I grew up with package ramen where you added boiling water and the flavor packet. Not until I was in my forties did I realize that there was more to ramen noddles than what I had been eating for decades. Ramen noddles are so versatile. The noodles aren’t often the stars of the dish. It is the toppings. Fresh, crunchy toppings such as bean sprouts, carrots, radishes, chili, and cilantro. Typically boiled eggs and sliced meat are added. Not in this plant-based Easy Japanese Ramen.
Easy Japanese Ramen
Easy Japanese Ramen is a filling meal that can be made in less than 20 minutes. Ramen is a perfect anytime meal such as a quick lunch or weekday meal. You can keep it simple or go crazy. Like with any soup, the broth is key. While you could make your own veg broth, I use store-brought veg stock, but I add squeezable ginger, miso, and tamari (or soy sauce) to make the broth special. And I use the .40 cent packaged ramen noodles. The favors and textures are complex. The flavorful broth with the soft noodles topped with crunchy bean sprouts, carrots, and cilantro is wonderful. Every bite is different. It is up to you as how you want to make your ramen. I use what I have on hand. You could add other veg as well. You can make it your own.
Easy Japanese Ramen and other soups are easy and filling meals to enjoy especially in the colder months.
Newport Noodle Bars
Noodle bars are becoming very popular and if you want a fancier ramen experience then they are a place to go. I’m lucky to live in Newport, Rhode Island with a diverse food scene. We have two ramen noodle places within walking distance of our house. Boru is the closest to me (36 Broadway) and was the first noodle bar I’ve ever visited. Their noodles are handmade and topped with fresh ingredients. All made in house. The other noodle bar is Yagi (20 Long Wharf Mall) which I hope to try soon as the reviews have been wonderful.
- 8 cups veg stock
- 4 tablespoons tamari
- 1 tablespoon grated ginger
- Juice of 2 limes
- 2 tablespoons miso paste
- 2 tablespoons maple syrup
- 4 packages of ramen noodles
- 1 cup oyster mushrooms
- 3 tablespoons water
- 4 green onions
- 1 large carrot grated
- 1 pack of bean sprouts
- Handful of cilantro
- 1. To make the broth, first put the veg stock and 2 tablespoons tamari together with the ginger, the juice of 1 lime and 1 tablespoon of maple syrup into a suitable sized pan and bring to the boil.
- 2. Slice the mushrooms.
- 3. Heat a nonstick pan on high heat Put adding the mushrooms and cook for 2-3 minutes stirring regularly (if it starts to stick add 1 tsp of water).
- 4. Mix 3 tablespoons tamari, the 3 tbsp water, juice of 1 lime, and the 1 tablespoon maple syrup in a bowl and add to the mushrooms. Cook for 2 minutes or until most of the sauce has been absorbed.
- 5. Once the broth is boiling, reduce to a simmer and add the noodles and cook for 3-4 minutes.
- 6. Slice the green onions, grated the carrots, and rise the bean sprouts.
- 7. Put noodles in bowls and ladle the broth to each bowl.
- 8. Add toppings to ramen then finish with the cooked mushrooms.