Vegetable Ramen Recipes
QUICK AND EASY VEGETARIAN RAMEN
Put down that cup of instant noodles and make fresh, quick and easy vegetarian ramen in 15 minutes with fresh vegetables, noodles and authentic flavours.
Provided by Sam | Ahead of Thyme
Categories Noodles
Time 25m
Number Of Ingredients 14
Steps:
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.
- Add the mushrooms and simmer for another 10 minutes.
- Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.
- Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.
- Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste (optional).
- Divide the soup into 2 large bowls.
- Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.
Nutrition Facts : ServingSize 1 soup, Calories 562 calories, Sugar 17.1 g, Sodium 3209.5 mg, Fat 14.1 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 88.5 g, Fiber 5.1 g, Protein 19.7 g, Cholesterol 186 mg
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