Vegetarian ramen

Ramen - Asian noodles in a broth, on top of which various additives are laid out. There are many cooking options, I propose to cook vegetarian ramen. FROM tofu, mushrooms and spinach. It turns out quick, thick and very tasty soup.

Description of preparation:

I’ll tell you more about how to cook vegetarian ramen below. Udon noodles can be replaced with briquettes of instant noodles, and champignons with shiitake mushrooms or oyster mushrooms. Instead of tofu, you can take tempeh or soy texturate. There is no strict recipe here, you can experiment.


  • Vegetable Broth - 1 Liter
  • Tofu - 120 Gram
  • Champignons - 100 Gram
  • Canned Corn - 150 Gram
  • Spinach - 30 Gram
  • Miso paste - 1 Art. a spoon
  • Soy sauce - 3 Art. spoons
  • Garlic - 2 Cloves
  • Ginger - 10 Gram
  • Udon Noodles - 120 Gram
  • Sugar - 1 / 2 Art. spoons
  • Rice Vinegar - 1 Teaspoon
  • Turmeric - 1 Pinch
  • Chili - 1 Pinch

Servings: 2

How to Make Vegetarian Ramen

Prepare all the ingredients.

Dice the tofu. Salt, add corn and hot chili peppers. Bake in the oven for 25 minutes at a temperature of 200 degrees.

Boil the noodles according to the instructions on the package. Drain, rinse the noodles in cold water.

Cut the champignons into slices and fry in oil.

Set the vegetable broth to heat over medium heat. Add finely chopped garlic and ginger. Bring to a boil and reduce heat.

Add sugar, miso paste, soy sauce and rice vinegar to the broth.

Boil the spinach in the broth until soft. Then separate from the broth.

Put the tofu, mushrooms, canned corn and spinach separately on a plate.

Put the noodles in the center and pour the broth.

Vegetarian ramen is ready, serve it with chopsticks and a spoon for the broth. Bon Appetit!

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