Do you like a comforting hot dish with a tasty broth? I love it. So if you add pasta and a few vegetables to the mix, I'm happy. All this is brought together here in a recipe that's quick and easy to make: vegetarian ramen.
I often say that soups are not a meal. Maybe it's because I was traumatized by the tasteless soups in the school canteen... So I rarely eat them.
It was while visiting my cousins in Bordeaux, in the distant past, that they introduced me to ramen. I was forced to make the exception that proves the rule and admit that, yes, ramen soup is a real meal. And it's delicious! I had classified this recipe as too complicated to make and was content to eat it only in restaurants.
Then one winter's evening, with the temperature below zero, I was looking to cook a comforting dish that would warm me up. My choice fell on a super-easy ramen recipe that I adapted to what I had in my fridge. I was inspired by the menu of the excellent Yokato Yokabai to get the best possible mix of fillings. It was such a success that I repeated the operation once or twice to get a recipe I was completely satisfied with.
Quick and easy recipes, like these vegetarian ramen, are definitely my favorite. It just goes to show that it's possible to do something good without spending hours in the kitchen!
As is often the case with my recipes, I don't cook any meat with these vegetarian ramen. But it's perfectly possible to add pork or chicken. Likewise, the garnish chosen is mainly related to what I had in my fridge at the time, and you can adapt it to your reserves and tastes.
What's your favorite ramen?
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Vegetarian ramen
- Total Time: 30
- Yield: 4 1x
- Diet: Vegetarian
Description
Super-easy, quick-to-make vegetarian ramen that will warm your heart.
Ingredients
Bouillon
- 2 tablespoons soy sauce
- ¼ teaspoon of sambal oelek (if you like it hot, use ½ teaspoon)
- 2 teaspoons maple syrup (or honey/sugar)
- 4 cups of vegetable broth (1000 mL)
Trim
- 4 eggs
- ½ dried seaweed leaves (Nori for me)
- 1 teaspoon sesame oil
- 3 teaspoons minced ginger
- 4 teaspoons minced garlic
- 200 gr shiitake mushrooms
- 400 gr ramen noodles (1 pack of Udon for me)
- 100 gr green onion, chopped (about ½ cup)
- 2-3 large kale leaves (approx. 2 cups)
- 3-4 carrots, cut into small pieces (approx. 1 cup)
- 1 can of corn (approx. 250 gr or 1 cup and a half)
- Siracha to taste (optional)
- Sesame seeds (optional)
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the garlic and ginger and cook for about 2 minutes.
- Add vegetable stock and water.
- Raise the heat until the mixture begins to simmer.
- Ajouter les champignons et la feuille de nori coupée en petit morceaux et laisser mijoter pendant environ 10 minutes.
- Add pasta and simmer for 5 minutes. Check that the pasta is cooked before moving on to the next step.
- Remove from heat and add green onions, kale, carrots and corn, then mix well.
- Add soft-boiled or hard-boiled egg.
- Add a little siracha for extra spiciness and sesame seeds as an option.
- Enjoy!
Notes
You can replace the egg with tofu or another protein to make the recipe even more delicious. vegan.
- Prep Time: 10
- Cook Time: 20
- Category: Main course
- Cuisine: Japanese
English 
French
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