Vegetarian Ramen

This Japanese-inspired vegetarian ramen is an extremely simplified version of the classic. This cozy-night-in staple can be made in under a half an hour. Filled with tons of fresh veggies (use whatever you have!) swimming in a rich garlic and ginger broth and tender ramen noodles, I promise you'll be slurping every last drop.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large Dutch oven or stockpot over medium heat, heat sesame oil.

Step 2

Add in shiitake mushrooms, half of the green onions, and carrots and cook for 3-4 minutes.

Step 3

Add in garlic and ginger and cook for about a minute, or until fragrant.

Step 4

Add in stock, butter, soy sauce, sambal oelek, and sriracha. Bring to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking.

Step 5

Stir dried ramen bricks (or cooked somen noodles) into simmering stock and cook for 2-3 minutes. Add in bok choy and cook for 1-2 additional minutes, stirring everything together.

Step 6

Divide soup among shallow bowls and top with a bit of extra broth. Top with remaining green onions and, if desired, and sprinkle with sesame seeds.

Step 7

Top with a poached, fried, or soft boiled egg