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Easy Vegetarian Ramen

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Quick vegetarian ramen

How many ramen lovers do we have out there? Ramen is a de facto food trend, but being landlocked here in the Midwest it takes a bit more time for food trends to filter their way into our neighborhood. But Indianapolis’s food scene is growing (so says Bon Appetit) and with it, we can now get real ramen — “real” being authentic, fresh noodle ramen with complex savory broth, not the 50-cent flavor-packet variety.

One of our favorite ways to get inspiration for our kitchen is to go out to restaurants and taste new flavor combinations, either in our own city or when travelling. Mediterranean and Mexican cuisines are our comfort zone, but after grabbing ramen at a local restaurant (Rook) this weekend, we were inspired to up our Japanese slash Korean game.

Our restaurant ramen experience was fantastic — savory broth full of umami (that fifth savory sense), creamy poached egg, curly noodles, if you’re me, spicy sriracha: the ultimate comfort food in a bowl. When we went to recreate it to our kitchen, however, we tried for vegetarian ramen and found we couldn’t quite create the savory, slow-cooked broth we were looking for. (But not for lack of trying.) So instead, we revamped the recipe into a quick, easy and fresh version, made with vegetable broth and aromatics like ginger and garlic, with a ton of vegetables thrown in: greens, shiitake mushrooms, peppers, green onion, radishes. And to top it off, we were able to find fresh ramen noodles from our local Asian grocery.

And guess what: not only did we bring our camera (which produced one of our favorite shoots ever), this time we brought our microphone along for the ride! This week’s podcast is all about how that restaurant experience turned into this recipe — which we created especially for the podcast. Check it out below, and we’d love to hear — are you a ramen fan? Do you have favorite recipes, or tips?


5.0 from 4 reviews
Easy Vegetarian Ramen
 
*We found our fresh ramen in the frozen section in our local Asian grocery. If you can't find fresh ramen, you can use pacakaged ramen without the flavor packet.
by:
Serves: 4
What You Need
  • 4 eggs
  • 4 cloves garlic
  • 1 tablespoon ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 quart vegetable broth
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon mirin
  • 8 ounces shiitake mushrooms
  • 4 cups young baby greens (we used a mix of young Asian greens and tatsoi)
  • 3 sweet peppers (optional)
  • 3 green onions
  • 16 ounces ramen noodles (fresh if possible)*
  • 4 radishes, for garnish
  • Purchased garlic chili sauce, for garnish
What To Do
  1. Fill a medium pot of water and bring it to a boil, then reduce to a simmer. Gently lower the eggs into the water with a spoon and simmer for 7 minutes. Meanwhile, prepare a bowl of ice water. When the eggs are done, place them in the ice bath and let them cool completely, then gently peel. Keep the water in the pot and use it to cook the ramen (go to Step 4).
  2. Meanwhile, thinly slice 4 cloves garlic. Peel and mince 1 tablespoon ginger. In another pot, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the garlic and ginger and saute for 1 minute, stirring constantly. Add 1 quart broth and bring to a simmer. Add 3 tablespoons soy sauce and 1 tablespoon mirin.
  3. Remove the stems from the shiitake mushrooms and thinly slice them. If necessary, wash the greens. Thinly slice the sweet peppers and green onions (cut the onions on the bias). Thinly slice 4 radishes for a garnish, and set aside. Place the mushrooms in the broth and cook 5 minutes. Add peppers, green onion and greens and cook for 1 minute.
  4. Meanwhile, reheat the water used for the eggs and boil the ramen noodles until just tender, around 2 to 3 minutes.
  5. To serve, place noodles in a bowl and top with broth and vegetables. Garnish with radishes and garlic chili sauce.

 

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22 Comments

  • Reply
    Anonymous
    March 2, 2016 at 12:18 am

    Eggs are vegetables?

    • Reply
      Sonja
      March 2, 2016 at 9:11 am

      This recipe is vegetarian, which includes dairy and eggs! To make it vegan, you could omit the egg.

