Savory Vegetarian Ramen is a must for Tuesday… or Wednesday… or Thursday…
You get the point, right? There’s no wrong time for homemade ramen. Now that I know it is possible to get a warm bowl of noddles in a super savory, umami-filled broth, my weekday dinners have been this on repeat.
Happily, too. I could eat Savory Vegetarian Ramen for days, and days, and I’m not one to typically do the whole leftover game willingly. Or rather – making the meal multiple times in a week, cause who are we kidding, there aren’t leftovers.
What do you love in your ramen? I love simply balanced out vegetables, not too overpowering because… noodles, noodles, noodles!
Let’s talk about those first.
Last week I shared my new favorite lo mein with you, which included the perfect noodles. They’re the same ones I use in this ramen.
I know there’s the possibility of buying those cheap ramen packets, throwing out the seasoning, and getting on, which you could do. I much prefer just buying these.
P.S. both this recipe and the lo mein call for half of the package (they’re both written to serve two!) so basically you can either easily double the recipe OR make both with one package of noodles… people pleaser right here 🙂
Vegetarian Ramen Ingredients
Let’s get down to the goodies now, first off, dried mushrooms.
Mushrooms are key to adding the unique umami flavor to the ramen, especially since there isn’t meat. The dried mushrooms first sauté with the aromatics (hi, garlic and ginger) and then rehydrate in our flavorful broth. Talk about leading to a flavor explosion.
What about you? If you’re not a huge fan, feel free to swap it out for some other greens, kale anyone?
Continue to top it off as your heart, er, well, stomach, desires. My favorites are bean sprouts, scallions, and a soft egg. For the fun of it, I sometimes throw in some frozen corn kernels at the end too for an extra pop of texture and color!
Top it all off with a little extra Sriracha or chili garlic paste for a little kick, and enjoy!Print
A quick and easy weeknight dinner, full of rich, savory flavor!
- 2 eggs, soft boiled
- 4 ounces dried Chinese noodles (1/2 package)
- 1 Tablespoon olive oil
- 4 garlic cloves, chopped
- 1 Tablespoon grated ginger
- 1 oz. package dried shiitake mushrooms
- 1/4 cup soy sauce
- 2 Tablespoons rice cooking wine
- 1 1/2 Tablespoon white miso
- 4 cups vegetable broth
- 2 bunches baby bok choy, chopped or sliced
- Lime wedges
- Chili Garlic Paste and/or Sriracha
- Bean sprouts
- Sliced scallions
- In a large pot, add eggs and boil for 6-7 minutes to soft boil the eggs. Remove eggs, but keep the water. Bring back to a boil and add Chinese noodles. Cook for 2-3 minutes until just al dente. Don’t overcook – the broth will cook them a little more. Drain, rinse, and set aside.
- In the same or a new large pot, heat olive oil over medium heat. Add garlic and ginger, stirring for 1 minute until fragrant. Add dried mushrooms and stir to coat.
- Stir in soy sauce, rice cooking wine, miso, and vegetable broth. Simmer for 8-10 minutes until mushrooms were soft. Add bok choy* and continue to cook for approximately 3 minutes until tender.
- Place noodles evenly among two bowls. Pour the broth and veggies on top of the noodles. Top with soft boiled egg halves and additional toppings as desired.
Feel free to use your favorite dried mushroom blend – I also enjoy the “stir fry” mix!
If you want to slice the bok choy in half, I recommend sautéing separately and adding at the end. Otherwise chopped bok choy is just as delicious!
- Category: Dinner
- Cuisine: Asian
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