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Vegetarian Ramen Noodle Soup

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 4 servings


  • 4 large eggs
  • 14 ounces extra firm tofu cut into cubes
  • 4 tablespoons soy sauce divided use
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 1/2 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


Cook the eggs:

  • Bring a pot of water to boil.
  • Once boiling, carefully add eggs and boil for 6 minutes for soft boiled. For hard boiled, boil closer to 9 minutes.
  • Remove from hot water and immediately place in ice water bath.

Bake the tofu:

  • While water is heating up and eggs are cooking, you can prep the tofu.
  • Preheat oven to 400 degrees F.
  • Cut tofu into bite-sized cubes. Drizzle with 2 tablespoons of soy sauce and sesame oil, and gently toss to combine.
  • Spread tofu cubes onto greased baking sheet.
  • Bake tofu in preheated oven for 35-40 minutes, until golden.

Make the broth and noodles:

  • Meanwhile, heat olive oil in a large soup pot over medium-high heat.
  • Add onion and cook until softened and translucent, about 5-7 minutes.
  • Add mushrooms and cook until they have softened, about 5-7 minutes.
  • Add ginger and garlic and cook one more minute.
  • Add in rice wine vinegar, miso paste, remaining 2 tablespoons soy sauce, and broth.
  • Bring to a boil.
  • Add ramen noodles and cook according to package - usually between 5-10 minutes.
  • For the last 2 minutes, add bok choy and green onions.
  • Ladle soup into bowls and top with soft boiled eggs, sesame seeds, and as much Sriracha as you can handle! Enjoy!