Vegetable Ramen Noodle Soup (2024)

FAQs

What vegetables go in ramen soup? ›

You can honestly just add whatever vegetables you like, but we went with a handful of baby spinach, shiitake mushrooms, corn, green onion, and some extra little garnishes like Togarashi, red chili flakes, and some fried garlic. Then we added a soft-boiled ramen egg (more on that below).

It's made with fresh and dried shiitake mushrooms as well as creminis. Onions, garlic, ginger, kombu, and tamari deepen the flavor further. For vegan ramen, I also season the broth with mirin, rice vinegar, and white miso paste.

Vegan ramen can indeed be a healthy meal when it's made from nutritious ingredients. The dish overall is well-balanced containing carbohydrates, protein, fibre, some healthy fats and a good amount of vitamins and minerals. As the vegetables are lightly steamed they hold on to their nutritional benefits well.

While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth. Adding additional toppings, such as protein and vegetables, to the wheat noodle and broth base can increase its nutrition profile.

It delivers a wonderfully subtle heat to the broth which makes it slurpingly good. And what better veggie to enjoy a silky smooth ramen broth than some gloriously crunchy purple sprouting broccoli. It's not spring without me raving about purple sprouting broccoli and it's wonders.

Spinach makes for an excellent addition to any ramen or noodle dish as it wilts quick and easy, brings a splash of color, and doesn't cut corners when it comes to nutrients. Bringing more veggies into your Asian noodle dishes is never a bad idea.

Add noodles and cook, using a fork to break up the strands, until almost tender, about 3 minutes. Add carrots and snow peas; simmer until crisp-tender, about 2 minutes. Add bean sprouts or cabbage slices; continue to simmer until they just start to wilt, about a minute longer.

Tofu on its own may lack some flavor, but fear not! Marinating tofu before adding it to your ramen can infuse it with delicious tastes. Create a marinade using soy sauce, garlic, ginger, and a touch of sesame oil. Allow the tofu to soak in the marinade for at least 30 minutes to fully absorb the flavors.

Pho is usually considered a healthier choice than ramen because it tends to have fewer calories and less fat, making it a lighter meal. But both pho and ramen still give you a good amount of protein, vitamins, and minerals.

A typical bowl of tonkotsu ramen has about 900 calories per bowl, but some stretch far beyond 1,000 calories at certain restaurants. Most of the calories in this meal come from the noodles and the tremendous amount of fat in the meat. The broth alone takes in all the fat, making it a scrumptious choice.

Is ramen Korean or Japanese? ›

Ramen is a Japanese adaptation of Chinese wheat noodle soups. It is first recorded to have appeared in Yokohama Chinatown in the early 20th century. Although ramen takes its name from lāmiàn, it did not originate from the hand-pulled lamian noodles of northern China, since the noodles used in ramen are cut, not pulled.

For this recipe, the chef also explains that it is preferable to avoid using overly leafy green vegetables like lettuce, which tend to become soggy in the broth. It is better to use spinach, cabbage (ideally Chinese), or, better still, komatsura, Japanese mustard spinach.

Ramen is traditionally topped with veggies like mushrooms, carrots, chives, and so on. We prefer adding raw vegetables to our veg ramen - even the mushrooms. The idea is to thinly cut or slice the veggies so that when you pour piping hot Tonkotsu broth on top, the veggies steam and get cooked!