  • Reply
    Tori
    March 2, 2016 at 3:22 am

    I’m so down with this yumminess! The veggie combination that you’ve added is perfection!

  • Reply
    Katrina
    March 2, 2016 at 8:19 am

    This looks like a seriously perfect meal! I’m in love!

  • Reply
    Puja Darshan
    March 2, 2016 at 10:10 am

    It looks yummy and delicious. Trying this weekend. Pinned

  • Reply
    Christina
    March 2, 2016 at 3:11 pm

    I’ve never had vegetarian ramen!! This is absolutely gorgeous. Stunning photos!

  • Reply
    Kelly
    March 2, 2016 at 3:41 pm

    Hi! I am a fellow ramen lover in Indianapolis. Which local Asian market do you prefer for those fresh ramen noodles? Thanks!

    • Reply
      Sonja
      March 2, 2016 at 3:46 pm

      Great to meet you! We got our noodles in the freezer section in Sakura Mart (Keystone and 71st-ish). Let us know if you try them out!

      • Reply
        Kelly
        March 4, 2016 at 9:53 am

        I made this last night for dinner – with the noodles from Sakura Mart. So, so good! The homemade noodles make all the difference. Thank you!

  • Reply
    Kelly
    March 2, 2016 at 4:30 pm

    Thank you! Perfect – not too far from me! I am going to stop there tomorrow.

  • Reply
    Katie @ Whole Nourishment
    March 3, 2016 at 2:48 am

    I’m a big fan of noodle bowls in general. This looks like a great bowl to get us through the remainder of winter. And after listening to your podcast and hearing you joke about it taking two hours to shoot the photos, I’d say it paid off. They are beautiful and bright and all the elements show up well. :-)

  • Reply
    Deborah @ The Harvest Kitchen
    March 3, 2016 at 9:39 am

    Never met a noodle I didn’t love!! This veggie ramen looks amazing! Can’t wait to make it!!

  • Reply
    Ashley
    March 4, 2016 at 11:36 am

    Looking forward to making this, I will have to make a pit stop at Sakura’s!

  • Reply
    Abby (@ No Fail recipes)
    March 5, 2016 at 1:43 pm

    This looks great. I can;t wait to try it. I’m going to leave the mushrooms out though.

  • Reply
    Rach's Recipes
    March 12, 2016 at 5:53 am

    This was so good! I added a little sake, dashi, and sesame seeds for garnishing. Fabulous! Thank you for sharing this wonderful recipe.

  • Reply
    Sally
    April 29, 2016 at 2:35 pm

    Oh wow. When I ate this I heard bells ringing and angels singing. I made it for dinner last night and everyone was singing its praises. Bravo! Absolutely delicious. I didn’t have ramen so I used thin Udon, but I’m guessing it had a similar taste. Thank you!

  • Reply
    Mac
    May 19, 2016 at 2:16 pm

    Since when does a vegetarian recipe contain egg?

      • Reply
        Mac
        May 19, 2016 at 7:05 pm

        Lacto Vegetarian– Ovo Vegetarian– Lacto-ovo vegetarian– Pollotarian– Pescatarian– Flexitarian all kind of mumbo jumbo for hiding the fact that none of them are truly vegetarian..:-)

        • Reply
          Sonja
          May 21, 2016 at 11:34 am

          Hi Mac! I think you’re thinking of the term “vegan”, which uses no animal products. Our friends over at Minimalist Baker have a great vegan ramen recipe that you might enjoy: http://minimalistbaker.com/easy-vegan-ramen/

          • Mac
            May 21, 2016 at 12:45 pm

            Hi Sonja
            I’m being picky…I get fed up going to “vegetarian” recipes on the web and finding that they contain eggs, milk, cheese etc. None of which can even loosely be described as vegetables! I don’t call myself vegan or vegetarian. I prefer “following a plant based diet”.
            Regards
            Mac

  • Reply
    Will
    August 7, 2016 at 9:51 pm

    An awesome, restaurant-quality recipe! Will definitely be adding this to the rotation!

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