Ramen has become one of the most loved Japanese foods in recent years. Did you know that it’s actually easy to make it at home, and even make it healthy? Try our vegetarian ramen soup and enjoy it with your family and friends, they will be impressed by the flavor and restaurant-quality!
Total Time
2hr 50min
3.6
5 Ratings
Author: Master Of Japanese Cooking Academy
Servings:
4
Ingredients
•
10.5
oz
Ramen Noodles
or 600 g Fresh Noodles
•
5
cups
Water
•
to taste
Salt
•
to taste
Ground Black Pepper
Vegetarian Broth
•
1
Dried Shiitake Mushroom
•
1
piece
Small
Kombu
•
2
cloves
Garlic
•
1/2
cup
Fresh Ginger
•
1/3
cup
Soy Sauce
•
1/3
cup
Mirin
•
1/3
cup
Sesame Oil
•
4
Tbsp
Fried Onions
Toppings
•
4
Eggland's Best Classic Eggs
, boiled, peeled
(optional)
•
1
Small
Bok Choy
or other green vegetables of your choice for frying, such as Leeks
•
1 2/3
cups
Soybean Sprouts
•
1
stalk
Spring Onions
Cooking Instructions
1.
Soak Dried Shiitake Mushroom (1) and Kombu (1 piece) in a pot with Water (5 cups) for at least two hours (preferably overnight in a refrigerator).
2.
After soaking shiitake and kombu in a pot, the water should be light brown in color.
3.
Remove the center part of Garlic (2 cloves) and cut it in half. Cut Fresh Ginger (2 oz) (with skin) into rough slices as well.
4.
In the pot over medium heat, add the broth with kombu and shiitake from step 1, garlic, and ginger. Simmer it for 15 to 40 minutes.
5.
Remove the mushroom, kombu leaf, garlic, and ginger from the pot with a mesh ladle. Do not throw away mushrooms. Add Mirin (1/3 cup), Soy Sauce (1/3 cup), and Sesame Oil (1/3 cup).
6.
Remove the hard stem of the mushroom and cut it into slices. Slice Spring Onions (1 stalk) and Bok Choy (1). Remove the brown part of the Soybean Sprouts (7 oz).
7.
In the small pan, heat the sesame oil over medium heat. Once hot, fry the vegetables and sliced shiitake mushrooms. Add Salt (to taste) and Ground Black Pepper (to taste).
8.
Bring a large pot of water to a boil and cook the Ramen Noodles (10.5 oz) according to package directions, then drain. At the same time, start re-heating the broth.
9.
Place Fried Onions (4 Tbsp) at the bottom of 4 large bowls. Portion the cooked noodles on top.
10.
Arrange fried vegetables and Eggland's Best Classic Eggs (4) on top of the noodles.
11.
Pour the heated broth and serve.
Author's Notes
To make it vegan, just omit the egg.
Nutrition Per Serving
CALORIES
790
FAT
47.8 g
PROTEIN
23.3 g
CARBS
69.8 g
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