Ramen bowl recipe for vegetarians – with a savory touch

Cooking Method , , ,
Cuisine
Difficulty Intermediate
Time
Prep Time: 40 min Cook Time: 30 min Total Time: 1 hr 10 mins
Servings 4
Description

Traditional Japanese noodle soup recipe that combines the umami flavors with the warm spicy flavors of ginger and garlic - making it perfect digestive food

Ingredients
    Main ingredients for the Ramen noodle soup
  • 1 cup Dried Shiitake mushrooms (Can be substituted with fresh mushrooms)
  • 3 tablespoons Miso paste
  • 3 Nori sheets
  • 1 teaspoon Fresh ginger- grated
  • 1 teaspoon Fresh garlic - grated
  • 1/2 cup Cabbage - finely chopped
  • 3 Spring onions (Separate green and white parts)
  • 2 teaspoons Soy sauce
  • 2 teaspoons Rice vinegar
  • 2 tablespoons cooking oil
  • 1/4 cup White onions (Minced)
  • 4 cups Water
  • 1 teaspoon Salt
  • 4 cups Fresh spinach
  • 4 Eggs
  • 2 cups Stir fried Tofu
  • 1 Jalapeno (thinly sliced)
  • 2 tablespoons Fresh Cilantro (Remove stalks)
  • Optional - Chili oil for topping
  • 2 tablespoons Peanut cooking oil (Can substitute with other types also)
  • 1 tablespoon Crushed red pepper
  • 1 teaspoon Crushed fresh ginger
  • 1 teaspoon Crushed fresh garlic
  • 1/2 teaspoon Salt
  • 2 teaspoons Sesame oil
Instructions
  1. Boil the Ramen noodles
    • Fill a medium saucepan with water until it is 1/2 full. The size of saucepan must be large enough so that noodles are completely submerged in water.
    • Bring the water to boil.
    • Add the ramen noodles. Let the noodles boil for 4 minutes. Stir couple of times so that the noodles boil uniformly.
    • Remove from heat and strain the water.
  2. Prepare the Dashi broth
    • You may use fresh shiitake mushrooms. Alternatively, you can use the dried mushrooms by following the below steps :
    • Wash the dried shiitake mushrooms
    • Bring the water to boil in a separate pan.
    • Turn off the heat. Add the mushrooms and let them soak in the water.
    • Keep the mushrooms in the water for at least an hour (it is ok to soak overnight for better flavor)
    • After the mushrooms have soaked, filter the liquid. This is the shiitake dashi stock. 
    • Chop the mushrooms into small pieces as they can be used in the soup.
  3. Prepare the vegetables
    • Chop finely the onion and cabbage
    • Grate the ginger and garlic
    • Separate the green and white parts of the spring onion. Cut each part into thin rings. We will use the green part for garnish and the white part in the soup base.
    • Cut the nori sheets into thin strips using a scissor
    • Clean the spinach and dry the leaves completely
  4. Prepare the soup base
    • Place a sauce pan on the stove and add the oil
    • When the oil is hot, add the onion, ginger and garlic. Stir for about a minute on medium heat.
    • Add the chopped mushrooms, cabbage, and white onions. Stir for another 3-4 minutes.
    • Add Soy sauce, rice wine vinegar and salt. Stir well.
    • Add the dashi stock and bring the mixture to boil. 
    • Remove from heat after about 10 minutes of boiling
  5. Add the miso paste
    • Take about half cup of hot soup in a separate bowl
    • Add the miso paste and mix it well so that the mixture forms a slurry
    • Add this miso slurry back to the bowl of soup and mix well.
  6. Saute the toppings
    • Squeeze the water from tofu and cut into into small cubes of about ½-¾ inch. Use a paper or cloth towel to absorb the remaining water from the tofu as we want our tofu to be as dry as possible
    • Take a saute pan and add about 1 tablespoon of cooking oil. Stir fry the Tofu on high heat until the tofu cubes turn light brown and crispy. Remove the fried tofu in a bowl
    • Using the same saute pan and the remaining oil, saute the spinach. The spinach leaves will soften and get cooked in about 2 minutes. Remove the spinach from the pan as soon as the leaves have softened. Do not wait until the leaves start to turn dark.
  7. Boil the eggs - Watch this step
    • To get perfect eggs for Ramen, we need the yolk to be like custard or runny depending on your preference.This is a delicate step that needs to be timed correctly.
    • The eggs should be at room temperature.
    • Fill a saucepan with water until ¾ of the pan is full and bring it to boil
    • Add the eggs when the water comes to full boil and reduce the heat to medium
    • To get runny yolk : Let the eggs boil for about 7 minutes
    • To get custard like yolk : Let the eggs boil for 9-10 minutes but not longer.
    • Remove the eggs from the boiling water and immerse them in a bowl filled with ice water. This will stop the cooking process.
    • After about 5 mts, remove the shells. Cut the eggs vertically in halves.
  8. Preparing the Chili oil
    • Take a heat resistant glass bowl and add the crushed red pepper, grated ginger, garlic and salt
    • Take a small frying pan about 4-6 inches wide and at least 2 inches deep. Add the cooking oil. Turn the heat on keep it on medium flame.
    • After about a minute, test the temperature by adding a couple of crushed pepper flakes. If you see immediate bubbling, it means that oil is ready. remove the pan from heat. If you don't see immediate bubbles on adding the pepper flakes, let the oil heat for another minute.
    • We want the oil to be hot enough to fry the ingredients but not burn them
    • Slowly pour the hot oil into the other bowl containing crushed pepper and other ingredients.
    • Stir slowly. Add the sesame oil after couple of minutes when the oil has cooled a little.
    • Chili oil is ready
  9. Serving the Ramen noodle bowl

    To serve the Ramen :

    • Take a Ramen bowl
    • Add the boiled ramen noodles in the desired quantity
    • Pour boiling hot Ramen soup over the noodles, until the noodles are covered in the soup.
    • Garnish with all the toppings (boiled eggs, fried tofu, Jalapenos, spinach, cilantro and chili oil)
    • Add a touch of chili oil (only if you desire a spicy flavored ramen)
Notes
  • Make sure to add the miso paste after the boiling is done and the soup is removed from heat. This will help protect the probiotic value of the fermented miso paste.
  • If you would like the miso soup to be prepared in advance and stored in the refrigerator, complete all the steps except adding the miso paste. When you are ready to eat, the miso paste can be added after the soup has been heated.
  • Observe the cooking times for boiled eggs and ramen noodles to get the correct consistency of yolk and texture of noodles

 

Keywords: Ramen, Noodles, Miso, Shiitake mushrooms, Nori, seaweed, Vegetarian,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.