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Vegetarian Ramen

Vegetarian Ramen

The ultimate comfort food, Vegetarian Ramen is a delicious combination of fresh vegetables and rich broth. Perfect for chilly days, this easy weeknight dinner will warm your soul. Make it tonight!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium leek
  • 2 baby bok choy
  • 1 crown broccoli
  • 6 cloves garlic
  • 2 tablespoons fresh ginger peeled and grated
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 tablespoon nutritional yeast optional
  • ½ teaspoon sea salt to taste
  • 2 quarts slow-sodium vegetable broth or water
  • 2.5 ounces baby spinach
  • 8.8 ounces uncooked vermicelli rice noodles
  • 1 bunch green onion chopped
  • Fresh basil chopped
  • 1 to 2 jalapeños sliced
  • Soft boiled eggs

Equipment

  • Saucepan
  • Large Pot
  • Grater
  • Chef's Knife
  • Peeler
  • Wooden Spoon

Method
 

  1. Begin by adding the olive oil to a stock pot and heat it over medium. The oil should shimmer slightly, indicating it's ready for the next step.
  2. Once the oil is heated, add the chopped leek, baby bok choy, and broccoli. Sauté these vegetables, stirring frequently for about 8 minutes. You'll want to see the veggies soften but not lose their vibrant colors.
  3. Next, stir in the garlic, fresh ginger, ground coriander, ground cumin, and nutritional yeast. Cook, stirring often for another 3 minutes. The kitchen will be filled with an enticing aroma as the spices awaken.
  4. Once the spices have cooked, pour in the vegetable broth and bring the mixture to a full boil. You'll notice bubbles rising rapidly; that's a good sign!
  5. After it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. At this stage, the vegetables should be tender but still have a bit of bite to them.
  6. Now it's time to add the uncooked vermicelli rice noodles. Cover the pot again and let the noodles cook until they are soft, about 10 minutes. Stir occasionally to make sure they don't stick together.
  7. Once the noodles are cooked, gently stir in the baby spinach. Let it sit for about a minute until the spinach has wilted down, adding a lovely fresh flavor.
  8. When ready to serve, ladle the Vegetarian Ramen into bowls. Top each serving with chopped green onion, fresh basil, jalapeños, and a halved soft boiled egg. The colors should be vibrant and inviting.
  9. Enjoy your steaming bowl of Vegetarian Ramen while it's hot, relishing the flavors and the warmth it brings!

Notes

As you prepare your delicious Vegetarian Ramen, here are some helpful notes to enhance your cooking experience:
  • Storage: After enjoying your ramen, store any leftovers in an airtight container in the refrigerator. It should keep well for about 3 days.
  • Freezing: You can freeze the broth and vegetables separately for later use. Just reheat and cook the noodles fresh when you're ready to enjoy.
  • Pairing: This ramen pairs wonderfully with a side salad or steamed dumplings for a complete meal.
  • Variations: Experiment with different toppings like tofu, seaweed, or crispy tempura for a unique twist.
  • Spice Level: Adjust the spice level by varying the amount of jalapeños or adding hot sauce to suit your taste.