Best 2 Vegetarian Ramen Recipes

**Vegetarian Ramen: A Flavorful and Healthy Twist on a Classic Dish**

Indulge in the delectable world of vegetarian ramen, a symphony of flavors that caters to both your taste buds and your health-conscious lifestyle. This plant-based rendition of the classic Japanese noodle soup is not just a meatless version; it's an explosion of umami-rich broth, tender vegetables, and toothsome noodles that will leave you feeling satisfied and nourished. In this comprehensive guide, we'll take you on a culinary journey, introducing you to three distinct vegetarian ramen recipes that showcase the versatility and boundless possibilities of this beloved dish. From the hearty and comforting Classic Veggie Ramen to the spicy and bold Spicy Miso Ramen, and the refreshing and tangy Shoyu Ramen, each recipe promises a unique taste experience that will tantalize your palate. So, gather your ingredients, prepare your taste buds, and let's embark on a ramen adventure that will change your perception of vegetarian cuisine forever.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN RAMEN

Vegetarian Ramen image

Simple vegetarian ramen recipe with plenty of mushrooms, sweet peppers, and bok choy.

Provided by Taylor Jean Werges

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

4 eggs
1 tablespoon sesame oil
1 tablespoon olive oil
4 cloves garlic, thinly sliced
2 tablespoons ginger paste
1 quart vegetable broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon mirin
8 ounces shiitake mushrooms, sliced
5 red bell peppers, thinly sliced
4 cups bok choy, chopped
3 green onions, thinly sliced on the diagonal
16 ounces fresh ramen noodles
4 teaspoons chile-garlic sauce, or to taste
¼ cup kimchi, or to taste
4 radishes, thinly sliced

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

Nutrition Facts : Calories 367 calories, Carbohydrate 40.7 g, Cholesterol 163.8 mg, Fat 16.1 g, Fiber 8.1 g, Protein 14.1 g, SaturatedFat 3.4 g, Sodium 1689.7 mg, Sugar 13.1 g

CHINESE MANDARIN CABBAGE SALAD WITH RAMEN NOODLES (VEGETARIAN)

Chinese Mandarin Cabbage Salad With Ramen Noodles (Vegetarian) image

Add in some cooked chicken breast strips also if desired to make this into a main meal.If you don't mind a sweeter dressing then use the amount stated, or reduce by a couple of tablespoons for a less sweeter tasrte, personally I prefer the the sweeter taste! You can use only one package or noodles if desired. Do not add in the dressing until ready to serve the salad!

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 (3 ounce) packages ramen noodles (coarsley broken, save the flavor package for another recipe)
1 cup peanuts (coarsley chopped, can use more)
1 (16 ounce) package shredded coleslaw mix
6 -7 green onions, chopped
1 small red bell pepper (sseded and julienned)
salt and black pepper (optional and to taste)
mandarin orange segments (any amount to taste)
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

Steps:

Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.

Nutrition Facts : Calories 391.2, Fat 26.4, SaturatedFat 4.7, Sodium 388.2, Carbohydrate 34.1, Fiber 3.4, Sugar 16, Protein 8

Tips:

Use a good quality vegetable broth. This is the base of your ramen, so make sure it's flavorful and has a good depth of flavor. You can use store-bought vegetable broth or make your own.
Don't overcook the noodles. Ramen noodles should be cooked al dente, so they still have a slight chew to them. Overcooked noodles will be mushy and unpleasant to eat.
Add your vegetables last. This will help them stay crisp and tender. If you add them too early, they'll overcook and become mushy.
Don't be afraid to experiment with different toppings. Ramen is a very versatile dish, so you can add whatever toppings you like. Some popular options include tofu, tempeh, mushrooms, bamboo shoots, and green onions.
Serve ramen immediately. Ramen is best enjoyed fresh, so serve it as soon as it's ready. If you need to store it, you can keep it in the refrigerator for up to 3 days.

Conclusion:

Vegetarian ramen is a delicious and easy-to-make meal that's perfect for a quick lunch or dinner. It's also a great way to get your daily dose of vegetables. With a few simple ingredients, you can create a flavorful and satisfying bowl of ramen that will leave you feeling full and satisfied.