Filed Under: ramen, soup, soup recipe, Vegetarian, vegetarian recipe

Spicy Vegetarian Ramen

Make a truly delicious take on this traditional Japanese soup and slurp it up

February 16th, 2016

Chef Matt Dean Pettit for Campbell Canada

Last year I visited Japan for the first time and I instantly fell in love with the history, tradition, people and, of course, food! Enjoy a little of my memories.
Prep Time
10 minutes
Cook Time
10 minutes
  • 2 tbsp (30 mL) sesame oil
  • 4 cloves of garlic, minced
  • 3 tsp (15 mL) ginger, grated
  • 2 cartons (900 mL each) Vegetable Broth
  • 1 cup (250 mL) of water
  • 1 cup (250 mL) dried shiitake mushrooms
  • 2 packages ramen noodles
  • 1 cup (250 mL) carrot, shredded
  • 2 cups (500 mL) kale, chopped
  • 4 green onions, thinly sliced
  • 2 sheets of dry seaweed, cut into matchstick thin strips
  • 1 cup (250 mL) bamboo shoots
  • ¼ cup (60 mL) of vinegar
  • 2 eggs
  1. In a large skillet, heat the sesame oil over medium-low heat. Add the garlic and ginger. Fry, while stirring, for approximately 2 minutes or until soft.

  2. Add the Vegetable Broth and the water. Reduce heat to low to simmer the soup mixture. Add the mushrooms and simmer for approximately 10 minutes or until the mushrooms have softened.

  3. Add the ramen noodles into the hot liquid and simmer for an additional 3-5 minutes or until the noodles have softened. Add the shredded carrot and chopped kale, and stir to combine. Remove from heat.

  4. To serve, ladle the soup evenly into four bowls and garnish each portion with an egg half (see below for garnish instructions), green onion, seaweed and bamboo shoots.

  5. Garnish Directions: Add vinegar to boiling water in pot with enough water to submerge the eggs 1 inch below the surface and cook for about 7 minutes.

Nutrients Per Serving

310 Calories, 15 g fat, 1160 mg sodium, 35 g carbohydrate, 4 g fibre, 9 g protein, 8% daily value calcium

Spicy Vegetarian Ramen
Campbell Canada