Vegetable Ramen Recipes

QUICK AND EASY VEGETARIAN RAMEN

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.

EASY VEGETARIAN RAMEN

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.