Vegetarian Ramen Soup







A recipe from the cuisine, allowed in a / / / diet.

There are a lot of wonderful ways to cook the very popular ramen soup, depending on the Asian region in which it’s served. Here is our version with vegetable stock, spinach, radishes, and boiled egg. It’s a simple one, but it really does not skimp when it comes to flavor!

Nutritional Chart

Calories: 356 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 63 g
  • 13 g
  • 5 g

Ingredients Needed for Vegetarian Ramen Soup

0.5 ounce dried mushroom
4 radishes es
½ jalapeno
1 baby spinach
1 cup vegetable stock
1 teaspoon chili flakes
1 tablespoon soy sauce
2.5 ounces of rice ramen noodle
1 egg

How to Make Vegetarian Ramen Soup

  1. You can start with boiling your egg. Place the egg in a saucepan and cover it with water by 1 inch (2.5 cm). Bring the water to a boil, and cook the egg for 8-10 minutes. Take the egg and slice it in quarters.
  2. For the soup, heat another saucepan and add 2 cups of water. Add the dried mushrooms and boil them for 20 minutes, so they will rehydrate.
  3. Slice the radishes and the jalapeno. Take the baby spinach and slice off their leaves. You will keep them for later on. Use the stems and mince them.
  4. Add the radish, jalapeno, and spinach stems into the boiling saucepan. Pour the beef stock and the soy sauce. Season with salt and chili flakes. Bring to a boil and continue cooking for 8-10 minutes.
  5. Place the noodles into a large bowl, and pour the broth on top of them. Top it with baby spinach leaves and the hardboiled egg.

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