A simple and delicious Japanese-inspired vegetarian ramen noodle soup recipe. Packed with vegetables and plenty of flavour for a satisfying, healthy ramen meal.
2 tablespoons soy sauce
2 tablespoons sesame oil
1 knob ginger
2 garlic gloves
3 spring onion stalks
1 teaspoon black sesame seeds
A few florets broccoli
2-3 baby bok choy
1 cup shiitake mushrooms
1 cup red cabbage, shredded
2 marinated eggs (see AlphaFoodie’s Soy Marinated Eggs recipe)
Ramen noodles – dry or homemade
4 cups vegetable stock
In a large pot, heat up the sesame oil and soy sauce over medium-high heat. Add the garlic and ginger and stir fry them for a minute, to begin to soften.
Add the veggies and mushrooms and carefully stir. Pour in a bit of water if the pot is too dry.
Close the lid so the veggies can steam nicely for about 2-3 minutes. They might come out a little crispy/hard so if you like them more tender, just cook them for a couple of extra minutes.
Warm up your homemade vegetable stock and season with salt or soy sauce. Here I would definitely suggest giving the stock a splash of soy sauce along with some salt- it’s delicious.
Prepare the ramen noodles according to the packet instructions. I usually place them directly into my broth for the required cooking time then remove it from the heat.
Pour the vegetable stock in a deep bowl and add the noodles then add the cooked veggies. Top with some chilli and spring onions (optionally). Add a wedge of lime too. Finally, a homemade soft-boiled soy-marinated egg. Sprinkle with black sesame seeds and enjoy!