VEGETARIAN RAMEN
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
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
VEGETABLE RAMEN
Make and share this Vegetable Ramen recipe from Food.com.
Provided by ladyinred
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil, add the onion and the tomato and serrano chili and saute till tender,add the red pepper.
- Saute for 2 minutes.
- Add the flavour maker of one ramen packet and the maggi bullion cube.
- Stir well.
- Add the veggies, the cumin (dhaniajeeru powder) and 1/2 a cup of water and cook the veggies till tender.
- Taste and add extra salt and red chili powder if required.
- Add the spaghetti sauce and cook for five minutes more.
- When ready to eat, boil the ramen in water and drain (don't use any flavor maker).
- Toss with the veggie mix.
- Enjoy!
VEGAN RAMEN
Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour
Provided by Cassie Best
Categories Dinner, Main course, Soup, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
- Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
- Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
- Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.
Nutrition Facts : Calories 556 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 3.92 milligram of sodium
RAMEN SOUP WITH VEGETABLES
Improve on the typical ramen soup by adding your own fresh veggies and seasonings.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil over medium. Add onion, carrots, celery, and green beans and saute until soft, 6 minutes. Season with salt and pepper. Add tomatoes, broth, and 1 cup water; bring to a boil. Add ramen, reduce heat, and simmer until noodles are tender, 3 minutes. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 248 g, Fat 5 g, Fiber 6 g, Protein 10 g, SaturatedFat 1 g
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VEGETABLE RAMEN NOODLE STIR-FRY - THE WOKS OF LIFE
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4.9/5 (23)Total Time 40 minsCategory Noodles And PastaCalories 307 per serving
- Open the instant ramen and discard the flavor packet. Bring 6 cups of water to a boil. Add the noodles and cook for about 45 seconds to a minute, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form. It's important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch.
- Combine soy sauces, oyster sauce, sugar, sesame oil, and white pepper in a bowl and set aside. Heat your wok over high heat, and add oil and garlic. Immediately add the peppers, mushrooms, carrots, and cabbage, and stir fry for 1 minute. Next, add the Shaoxing wine and stir-fry for another 15 seconds.
- Next, add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mixture evenly over the noodles. Stir-fry for about 20 seconds using a scooping motion until the sauce is well distributed. Add in the snow peas, bean sprouts, and scallions. Mix well for another minute and serve!
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4.1/5 (195)Author Andy BaraghaniServings 4Estimated Reading Time 7 mins
- Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
- Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.
- Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
- Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.
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