Description
Simple vegetarian ramen recipe with plenty of mushrooms, sweet peppers, and bok choy.
Ingredients
- 4 eggs
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 2 tablespoons ginger paste
- 1 quart vegetable broth
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon mirin
- 8 ounces shiitake mushrooms, sliced
- 5 red bell peppers, thinly sliced
- 4 cups bok choy, chopped
- 3 green onions, thinly sliced on the diagonal
- 16 ounces fresh ramen noodles
- 4 teaspoons chile-garlic sauce, or to taste
- ΒΌ cup kimchi, or to taste
- 4 radishes, thinly sliced
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil
- remove from heat
- and let eggs stand in hot water for 2 minutes. While eggs cook
- prepare a bowl of ice water. When eggs are done cooking
- transfer them from the saucepan to the ice bath
- reserving cooking water in the saucepan. Soak until completely cooled
- about 15 minutes. Gently peel eggs and set aside.
- Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute
- stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
- Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers
- bok choy
- and green onions and cook 1 minute more.
- While vegetables are cooking
- reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender
- 2 to 3 minutes. Drain.
- Place a portion of cooked noodles in a bowl and top with broth
- vegetables
- and 1 egg. Garnish with kimchi
- chile-garlic sauce
- and radish. Repeat with remaining noodles
- broth
- vegetables
- egg
- and toppings.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4