Vegetarian Ramen Noodle Soup Vegetarian Ramen Noodle Soup

Vegetarian Ramen Noodle Soup | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Jeff Coulson

An authentic bowl of ramen, the classic Japanese soup, requires a flavourful homemade stock. This quick version hits the spot by mixing miso (fermented soybean) paste with store-bought vegetable broth. You'll find fresh ramen noodles in the refrigerated Asian section of your grocery store, but you can also use rice stick vermicelli (about 1/3 inch/ 3 mm wide).

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

Method

In saucepan, heat oil over medium-high heat; cook garlic until fragrant, 2 minutes. Add broth and 3 cups water; bring to boil. Add mushrooms; reduce heat and simmer for 5 minutes. Stir in miso paste and soy sauce.

Meanwhile, in pot of boiling water, cook noodles according to package directions; drain and divide among 4 large soup bowls. Top each with 2 egg halves. Ladle soup over top. Sprinkle with green onions and seaweed.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 1110 mg
  • Sugars 6 g
  • Protein 15 g
  • Calories 284.0
  • Total fat 9 g
  • Potassium 287 mg
  • Cholesterol 222 mg
  • Saturated fat 3 g
  • Total carbohydrate 39 g

%RDI

  • Iron 16.0
  • Folate 22.0
  • Calcium 6.0
  • Vitamin A 17.0
  • Vitamin C 7.0
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Lunch & Dinner

Vegetarian Ramen Noodle Soup

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