Description
This Quick and Easy Vegetarian Ramen recipe offers a flavorful and comforting bowl of noodles simmered in a savory vegetable broth, enriched with ginger, garlic, and soy sauce. Ready in just 25 minutes, it’s perfect for a satisfying weeknight meal featuring fresh shiitake mushrooms, baby spinach, shredded carrots, and soft-boiled eggs or soy sauce eggs as toppings.
Ingredients
Broth and Soup Base
- 1 tablespoon sesame oil
- 3 teaspoons grated ginger
- 4 teaspoons minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons mirin or rice wine vinegar
- 4 cups vegetable stock (or chicken stock)
- 1/2 cup fresh shiitake mushrooms
Noodles and Vegetables
- 2 (3 oz) packs dried ramen noodles
- 1 cup baby spinach
- 1 cup shredded carrots
- 1/2 cup green onions/scallions, sliced
Toppings
- 2 eggs (or soy sauce eggs)
- Hot sauce, to taste (optional)
- Sesame seeds (optional, for topping)
Instructions
- Prepare the Base: Heat the sesame oil in a large pot over medium heat. Add the garlic and grated ginger, cooking for a couple of minutes until they become soft and fragrant. Stir in the soy sauce and mirin, cooking for another minute to combine the flavors well. Add the vegetable stock and bring the mixture to a gentle simmer. Let it simmer for 5 minutes to develop the broth’s depth.
- Simmer Mushrooms: Add the fresh shiitake mushrooms to the simmering broth and continue to simmer for an additional 10 minutes, allowing the mushrooms to infuse the soup with their rich flavor.
- Cook the Eggs: While the broth simmers, bring a small pot of water to a boil. Carefully add the eggs and cook them for 7 minutes for slightly runny yolks or 8 minutes for soft yolks. Once cooked, transfer the eggs to a bowl of ice water to halt cooking. After chilling for a few minutes, peel the eggs gently and slice them in half lengthwise. Optionally, you can prepare soy sauce eggs as an alternative topping.
- Blanch the Spinach: Bring another pot of water to boil. Add the baby spinach and cook for about one minute until just wilted. Remove the spinach and immediately rinse under cold water to stop cooking. Drain thoroughly and set aside.
- Cook Noodles: Add the dried ramen noodles to the simmering broth mixture and cook for 2-3 minutes, or according to the package instructions, until tender. Optionally, stir in hot sauce to taste for added heat.
- Assemble Bowls: Divide the soup evenly into two large serving bowls, ensuring each bowl contains noodles, broth, and mushrooms.
- Add Toppings and Serve: Top each bowl with half of the sliced eggs, blanched spinach, shredded carrots, and sliced green onions. Sprinkle with sesame seeds if desired. Serve immediately to enjoy the warm, flavorful ramen.
Notes
- You can substitute vegetable stock with chicken stock if not strictly vegetarian.
- For soy sauce eggs, marinate boiled eggs in a mixture of soy sauce, mirin, and water for a few hours or overnight for enhanced flavor.
- The hot sauce addition is optional and can be adjusted to your preferred spice level.
- If you prefer a vegan version, omit the eggs and use tofu or additional vegetables as toppings.
- This recipe can easily be doubled or scaled up for more servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
