Easy Veggie Ramen
Congratulations! You've moved on from microwaving those 10-cent noodle packs to slurping the good stuff at your local ramen joint. So why not take it one step further and make this Japanese delicacy at home? In our recipe, the broth comes together in no time - you don't have to simmer it all day - and then you load the soup with veggies. The final touch is to top each bowl with a poached egg.
- 1 teaspoon sesame oil
- 2 bunches scallions, thinly sliced
- 1 large garlic clove, minced (about 1 tablespoon)
- 1/2-inch piece ginger, minced (about 1 tablespoon)
- 1 teaspoon ground coriander
- 1/2 teaspoon curry powder
- 2 teaspoons Sriracha, or more to taste 6 cups vegetable broth
- 6 cups vegetable broth
- 12 ounces dried ramen noodles (available in Asian markets and specialty grocery stores)
- 1 tablespoon vegetable or coconut oil
- 1 pint cremini mushrooms, sliced (about 2 cups)
- 1 red bell pepper, thinly sliced (about 1 cup)
- 1 cup steamed spinach (from about 5 cups raw)
- 4 eggs, poached
- 1/2 cup chopped cilantro
- In a large soup pot, heat the sesame oil over medium heat. Add half the scallions, the garlic and ginger, and cook until fragrant, 1 to 2 minutes.
- Add the coriander, curry powder and Sriracha, and cook until fragrant, 1 minute more. Add the vegetable broth and bring to a simmer over medium heat. Simmer, covered, for 15 minutes, or until the broth develops good flavor.
- Remove the cover from the pot, add the noodles and cook until tender, 5 to 6 minutes. If the noodles begin to absorb too much of the broth, add water to keep the noodles fully submerged.
- In a large saute pan, heat the vegetable or coconut oil over medium heat. Add the mushrooms and bell peppers, and saute until very tender, 6 to 7 minutes.
- To serve, ladle the soup into four bowls and garnish each portion with 2 tablespoons mushrooms, 2 tablespoons peppers, cup spinach, 3 tablespoons scallions and 1 poached egg. Serve warm.
- This recipe originally appeared as Easy Ramen on PureWow.