Vegetable Ramen


Taken and adapted from A Couple Cooks


  • 1 egg per person
  • 4 garlic cloves
  • 1 tablespoon ground ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 2 pints of vegetable stock
  • 3 tablespoons dark soy sauce
  • Stir fry vegetables such as tenderstem broccoli, beans, spring onions etc.
  • Bean sprouts
  • Ramen noodles (I used Sharwoods medium egg noodles)
  • Vegetable gyoza (optional)


  1. Thinly slice the garlic cloves. In a saucepan, heat the sesame oil and olive oil over. Add the garlic and ginger and saute for 1 minute, stirring constantly. Then add the vegetable stock and bring to a simmer. Add the soy sauce.
  2. Once the stock is simmering, add the stir fry veg and cook for a minute. 
  3. Meanwhile, bring a small saucepan of water to a rolling boil and place one egg per person into the pan. Start a timer for around 5 minutes and 10 seconds if you like your eggs runny. If using gyoza, place these into the pan after 2 minutes to cook while the eggs finish.
  4. When you add the gyoza to the egg pan, add the noodles to the stock pan and boil into just soft.
  5. To serve, spoon the ramen and broth into bowls and top with the gyoza and eggs once they are ready.

Things to note:

I've been finding it difficult to find new vegetarian recipes because it's not the first food I think of when I'm really hungry. But we were having a Green8eam meeting and I decided it was time to try something new. This is such a simple recipe so I have no complaints. Before I even started to cook, I knew it was going to be super easy, and it ended up taking me literally 20 minutes. Not only is it easy but it's filling and, for once, I did not miss the presence of meat. So it's tasty, filling, easy, and eco-friendly. Give it a go!

Maia Gentle1 Comment