Vegetarian Ramen noodle soup with loooads of veg

Sprache:

Let’s cook Ramen together! With this simple basic recipe for vegetarian Ramen, we’ll conjure up this delicious Japanese noodle soup right in your own home. The combination of Dashi and a homemade vegetable stock, together with flavourful toppings such as bamboo shoots, Kimchi and chilli oil, will have you hooked.

This vegetarian Ramen noodle soup was inspired by the new anime classic ‘Your Name’ or ‘Kimi no Na wa”. The base here is a homemade, fresh Dashi vegetable stock seasoned with soya sauce. It’s served with classic accompaniments that are popular with ramen noodles in Japan: spring onions, bamboo shoots, ajitsuke Tamago (click here for the recipe for marinated Ramen eggs) and spicy Kimchi.

TOP RECOMMENDATION

Ramen Kochbox | Shoyu Ramen selber machen

6-tlg. Set für 8 Portionen japanische Nudelsuppe + Rezepte für Shoyu Ramen, auch für Einsteiger. Mit dem Ramen Kochset bereitest du japanische Nudelsuppe ganz einfach…

€21,99

In stock

→ Buy at Amazon

Aufmerksam wurde ich auf dieses Gericht als ich im Kino zur Premiere von „Your Name“ saß. Plötzlich erschien eine dampfende Schüssel Ramen auf der Leinwand. Lecker! Ich dachte, dass möchte ich heute auf jeden Fall am Abend essen, da war ich mir sicher.

I didn’t even have to go shopping especially for it, as the recipe only requires a few ingredients – what a stroke of luck!</ strong> This culinary delight is rounded off with two types of chilli seasoning: Shichimi Togarashi (im Shop ansehen) and La-Yu (im Shop ansehen) – absolutely delicious!

The stock is a classic vegetable stock. This is cooked together with a vegan Dashi broth made from Kombu and Shiitake, and then simply seasoned with soy sauce and Sake to taste. In no time at all, this comforting Ramen noodle soup is ready.

Just a reminder: Ramen noodles are slightly wavy, yellowish wheat noodles of Chinese origin and are considered a delicious noodle soup and a real cult dish in Japan. A bowl of ramen consists of ramen noodles, broth plus Tare (seasoning sauce), hearty accompaniments and aromatic toppings.

So, the basis of a good bowl of delicious ramen is, of course, the ramen noodles (im Shop ansehen). They are long, springy and usually slightly wavy in shape. There are significant differences, particularly regionally, in the thickness of the noodles (from very thin to thick) and their degree of doneness (medium or firm).

Fresh, homemade ramen noodles are my first choice for this – you can find my recipe here: → Make your own ramen noodles – traditional recipe with kansui

Making your own ramen noodles – Step 13: Done

Alternatively, you can of course buy the best Japanese ramen noodles and cook a delicious bowl of ramen soup at home in no time at all. Dried ramen noodles are also ideal for an authentic Japanese ramen soup because they are ready in a matter of moments and, of course, have a very long shelf life . I prefer to use these dried ramen noodles. Their texture is comparable to homemade ramen noodles and the flavour is simply unbeatable :

CUSTOMER FAVOURITE

Ramen Nudeln 720g (8 Portionen getrocknete Weizenudeln), J-BASKET

Ramen Nudeln 720g (8 Portionen getrocknete Weizennudeln), J-Basket

Genieße authentische japanische Ramen Nudeln – perfekt für Ramen Nudelsuppe und Yakisoba. Die Nudeln sind schnell zubereitet und nehmen den Geschmack der Brühe optimal auf.…

€8,49

In stock

I hope that with this simple basic recipe for vegetarian ramen, I can bring a little bit of Japan into your home! By the way, you can find out even more about ramen noodles and discover further delicious recipe ideas here in the main article on ramen: → How to cook Ramen: a 5-step plan for Japanese noodle soups [with basic recipe]

And now I hope you have fun and enjoy making this vegetarian Ramen noodle soup:

Vegetarian Ramen noodle soup

serves 2 | 45 minutes | 465 kcal

🖨️ Print PDF 📌 Save this pin

Let’s cook Ramen together! With this simple basic recipe for vegetarian Ramen, we’ll conjure up this delicious Japanese noodle soup right in your own home. The combination of Dashi and a homemade vegetable stock, together with flavourful toppings such as bamboo shoots, Kimchi and chilli oil, will have you hooked.

Ingredients (2 portions)

2 portions ramen noodles (im Shop ansehen)* or make your own (to the recipe)
1 l Dashi broth (im Shop ansehen)* (to the recipe)

Vegetable stock:
1 large onion
1 clove of garlic
500 g aromatic root vegetables (e.g. carrots, celery or parsley root)
1 tbsp oil (e.g. rapeseed oil)
4 tbsp Shoyu (im Shop ansehen)*
2 tbsp Sake (im Shop ansehen)*

Side dishes & toppings:
2 Ajitsuke Tamago – marinated Ramen eggs (see recipe) – prepare 48 hours in advance
a few slices of menma bamboo shoots (see recipe)
2 spring onions
a little Kimchi
a little shichimi togarashi (Japanese chilli spice) (im Shop ansehen)*
a little La-Yu chilli sesame oil (im Shop ansehen) *

* Add ingredients to your basket 🪄

Useful tools:
Japanese Yukihiara saucepan
Santoku knife
Ramen bowl from Japan

Preparation (45 minutes)

Step 1

Gather the ingredients for the vegetarian Ramen noodle soup and prepare the vegan Dashi broth</ strong> made from Kombu and Shiitake (click here for the recipe) . The marinated Ramen Tamago should also be ready by now (click here for the recipe for Ajitsuke Tamago).

Step 2

Whilst the Dashi broth is being prepared, cook the vegetable stock: to do this, first peel the onion and garlic and chop them roughly. Then wash the root vegetables thoroughly or peel them if necessary, and cut them into rough pieces as well.

Step 3

Once the Dashi broth is ready, heat the oil in a large saucepan. First, fry the onion and garlic over a high heat, then add the chopped root vegetables and sauté until softened.

Step 4

Then add the homemade Dashi broth to the vegetables in the saucepan, stir and bring to the boil. Now let the broth simmer gently for 20 to 30 minutes until the vegetables are completely cooked through.

Step 5

Whilst the stock is simmering gently, prepare the accompaniments and toppings: Drain the homemade Ajitsuke Tamago and cut each one in half. Drain the bamboo shoots . Spring onions – wash, pat dry and slice into fine rings. Also, Kimchi, shichimi togarashi and la-yu – have these ready.

Step 6

The Dashi broth is now ready and can be strained through a sieve into a second saucepan. Season the broth with soya sauce and Sake . Leave the saucepan on the lowest heat so that the stock does not go cold.

Step 7

In another large saucepan, bring water for the ramen noodles (one litre of water per portion of noodles) to the boil. Add the noodles to the boiling water and cook for 3 to 4 minutes (or according to the cooking instructions on the packet). Then drain in a colander and rinse briefly but thoroughly under cold water.