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Vegetarian Ramen

Name: Vegetarian Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: For the Soup Broth:; 2 Tbsp toasted white sesame seeds; 1½ tsp ginger (grated; from a 1-inch, 2.5-cm knob); 2 cloves garlic; 2 green onions/scallions (save the green part for garnish); 1 Tbsp toasted sesame oil; 1½ Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang); 1½ Tbsp miso (I usemy favorite misoby Hikari Miso; most types will work, except Saikyo and Hatcho varieties); 1 Tbsp sake; 1½ Tbsp soy sauce (use GF soy sauce for gluten-free); 2 cups unsweetened soy milk; 1 cup Vegan Dashi (use my Vegan Dashi recipe or follow the instructions below); ½ tsp Diamond Crystal kosher salt; 1 dash of white pepper powder; For the Ramen:; 2 servings fresh ramen noodles (10–12 oz, 283–340 g fresh noodles; 6.3 oz, 180 gdry ramen noodles; useGF ramen noodles for gluten-free); 1 head Shanghai bok choy (large); toppings of your choice (I like to add ramen eggs (skip for vegan), corn, nori seaweed, vegan kimchi, and spicy bean sprout salad; see the instructions for details)

Prep Time

10m

Cook Time

20m

Total Time

30m

This vegetarian ramen recipe features a rich and flavorful soup broth made with sesame seeds, ginger, garlic, green onions, and a variety of spices. With fresh ramen noodles and a variety of toppings, this dish is a satisfying and hearty meal that even meat lovers will enjoy.

Ramen

Spicy

Vegetarian

justonecookbook.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 2)

Scale

2 Tbsp toasted white sesame seeds

1½ tsp ginger (grated; from a 1-inch, 2.5-cm knob)

2 green onions/scallions (save the green part for garnish)

1 Tbsp toasted sesame oil

1½ Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang)

1½ Tbsp miso (I usemy favorite misoby Hikari Miso; most types will work, except Saikyo and Hatcho varieties)

1½ Tbsp soy sauce (use GF soy sauce for gluten-free)

2 cups unsweetened soy milk

1 cup Vegan Dashi (use my Vegan Dashi recipe or follow the instructions below)

½ tsp Diamond Crystal kosher salt

1 dash of white pepper powder

2 servings fresh ramen noodles (10–12 oz, 283–340 g fresh noodles; 6.3 oz, 180 gdry ramen noodles; useGF ramen noodles for gluten-free)

1 head Shanghai bok choy (large)

toppings of your choice (I like to add ramen eggs (skip for vegan), corn, nori seaweed, vegan kimchi, and spicy bean sprout salad; see the instructions for details)

Nutrition Facts

Calories

978kcal

48%
Fat

94g

4%
Saturated Fat

14g

0%
Carbohydrates

32g

1%
Fiber

10g

0%
Sugar

11g

0%
Protein

32g

1%
Cholesterol

0mg

0%
Sodium

2,109mg

105%

Percent Daily Values are based on a 2,000 calorie diet.

Vegetarian Ramen

Ingredients

For The Soup Broth

For The Ramen

Steps

Nutrition Facts

Vegetarian Ramen

Ingredients

For The Soup Broth

For The Ramen

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts