Vegetarian Classic Japanese Ramen Soup
Dive into the soulful flavors of Japan with this *Vegetarian Classic Japanese Ramen Soup*, a comforting dish that blends rich, umami-packed broth with an array of fresh, wholesome ingredients. Featuring tender ramen noodles bathed in a flavorful vegetable broth infused with soy sauce, miso paste, grated ginger, and garlic, this recipe delivers authentic Japanese taste in every bite. Loaded with nutritious additions like tofu, baby spinach, julienned carrots, shiitake mushrooms, and sweet corn, it's a hearty, plant-based marvel. Finished with aromatic green onions, strips of nori, and a drizzle of sesame oil, this ramen soup is perfect for satisfying winter cravings or impressing dinner guests. Ready in under an hour and serving up to four bowls of goodness, this vegetarian ramen is a delightful fusion of health and indulgence.
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Recipe Information
Ingredients
- 400 grams Ramen noodles
- 6 cups Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Miso paste
- 1 inch piece, grated Ginger
- 2 minced Garlic clove
- 200 grams, cubed Tofu
- 2 cups Baby spinach
- 1 medium, julienned Carrot
- 150 grams, sliced Shiitake mushrooms
- 2 sliced Green onions
- 2 tablespoons Sesame oil
- 1 cup, cooked Corn
- 1 sheet, cut into strips Nori
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced shiitake mushrooms to the pot and sauté for an additional 3-4 minutes until the mushrooms are softened.
Pour in the vegetable broth and bring it to a simmer. Stir in the soy sauce, miso paste, salt, and pepper. Let the broth simmer for 10 minutes to allow the flavors to meld.
Meanwhile, in a separate pot, cook the ramen noodles according to the package instructions until just tender. Drain and set aside.
Add the cubed tofu, baby spinach, julienned carrot, and cooked corn to the broth. Continue to simmer for 5 more minutes until the vegetables are tender.
To serve, divide the cooked ramen noodles among four bowls. Ladle the hot broth with tofu and vegetables over the noodles.
Garnish each bowl with sliced green onions and nori strips. Serve immediately while hot.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9195 mg | 400% | |
| Total Carbohydrate | 458.5 g | 167% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 49.6 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 703 mg | 54% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4184 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
