vegetarian ramen recipe

Bianca and Sascha say, "After exhausting days at work, there's only one option that brings us back all the comfort in the world: soup. This is why we came up with this Asian-style mushroom ramen soup. We love the combination of spinach and mushrooms!"Copyright 2018 by Bianca Haun and Sascha Naderer. Reprinted with permission from Bianca Haun, Sascha Naderer, and Skyhorse Publishing.

Soothing Mushroom Ramen Soup w/ Crispy Tofu

sesame oil

(300 g) mushrooms ((sliced))

carrot

scallion ((thinly sliced) (plus more for garnish))

soy sauce ((plus more to taste))

(100 g) frozen or 2 cups (200 g) fresh spinach

(750 ml) water

miso paste ((plus more to taste))

canola oil

salt

curry powder

firm tofu

portions (125 g) vegan ramen noodles

In a large pot with sesame oil, add in the sliced mushrooms, carrot, and scallion. Add soy sauce and let it cook until the mushrooms have lost most of their water. Then, add in the spinach, water, and 1 tablespoon miso paste. Give it a good mix, and let it cook for about 5 to 10 minutes until the carrots are soft. Set aside.

Meanwhile, heat a large pan with the canola oil and season it with the salt and curry powder. Tilt the pan until spices and oil are combined, then add the tofu slices. Cook on medium to high heat for about 8 to 10 minutes until golden brown on one side, then flip and repeat.&nbsp;

Add the ramen noodles into the soup for a few minutes until soft. Add more miso paste and soy sauce to taste.

Once the ramen noodles are soft, pour the soup into bowls, add the pan-roasted tofu, and top with a few freshly cut scallions.

I'm just beginning to collect vegan cookbooks and this would be a great addition.  I'm one of those people who can read a cookbook like others read a novel.  I never get tired of looking at recipes and then trying to perfect them

Looking forward to trying more of your recipes.

A weeknight vegetarian ramen bowl recipe flavored with shiitake mushrooms and bok choy. Ready in 30 minutes and great meal to feed a family of 6. This recipe has been adapted with changes from a recipe in Real Simple (February 2018 issue) magazine.

Weeknight Vegetarian Ramen Bowl

vegetable oil (divided)

shiitake mushrooms (wiped, stems removed and sliced)

ginger (approximately 2 inches)

garlic

vegetable stock

white miso paste

tamari or soy sauce

eggs

fresh ramen noodles (or 4 3-ounces packets dry ramen)

baby bok choy

sesame seeds

Heat 2 tablespoons vegetable oil in a large pot. Add in the shiitake mushrooms and cook,  stirring frequently,  until softened, 4-5 minutes. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside. Do not wash the pot.

To make the miso broth: Heat the remaining 1 tablespoon oil in the now-empty pot. Add in the white parts of the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes.Pour in the vegetable stock. Bring it to a boil.

Meanwhile, place miso paste into a bowl. Ladle ½ cup of the boiling liquid and whisk until miso is completely dissolved. Add the mixture back into the pot along with tamari (or soy sauce) and sesame oil.

To cook the eggs and noodles: Fill a large pot with water and bring it to a boil.

Lower eggs into the pot and cook them for 8 minutes. Using a slotted spoon remove them from the pot and place them into a bowl of ice water and set aside.

Bring the water back to a boil.

Add the noodles and bok choy and cook them until they are al-dente and bok choy turned bright green (and softened), 3-4 minutes. Drain.

In the meantime, peel the eggs and halve them lengthwise.

To assemble: Place noodles and bok choy in a bowl, pour some miso stock over it and top it off with shiitake mushrooms and eggs. Garnish with the reserved green parts of the scallions and sesame seeds.  

Fun to make, but it lacked depth. I used mushroom flavored veggie broth, too. My wife has sibo so used soba noodles but doubt these choices are to blame.

Congratulations for another wonderful recipe! Eggs are life, thanks!

This is recipe is incredible. I say this as a person who loves ramen and also as a person with only the most basic of cooking skills. Thank you for sharing this lovely and delicious recipe. Next time, I plan on adding some zucchini, corn kernels, and shredded nori!

Great recipe! This has joined our weekly dinner repertoire! i cook the eggs separately (meaning - i don't reuse the water I boiled the eggs in as this recipe suggests, as I don't find it very appealing and maybe even not safe).

A gorgeous bowl of ramen! I love all the wonderful ingredients you use!

Ramen is our favorite, this bowl looks so good!

This has such an amazing amount of flavor for being vegetarian. Love!

Such a yummy (and beautiful!) meatless meal. I loved every bite!

https://content.jwplatform.com/videos/fbPtcR3m.mp4

A Weeknight Vegetarian Ramen Bowl recipe flavored with bok choy and shiitake mushrooms. Made with supermarket-bought fresh ramen noodles, this dish is a life-saver when you are short on time, but still want to feed your family with a healthy and filling meal.

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