Vegetarian Ramen

cooking
Written By Judy Doherty, MPS, PCII

Here is an easy-to-assemble Ramen dish. It is like a one-bowl meal that is warm and hearty. We adapted it for easy assembly in American kitchens.

Vegetarian Ramen

This delicious noodle soup dish uses common ingredients that come together for a warm, easy, tasty dinner in just 20 minutes or less.

  • 4 ounce ramen noodles

  • 2 cups low-sodium vegetarian broth

  • 4 each eggs (hard boiled)

  • 2 cups sliced mushrooms (sauteed)

  • 1 cup green onions scallions (sliced)

  • 2 cups snow peas or sugar snap peas (steamed)

  • 1 cup corn kernels

  • 1 tablespoon red pepper flakes or Korean pepper flakes (or to taste)

  • 1 sprig parsley

  1. Prepare all of the ingredients. Heat the corn in the microwave. Steam the sugar or snow peas. Saute the mushrooms in a little oil. Boil and peel the eggs.

  2. When all items are ready, keep warm. Meanwhile, bring a pot of water to the boil and add the ramen noodles. Turn the heat off and let them sit for 4 minutes. Drain off the water.

  3. Bring the broth to a boil.

  4. Place the ramen noodles in 2 bowls. Top each with half of the veggies and 1 boiled egg cut in half.

  5. Pour the hot broth over each bowl. Garnish with parsley and pepper flakes. Enjoy!

Ramen noodles are dry ones found in most grocery stores' International sections. If you can't find them, use angel hair pasta and break it in half before cooking. Cook it according to package directions. 

Nutrition

Serving: 3cups | Calories: 410kcal | Carbohydrates: 67g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 1408mg | Potassium: 933mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2846IU | Vitamin C: 72mg | Calcium: 115mg | Iron: 7mg

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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