Easy & Healthy Vegetarian Ramen
Ramen has become one of the most loved Japanese foods in recent years. Did you know that it’s actually easy to make it at home, and even make it healthy? Try our vegetarian ramen soup and enjoy it with your family and friends, they will be impressed by the flavor and restaurant-quality!
Ingredients
Cooking Instructions
step 1
Soak Dried Shiitake Mushroom (1) and Kombu (1 piece) in a pot with Water (5 cups) for at least two hours (preferably overnight in a refrigerator).
step 2
After soaking shiitake and kombu in a pot, the water should be light brown in color.
step 3
Remove the center part of Garlic (2 cloves) and cut it in half. Cut Fresh Ginger (1/2 cup) (with skin) into rough slices as well.
step 4
In the pot over medium heat, add the broth with kombu and shiitake from step 1, garlic, and ginger. Simmer it for 15 to 40 minutes.
step 5
Remove the mushroom, kombu leaf, garlic, and ginger from the pot with a mesh ladle. Do not throw away mushrooms. Add Mirin (1/3 cup), Soy Sauce (1/3 cup), and Sesame Oil (1/3 cup).
step 6
Remove the hard stem of the mushroom and cut it into slices. Slice Spring Onion (1 stalk) and Bok Choy (1). Remove the brown part of the Soybean Sprouts (1 2/3 cups).
step 7
In the small pan, heat the sesame oil over medium heat. Once hot, fry the vegetables and sliced shiitake mushrooms. Add Salt (to taste) and Ground Black Pepper (to taste).
step 8
Bring a large pot of water to a boil and cook the Ramen Noodles (10.5 oz) according to package directions, then drain. At the same time, start re-heating the broth.
step 9
Place Fried Onions (4 Tbsp) at the bottom of 4 large bowls. Portion the cooked noodles on top.
step 10
Arrange fried vegetables and Eggland's Best Classic Eggs (4) on top of the noodles.
step 11
Pour the heated broth and serve.