This vegetarian ramen soup recipe is magical and become one of my favorite. The ramen covers noodles very subtly and makes every bite unique. Making tonkotsu-like broth for ramen noodles without meat looked not real but it turned mind blowing. You must followed every single step as described in recipe and result is promised. Dried shiitake mushrooms, kombu, and a little bit of butter will help to get you that rich umami-like effect. You will definitely enjoy it.
Table of Contents
Vegetarian Ramen Noodles Soup
Course: Main, Dinner, LunchCuisine: JapaneseDifficulty: Medium4
servings20
minutes35
minutes450
kcalVegetarian Ramen Noodles recipe become one of my favorite. This vegan ramen noodles broth extremely rich in taste and can be done quite quick in comparison to different recipes. When I come across with this recipe I had some doubts but then I decided to give a try and change few things as they did not make sense. However with few changes result is fantastic.
Ingredients
4 garlic cloves, thinly sliced
1/4 cup plus 2 Tbsp. vegetable oil
1 tablespoon black or white sesame seeds
1 tbsp. chili powder or gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
4 scallions
5 cm or (2″) ginger, peeled, thinly sliced
1 Teaspoon tomato paste
8 dried or fresh shiitake mushrooms 🍄 (or brown brown champignon is also good)
4 list of 8 cm (3″) piece dried kombu
3 Tbsp. unsalted butter, cut into pieces
1 Tbsp. low-sodium soy sauce
4xbaby bok choy (about 12 oz. total), quartered lengthwise
4 of 140 grams (5-oz.) packages fresh ramen noodles
5 cups cold water (1L)
- Optional
Soft-Boiled Eggs (read notes)
Toasted nori sheets
Cilantro (for serving)
Directions
- Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in chilli powder (gochugaru); season with salt. Set garlic oil aside. Wipe out pot and set aside.
- Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp vegetable oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add a little bit tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add shiitake mushrooms and kombu (optional), then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until shiitake mushrooms soften, about 10 minutes. Remove and discard kombu.
- Using a slotted spoon, transfer only solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
- Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook ramen noodles according to package directions. Drain and divide among bowls.
- To serve, ladle ramen broth over ramen noodles, then top with bok choy and reserved garlic oil. Top with soft boiled eggs, nori, and cilantro if desired.
- For soft boiled egg, bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Notes
- Soft boiled eggs: Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Vegetarian Ramen Soup Recipe
Vegetarian Ramen Noodles Soup is difficult to make as main ingredients for ramen broth can be done by boiling chicken back, chopped pork bones. When you remove meat products it becomes difficult to make tasty slightly fatty broth. To make it ramen broth vegetarian is possible when you set your mind different.
There a lot of mushrooms taste like meat but shiitake mushrooms is one of the easy mushroom to get in market. Those fragrant mushrooms also tasty good, tender and rich in taste. Making tonkotsu-like broth for vegetarian ramen noodles soup is possible with few Lentinus edodes.
What is ramen broth and how it made?
Ramen broth generally made with stock and tare. Stock is usually made with an animal(s) broth and when it is made from fish it is called dashi. It is relatively easy to make ramen stock from animals; by boiling chicken back, chopped pork bones, koikuchi shoyu, sake, vinegar and some salt you can make delicious ramen broth. In the end you add your favorite tare and you have tasty ramen stock.
When it comes to make vegetarian ramen broth it is a little bit complicated and difficult to achieve content taste. Especially, when you want to avoid vegetable stock powders with E products. However, with this recipe you can make extraordinary ramen broth in simplest way with the products you can find in any local market. This vegetarian ramen noodle recipe will make sure that your taste buds are happy.
What is important for veggie ramen broth?
Veggie ramen needs fresh scallions, shiitake mushrooms (lentinus edodes), unsalted vegan butter, dried kombu and a little bit solt.
How long does it take to make vegetarian ramen soup?
To make delicious vegetarian ramen noodles soup you need approximately 1 hour or less. If you want easy veggie ramen soup make your ramen broth extra and freeze it.
How to make easy veggie ramen soup?
When you have at least 3 pans you can make fried garlic & red chilli pepper topping in 5 minutes, ramen stock in 25 minutes, boiling soft eggs 7 minutes, preparing baby pak choy in salty water 5 minutes. Lastly, boiling ramen noodles takes approximately 6 minutes. So, when you can make those steps at the same time you can make ramen noodles in ~35 minutes.
Ramen Noodles is the Key
When it comes how to select ramen noodles you must be careful, try to look on internet and read on reddit what ramen noodles people recommend on your local market. Nowadays there are a lot of cawboy companies which produce horrible ramen noodles. You only notice difference when you boil them and taste them. Good ramen noodles must suck a little bit juice from ramen stock and taste less like tarve.
Best way to boil ramen noodles
The best way to boil ramen noodles is to play with it with chop sticks while you boil them in the pan. I love this process. Just move them from right to left. It will make sure that your ramens won’t stick to each other and it is very meditative.
