out the ginger slices, smashed garlic, and rehydrated dried shiitake (reserve mushrooms to slice and add to the bowls if desired). Whisk miso paste into a small ladle of hot broth until smooth, then stir the miso mixture back into the pot. Keep the broth warm on the lowest heat (do not boil after adding miso to preserve probiotics and flavor).

Stir in 1 teaspoon sesame oil to finish the broth for a subtle toasted flavor.

While the broth simmers, prepare the vegetables: slice shiitakes, julienne the carrot, halve bok choy lengthwise, rinse spinach, chop scallions separating whites and greens, and thaw corn if frozen.

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add chopped scallion whites, minced garlic clove, and sauté 30–45 seconds until fragrant.

Add sliced shiitake mushrooms and carrot. Sauté 2–3 minutes until mushrooms begin to brown and carrots soften slightly.

Add bok choy cut-side down and cook 1–2 minutes, then flip and cook another minute until just tender-crisp. Season the vegetables lightly with a pinch of salt and a small splash (about 1 teaspoon) of soy sauce if desired.

Stir in corn and spinach just to wilt the spinach, about 30 seconds. Remove vegetables from heat and set aside. Drizzle 1 teaspoon sesame oil over the vegetables and toss to coat.

Bring a separate pot of water to a rolling boil. Cook ramen noodles according to package instructions until just al dente (typically 2–4 minutes for fresh, 4–5 for dried).

Drain noodles quickly and divide between 4 bowls (use tongs to portion into nests).

Ladle hot miso-soy broth over the noodles, filling each bowl about three-quarters full.

Arrange sautéed vegetables (shiitake, carrot, bok choy, corn, wilted spinach) on top of the noodles in each bowl.

If using, halve the soft-boiled eggs and place one half in each bowl. Add sliced rehydrated shiitake if reserved.

Garnish with sliced green onion greens, toasted sesame seeds, nori strips, and a drizzle of chili oil or Sriracha to taste.

Serve immediately while hot.