Easy Vegetarian Ramen with Rich, Savory Broth
Ingredients
- 8 cups good low-sodium vegetable broth
this is my favorite by far
- 1 ounce dried shiitakes
15-20 mushrooms
- 1/4 cup low-sodium tamari or other good soy sauce
- 2 tablespoons vegetable oil
divided
- 1 small yellow onion
thinly sliced
- 2 garlic cloves
minced
- 1/2- inch piece fresh ginger
peeled and minced
- 1 tablespoon good butter
- 1 tablespoon white miso paste
- 1 tablespoon mirin
rice wine
- 10 ounces baby spinach
- 4 eggs
- 10 ounces sliced fresh shiitake mushrooms
- 4 servings fresh or dry ramen noodles*
- One 6-ounce package baked tofu
at room temperature
- 2 to 3 scallions
white and green parts sliced
- Gomasio
sesame salt
- Toasted sesame oil with hot chili
Directions
- 1
Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
- 2
Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
- 3
In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
- 4
Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
- 5
Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
- 6
Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
- 7
While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
- 8
To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.
Easy Vegetarian Ramen with Rich, Savory Broth
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Ratings & Reviews
Based on 280 ratings
Rating Breakdown
About this Recipe
If you've been craving a deeply satisfying vegetarian ramen that doesn't compromise on flavor, this recipe is your answer. Get ready for a rich, savory broth that rivals any meat-based version, proving that meatless can still be incredibly robust.
The secret to this ramen's exceptional depth lies in the dried shiitakes; a longer steep time infuses the broth with an unparalleled umami richness. This simple technique transforms a good broth into an extraordinary one, ensuring every spoonful is packed with savory goodness and a hearty feel.
Prepare for a comforting bowl brimming with a profoundly savory and robust broth, highlighted by the earthy notes of shiitake mushrooms and a hint of sweetness from mirin. Each spoonful delivers a satisfying umami experience, perfectly complemented by tender ramen noodles, fresh spinach, and creamy soft-boiled eggs. While the assembly can be a lively process with many moving parts at the very end, the result is a truly rewarding and delicious vegetarian meal.
While this recipe provides a fantastic base, feel free to customize your bowl. You can explore different fresh vegetables like bok choy or corn for added texture and nutrients. The baked tofu offers a hearty protein, but tempeh could also be a delicious alternative. Don't have tamari? Good quality low-sodium soy sauce works perfectly as a substitute.
This rich vegetarian ramen makes for a perfect comforting meal on a cool evening or a satisfying weekend project. Serve hot, garnished generously with fresh scallions, a sprinkle of gomasio, and a drizzle of toasted sesame oil with hot chili for an extra layer of flavor.