Photography by @austinclairephoto
Looking for a cozy, comforting, and flavour-packed homemade ramen recipe? 🌿 This Vegetarian Ramen with Tamago Egg is made with our Chick’n-Free Broth Vegan Seasoning Plant-Based Powder, miso, soy sauce, garlic, and ginger for a rich, umami-packed broth. Add fresh vegetables, ramen noodles, and a traditional soy-marinated tamago egg to create the perfect bowl of Japanese-inspired comfort food at home.
Ingredients for Homemade Vegetarian Ramen
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1 tbsp sesame oil
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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4 cups water (for broth base)
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2 tbsp soy sauce
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1 tbsp miso paste
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2 tbsp Chick’n-Free Broth Vegan Seasoning Plant-Based Powder
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1 tsp chili oil (optional, for spicy ramen)
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200 g ramen noodles (or your preferred noodles)
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1 cup bok choy or spinach
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1 cup mushrooms, sliced
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1 carrot, julienned
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1 green onion, thinly sliced
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2 soft-boiled tamago-style eggs (soy sauce & mirin marinated, optional)
Preparation
1. Prepare the broth
Heat sesame oil in a pot over medium heat. Add garlic and ginger, and sauté until fragrant. Stir in soy sauce, miso paste, and Chick’n-Free Broth Vegan Seasoning Plant-Based Powder. Pour in water, whisk well, and let simmer gently for 10 minutes.
2. Cook the noodles
In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
3. Add the vegetables
Add mushrooms, carrots, and bok choy/spinach to the broth. Simmer for another 5 minutes until tender.
4. Assemble your ramen bowl
Place noodles in bowls, ladle the hot broth and vegetables over the top, and gently add half of a tamago egg to each serving. Garnish with green onions and a drizzle of chili oil if desired.
5. Final touch
Serve your homemade vegetarian ramen steaming hot, with that cozy, authentic ramen shop vibe 🍜✨.
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