When the weather hits below 50, my body instantly craves soup, especially ramen! This was my first attempt at ever making ramen and it was super easy and a great dinner option for 2. This version is gluten free, vegetarian, and dairy free! This ramen is super cozy and hearty but is also packed with tons of nutrients and protein from the vegetables, eggs, ginger, and garlic. It is a great winter meal to boost your immune system and enjoy on a colder winter day!
How to make this Ramen:
- Boil water for the jammy eggs
- Steam the bok choy
- Once the jammy eggs are done boiling, re-use that pot to make your noodles
- While the noodles cook up, heat a large pot over medium heat and add the sesame oil, garlic, and ginger, followed by the liquid aminos, miso, rice vinegar, veggie broth, and mushrooms
- Add noodles to broth
- Top with your faves like jammy eggs, bok choy, scallions, sesame seeds, and carrots
To make this recipe, you will need:
- Baby Bok Choy
- Jammy Eggs
- Ramen Noodles: you can also use soba noodles
- Sesame Oil
- Fresh Ginger
- Garlic
- Coconut Aminos
- White Miso
- Rice Vinegar
- Low Sodium Vegetable Broth
- Mushrooms
- Scallions
- Carrot
- Salt
- Sesame Seeds (optional)
- Hot Sauce (optional)
Tips:
- I like to do steps simultaneously to save time (make jammy eggs at the same time as making the noodles and broth)
- Add noodles in right when you plan to eat the broth because they soak up a lot of the water
- You can swap out carrots for zucchini or omit entirely
- Topping with sesame seeds and scallions is optional
- You can omit mushrooms entirely or cook them on a pan (or in advance) and add them into finished cooked broth
- Add in a splash of hot sauce to the broth if you like spice
- I like to use low sodium broth, otherwise the broth mixed with the miso tends to make the ramen too salty
- Substitutions:
- Coconut Aminos: can be replaced with soy sauce or liquid aminos
- Ramen Noodles: can use soba noodles too
How to Store:
- I like to eat ramen the same day I make it, but the broth can be stored in a sealed airtight container in the refrigerator for up to 5 days and in the freezer for up to 1 month
Easy Vegetarian Ramen
Cooking & Baking Supplies
- Our Place Always Pan
Ingredients
- 1 baby bok choy
- 2 jammy eggs (optional, but adds a lot of flavor)
- 1 bag 10oz package of ramen noodles
- 1 tbsp sesame oil
- 1 1/2 tbsp ginger, grated
- 2 garlic cloves, minced
- 2 tbsp coconut aminos
- 2 tsp white miso
- 1 tbsp rice vinegar
- 1 32oz low sodium vegetable broth
- 1 cup mushrooms, sliced (optional)
- salt to taste
- 1/2 cup scallions, chopped (optional)
- sesame seeds to sprinkle (optional)
- 1 carrot, peeled (optional)
- hot sauce (optional)
Instructions
- Make 6 minute jammy eggs by following the instructions here.
- While water is boiling for the eggs, steam your bok choy.
- Once the jammy eggs are done boiling, spill out the water and use the pot to make the noodles by following the instructions according to the package.
- In a separate large pot, add sesame oil and saute ginger and garlic over medium heat for 1-2 minutes. Then add liquid aminos, rice vinegar and veggie broth, miso, and mushrooms. Reduce heat to low and simmer for 10 minutes until mushrooms are cooked. You can also cook mushrooms on a pan and add them in at the end or omit entirely.
- Drain noodles and add these to the broth and enjoy almost immediately (otherwise the noodles will start to soak up the broth)
- Add salt to taste!
- Place broth, noodles, and mushrooms into two bowls, top with jammy egg, bok choy, chopped scallions, sesame seeds, and peeled carrots. Add hot sauce if you want your bowl a bit spicy and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
