QUICK AND EASY VEGETARIAN RAMEN
Put down that cup of instant noodles and make fresh, quick and easy vegetarian ramen in 15 minutes with fresh vegetables, noodles and authentic flavours.
Provided by Sam | Ahead of Thyme
Categories Noodles
Time 25m
Number Of Ingredients 14
Steps:
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.
- Add the mushrooms and simmer for another 10 minutes.
- Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.
- Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.
- Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste (optional).
- Divide the soup into 2 large bowls.
- Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.
Nutrition Facts : ServingSize 1 soup, Calories 562 calories, Sugar 17.1 g, Sodium 3209.5 mg, Fat 14.1 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 88.5 g, Fiber 5.1 g, Protein 19.7 g, Cholesterol 186 mg
VEGETARIAN RAMEN
Simple vegetarian ramen recipe with plenty of mushrooms, sweet peppers, and bok choy.
Provided by Taylor Jean Werges
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
- Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
- Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
- While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
- Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.
Nutrition Facts : Calories 367 calories, Carbohydrate 40.7 g, Cholesterol 163.8 mg, Fat 16.1 g, Fiber 8.1 g, Protein 14.1 g, SaturatedFat 3.4 g, Sodium 1689.7 mg, Sugar 13.1 g
EASY VEGETARIAN RAMEN
This quick and easy vegetarian ramen recipe is fun to make and oh so flavorful! Packed with umami, this noodle bowl makes a satisfying, slurpable meal.
Provided by Sonja
Categories Main Dish
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Soft boil the eggs: Fill a medium pot of water and bring it to a boil, then reduce to a simmer. Gently lower the eggs into the water with a spoon and simmer for 7 minutes. Meanwhile, prepare a bowl of ice water. When the eggs are done, place them in the ice bath and let them cool completely, then gently peel.
- Meanwhile, thinly slice the garlic. Peel and mince the ginger.
- In another large pot or Dutch oven, heat the sesame oil and olive oil over medium high heat. Add the garlic and ginger and saute for 1 minute, stirring constantly. Add the vegetable broth and bring to a simmer. Add the soy sauce and mirin.
- Remove the stems from the shiitake mushrooms and thinly slice them. If necessary, wash the greens. Thinly slice the peppers and slice the green onions (cut the green onions on the bias). Thinly slice the radishes for a garnish, and set aside. Place the mushrooms in the broth and cook 5 minutes. Add peppers, green onion and greens and cook for 1 minute. Taste the broth and season with salt until the flavor pops, adding a splash of soy sauce if needed.
- In the pot used for the eggs, bring fresh water to a boil and boil the ramen noodles until just tender, around 2 to 3 minutes, then drain.
- To serve, place noodles in a bowl and top with broth, vegetables, and soft-boiled eggs. Garnish with radishes and garlic chili sauce.
Nutrition Facts : ServingSize 4, Calories 347 calories, Sugar 5 g, Sodium 1013 mg, Fat 12.5 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 44.7 g, Fiber 5.3 g, Protein 15.2 g, Cholesterol 186 mg
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- Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
- Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
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