Vegetable Ramen

I think I’ve said this before but I love to make (and eat) soup. It’s so fun to cook because everything goes into the pot and you end up with this delicious meal.

The soup I’ve made today is my take on Japanese ramen. It is traditionally made with a pork broth but I made a vegetarian version since I don’t eat pork. It is a noodle based soup with toppings like sliced meat, green onion and soft boiled eggs. Instead of sliced meat, I used sliced extra firm tofu, I also added some extra veggies. It may not have been the most authentic recipe but it was amazing.

This was a very thrown together soup so I don’t really have measurements of my ingredients, I will do my best to approximate. It is very easy to make this soup though and the amounts don’t matter too much. The recipe I have given is enough for 3-4 people.

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  • 6-8 cups vegetable (or chicken) broth
  • 1 tsp sriracha (change according to taste)
  • 1/2 tsp ginger powder
  • 1 tsp sesame seeds
  • 1 tbsp soy sauce
  • 1/2 cup celery, chopped
  • 2 packs instant ramen noodles (without soup powder)
  • 1/2 cup corn kernels
  • 1/2 block extra firm tofu, sliced or cubed (175g)
  • 1/4 cup green onion, plus more for garnish
  • soft boiled eggs (1 per person)


  1. In large pot, combine broth, sriracha, ginger powder, sesame seeds and soy sauce. Bring mixture to a boil.
  2. Add celery and ramen noodles. Cook for 2-3 minutes, stirring occasionally, to let noodles begin to soften.
  3. Add corn, tofu and most of the green onion. Cook for 1 more minute to let everything heat up.
  4. Portion out noodles and tofu into bowls and ladle soup on top. Serve with halved soft boiled egg and remaining green onion. Enjoy hot!

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