Ramen lovers, if you’re on the hunt for a bowl of comforting, vegetarian ramen recipe of plant-based goodness, your search ends here. Our Mushroom Broth Vegetarian Ramen is a delightful fusion of health and flavor, where earthy mushrooms and aromatic herbs take center stage.
In this recipe, we’re embracing the idea that you can enjoy a steaming bowl of ramen that’s not just lip-smacking but also wonderfully nutritious. It’s a win-win for your taste buds and your well-being. Let’s dive into the world of a wholesome ramen bowl that’s a treat for both the palate and the body.
Ingredients for a vegetarian ramen recipe:
- 2 packs of Hakubaku ramen noodles
- 8 cups of vegetable broth
- 1 pound mixed mushrooms (shiitake, cremini, oyster, etc.), sliced
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 thumb-sized piece of fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 2 carrots, julienned
- 2 cups baby spinach
- 2 boiled eggs (optional for topping)
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions:
Mushroom Broth: In a large pot, sauté the onions and garlic until they’re soft and fragrant. Add the sliced mushrooms and grated ginger. Cook until the mushrooms become tender and release their juices.
Soy Creaminess: Stir in the soy sauce and miso paste. This is where the umami magic happens. Let it cook for a couple of minutes, mingling and deepening the flavors.
Vegetable Broth: Now, pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes. This simmer time lets the flavors come together in a beautiful symphony.
Noodles: While your fragrant broth simmers away, let’s get those Hakubaku ramen noodles ready. Just follow the package instructions, cook them up, drain, and set them aside.
Vegetables: Time to introduce the julienned carrots into the broth. Let them cook for about 3-4 minutes until they’re tender. Then, throw in the baby spinach and give it a stir until it gently wilts.
Assemble: Now comes the fun part. Divide the cooked noodles among your serving bowls, and then, ladle that beautifully flavored mushroom broth and veggies right over the noodles.
Garnish: Top each bowl with boiled egg halves (if you’re feeling extra indulgent), sliced green onions, and a sprinkle of sesame seeds.
Serve: Time to savor your creation! Sit back, relax, and enjoy your Mushroom Broth Vegetarian Ramen, a dish that’s hearty, healthy, and oh-so-tasty.
This recipe is a great example of making ramen healthy is all about choosing nourishing ingredients, using a well-seasoned and flavorful broth, and including protein sources such as tofu or eggs. The result? A nutritious and deeply satisfying meal that doesn’t compromise on taste.
So, dive in and savor every mouthful. This is ramen at its best, where health and flavor go hand in hand at Hakubaku USA!
