Welcome to Veggie Heaven. Yes, We Have Noodles.
Have you ever had a bowl of ramen that’s chock-full of vegetables? Add it to your list, if you haven’t. And for you veggie critics: this will make a convert out of you.
You can honestly just add whatever vegetables you like, but we went with a handful of baby spinach, shiitake mushrooms, corn, green onion, and some extra little garnishes like Togarashi, red chili flakes, and some fried garlic. Then we added a soft-boiled ramen egg (more on that below).
For the noodles, we chose to use our Vegetarian Vegetable Ramen Noodle Soup Cup. These ramen noodles are fantastic for plant-lovers and meat-eaters, and busy foodies everywhere will enjoy preparing them because they are a breeze to make. Plus, our noodles are authentically chewy and taste just like what you’d get at a famous ramen bar.
However, the ramen you’d get at a ramen restaurant (and most instant ramen, too) is incredibly high in sodium, and offers very little in the way of real substance.
This noodle bowl is a satisfying, vegetarian-friendly (shocking, no?) meal, complete with a ramen egg, cooked veggies, savory broth and chewy, traditional noodles.
Loaded Veggie Ramen; The Ramen Egg
Have you ever had a soft-boiled egg? IYKYK, right? If you haven’t… well, you are in for a real treat.
To make your own, head to our blog for the full rundown on how to make a perfect ramen egg. If you’re short on time, here are the cliffnotes version:
- Boil a pot of water. There should be enough water in the pot to cover your egg/s by about an inch.
- While that is heating up, set aside a bowl of ice and water that’s large enough to hold your eggs.
- Once your water has begun to boil, carefully place your eggs inside the pot, and set a timer for 6.5 minutes, exactly.
- When the time is up, gently remove the eggs from the pot, and immediately set them in the bowl of ice water.
- Let them sit for about 5 minutes, or until they are no longer hot to touch.
- After they have cooled down, remove them from their ice bath, and peel. Set aside.
- When you’re ready to eat, slice your ramen eggs in half, being mindful of the gooey yolk and place them atop your veggie ramen. Et Voila!
Loaded Veggie Ramen; The Vegetables
For the vegetable portion, you’re going to start by rinse and drying your spinach and mushrooms. Any vegetables will do, but for this recipe we were particularly fond of a spinach + mushroom mix. Heat your avocado oil in a pan (medium-high heat) and throw in your veggies when it’s good and ready. Test your mushrooms with a fork to see if they’re cooked to your liking.
When your vegetables are done cooking, set them aside and prepare your noodles.
Loaded Veggie Ramen; The Noodles
Like we mentioned before, many ramen noodle restaurants and instant ramen noodle companies cram tons of sodium into their food. Mike’s Mighty Good noodles contain 40% less sodium than most popular brands, but have much. more. flavor. You won’t miss the salt, but your tastebuds will thank you!
To prepare the noodles, you can either make them in the microwave- check out the instructions on the package – or over the stove while your veggies are also cooking.
It’s super simple; there are easy-to-follow-instructions on each package of Mike’s Mighty Good ramen noodles.
Assembling Your Bowl
When your ramen egg is cooked, your veggies are softened, and your noodles are ready to rock, your masterpiece is ready to assemble. Pour your noodles, and desired amount of broth, into a large bowl. Then add your veggies, your sliced ramen egg, and top it off with some sliced green onion, red chili flakes, and garlic.
If you’re especially proud of how your bowl turned out (you should be) snap a picture of your masterpiece and tag us @mikesmightygood so we can see how it turned out. We might even feature your noodles on our Instagram, so be on the lookout…
We especially love this recipe because it feels like the perfect amount of fancy-for-no-reason, with very minimal effort- which is hard to come by these days.
If you love this veggie ramen recipe as much as we do, make sure to give it a 5-star review in the comments below!
And before you leave, be sure to check out some of our other veggie ramen recipes:
- Creamy Sriracha Ramen
- Korean Cheesy Corn Ramen
- Garlic Chili Oil Ramen
- Easy Dan Dan Noodles
- Stupid Easy Carbonara Ramen
Loaded Veggie Ramen
The Mike's Mighty Good Team
This meal takes just minutes to cook up and it is packed with flavor! Our vegetarian vegetable broth is the perfect canvas for delicious veggies and a soft boiled egg. Delicious and nutritious lunch or dinner comin' right up. Replace the egg with tofu to make it vegan.
1 Mike's Mighty Good Vegetarian Vegetable Ramen Cup
1 tbsp avocado oil
1 soft boiled egg
1 handful of baby spinach
1/2 cup shiitake mushrooms
3 tbsp corn
1 stalk green onion ( chopped )
Togarashi ( garnish )
red chili flakes ( garnish )
fried garlic ( garnish )
Heat oil in a pan over medium-high heat. Saute mushrooms and spinach until tender.
To make a soft boiled egg, add an egg to boiling water for 6.5 minutes. Immediately transfer to an ice bath for a few minutes. Peel and slice!
Prepare 1 Mike's Mighty Good Vegetarian Vegetable Ramen Cup according to package instructions. Transfer to a bowl.
Assemble bowl: add spinach, mushrooms, corn, green onion, soft boiled egg, togarashi, red chili flakes, and fried garlic.