Vegetarian Ramen

cooking
Written By Judy Doherty, MPS, PCII

Here is an easy-to-assemble Ramen dish. It is like a one-bowl meal that is warm and hearty. We adapted it for easy assembly in American kitchens.

Vegetarian Ramen

This delicious noodle soup dish uses common ingredients that come together for a warm, easy, tasty dinner in just 20 minutes or less.

  • 4 ounce ramen noodles

  • 2 cups low-sodium vegetarian broth

  • 4 each eggs (hard boiled)

  • 2 cups sliced mushrooms (sauteed)

  • 1 cup green onions scallions (sliced)

  • 2 cups snow peas or sugar snap peas (steamed)

  • 1 cup corn kernels

  • 1 tablespoon red pepper flakes or Korean pepper flakes (or to taste)

  • 1 sprig parsley

  1. Prepare all of the ingredients. Heat the corn in the microwave. Steam the sugar or snow peas. Saute the mushrooms in a little oil. Boil and peel the eggs.

  2. When all items are ready, keep warm. Meanwhile, bring a pot of water to the boil and add the ramen noodles. Turn the heat off and let them sit for 4 minutes. Drain off the water.

  3. Bring the broth to a boil.

  4. Place the ramen noodles in 2 bowls. Top each with half of the veggies and 1 boiled egg cut in half.

  5. Pour the hot broth over each bowl. Garnish with parsley and pepper flakes. Enjoy!

Ramen noodles are dry ones found in most grocery stores' International sections. If you can't find them, use angel hair pasta and break it in half before cooking. Cook it according to package directions. 

Nutrition

Serving: 3cups | Calories: 410kcal | Carbohydrates: 67g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 1408mg | Potassium: 933mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2846IU | Vitamin C: 72mg | Calcium: 115mg | Iron: 7mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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