Veggie ramen soup

    30 min

    A delicious, easy to make Japanese ramen noodle soup suitable for vegetarians! You can add or amend the quantity of vegetables to suit your preferences.

    2 people made this

    Serves: 4 

    • water as needed
    • 1 vegetable stock cube
    • 2 tablespoons Osem® chicken style consomme seasoning mix (optional)
    • 2/3 tablespoon soy sauce
    • 1 sliced carrot (optional)
    • 2 portobello mushrooms
    • 2 garlic cloves
    • 3 or 4 spring onions
    • seasoning of your choice (such as salt, pepper, coriander and chilli flakes)
    • 1 (200g) bag mangetout or mixed mangetout and baby corn
    • soba noodles or rice noodles (or wholewheat spaghetti)
    • 2 handfuls fresh spinach leaves

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Fill a pan with water and add the stock cube. I usually measure water by filling one soup bowl per person. If you are adding the consommé seasoning mix add this now, too. Stir in soy sauce and bring to the boil. Once the broth is boiling, add carrot if using. Reduce heat, cover and leave to simmer.
    2. Slice mushrooms, garlic and 1 spring onion; fry in a pan together with chosen seasonings until vegetables have softened.
    3. Transfer mushroom mixture to the broth. Add mangetout and baby corn.
    4. Season to taste and add the remaining sliced spring onions.
    5. About 4 mins before you are ready to serve, add the soba noodles to the broth. Cover and cook according to instructions on the noodle packet.
    6. One minute before serving, stir in spinach. Enjoy!


    Sometimes I also add peas with the mangetout. I microwave them in a little water for a minute and drain.

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