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!
Equipment
- Large pot
- Saucepan
- Ladle
- Strainer
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
Instructions
- Heat sesame oil in a large pot. Sauté garlic and ginger until fragrant.
- Add vegetable stock, soy sauce, and miso paste. Bring to a simmer for 15 minutes.
- In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
- Add mushrooms, bok choy, and carrots to the broth. Simmer for another 10 minutes.
- Divide noodles into bowls. Pour the hot broth and vegetables over the noodles.
- 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.