Vegetarian Ramen Noodle Soup

Servings 4 servings
Prep Time 15 minutes


  • 4 large eggs
  • 14 ounces extra firm tofu, cut into cubes
  • 4 tablespoons soy sauce, divided
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • ½ white onion, diced
  • 8 ounces sliced shiitake mushrooms
  • 2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons white miso paste
  • 6 cups vegetable broth
  • 8 ounces ramen noodles
  • 2 baby bok choy, halved
  • 4 green onions, chopped
  • Sesame seeds, for topping
  • Chili garlic sauce (such as Sriracha)


Boil the eggs:

  1. Bring a pot of water to boil.  

  2. Carefully add eggs and boil for 6 minutes for soft boiled. For hard boiled, boil closer to 9 minutes.

  3. Remove from hot water and immediately place in ice water bath.  

Bake the tofu:

  1. While water is heating up and eggs are cooking, you can prep the tofu. 

  2. Heat oven to 400 F.  

  3. Cut tofu into bite-sized cubes. Drizzle with 2 tablespoons of soy sauce and sesame oil; gently toss to combine.

  4. Spread tofu cubes onto a greased baking sheet.

  5. Bake tofu for 35-40 minutes until golden.

Make the broth and noodles:

  1. Heat olive oil in a large soup pot over medium-high heat.

  2. Add onion and cook until softened and translucent, about 5-7 minutes.

  3. Add mushrooms and cook until they have softened, about 5-7 minutes.  

  4. Add ginger and garlic; cook one more minute.

  5. Add in rice wine vinegar, miso paste, remaining 2 tablespoons soy sauce and broth. Bring to a boil.

  6. Add ramen noodles and cook according to package directions, usually between 5-10 minutes.

  7. For the last 2 minutes, add bok choy and green onions.  

  8. Ladle soup into bowls. Top with soft boiled eggs, sesame seeds and as much Sriracha as you can handle!

  9. Recipe by: greens & chocolate |