vegetable ramen

Vegetable Ramen is a simple &amp; easy-to-make meatless Monday meal all instant ramen lovers must try. For you carnivores, just add meat to this vegetable ramen!

Vegetable Ramen

instant noodles

soy sauce

vegetarian oyster sauce ((or regular oyster sauce))

sugar

sesame oil

white pepper

canola oil

garlic ((sliced))

red bell peppers

shiitake mushrooms ((sliced))

carrot

cabbage ((shredded))

Shaoxing wine

snow peas ((cut in half at an angle))

mung bean sprouts

scallions

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!

Easy Vegetable Ramen Noodles with a spicy miso broth. Loaded with veggies, plant-based protein, and an optional soft-cooked egg, this vegetarian ramen noodle bowl is ready in just 10 minutes and is the perfect quick lunch or dinner. 

10-Minute Vegetable Ramen Noodles

tsp sesame oil

Tbsp fresh ginger (grated)

garlic (minced)

scallion (sliced)

vegetable broth

Tbsp miso paste

oz soba noodles (or

bok choy

edamame

cilantro (chopped)

1/4-1/2 a red chile (sliced)

black sesame seeds

Heat a medium-sized saucepan over medium high heat. Add 1 tsp sesame oil, the grated ginger, crushed garlic, and scallions. Sauté until vegetables are soft and just beginning to brown.

Add the vegetable broth and use a spoon to scrape any bits from the bottom of the pot.

Place the miso paste in a small bowl and add a few tablespoons of broth to make a slurry. Then, add this mixture back into the broth.

Add the noodles, and let cook for 3-4 minutes, stirring to break up the noodles.

When the noodles have softened most of the way, add the vegetables. Allow the ramen to simmer for another couple of minutes, and then transfer to a bowl.

Garnish with sliced scallions, cilantro, and a sprinkle of black sesame seeds. Season with soy sauce and / or Sriracha.

Serve immediately.

This vegan version of ramen is umami at its core. &nbsp;The savory mushroom broth is rich and flavorful and the unique use of black rice noodles pack a solid nutritional punch. Topped with stir-fried vegetables and spicy peanut tofu, this recipe is for those who went vegan and thought they'd have to leave ramen behind.&nbsp;

Vegan Mushroom Ramen with Black Rice Noodles and Spicy Peanut Tofu

olive oil

garlic cloves, smashed (about 6 cloves)

ginger,

oz dried shiitake mushrooms

onion,

broccoli, diced small

cauliflower, diced small

red pepper, diced small

block extra firm tofu

oz black rice noodles (I

tbsp miso paste, white

tamari

chili paste

peanut butter (just peanuts, no additives)

coconut cream

sriracha (optional garnishment)

lime wedges (optional garnishment)

peanuts, roughly chopped (optional garnishment)

green onions, chopped (optional garnishment)

Heat the olive oil in a large sauce pan. &nbsp;Add the garlic, ginger and onions cook on medium heat until slightly charred. &nbsp;Remove one garlic clove and one ginger coin. &nbsp;Set aside.Add 2 quarts of vegetable broth (reserving 1 cup) and the shiitake mushroom. &nbsp;Bring to a boil, then reduce to a simmer. &nbsp;Allow the broth to simmer for at least one hour.Preheat your oven to 350 degrees.To make the tare (great taste paste), in a food processor combine the garlic clove, the ginger coin and the 1 cup of vegetable broth with the miso paste, tamari, chili paste, peanut butter and coconut cream. &nbsp;Pulse the mixture until it is smooth.&nbsp;Slice the tofu block through the middle to create two blocks that are thinner (like two slices of bread). &nbsp;Line paper towels under one block and on top of the same block. &nbsp;Stack the second block on top of the first and add more folded paper towels to the top. &nbsp;Press any additional moisture out of the tofu using a heavy pot (I use my cast iron skillet) or a heavy book.&nbsp;After the tofu has been pressed, cube it into bite sized pieces. &nbsp;And lay the pieces out on a baking sheet. &nbsp;Keep them apart so that they do not touch. &nbsp;Brush each piece lightly with the great taste paste. &nbsp;Bake in the oven for 20-25 minutes until golden brown. &nbsp;While the broth is simmering and the tofu is baking, fine dice the cauliflower, broccoli and red pepper. &nbsp;Cut the bok choy into bite-sized ribbons. &nbsp;In a small skillet, add 1 tsp of olive oil and stir fry the vegetables until they are soft. &nbsp;In the last minute of cooking add the bok choy and cook until it is bright green and softened. &nbsp;Remove the vegetables from the heat.Make the black rice noodles according to the package instructions. &nbsp;If using a ramen kit, be sure to discard the pre-packaged seasoning. &nbsp;Skim the mushrooms, onions, garlic and ginger out of the broth. &nbsp;Set the mushrooms aside and discard the onions, garlic and ginger. &nbsp;Add 1 c. of the tare or great taste paste to the broth. &nbsp;To serve the ramen, and one ladle of broth to a deep bowl. &nbsp;Add some noodles about the size of your fist, then add the mushrooms, tofu and stir-fried vegetables. &nbsp;Season as you wish. &nbsp;

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Vegetable Ramen

10-Minute Vegetable Ramen Noodles

Vegan Mushroom Ramen with Black Ric...

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