Vegetable Ramen Recipes

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VEGETARIAN RAMEN



Vegetarian Ramen image

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

4 eggs
1 tablespoon sesame oil
1 tablespoon olive oil
4 cloves garlic, thinly sliced
2 tablespoons ginger paste
1 quart vegetable broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon mirin
8 ounces shiitake mushrooms, sliced
5 red bell peppers, thinly sliced
4 cups bok choy, chopped
3 green onions, thinly sliced on the diagonal
16 ounces fresh ramen noodles
4 teaspoons chile-garlic sauce, or to taste
¼ cup kimchi, or to taste
4 radishes, thinly sliced

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

VEGETABLE RAMEN



Vegetable Ramen image

Make and share this Vegetable Ramen recipe from Food.com.

Provided by ladyinred

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 yellow onion (finely chopped)
2 roma tomatoes (peeled and chopped)
1 serrano chili, chopped (for medium spicy)
1 red pepper, roasted and peeled, medium chopped
1 cup mixed vegetables (frozen or any of your favourites chopped into cubes)
2 (3 ounce) packets oriental-flavor instant ramen noodles (or whatever your favourite is)
1 vegetable bouillon cube
1 teaspoon cumin powder (dhania jeeru powder available in Indian stores)
1 teaspoon red chili powder (if you like it extra hot, otherwise omit this.)
4 tablespoons spaghetti sauce (Ragu or Prego will do)
2 teaspoons canola oil or 2 teaspoons any other vegetable oil

Steps:

  • Heat the oil, add the onion and the tomato and serrano chili and saute till tender,add the red pepper.
  • Saute for 2 minutes.
  • Add the flavour maker of one ramen packet and the maggi bullion cube.
  • Stir well.
  • Add the veggies, the cumin (dhaniajeeru powder) and 1/2 a cup of water and cook the veggies till tender.
  • Taste and add extra salt and red chili powder if required.
  • Add the spaghetti sauce and cook for five minutes more.
  • When ready to eat, boil the ramen in water and drain (don't use any flavor maker).
  • Toss with the veggie mix.
  • Enjoy!

VEGAN RAMEN



Vegan ramen image

Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour

Provided by Cassie Best

Categories     Dinner, Main course, Soup, Supper

Time 25m

Number Of Ingredients 16

2 garlic cloves
thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)
1½ tbsp white miso paste
1 tbsp neri goma (white sesame paste) or tahini
15g dried shiitake mushrooms
1l good-quality vegan stock
2 tbsp soy sauce
200g firm tofu, cut into chunky cubes
1 tbsp cornflour
1 tbsp veg or sunflower oil
100g (2 x nests) ramen or rice noodles
1 head pak choi, quartered
2 spring onions, finely sliced, white and green parts kept separate
25g ready-to-eat beansprouts
1 carrot, peeled and cut into fine matchsticks
sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

Steps:

  • Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
  • Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
  • Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
  • Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.

Nutrition Facts : Calories 556 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 3.92 milligram of sodium

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  • Spicy Cheesy Ramen. Spice? Cheese? Ramen? Count us in! This spicy cheesy ramen noodle recipe is anything but bland. You start by mixing milk into the broth, which makes it rich and creamy.
  • Rabokki Ramen. Rabokki ramen is a fusion dish that combines ramen noodles with tteokbokki. Tteokbokki is a popular Korean street food that’s slowly making inroads in the US.
  • Cheesy Egg Drop Ramen. Cheesy egg drop ramen is another fusion recipe, combining the goodness of egg drop soup with a nostalgic bowl of ramen. The ramen itself is our Vegetarian Kimchi Pillow Pack, with egg, cheese, and green onions.
  • Creamy Spicy Miso Ramen. One of the most popular things to do with ramen is to make it spicy. That’s where our creamy spicy miso ramen comes in. This ramen starts with our Savory Miso Ramen Pillow Pack, and builds on that with mushrooms, green onions, egg, and other ingredients.
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  • No-Cook Vegan Chili Black Bean Noodles. One of the challenges of a vegan diet is getting enough protein to meet your needs. So why not add some black beans to your ramen.
  • Vegan Tofu Ramen. This is yet another simple, easy-to-prepare recipe. Vegan tofu ramen begins with one Mike’s Mighty Good Vegetarian Vegetable Ramen Cup.
  • Korean Fire Noodles. Korean fire noodles aren’t as incredibly spicy as the name implies, but they do have some heat to them. Gochujang sauce and chili oil provide the spiciness, while the kimchi flavor from the noodle packet helps to moderate the intensity.


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