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Easy Vegetarian Ramen Recipe

Easy Vegetarian Ramen Recipe - ramen noodles cooked in a flavorful umami broth made with mushrooms and kombu. Top it with a ramen egg!

Shiitake Mushrooms: If you can’t find dried shiitake mushrooms, you can substitute it for 1/4 pound of fresh shiitake mushrooms.

Scale

Ingredients

Ramen Egg

Ramen

Garnish

Instructions

Prepare Ramen Eggs

  1. Bring some water to boil in a small saucepan. Once boiled, reduce the heat to low so that the water is no longer bubbling. Take your eggs out of the refrigerator and carefully lower the eggs into the saucepan. Crank up the heat to medium-high so that the water is boiling again. Let the eggs cook for 7 minutes if you want eggs with jammy yolks. Cook the eggs for 8 to 9 minutes for firmer, but still soft, yolks.
  2. While the eggs are cooking, fill a bowl with ice water. You’ll use this to cool the eggs so that they’re easier to peel. They also stop the egg from cooking further so that you get nice, jammy egg yolks.
  3. Once the eggs are done cooking, transfer the eggs to the bowl with ice water. Let the eggs cool for a few minutes.
  4. In a small bowl, whisk the soy sauce, mirin, rice vinegar, water, and five-spice powder.
  5. Peel the eggs and let them marinate in the soy sauce mixture for at least 20 minutes. The eggs will soak up more flavor the longer they marinate. Make sure to roll the eggs around occasionally so that the entire surface is evenly coated with the marinade.

Prepare Ramen

  1. Soak the mushrooms in a bowl of water for at least 20 minutes. This will rehydrate the mushrooms.
  2. Brush both sides of the the piece of kombu with a slightly damp cloth. Don’t rinse it under water or it will wash away some of its flavor.
  3. Heat the canola oil in a pot over medium-high heat. Once the oil is shimmering, add the ginger slices and garlic cook for 30 seconds. Add the hydrated mushrooms, kombu, and vegetable broth, and bring everything to boil, covered. Once boiled, reduce the heat to medium-low and let it simmer for 10 minutes. If you have more time, simmer it for an additional 5 to 10 minutes.
  4. Uncover the pot and add the soy sauce and instant ramen to the pot. Let the noodles cook for about 3 to 4 minutes, until they soften. Add the baby bok choy to the pot and cook them for about 2 minutes, until they turn vibrant green.
  5. Use tongs to remove the kombu and the mushrooms. Slice up the mushrooms to serve. I usually discard the kombu.
  6. Add the scallions and sesame oil to the pot and swirl to combine the ingredients.
  7. Serve the noodles immediately before the noodles absorb too much broth. Ladle the noodles, broth, and baby bok choy between two bowls. Top with sliced mushrooms. Sprinkle black sesame seeds on the noodles, if desired. Slice the ramen eggs in half and add them to the ramen bowls.

Notes

NUTRITION INFORMATION: Amount Per Serving: Calories: 762, Total Fat 37.8g, Saturated Fat: 11.2g, Cholesterol: 186mg, Sodium: 2200mg, Total Carbohydrate: 86.8g, Dietary Fiber: 7.8g, Sugar: 11.3g, Protein 22g

* If you do not have mirin, you can add use cooking sherry instead. You can also add 1 teaspoon of sugar and 2 tablespoons of water to the marinade.

**You can grate the ginger if you prefer.

***I cooked about 5 or 6 small stalks of baby bok choy. If you are using the large stalks, use 2. Make sure to slice up the large stalks so that they’re easier to cook.