Vegetarian Ramen Noodle Bowl

Ramen 9 The Curvy Carrot



I feel like ramen is the new “in thing” as far as food goes. ?Recipes abound online and in magazines, and there are a few pretty upscale restaurants here in Milwaukee now featuring…you guessed it…endless variations of this noodle based dish. ?But the problem for me? ?Although all of the recipes I’ve seen look pretty fabulous, they all incorporate meat or poultry somehow. ?I was bound and determined to have myself a pretty satisfying savory bowl of meat-free ramen. ?But could it be done?


You won’t miss the meat here. ?There’s enough savory umami (love that word) from the mushroom broth, and the soft-boiled eggs add a kick of extra protein (obviously skip the eggs here for a vegan version.) ?The combination of the dried mushrooms, miso, and soy in the vegetable broth provide a great depth of flavoring. ?And instead of using chicken here, I decided to sauté some extra-firm tofu in sesame oil instead (I’m beginning to think that anything cooked in sesame oil is delicious.)

This has to be one of my favorite vegetarian dishes to date, and I hope you like it, too.


P.S. ?Happy birthday to my Dad (and his identical twin)!


Ramen 5 The Curvy Carrot


Vegetarian Ramen Noodle Bowl

Servings: 4-6



4 cups boiling water

1/2 ounce dried porcini mushrooms

1 tablespoon extra-virgin olive oil

1 small onion, chopped

1 carrot, chopped

2 tablespoons red miso (or whatever kind of miso you prefer)

2 tablespoons tamari or soy sauce

2 cups vegetable broth

3 garlic cloves, minced

8 ounces udon noodles (or ramen noodles, if you can find them-I couldn’t.)

1 and 1/2-inch piece of fresh ginger, sliced

2 tablespoons sesame oil, divided

8 ounces fresh mushrooms (any variety), sliced

8 ounces extra-firm tofu, sliced (make the pieces as big or small as you like-I like mine thinly sliced)

3 large eggs, soft boiled (or cooked to whatever consistency you desire. ?A fried egg would be great here, too.)

3-4 scallions, sliced



1. In a medium bowl, combine the 4 cups of boiling water and the dried porcini mushrooms; let stand 15 minutes.

2. Drain the mushrooms through a sieve over a bowl; reserve both the porcini and soaking liquid. Once the mushrooms have cooled a bit, slice them and set them aside.

3. In a Dutch oven or a large sauce pan over medium heat, heat the olive oil until shimmering.

4.?Add the onion and carrot; sauté 2 minutes.

5. In a small bowl, whisk together the miso and tamari/soy sauce.

6. Add the miso mixture, porcini liquid, vegetable broth, garlic, and ginger to the pan; bring to a boil.

7. Reduce the heat to low and simmer for 20 minutes.

8. Carefully strain the broth through a sieve over a bowl, discarding the solids.

9. Return the ?broth to the ?pan over medium heat and bring it to a boil.

10. Add the noodles; cook 8 minutes or until tender (or whatever the instructions on your package say). Remove the broth from the heat.

11. Heat 1 tablespoon of the sesame oil in a large skillet ?or sauté pan over medium-high heat.

12. Add the fresh mushrooms; sauté for 8 minutes or so until the mushrooms have let off a lot of their liquid.

13. Remove the mushrooms from the pan, combining the sliced porcini and fresh mushrooms in a separate bowl.

14. Add the remaining 1 tablespoon sesame oil to pan; swirl.

15. Add the tofu, cooking it until it is crispy and golden, flipping the pieces over to ensure even cooking. ?This took about 5-8 minutes total or so for me.

16. ?Divide the noodle mixture among your serving bowls; top each serving with your desired amounts of mushrooms, eggs, tofu, and scallions. ?Enjoy.


Source: ?Adapted from Cooking Light as part of my monthly contribution to the Cooking Light Bloggers’ Connection.

March 20, 2014 - 5:27 am

Elizabeth - Noodle soups what ever there stripe seem to be the ultimate comfort food this looks great.

March 20, 2014 - 8:48 am

Katrina @ Warm Vanilla Sugar - I love that ramen has become so popular! It’s so freaking cheap – and awesome!

March 20, 2014 - 11:39 pm

Joanne - I’ve yet to attempt ramen for fear that I wouldn’t get the depth of flavor that you get from meat. Good to know that mushroom broth does the trick!

March 20, 2014 - 11:53 pm

Lily (A Rhubarb Rhapsody) - Yum! Who doesn’t love ramen noodles? This sounds like a wonderful vegetarian option.

March 22, 2014 - 11:50 pm

dina - it looks wonderful. i want to try my own ramen too!

March 23, 2014 - 7:56 am

Helen @ Scrummy Lane - This sounds so flavorful! It reminds me of the dishes you can get so easily in Asian ‘hawkers’ markets’. I think you probably need to go to an Asian supermarket or smaller shop to get udon noodles. it’s worth hunting them down!

March 23, 2014 - 6:21 pm

Sarah|Pickled Capers - Can we all just take a minute here and admire the perfection that is your hardboiled eggs?

March 24, 2014 - 5:44 am

Alaina - I live in Japan and am always looking for vegetarian recipes for Asian dishes. This is just like the miso ramen I find here but healthier and of course, meat free! Thank you so much.

August 28, 2014 - 11:35 pm

Daneen - Just tried this tonight, and even my five-year-old gave it rave reviews! I didn’t have dried porcini mushrooms so just added fresh ones to the sauté step–it still tasted fantastic. Thanks!

October 2, 2014 - 8:55 pm

lexilooda - Found the dried porcini mushrooms! It was neat how they made the broth brown. I dumped the entire thing of noodles (I used soba) in the soup, since it was just a few ounces more, so we ended up with more noodles than soup. I’m not complaining! It was wonderful for leftovers! Since I didn’t have more porcini mushroom broth I used veggie broth, and it was delicious as well. We couldn’t find miso locally, so I grabbed a miso ginger vinaigrette which I doubt did the soup justice. It was still delicious and “gourmet” as my husband called it.

Recipe tip: I found that adding Thai sweet chili sauce added a nice kick to the soup.

February 23, 2015 - 8:42 pm

Meg - This recipe has become one of my weekly standard meals as it meets all my requirements (delicious, easy, and quick!) and its my husbands new favorite. Your website is awesome and I can’t wait to try more of your recipes!