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Quick and Easy Vegetarian Ramen


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 2 soups
  • Category: Main
  • Cuisine: Japanese

Description

Put down that cup of instant noodles and make fresh, quick and easy vegetarian ramen in 15 minutes.


Ingredients

  • 1 tablespoon sesame oil
  • 3 teaspoons ginger, grated
  • 4 teaspoons garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin or rice wine vinegar
  • 4 cups vegetable stock (or chicken stock)
  • 1/2 cup fresh shiitake mushrooms
  • 2 eggs
  • 1 cup baby spinach
  • 2 (3 oz) packs dried ramen noodles
  • hot sauce, to taste (optional)
  • 1/2 cup green onions/scallions, sliced
  • 1 cup shredded carrots
  • sesame seeds (optional)

Instructions

  1. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.
  2. Add the mushrooms and simmer for another 10 minutes.
  3. Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.
  4. Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.
  5. Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste (optional).
  6. Divide the soup into 2 large bowls.
  7. Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.