Ramen noodles are one of the most popular dishes and are super versatile so you can enjoy them in a variety of ways. This vegetarian ramen recipe uses umami flavors such as soy sauce and miso paste to achieve a deep richness. With optional tofu and boiled eggs, you can also get your protein in without any meat. Here’s how to make it.
Ingredients:
- 4 cups of vegetable broth
- 2 cups of water
- 2 packs of ramen noodles (discard the seasoning packets or save for another use)
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves of garlic, minced
- 1 cup of sliced shiitake mushrooms
- 2 cups of baby spinach
- 2 green onions, thinly sliced
- Optional toppings: sliced tofu, boiled eggs, nori seaweed, sesame seeds, chili oil
Instructions:
- In a large pot, bring the vegetable broth and water to a boil over medium-high heat.
- Add the soy sauce, miso paste, sesame oil, grated ginger, and minced garlic to the pot, stirring to combine. Let the broth simmer for a few minutes to allow the flavors to meld together.
- Add the sliced shiitake mushrooms to the pot and let them simmer until they’re softened, about 5 minutes. While the mushrooms are cooking, prepare the ramen noodles according to the package instructions. Drain and set aside.
- Once the mushrooms are softened, add the baby spinach to the pot and stir until wilted. Divide the cooked ramen noodles among serving bowls and ladle the hot broth and vegetables over the noodles.
- Garnish each bowl of ramen with sliced green onions and any other toppings you desire, such as sliced tofu, boiled eggs, nori seaweed, sesame seeds, or a drizzle of chili oil. Serve your delicious vegetarian ramen hot and enjoy the comforting flavors of this nourishing bowl.
