Hearty Vegetarian Ramen
This basic recipe can be spiced up with ginger-garlic or chili sauce. Serve with chopped scallions and additional soy sauce if you wish.
Serves: 1Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 8 shiitake mushrooms, fresh or dried
- 1 Tbsp. peanut oil
- 1 tsp. minced ginger
- 1 tsp. minced garlic
- 1⁄4 cup finely chopped onion
- 1⁄2 carrot, cut into coins
- 1⁄2 cup roughly chopped bok choy
- 1 tsp. soy sauce
- 1⁄4 block firm tofu (12.3 oz.), cut into 1-inch cubes
- 2 cups vegetable broth
- 6 oz. fresh ramen noodles
- If using dried mushrooms, soak them in water to cover for several hours to rehydrate. Drain, reserving the water. Remove the stems, and save for soup stock if you wish. Cut the mushroom caps into strips. Set aside.
- Heat a soup pot over high heat and pour in the peanut oil. Add the ginger and garlic, and cook, stirring, about 30 seconds. Add the onions and carrots. Cook until the onions become translucent, about 2 to 3 minutes.
- Add the mushrooms. Reduce the heat to medium. Cook, stirring, until the mushrooms release their juices, 3 to 4 minutes. Add the bok choy and cook until bright green, another 3–4 minutes.
- Add the soy sauce and tofu, stirring gently so that the tofu cubes don’t fall apart. Pour in the vegetable stock and water used to hydrate the mushrooms and bring to a boil. Turn off the heat. Add ramen noodles and let them heat through.