This quick and easy Vegetarian Ramen is rich, delicious, and flavorful, packed with umami flavor. It is made with a simple broth, load of veggies, noodles, and the perfect soft-boiled egg on top. So go ahead and put down that cup of instant noodles. You can have the real deal made from scratch in just 20 extra minutes.
Heat the sesame oil in a large pot over medium heat.
Add the garlic and ginger and cook until soft and fragrant.
Stir in the soy sauce and mirin and cook for another minute.
Add the vegetable stock and bring to a simmer. Simmer for 5 minutes.
Add the shiitake mushrooms and simmer for another 10 minutes.
Bring a small pot of water to a boil. Add the eggs and cook for 7-8 minutes. Remove and place in ice water.
Peel the eggs and slice them in half lengthwise. Set aside.
Bring another pot of water to a boil. Add the spinach and cook until wilted. Drain and set aside.
Add the ramen noodles to the soup base and cook according to package instructions.
Divide the soup into bowls.
Top with an egg, spinach, carrots, and green onions. Sprinkle with sesame seeds and serve immediately.
