Best 2 Vegetarian Ramen Recipes

For those seeking a delicious and nutritious vegetarian ramen experience, this article offers a comprehensive guide to crafting the perfect bowl of plant-based goodness. Ramen, a traditional Japanese noodle soup, is a versatile dish that can be easily adapted to suit various dietary preferences. Explore a world of flavors as we delve into the secrets of creating a savory, umami-rich broth, selecting the ideal noodles, and adding a symphony of fresh vegetables, aromatic herbs, and tantalizing toppings. Whether you're a seasoned ramen enthusiast or just embarking on your vegetarian culinary journey, this article will equip you with the knowledge and inspiration needed to create an unforgettable vegetarian ramen experience.

Here are our top 2 tried and tested recipes!

VEGETARIAN RAMEN

Vegetarian Ramen image

Simple vegetarian ramen recipe with plenty of mushrooms, sweet peppers, and bok choy.

Provided by Taylor Jean Werges

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

4 eggs
1 tablespoon sesame oil
1 tablespoon olive oil
4 cloves garlic, thinly sliced
2 tablespoons ginger paste
1 quart vegetable broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon mirin
8 ounces shiitake mushrooms, sliced
5 red bell peppers, thinly sliced
4 cups bok choy, chopped
3 green onions, thinly sliced on the diagonal
16 ounces fresh ramen noodles
4 teaspoons chile-garlic sauce, or to taste
¼ cup kimchi, or to taste
4 radishes, thinly sliced

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

Nutrition Facts : Calories 367 calories, Carbohydrate 40.7 g, Cholesterol 163.8 mg, Fat 16.1 g, Fiber 8.1 g, Protein 14.1 g, SaturatedFat 3.4 g, Sodium 1689.7 mg, Sugar 13.1 g

CHINESE MANDARIN CABBAGE SALAD WITH RAMEN NOODLES (VEGETARIAN)

Chinese Mandarin Cabbage Salad With Ramen Noodles (Vegetarian) image

Add in some cooked chicken breast strips also if desired to make this into a main meal.If you don't mind a sweeter dressing then use the amount stated, or reduce by a couple of tablespoons for a less sweeter tasrte, personally I prefer the the sweeter taste! You can use only one package or noodles if desired. Do not add in the dressing until ready to serve the salad!

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 (3 ounce) packages ramen noodles (coarsley broken, save the flavor package for another recipe)
1 cup peanuts (coarsley chopped, can use more)
1 (16 ounce) package shredded coleslaw mix
6 -7 green onions, chopped
1 small red bell pepper (sseded and julienned)
salt and black pepper (optional and to taste)
mandarin orange segments (any amount to taste)
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

Steps:

Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.

Nutrition Facts : Calories 391.2, Fat 26.4, SaturatedFat 4.7, Sodium 388.2, Carbohydrate 34.1, Fiber 3.4, Sugar 16, Protein 8

Tips:

Use a variety of vegetables: The more colorful your ramen, the more nutritious it will be. Try using a mix of leafy greens, root vegetables, and mushrooms.
Don't overcook the vegetables: You want them to be tender but still have a bit of a crunch.
Use a flavorful broth: The broth is the base of your ramen, so make sure it's flavorful. You can use a store-bought broth or make your own using vegetables, herbs, and spices.
Add protein: Ramen is a great way to get a plant-based protein boost. Try adding tofu, tempeh, or edamame to your bowl.
Don't forget the toppings: Toppings are what really make ramen special. Try adding a variety of toppings, such as green onions, seaweed, sesame seeds, or a soft-boiled egg.

Conclusion:

Ramen is a delicious and versatile dish that can be easily customized to your liking. Whether you're a vegetarian or just looking for a healthy and flavorful meal, ramen is a great option. So next time you're looking for a quick and easy meal, give vegetarian ramen a try. You won't be disappointed!