Their convenience is hard to beat: Pour hot water into the cup and have a tasty and filling fare in less than 5 minutes. But let’s face it, they are not the healthiest of meals. With all kinds of additives, preservatives, sugar, and salt they come with a lot of baggage.
Dried Noodles Versus Fresh Noodles
For that reason, I stopped buying dried ramen noodles and decided to no longer use them in my cooking. However, this all changed a few months ago when I discovered fresh ramen noodles in our local Whole Foods Market. Not knowing what to expect, I bought a few packs and made this quick vegetarian ramen recipe that night. Boy, was that a game-changer. Now, I know I will never go back to the dried ramen noodles again. If you are wondering, the name of the company is called Sun Noodle (this is not sponsored). They have a few different flavors, but I like the basic one called Kaedamama No 20. They sell them in 10 oz. portions, which is ideal for a weeknight meal. I usually buy a few and keep them in the freezer. Now, I know you might not be living in an area where they sell this particular brand, but nowadays most supermarkets sell fresh ramen noodles. If you have never tried using fresh ramen noodles, give them a try and better yet, start with this super easy recipe I have here for you. With this being said, please know that you can make this vegetable ramen recipe with dried noodles as well. Simply swap fresh noodles with 4 packs of the dried ones.
Other Ramen Ingredients – What To Add To Vegetable Ramen Recipe:
In addition to the ramen noodles, I used the following ingredients to make this ramen noodles bowl:
Shiitake Mushrooms: Mushrooms are a classic ingredient to use in a veggie ramen recipe both for their umami flavors and meaty texture. I opted for shiitake mushrooms, but other types like white button mushrooms or baby portabella mushrooms would also work in this recipe.Flavoring Agents: To make the broth, I used scallions, grated fresh ginger, and garlic.Vegetable Stock: I used storebought low sodium vegetable broth to make the ramen brothBaby Bok Choy: Baby bok choy happens to be my favorite vegetable to use when I make vegetable ramen bowls like this one for two reasons. 1. It is easy and quick to cook it in the same liquid that I cook the ramen noodles in. 2. It’s mild flavor pairs so nicely with the rest of the ingredients without taking over the whole soup.Large Eggs: I think adding an egg on top is yet another classic move when it comes to ramen bowls. However, you can also top it off with a fried egg as well.
About This Ramen Bowl Recipe – How To Make Vegetarian Ramen
As in most ramen noodle dishes, this recipe has 2 pots going at the same time. In conclusion, the way to find out whether or not ramen noodles are vegan is to check the packaging. The first one is for the broth. This vegan broth recipe is made with vegetable stock, ginger, scallions, miso paste, and tamari (or soy sauce). The second one is a pot of boiling water to cook eggs and noodles. If you start them at the same time, it all comes together in 30 minutes or so.
How To Make Vegan Ramen Broth
As in most vegetarian or vegan ramen recipes, the process of making this bowl starts with making the broth. The broth I made in this recipe is miso-based and flavored with shiitake mushrooms, ginger, garlic, scallions, and tamari. Below are the easy steps to make it:
Cooking the Veggies, Eggs, and Noodles for Homemade Vegetarian Ramen Recipe
As your vegan ramen broth simmering on the stovetop, cook the eggs, noodles, and bok choy in a separate pot. But first, start by preparing the bok choy. To do so, gently rinse the baby bok choy (you can also use large bok choy for this recipe) and cut each one in half lengthwise. At this point, I usually rinse them one more time just to make sure that they are free of soil. Set them aside. Below are the steps to cook the vegetables, eggs, and noodles:
How to Cook Bok Choy for Ramen
It takes around 4-5 minutes for bok choy to cook in hot liquid. As I mentioned earlier, I boil them in the same liquid that I cooked the noodles in as I think it is convenient. However, if your noodles take longer to cook adjust the timing accordingly and cook the bok choy 4-5 minutes before the ramen noodles are fully cooked.
How To Assemble This Vegetarian Ramen Noodle Bowl:
To assemble the recipe:
How Can I Turn This In To A Vegan Ramen Recipe
To make this recipe a vegan ramen noodle bowl, simply omit using eggs. If you wish, you can garnish it with a handful of edamame beans to add in some protein and make it more filling.
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