Description
A comforting and adaptable vegetarian ramen recipe with a savory broth, silky noodles, and fresh toppings.
Ingredients
Scale
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon neutral oil
- 1 cup sliced mushrooms (shiitake, cremini, or oyster)
- 1 tablespoon grated ginger
- 1 clove minced garlic
- 2 servings ramen noodles
- 1 cup cubed tofu (silken or firm)
- 2 cups baby spinach or sliced bok choy
- 1/4 cup sliced scallions
- 1 tablespoon toasted sesame seeds
- Chili oil or additional sesame oil to taste
- Nori strips for garnish
- 1 soft-boiled egg (optional)
Instructions
- Heat neutral oil in a medium pot over medium heat, add mushrooms and sauté until golden, about 5-7 minutes.
- Add grated ginger and minced garlic; sauté for 30-45 seconds until fragrant.
- Pour in vegetable broth and bring to a simmer.
- Stir in miso paste (dissolved in hot broth), soy sauce, and sesame oil; simmer gently for 8-10 minutes.
- Cook ramen noodles al dente in a separate pot, drain, and rinse to stop cooking.
- Add greens to the simmering broth until just wilted; warm cubed tofu in the broth for 1-2 minutes.
- Divide noodles into bowls, ladle broth, mushrooms, and tofu over noodles.
- Top with scallions, chili oil, sesame seeds, and nori strips. Optionally, add a soft-boiled egg.
- Finish with lime juice or cilantro and taste for seasoning.
Notes
Customize your toppings based on availability and preference. For added richness, stir in a teaspoon of butter or coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegetarian ramen, quick meal, healthy dinner, comfort food, easy recipe
