vegetarian ramen soup

I am 100% addicted to ramen noodle soup – luckily for me, there are tons of great ramen places in new york city that offer vegetarian noodle bowls (momofuku noodle bar, ippudo, kambi – to name a few). that being said, there’s something great about being able to whip up a quick bowl of vegetarian noodle soup at home, too. the amount of vegetables you add is up to you; some of my favorite additions include corn, shredded red cabbage, soft boiled egg, or sliced cabbage.

what you’ll need:

  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 4-5 scallions, sliced into one-inch pieces
  • vegetable broth, 4 cups
  • water, 1 cup
  • low-sodium soy sauce, 1/8 – 1/4 cup depending on preference
  • shiitake mushrooms, thinly sliced
  • enoki mushrooms, one large bunch
  • baby bok choy, two bunches
  • two eggs, hard-boiled (or, one egg for each person you are serving!)
  • 12 oz. ramen noodles, un-cooked
  • sriracha sauce

how to make it:

  • start by prepping all of your veggies: wash and cut your scallions, bok choy, mushrooms, and garlic
  • in a large pot, heat sesame oil, scallions, and garlic on low heat until tender
  • in a separate pot, prepare your hardboiled eggs (place eggs in pot and bring water to boiling; turn off heat and let sit for about 9 minutes before carefully removing eggs with slotted spoon, depending on how soft you would like your yolk)
  • once scallions and garlic are tender, add vegetable broth, water, and 1/4 cup soy sauce
  • bring to light boil and add mushrooms, bok choy, and hard-boiled eggs, peeled
  • reduce heat to a simmer and cook until bok choy and mushrooms are tender
  • in separate pot, bring water to boil and cook ramen noodles, usually for 2-3 minutes
  • strain noodles and add to soup, heating for 3-4 more minutes
  • remove eggs from soup and slice in half, length-wise
  • top with sriracha hot sauce, to taste
  • serve hot – enjoy!

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