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20-Minute Easy Veggie Ramen That Tastes Like Takeout

easy veggie ramen
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A quick and healthy veggie ramen bowl packed with fresh vegetables and soft-boiled eggs.

Ingredients

Scale
  • 2 packs ramen noodles (discard seasoning packets)
  • 4 cups chicken broth (or vegetable broth)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil (optional)
  • 1 cup sliced carrots (coins)
  • 1 1/2 cups broccoli florets
  • 1 cup snap peas (or green beans)
  • 2 eggs
  • Salt & black pepper, to taste
  • Dried parsley or green onion, for topping (optional)

Instructions

  1. Soft-boil the eggs: Bring a small pot of water to a boil. Gently add eggs and boil 7 minutes. Transfer to an ice bath, peel, and slice in half.
  2. Cook the veggies: In a medium pot, bring broth to a simmer. Add carrots and cook 4–5 minutes. Add broccoli and snap peas; simmer 2–3 minutes until tender-crisp.
  3. Add flavor + noodles: Stir in soy sauce (and sesame oil if using). Add ramen noodles and cook 2–3 minutes until just tender.
  4. Serve: Ladle noodles and broth into bowls. Top with sliced eggs, sprinkle with black pepper and parsley/green onion.

Notes

  • Use vegetable broth for a vegetarian version.
  • Adjust cooking time for softer or crisper vegetables.
  • Replace snap peas with green beans if preferred.

Nutrition

Keywords: easy veggie ramen, healthy ramen bowl, ramen with carrots and broccoli, quick noodle soup, soft boiled egg ramen, weeknight ramen dinner

Find it online: https://mealcooked.com/easy-veggie-ramen-recipe-with-carrots-broccoli/