Vegetarian Ramen with Dragon Eggs is a Game of Thrones inspired recipe that honors the great Khaleesi, mother of dragons, Daenerys Targaryen! Rich vegetable broth is simmered with dried mushrooms for the most flavorful vegetarian ramen recipe ever!
Game of Thrones is getting real, and we need some top notch recipes to stress eat while enjoying it.
This is the last Game of Thrones themed recipe in my series, and it’s easily my favorite! For this vegetarian ramen I was inspired by Daenerys of the House Targaryen, the First of Her Name, The Unburnt, Queen of the Andals, the Rhoynar and the First Men, Queen of Meereen, Khaleesi of the Great Grass Sea, Protector of the Realm, Lady Regnant of the Seven Kingdoms, Breaker of Chains, and Mother of Dragons. Whew. Girl’s got some credits.
There’s a lot to unpack there, but if you’re just tuning in, she’s a badass lady who is awesome but also might turn out to be evil. We’ll just have to see.
The obvious choice here is to compare her beautiful blonde hair to the long ramen noodles, but I also love how the stock for this soup is reduced by cooking slowly on the stovetop, just like all her hardships have pressed her into the queen that she is.
You can control the heat of this recipe by adding more or less sambal oeleck at the end. I like to keep it nice and fiery in honor of Daenerys’ dragons.
When it comes down to it, this is just an amazing vegetarian ramen recipe that comes out perfect every time. The broth cooks down quite a bit, but if you like your ramen a little on the soupier side, you can add more water or use the instant pot method, which is outlined in the notes.
How to make vegetarian ramen
- Cook onion, garlic, and ginger in a little oil until soft
- Add rice vinegar and cook another minute
- Add dried mushrooms, soy sauce, and vegetable stock
- Bring to a boil and simmer one hour
- Add white miso, chopped spinach, and cooked ramen noodles
- Top with sambal oelek, micro greens, sliced green onions, soft boiled egg, and sesame seeds
What veggies can you put in ramen?
I like to cook the broth with a combination of onions, garlic, ginger, and dried mixed mushrooms. I then add spinach, micro greens, and sliced green onions to the finished soup.
You could also add seared baby boy choy, kale, mustard greens, sliced birds eye peppers, or fresh cooked mushrooms.
What kind of noodles do you use for vegetarian ramen?
I’ve been purchasing these ramen noodles (affiliate link) in the Asian section of my grocery store. You could also use fresh ramen if available (cook according to the package) or even regular ramen packets (discard the seasoning packet).
How to make soft boiled eggs in the instant pot
Soft boiled eggs in the instant pot are SO EASY.
- Add one cup of water to the instant pot.
- Insert the rack that comes with the instant pot.
- Place eggs on the rack, making sure they don’t fall in the water.
- Set the instant pot to low pressure for 3 minutes.
- Do a quick release.
- Place eggs in a bath of cold water until cool enough to handle
What makes them dragon eggs?
I lightly cracked my soft boiled eggs and soaked them in a mixture of soy sauce, water, and molasses overnight to give them a crackled appearance. If you don’t want to go to this trouble you can make your soft boiled eggs and serve immediately, or skip the egg entirely for a vegan ramen.
Is it safe to keep soft boiled eggs in the fridge?
Yes, you can keep your soft boiled eggs in the soy sauce marinade overnight in the refrigerator, but I would enjoy them within 24-48 hours of cooking.
This vegetarian ramen recipe can be customized! Here are a few ideas to get you started:
- You can also make soft boiled eggs on the stove top by bringing a few inches of water to a boil, reducing to simmer, and adding eggs to cook for 6-7 minutes before proceeding with the recipe
- Add sambal oeleck or sriracha with the rice vinegar for extra spice
- Skip the eggs entirely for a vegan ramen recipe
- Tamari can be substituted for the soy sauce
If you like this recipe, be sure to check out my other vegetarian and vegan Game of Thrones food!
Vegetarian Ramen with Dragon Eggs
- 1 tablespoon vegetable oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 3 teaspoons minced ginger or ginger paste
- 1 tablespoon rice vinegar
- 1 ounce dried mushrooms
- 8 cups vegetable stock
- 2 tablespoons soy sauce or tamari
- 1 tablespoon white miso
- 2 cups chopped leafy greens, I used spinach
- 8 ounces dried ramen noodles, I like Simply Asia brand, cooked according to package directions
- Green onions, sliced (optional)
- Micro greens, optional
- Sambal Oelek, optional
- Black sesame seeds, optional
- Place one cup of water in your Instant Pot. Insert the rack that comes with your Instant Pot.
- Carefully place the eggs on the rack, being sure none of them go into the water.
- Seal the Instant Pot, making sure the valve is set to seal, and set to low pressure for 3 minutes.
- As soon as the eggs are done cooking, immediately quick release the steam valve.
- As soon as it is safe to do so, open the Instant Pot and use tongs to transfer the eggs to a temperature safe bowl. Place the bowl under cold running water until the eggs are cooled.
- While the eggs are cooling, combine ½ cup soy sauce, ½ cup cold water, and 1 tablespoon molasses in a wide bowl.
- Gently crack the outsides of the eggs in a few spots and place them in the soy mixture, turning over to coat if not completely submerged. Cover and refrigerate 10-24 hours.
- Once you’re ready to serve the eggs, remove the eggs from the soy mixture and remove the shells completely. Cut in half and nestle into soup bowls on top of ramen.
- Heat 1 tablespoon vegetable oil in a large pot or dutch oven over medium heat.
- Add the onion, garlic, and ginger and cook, stirring frequently, until softened and just beginning to brown, about 5 minutes.
- Add 1 tablespoon rice wine vinegar and cook for another minute, stirring, until cooked off.
- Add the dried mushrooms, 8 cups vegetable stock, and 2 tablespoons soy sauce. Bring to a boil, then reduce to a simmer and allow to cook, stirring occasionally, for at least one hour. Remove from the heat.
- If your dried mushrooms are large, remove them with a slotted spoon, roughly chop, and return to the pot.
- Add 1 tablespoon white miso and stir to combine.
- Add 2 cups roughly chopped spinach and stir until wilted.
- Add the cooked ramen noodles and stir to combine.
- Spoon ramen into bowls and top with dragon eggs, sliced green onions, micro greens, sambal oelek, and black sesame seeds if desired.
Instant Pot Instructions
- Set Instant Pot to sauté and add vegetable oil.
- Add onion and garlic and cook, stirring, for 3 minutes. Add ginger and cook, stirring, one minute more.
- Add the rice wine vinegar and cook, stirring for one minute.
- Add dried mushrooms, 6 cups vegetable stock, and soy sauce. Seal and set to 15 minutes on high pressure.
- Once done, do a quick manual release and proceed with the recipe as directed.