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Vegetarian Ramen Recipe

Craving a hearty, nutritious meal that’s packed with flavor? This Vegetarian Ramen Recipe is a delightful fusion of tradition and modern taste. With its savory broth, fresh vegetables, and perfectly cooked noodles, it’s an easy-to-make recipe that caters to your cravings while being healthy. Whether you’re a seasoned cook or a ramen novice, this recipe ensures a satisfying dining experience. Dive into this comforting bowl of vegetarian goodness that’s perfect for any day of the week!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups vegetable stock
  • 2 tablespoons soy sauce
  • 2 tablespoons miso paste
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1- inch ginger minced
  • 200 g fresh ramen noodles
  • 1 cup sliced mushrooms
  • 1 cup bok choy
  • 1 cup shredded carrots
  • 1 soft-boiled egg optional
  • Scallions nori, and chili oil for garnish

Equipment

  • Large pot
  • Saucepan
  • Ladle
  • Strainer

Method
 

  1. Heat sesame oil in a large pot. Sauté garlic and ginger until fragrant.
  2. Add vegetable stock, soy sauce, and miso paste. Bring to a simmer for 15 minutes.
  3. In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
  4. Add mushrooms, bok choy, and carrots to the broth. Simmer for another 10 minutes.
  5. Divide noodles into bowls. Pour the hot broth and vegetables over the noodles.
  6. Garnish with scallions, nori, chili oil, and optional soft-boiled egg. Serve hot!

Notes

  • Customize the recipe with tofu, corn, or seasonal vegetables.
  • For a spicier version, add sriracha or red pepper flakes.