Easy & Healthy Vegetarian Ramen
play icon

16 INGREDIENTS • 11 STEPS • 2HRS 50MINS

Easy & Healthy Vegetarian Ramen

Ramen has become one of the most loved Japanese foods in recent years. Did you know that it’s actually easy to make it at home, and even make it healthy? Try our vegetarian ramen soup and enjoy it with your family and friends, they will be impressed by the flavor and restaurant-quality!
Love This Recipe?
Ramen has become one of the most loved Japanese foods in recent years. Did you know that it’s actually easy to make it at home, and even make it healthy? Try our vegetarian ramen soup and enjoy it with your family and friends, they will be impressed by the flavor and restaurant-quality!
author_avatar
Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/

2HRS 50MINS

Total Time

Ingredients

Servings
4
us / metric
Ramen Noodles
10.5 oz
Ramen Noodles
Used Dry Hime Chuka Soba Ramen Noodles
or 600 g Fresh Noodles
Water
5 cups
Water
to soak mushroom and kombu
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Vegetarian Broth
Dried Shiitake Mushroom
1
Dried Shiitake Mushroom
Kombu
1 piece
Small Kombu
Garlic
2 cloves
Garlic
Fresh Ginger
1/2 cup
Fresh Ginger
Soy Sauce
1/3 cup
Soy Sauce
Mirin
1/3 cup
Mirin
Sesame Oil
1/3 cup
Sesame Oil
preferably roasted
Fried Onions
4 Tbsp
Fried Onions
Toppings
Egg
4
Eggs, boiled, peeled
optional
Bok Choy
1
Small Bok Choy
or other green vegetables of your choice for frying, such as Leeks
Soybean Sprouts
1 2/3 cups
Soybean Sprouts
Spring Onion
1 stalk
Spring Onion

Nutrition Per Serving

VIEW ALL
Calories
790
Fat
47.8 g
Protein
23.3 g
Carbs
69.8 g
Love This Recipe?
author_avatar
Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/

Author's Notes

To make it vegan, just omit the egg.

Cooking Instructions

Hide images
step 1
Soak Dried Shiitake Mushroom (1) and Kombu (1 piece) in a pot with Water (5 cups) for at least two hours (preferably overnight in a refrigerator).
step 2
After soaking shiitake and kombu in a pot, the water should be light brown in color.
step 3
Remove the center part of Garlic (2 cloves) and cut it in half. Cut Fresh Ginger (1/2 cup) (with skin) into rough slices as well.
step 4
In the pot over medium heat, add the broth with kombu and shiitake from step 1, garlic, and ginger. Simmer it for 15 to 40 minutes.
step 5
Remove the mushroom, kombu leaf, garlic, and ginger from the pot with a mesh ladle. Do not throw away mushrooms. Add Mirin (1/3 cup), Soy Sauce (1/3 cup), and Sesame Oil (1/3 cup).
step 6
Remove the hard stem of the mushroom and cut it into slices. Slice Spring Onion (1 stalk) and Bok Choy (1). Remove the brown part of the Soybean Sprouts (1 2/3 cups).
step 7
In the small pan, heat the sesame oil over medium heat. Once hot, fry the vegetables and sliced shiitake mushrooms. Add Salt (to taste) and Ground Black Pepper (to taste).
step 8
Bring a large pot of water to a boil and cook the Ramen Noodles (10.5 oz) according to package directions, then drain. At the same time, start re-heating the broth.
step 9
Place Fried Onions (4 Tbsp) at the bottom of 4 large bowls. Portion the cooked noodles on top.
step 10
Arrange fried vegetables and Eggs (4) on top of the noodles.
step 11
Pour the heated broth and serve.

Tags

Dairy-Free
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Mushrooms
Fall
Vegetarian
Japanese
Vegetables
Soups & Stews
Winter
top