Vegetableramen Recipes
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
END-OF-SUMMER RAMEN WITH ROASTED GARDEN VEGGIES
Provided by Tieghan Gerard: Half Baked Harvest: Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the roasted garden veggies: Preheat the oven to 400 degrees F.
- On a large baking sheet, toss together the Brussels sprouts, carrots, acorn squash, olive oil and some salt and pepper until the veggies are well-coated with oil. Spread the veggies in an even layer and roast, tossing halfway through cooking, until the vegetables are lightly charred and caramelized, 30 to 35 minutes.
- For the ramen: Place a large soup pot over medium heat and add the sesame oil, ginger and garlic. Cook 30 seconds to 1 minute, then slowly pour in the chicken broth and 2 cups water. Add the mushrooms, soy sauce, miso paste and sambal oelek. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Add the basil or cilantro and the ramen noodles. Cook until the ramen is just soft, about 2 minutes.
- To serve, divide the soup among the bowls. Top with the roasted vegetables and soft-boiled eggs sprinkled with pepper. Add the sesame seeds and sliced fresh veggies. Garnish as desired. Enjoy hot!
VEGETABLE RAMEN
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
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
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
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
VEGAN RAMEN RECIPE BY TASTY
Here's what you need: oil, sesame oil, ginger, garlic, onion, vegetable stock, water, shiitake mushroom, soy sauce, miso paste, ramen noodle, bok choy, bell pepper, fresh parlsey, nori, rainbow carrot, radish, onion, spinach, bean sprout, corn, jalapeño, green onion
Provided by Milloni Merchant
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
- Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
- Uncover the pot, add the miso paste, and stir.
- Ladle the broth into a bowl and add noodles and toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 1274 calories, Carbohydrate 83 grams, Fat 96 grams, Fiber 1 gram, Protein 1 gram, Sugar 25 grams
More about "vegetableramen recipes"
VEGETARIAN RAMEN RECIPE | BON APPéTIT
2020-03-02 Step 1. Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. …
From bonappetit.com
4.2/5 (178)Estimated Reading Time 2 minsServings 4
From bonappetit.com
4.2/5 (178)Estimated Reading Time 2 minsServings 4
- Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
- Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.
- Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
- Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.
VEGETABLE RAMEN - THE WOKS OF LIFE
2015-05-22 Vegetable Ramen: Recipe Instructions. Open the instant ramen noodles and discard the flavor packet. Bring 6 cups of water to a boil. Add the …
From thewoksoflife.com
4.5/5 (8)Total Time 40 minsCategory Noodles And PastaCalories 307 per serving
From thewoksoflife.com
4.5/5 (8)Total Time 40 minsCategory Noodles And PastaCalories 307 per serving
- Open the instant ramen and discard the flavor packet. Bring 6 cups of water to a boil. Add the noodles and cook for about 45 seconds to a minute, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form. It's important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch.
- Combine soy sauces, oyster sauce, sugar, sesame oil, and white pepper in a bowl and set aside. Heat your wok over high heat, and add oil and garlic. Immediately add the peppers, mushrooms, carrots, and cabbage, and stir fry for 1 minute. Next, add the Shaoxing wine and stir-fry for another 15 seconds.
- Next, add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mixture evenly over the noodles. Stir-fry for about 20 seconds using a scooping motion until the sauce is well distributed. Add in the snow peas, bean sprouts, and scallions. Mix well for another minute and serve!
10 BEST RAMEN NOODLES VEGETABLES RECIPES | YUMMLY
10 VEGETARIAN RAMEN RECIPES – MIKE'S MIGHTY GOOD
From mikesmightygood.com
- Loaded Veggie Ramen. Broadly speaking, you can make a loaded veggie ramen with pretty much any ingredients you want. It’s the tiramisu of ramen bowls. That said, the base is the same; you start with Mike’s Vegetarian Vegetable Ramen Noodle Soup Cup.
- 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.
- Creamy Sesame Miso Ramen. Like the spicy miso ramen recipe, the creamy sesame miso ramen starts with a miso ramen base. But instead of being spicy, it’s meant to be nutty and savory.
- Vegan Spicy Cheesy Ramen. The vegan spicy cheesy ramen is a pared-down version of the spicy cheesy ramen we already discussed. It’s similar in many ways, including the fact that the main seasoning is sriracha sauce.
- 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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VEGAN RAMEN - VEGAN HEAVEN
2021-11-10 1. Step: Cook the dried shiitake in the vegetable broth for 20 minutes. In another pot, cook the vegan ramen noodles according to the instructions on the package. Set aside when done. 2. Step: In the meantime, finely chop the onion, the garlic, and the ginger. 3.
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LOADED VEGGIE RAMEN – MIKE'S MIGHTY GOOD
2021-09-05 Saute mushrooms and spinach until tender. To make a soft boiled egg, add an egg to boiling water for 6.5 minutes. Immediately transfer to an ice bath for a few minutes. Peel and slice! Prepare 1 Mike's Mighty Good Vegetarian Vegetable Ramen Cup according to package instructions. Transfer to a bowl. Assemble bowl: add spinach, mushrooms, corn ...
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Rhubarb Recipes. a round white ceramic dish of bright orange mashed sweet potatoes. Sweet Potato Recipes. Byrdhouse Blistered Cherry Tomatoes. Tomato Recipes. a small canning jar filled with bright green tomatillo salsa, with a husked tomatillo in the foreground. Tomatillo Recipes. 442019.jpg. Nopales Recipes.
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VEGETABLE RAMEN MAZEMEN - THE COOKING JAR
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From chelseasmessyapron.com
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From twosisterskitchens.com
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From countrysidecravings.com
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From justonecookbook.com
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From fitr365.com
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From greenbowl2soul.com
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From marathonsandmotivation.com
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From medicalmedium.com
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VEGETARIAN RAMEN BOWL RECIPE (VIDEO) - FOOLPROOF LIVING
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From foolproofliving.com
From foolproofliving.com
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From recipetineats.com
From recipetineats.com
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Heat a splash of oil in a large pan over a medium heat, then slowly cook the whole garlic and sliced onion for 30 minutes, or until sweet and sticky – keep the lid on the pan for the first 20 minutes to keep in all the moisture, then remove for the final 10 minutes so they get a little colour. Add 2 litres of water to the pan.
From jamieoliver.com
From jamieoliver.com
EASY VEGETARIAN RAMEN RECIPE - UMAMI GIRL
2021-01-29 Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin.
From umamigirl.com
From umamigirl.com
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2019-01-23 Fill a medium pot with water and bring to a boil. You will use this pot to cook both the eggs and the ramen noodles. While waiting for the water to boil, place another pot on the burner over medium heat. Add the sesame oil and saute the ginger and garlic for a minute or two before adding the vegetable stock and tamari.
From loveandgoodstuff.com
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INSTANT RAMEN WITH VEGETABLES RECIPE - JAPANESE COOKING 101
2019-01-23 Instructions. Cut vegetables accordingly. Mix potato starch and 2 tsp water. Set aside. Heat frying pan at medium heat with oil. Add cabbage and carrot and cook for a minute. Add frozen seafood and 1/4 cup water, and cook for 2 minutes covered. Season with salt, pepper, Sake, and Soy sauce. Add green onions.
From japanesecooking101.com
From japanesecooking101.com
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From therecipecritic.com
From therecipecritic.com
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