Vegetarian ramen recipe in a garlic-ginger broth with rice noodles and 6-minute egg. An easy approach to homemade ramen!
Ramen noods. Have you had them? Ramen and pho seem to be perma popular where I live, and for a good reason – they’re healthful, filling, and fun to eat.
Slurping wet noodles as they whip across your nose and chin, splattering drips of flavor-infused broth every which way? Let’s do this, kidlets!
These noodles will keep your life simple. Vegetables? Check! Noodles? Check! Delicious broth? Checkity check check check! You can make this noodle bowl any night of the week, adding virtually any combination of seasonal veggies.
Vegetarian Ramen Recipe Details:
About 73% of the reason I love ramen and pho is the broth. While traditional ramen and pho broth are slow-cooked over hours, I find a simple garlic-ginger broth with some spices does a mighty fine job of lending flavor to the soup, while keeping the cook time to a minimum.
As you can see, I went the green route, incorporating leek, bok choy, broccoli, and green onion. Add some freshly chopped basil and you’ve If you eat gluten-free like me, simply use vermicelli rice noodles. Done and done.
Let’s discuss protein. The soft boiled egg situation is the perfect addition for a little protein infusion. If you’ve never made soft boiled eggs, it’s easy!
Simply boil the eggs for 4 to 6 minutes, stick them in an ice bath until chilled, then peel per usual. The yolk comes out gooey with mega cream flavor. If you’re up for the animal, you can add raw shrimp, chopped chicken, sliced pork, and/or sliced beef to the soup.
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Vegetarian Ramen with Garlic-Ginger Broth
Vegetarian ramen recipe with broccoli, leek, bok choy, garlic and ginger
- 3 tablespoons olive oil
- 1 medium leek, chopped
- 2 baby bok choy, chopped
- 1 crown broccoli, chopped into florets
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1 tablespoon nutritional yeast, optional
- ½ teaspoon sea salt, to taste
- 2 quarts low-sodium vegetable broth or water
- 2.5 ounces baby spinach
- 8.8 ounces uncooked vermicelli rice noodles
- 1 bunch green onion, chopped
- Fresh basil chopped
- 1 to 2 jalapenos, sliced
- Soft boiled eggs
- Add the olive oil to a stock pot and heat to medium. Add the leek, bok choy, and broccoli and saute, stirring frequently, until veggies begin to soften, about 8 minutes. Add the garlic, ginger, ground coriander, cumin, nutritional yeast and continue cooking, stirring frequently, about 3 minutes.
- Add the broth and bring to a full boil. Reduce heat, cover, and simmer 20 minutes, or until veggies are soft but still al dente.
- Add the vermicelli rice noodles, cover, and continue cooking until noodles are soft, about 10 minutes.
- Stir in the spinach let sit until spinach has wilted, about 1 minute.
- Serve ramen with chopped green onion, basil, jalapeno, and soft boiled eggs.
Nutrition InformationYield 3 Serving Size 1 of 3
Amount Per Serving Calories 476Total Fat 14gUnsaturated Fat 0gCarbohydrates 77gFiber 5gSugar 3gProtein 8g
Monday 11th of March 2019
Can the broth be frozen and still be good when thawed?
Wednesday 24th of January 2018
How many servings does this recipe make?
Thursday 25th of January 2018
It serves 3 to 4 :) Hope you enjoy!
Wednesday 20th of January 2016
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Sunday 17th of January 2016
I made veg ramen noodles exactly ONCE and I can definitely tell that your broth >> than my broth. ALL THAT FLAVOR FTW!
Becky Winkler (A Calculated Whisk)
Wednesday 13th of January 2016
So gorgeous! I need to give soft-boiled eggs a try.