Vegetarian Mushroom Ramen Soup Noodles 素食蘑菇湯拉麵
Savory, rich, umami packed...lip-smacking yummy-liciousness! Dearest noodle lovers, we're making a bowl of veggie ramen noodles today for all those plant lovers out there! A bowl of chewy but firm ramen noodles topped with meaty aromatic shrooms and just cooked tender veggies, nestled in a hot and savory umami packed veggie soup. Oh man, we love us our noodles!
- Prep time
- 7 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 portions fresh ramen noodles (homemade recipe here)
- 1/2 cup enoki mushrooms
- 4 fresh shitake mushrooms
- 1 cup chestnut royale mushrooms
- 2 cups leafy vegetables
- 1 sprig spring onion
- 1 slice fresh ginger (optional)
- 8 cups vegetable stock
Instructions
- 1
Make the ramen (optional): If you're making homemade ramen prepare it first using our homemade ramen recipe. You can make it the day before, wrap it and keep it in the fridge. Or just buy your fresh ramen at the store.
- 2
Prepare the veggies: Soak the leafy vegetables in a couple of changes of water. Strain water out and separate the leaves. Cut off any mushroom ends that still have peat on them (may or may not be the case). Separate enoki mushrooms to bite sized pieces. Cut the stems of the shitake mushroom off.
- 3
Prepare the aromatics: Wash the spring onion. Slice to thin slivers or rounds Slice the ginger slice to very thin slivers.
- 4
Cook the ramen: Boil a pot of water. Add the fresh ramen and cook for 30 secs to 1 min. If using store bought ramen follow the instructions on the package for cooking the noodles. The noodles are done when al dente, test by eating a noodle. It should be firm and chewy and just cooked all the way thru. Scoop the noodles out and portion out equally to four noodle bowls.
- 5
Cook the soup and veggies: Add stock to a new pot. Heat until simmering. Add all mushrooms and let cook for 6-8 mins or until tender. Add vegetables and further cook for 1 minute. Remove pot from heat.
- 6
Plate up the noodle bowls: Place cooked mushrooms and vegetables in an attractive pattern on top of the cooked noodles in the serving bowls. Sprinkle spring onion and ginger slivers (if using) over noodles. Ladle soup in equal portions into the bowls. Serve hot and enjoy!