A Quick and Easy Japanese Vegetable Ramen Recipe

Whip up a warming bowl of vegetable ramen that’s both easy and quick, perfect for those nights when you want a comforting meal without the hassle. This recipe brings together the rich flavors of tamari, mirin, and miso with fresh vegetables and hearty tofu, creating a deliciously satisfying dish. Whether you’re a seasoned chef or a casual cook, this recipe caters to all with its straightforward steps and versatile ingredients. You can enjoy a steaming bowl of this noodle soup as is, or customize it with your favorite toppings to make it uniquely yours. Get ready to dive into a bowl of pure comfort that promises not only to delight your taste buds but also to nourish your body with a good balance of protein, veggies, and flavorsome broth.

Recipe and images by Jo O’Keefe for ele Magazine.

Ingredients

270 gram packet of ramen noodles
240 grams firm tofu, cut into cubes or sticks
Vegetable oil to fry tofu
6 cups water
1 teaspoon vegetable stock powder
2 tablespoons of Tamari or soy sauce
1 tablespoon rice vinegar
1 tablespoon mirin
2 tablespoons white miso
1 tablespoon brown sugar
Green spring onions
1 carrot julienned
1 bunch bok choy washed and cut into halves
12 button mushrooms or fresh shiitake sliced thinly
2 eggs boiled (omit for Vegan)

Method

1. Start by boiling the eggs to your preferred level of doneness, typically around 8 minutes for a firm yet slightly soft center. Once boiled, cool them under running water, peel, and then halve. Set these aside for later use.
2. Prepare the noodles according to the instructions on their packaging. After cooking, rinse them in cold water to stop the cooking process, then drain well in a colander.
3. In a frying pan, heat some vegetable oil over medium heat. Fry the tofu pieces until they are crispy on all sides. Remove the tofu from the pan and place it on paper towels to absorb any excess oil.
4. Using the same pan (after draining any leftover oil), lightly sauté the strips of carrot and the mushrooms just until tender. Remove these from the pan and set them aside.
5. In the same pan, give the bok choy halves a quick sauté until they’re slightly wilted but still vibrant and set these aside as well.
6. In a large pot, bring 6 cups of water to a boil. Stir in the vegetable stock powder, tamari, mirin, vinegar, and miso, mixing until everything is well dissolved and combined.
7. Add the bok choy to the boiling broth just for about a minute to infuse it lightly, then remove.
8. To assemble the bowls, distribute the cooked noodles evenly among them. Add the sautéed carrots and mushrooms to each bowl.
9. Ladle the hot broth over the noodles and vegetables in each bowl. Arrange the bok choy, crispy tofu, and a half of a boiled egg in each bowl. Garnish with chopped green onions.
10. If desired, enhance each serving with optional extras such as fresh chili or a drop of chili oil and a sprinkle of toasted sesame seeds for added flavor and texture. Serve and enjoy!