Vegetarian Chicken Ramen Noodle Soup

Total time55 min

Prep time20 min

Cook time35 min

Silky rice noodles get piled high with tender baby bok choy and meaty oyster mushrooms, all swimming in a fragrant broth built on garlic-infused oil, sesame oil, fresh ginger, and scallion greens. A splash of tamari, rice vinegar, and a touch of maple syrup round out that broth into something deeply savory with just a hint of sweetness. The real showstopper is the soft-boiled egg, marinated in tamari and rice vinegar until it takes on a deep golden hue, then halved so the jammy yolk spills into every spoonful. Finish with a scatter of toasted sesame seeds and a drizzle of chili oil for a bowl that's warming, layered, and satisfying from the first sip to the last noodle. It's an easy weeknight soup that comes together in under 30 minutes and fits neatly into a vegetarian kitchen. Cozy, aromatic, and endlessly slurpable — this is the kind of bowl you'll want on repeat.

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Ingredients

4 servings

For the broth

1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 tbsp sesame oil
6 scallions, green tops only, thinly sliced (white parts discarded)
1 tbsp fresh ginger, peeled and finely grated
6 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 tbsp tamari
1 tbsp rice vinegar
1 tsp maple syrup
½ tsp white pepper

For the chicken

1 lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp salt

For the noodles

8 oz dried rice noodles (medium width)

For the vegetables

4 heads baby bok choy, halved lengthwise
1 cup oyster mushrooms, torn into pieces

For the soft-boiled eggs

4 large eggs
1 tbsp tamari
1 tbsp rice vinegar

For serving

2 tsp sesame seeds, toasted (optional)
1 tsp chili oil (optional)

Instructions

1
Bring a medium saucepan of water to a boil. Lower the eggs in gently and cook for exactly 7 minutes, then transfer immediately to a bowl of ice water and let cool for 5 minutes. Peel the eggs, place them in a small bowl, and pour over 1 tbsp tamari and 1 tbsp rice vinegar. Set aside while you build the broth.
2
Heat the garlic-infused oil and sesame oil in a large pot over medium heat until shimmering. Add the scallion greens and grated ginger and cook, stirring, until fragrant and slightly softened, about 2 minutes.

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