Basic Healthy Recipe

Vegetarian Ramen Soup

Average: 5 (2 votes)
(2 votes)
Vegetarian Ramen Soup

Vegetarian Ramen Soup - Japanese feel good meal

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Health Score:
74 / 100
30 min.

Healthy, because

Even smarter

Nutritional values

Broccolini adds plenty of nutrients to vegetarian ramen soup: Vitamin C promotes firm connective tissue, while fiber boosts digestion and calcium ensures healthy teeth and strong bones.

If you can't get broccolini, you can replace it with regular broccoli florets for vegetarian ramen soup. 

1 serving contains
(Percentage of daily recommendation)
Calorie385 kcal(18 %)
Protein18 g(18 %)
Fat6 g(5 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A1.1 mg(138 %)
Vitamin D1.2 μg(6 %)
Vitamin E1.3 mg(11 %)
Vitamin K77.8 μg(130 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.4 mg(29 %)
Folate106 μg(35 %)
Pantothenic acid1.7 mg(28 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C48 mg(51 %)
Potassium744 mg(19 %)
Calcium151 mg(15 %)
Magnesium83 mg(28 %)
Iron4 mg(27 %)
Iodine19 μg(10 %)
Zinc2.1 mg(26 %)
Saturated fatty acids1.5 g
Uric acid101 mg
Cholesterol153 mg
Complete sugar9 g


5 ozs Broccolini
2 eggs
2 carrots
4 shiitake mushrooms
3 scallions
2 ½ ozs Bamboo shoots
2 garlic cloves
¾ oz ginger roots
4 Tbsps Mirin (rice wine)
3 Tbsps Sake (alternatively dry white wine)
5 Tbsps Miso paste
1 Tbsp Lime juice
1 Tbsp Chili sauce
54 ozs Vegetable broth
20 ozs Ramen noodle
3 ½ ozs cooked Corn
Shichimi Togarashi (Japanese spice blend)
1 sheet Nori seaweed
Rice vinegar
How healthy are the main ingredients?
CornBamboo shootssalteggcarrotshiitake mushroom

Preparation steps


Clean broccoli, wash, cut into 2-inch long pieces, cook in boiling salted water for 1-2 minutes, rinse, and drain. Boil eggs in boiling water for about 6 minutes until waxy, then rinse and peel.


Meanwhile, peel carrots and cut into fine strips. Clean the shiitake and cut into slices. Clean and wash the spring onions, finely chop the light parts and cut the green ones diagonally into rings or strips. Wash the bamboo shoots, drain and dice finely.


For the miso mixture, peel garlic and ginger; finely dice garlic and grate ginger. Mix both with mirin, sake, miso paste, lime juice and chili sauce.


Heat broth. Stir in miso mixture and simmer over medium heat for 2-3 minutes. Cook ramen noodles according to package directions in salted water about 3 minutes, stirring occasionally, until al dente; then drain and transfer to bowls.


Add broccoli, corn, bamboo shoots, scallions (except for some green), carrot strips and mushrooms. Cut eggs in half crosswise, sprinkle with shichimi togarashi and add to bowls. Toast nori leaf in a hot pan over low heat for 1 minute, then cut into squares.


Season the vegetarian ramen soup with salt, pepper and rice vinegar and pour over the noodles and vegetables. Garnish everything with nori squares and sprinkle with remaining spring onion greens.