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Vegetable Ramen

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Preparation time: 15 min
Difficulty: Easy
Serves 4 people
5 Average Rating

This Vegetable Ramen is a big, cosy bowl of comfort, loaded with shiitake mushrooms, choy sum, snow peas and shredded carrot in a savoury soy and sesame broth. Topped with a soft boiled egg, it’s a satisfying weeknight dinner that can be cooked and served in just 25 minutes or less.

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Ingredients

Number of servings

The original recipe is for 4 servings.

Adjusting the number of serves may require changes to cooking times and ingredient proportions.

Method

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  1. Soak dried shiitake in 2 cups of warm water for 30 minutes, until soft. Slice most of them, leaving some small ones whole. Drain mushrooms.
  2. Cook ramen noodles according to packet instructions until tender. Drain, rinse. Return noodles to pan, cover to keep warm.
  3. Meanwhile, place stock, soy, oil and shiitake in a large pot and bring to a simmer.  Add choy sum stems and snow peas, cook for 1 minute. Add leaves and sliced onion and submerge in soup.
  4. To serve, place hot noodles and carrots into warm bowls. Ladle in soup and vegetables. Top with eggs, garnish with shredded green onion and sprinkle with chilli flakes and seaweed.

Video

Notes

  • Find ramen noodles, dried shiitake mushrooms and dried seaweed in the Asian section of major supermarkets.
  • Extra toppings: shaved cabbage, edamame, corn, bean sprouts.

Nutrition Per Serve

  • 780g Serving size
  • 1145kJ 274kcal Energy
  • 15g Protein
  • 10g Total fat
  • 3g Saturated fat
  • 28g Carbs (total)
  • 5g Carbs (sugar)
  • 2110mg Sodium
  • 5g Fibre
  • 4.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 5

1 review

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