Vegetableramen Recipes

VEGAN RAMEN

Steps:

• Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
• Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
• Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
• Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.

VEGETARIAN RAMEN

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
• Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
• Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
• While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
• Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

QUICK AND EASY VEGETARIAN RAMEN

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.

VEGAN RAMEN

Steps:

• Cook the dried shiitake in the vegetable broth for 20 minutes. In another pot, cook the vegan ramen noodles according to the instructions on the package. Set aside when done.
• In the meantime, finely chop the onion, the garlic, and the ginger. Sauté in a large pan (you will need it again for the tofu later). Set aside.
• When the cooking time of the broth is over, carefully take out about half of the shiitake mushrooms with a ladle. Set aside for later. Let the soup cool down for a few minutes. Add the sautéed onion, garlic, and ginger to the soup as well as the miso paste. Then carefully transfer it into a high speed blender and process until fairly smooth. Transfer it back to the pot and simmer on low heat until you're done with the remaining steps.
• Cut the cooked shiitake mushrooms into strips.
• Cut the tofu into slices. Heat some oil (I used sesame oil) in the same pan that you used for the onions and pan-fry the tofu slices for about 2 minutes on each side on high heat. Add 1-2 teaspoons of soy sauce as well as some salt and pepper.
• Grate the carrots. Just before serving, add the cooked ramen noodles, the fresh spinach, the cooked tofu, the shiitake mushrooms, and the carrots to the ramen broth. Garnish with green onions and sesame and serve immediately.

VEGETABLE RAMEN

Steps:

• Heat the oil, add the onion and the tomato and serrano chili and saute till tender,add the red pepper.
• Saute for 2 minutes.
• Add the flavour maker of one ramen packet and the maggi bullion cube.
• Stir well.
• Add the veggies, the cumin (dhaniajeeru powder) and 1/2 a cup of water and cook the veggies till tender.
• Taste and add extra salt and red chili powder if required.
• Add the spaghetti sauce and cook for five minutes more.
• When ready to eat, boil the ramen in water and drain (don't use any flavor maker).
• Toss with the veggie mix.
• Enjoy!

EASY VEGETARIAN RAMEN

Steps:

• Soft boil the eggs: Fill a medium pot of water and bring it to a boil, then reduce to a simmer. Gently lower the eggs into the water with a spoon and simmer for 7 minutes. Meanwhile, prepare a bowl of ice water. When the eggs are done, place them in the ice bath and let them cool completely, then gently peel.
• Meanwhile, thinly slice the garlic. Peel and mince the ginger.
• In another large pot or Dutch oven, heat the sesame oil and olive oil over medium high heat. Add the garlic and ginger and saute for 1 minute, stirring constantly. Add the vegetable broth and bring to a simmer. Add the soy sauce and mirin.
• Remove the stems from the shiitake mushrooms and thinly slice them. If necessary, wash the greens. Thinly slice the peppers and slice the green onions (cut the green onions on the bias). Thinly slice the radishes for a garnish, and set aside. Place the mushrooms in the broth and cook 5 minutes. Add peppers, green onion and greens and cook for 1 minute. Taste the broth and season with salt until the flavor pops, adding a splash of soy sauce if needed.
• In the pot used for the eggs, bring fresh water to a boil and boil the ramen noodles until just tender, around 2 to 3 minutes, then drain.
• To serve, place noodles in a bowl and top with broth, vegetables, and soft-boiled eggs. Garnish with radishes and garlic chili sauce.

CHICKEN VEGETABLE RAMEN NOODLES

Steps:

• Mix Sauce.
• Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
• Add chicken and cook just until the outside mostly changes from pink to white.
• Add Sauce and cook for 1 minute until chicken is quite caramelised.
• Add carrot and capsicum, cook for 1 minute (chicken should now be nicely caramelised, see video).
• Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.
• When the water starts simmering on the edges, leave noodles for 45 seconds then turn.
• Leave for 30 seconds, then untangle the noodles, then toss through the chicken and veg.
• Add cabbage, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 6)
• Serve immediately, garnished with green onions.

EASY VEGAN RAMEN

Steps:

• Heat a large pot over medium-high heat.
• Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
• Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
• Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
• Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
• Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
• When you're 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
• NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions - about 4-5 minutes. Drain and set aside.
• Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
• To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.
• Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

RAMEN VEGETABLE SOUP

Steps:

• In a large pot, heat olive oil over medium. Add onion, carrots, celery and zucchini; sauté until soft, about 6 minutes. Season with salt and pepper. Add tomatoes, broth, water and lime juice; bring to a boil. Add ramen, reduce heat and simmer until noodles are tender, 3 minutes. Season with salt, pepper and Sriracha sauce if desired. Serve immediately and top bowls with cilantro and chopped green onions.
• If serving next-day or as leftovers, store soup in pot in refrigerator, place over medium heat and add enough water to cover vegetables. Bring to a boil then reduce heat and simmer until warmed through.
• Enjoy!