Vegetarian Homemade Beef Ramen
Indulge in a bowl of pure comfort with this Vegetarian Homemade Beef Ramen, a flavor-packed spin on the classic dish that delivers all the savory goodness sans the meat. Featuring dried shiitake mushrooms simmered in a fragrant vegetable broth infused with soy sauce, mirin, ginger, and garlic, this recipe creates a rich umami base reminiscent of traditional beef ramen. The noodles are accompanied by tender bok choy, julienned carrots, golden pan-fried tofu, and vibrant green onions, creating a symphony of textures and fresh flavors. Red miso paste adds depth, while optional sriracha offers a fiery kick for spice lovers. Ready in just 40 minutes, this vegetarian ramen combines hearty ingredients and wholesome convenience, making it perfect for weeknight dinners or cozy gatherings. Garnished with sesame seeds and a drizzle of hot broth, each serving feels like a warm hug in a bowl—comfort food reimagined for plant-based palates.
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Recipe Information
Ingredients
- 8 pieces dried shiitake mushrooms
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 inch piece ginger, sliced
- 3 cloves garlic cloves, minced
- 4 stalks green onions, sliced
- 2 tablespoons olive oil
- 8 ounces ramen noodles
- 3 tablespoons red miso paste
- 2 pieces baby bok choy, halved
- 1 large carrot, julienned
- 1 block extra-firm tofu, cubed
- 2 tablespoons sesame seeds
- 1 tablespoon sriracha (optional)
Instructions
Begin by preparing the broth. In a large pot, combine the vegetable broth, dried shiitake mushrooms, soy sauce, mirin, ginger, and half of the sliced green onions. Bring to a simmer and allow it to cook for 15 minutes, infusing the flavors.
While the broth is simmering, heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the cubed tofu to the pan and cook until golden on all sides, about 5 minutes. Set aside.
Remove the shiitake mushrooms from the broth, slice them thinly and set aside.
Add the miso paste to the broth, stirring until fully dissolved.
Bring a medium pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
To the broth, add the baby bok choy, sliced shiitake mushrooms, and julienned carrots, simmering until the bok choy is tender, about 3 minutes.
To serve, divide the cooked ramen noodles into bowls, pour the hot broth with vegetables over the noodles, and top with pan-fried tofu.
Garnish each bowl with the remaining sliced green onions and a sprinkle of sesame seeds. Add a drizzle of sriracha for a spicy kick, if desired.
Serve immediately, enjoying this rich and comforting vegetarian ramen.
Nutrition Facts
Calories |
2930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11549 mg | 502% | |
| Total Carbohydrate | 345.0 g | 125% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 50.3 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 3327 mg | 256% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 6585 mg | 140% | |
*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.
