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Vegetarian Ramen

I am a huge fan of bone broth and a traditional long simmer of bones to create a thick collagen-rich stock but, not everyone has time for that on a weeknight. This veggie ramen is so flavourful and doesn't disappoint on satisfaction factor. If you happen to have bone broth or homemade veggie stock on hand feel free to use it in place of water but water will still work great with all the other goodies that make up this flavourful broth. Don't skimp on all the garnishes! They are all worth it and tie the dish together. I used brown rice ramen noodles and linked them below but feel free to use any brand you like and can find in your grocery store.


Inspired by Bon Appétits "I-Can't-Believe-It's-Vegetarian Ramen


Serves 4


Prep: 20 min

Cook: 20 min

Total: 50 min

 

INGREDIENTS


  • 2 tbsp neutral oil such as avocado

  • 1 bunch green onions, white part only, roughly chopped in 1 inch chunks

  • 1 2-3" inch piece of ginger

  • 1 garlic clove

  • 2 tbsp tomato paste

  • 1 tbsp miso paste

  • 2 tbsp mirin (Japanese cooking wine), optional

  • 5-6 shitake mushrooms

  • 1 piece of kombu, about 4" inches

  • 2 tbsp soy sauce or tamari

  • 1 tbsp butter or vegan butter

  • salt to taste

  • 4-5 cups water, or homemade chicken bone broth or veggie stock

  • 8oz ramen noodles (I use this brand)

Garlic Chili Oil

  • 1/4 cup neutral oil such as avocado

  • 4 garlic cloves, thinly sliced

  • 1 tsp red pepper flakes

  • salt to taste

To Garnish (all optional)

  • 4 soft boiled, jammy eggs

  • Cilantro

  • Green onions, green parts, thinly sliced

  • Sesame seeds, white or black or both

  • Kimchi

  • Toasted nori sheets crumbled


 

DIRECTIONS


To make chili oil preheat a small pan over medium-high heat and add 1/4 cup oil, garlic, and chili flakes. Cook, stirring often until garlic begins to turn slightly golden. Remove from heat and stir in a pinch of salt. Pour into a small bowl and set aside.


In a large pot over medium-high heat add oil and chopped green onions. Sautee, stirring often until they are beginning to soften. Add ginger and garlic and continue to saute for another minute. Add tomato paste, miso and mushrooms, stir, scraping pan, until it begins to darken, about 2 minutes. Add your mirin and deglaze the pan (if using) if not, just add your water or broth. Drop in your piece of kombu, stir and allow to come to a boil. Once boiling turn heat to low and simmer for 10 minutes. Remove from heat and discard kombu. Using a slotted spoon transfer all chunks to a blender with enough liquid to puree, about 2 cups. Puree until smooth and add back to your pot with the rest of the liquid that you didn't blend. Return to low heat to keep warm until ready to serve. Stir in soy sauce, butter and drop in your bok choy to wilt. Taste for enough salt.


Meanwhile, cook ramen noodles according to package. Drain.


To serve, divide noodles amongst bowls. Ladle broth over noodles and arrange a few pieces of bok choy on each bowl as well. Drizzle over a few tsp of garlic oil and top with garnishes, as desired.




TIPS






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