Easy Ramen Noodle Recipe - Chef Fun Kitchen

Easy Ramen Noodle Recipe

This fast vegetarian ramen may be a delicious home-baked soup that's excellent for a chilly or period of time. It’s crammed with ramen noodles & soft bean curd and comes along in but thirty minutes! 

To be honest, this can be what I’m feeling right away. as a result of friends, I simply finished consumption a giant bowl of this ramen noodle soup before sitting right down to write this post. 

Easy Ramen Noodle Recipe
Easy Ramen Noodle Recipe

This fast vegetarian ramen is EVERYTHING. Seriously. home-baked is that the solely thanks to go. the most effective a part of this ramen has to be however fast and straightforward it's to throw along. perhaps not as fast and straightforward as a Ramen packet wherever you simply throw some fixings into a pot, but hey, that’s the trade off for healthy, natural home-baked ramen created amorously. 

What makes this instruction therefore nice, is that the home-baked ramen seasoning. affirmative ramen seasoning is straightforward to seek out within the market and convenient to use, however it's loaded with metal and faux ingredients we tend to don’t need to place in our bodies!

Really it's not arduous to form the seasoning of tradition ramen. All you would like here is dried shitake mushrooms, garlic powder, onion, soy sauce, miso paste and a few vegetable broth! See not a lot!

Easy Ramen Noodle Recipe


  • 2 tbsp avocado oil (or vegetable oil)
  • 4 green onion, chopped into 1-inch pieces
  • 4 garlic cloves, cut in halves
  • 3-inch cube of ginger, cut into 4 pieces
  • 1 oz dried shitake mushrooms (about 15–20 dried shitake, can sub fresh shitake)
  • 1-litre vegetable broth
  • 1 cup water
  • 2 tbsp soy sauce
  • 1 tbsp miso paste (white or red)
  • 1 tsp agave (or maple syrup)
  • 1 block soft tofu, cut into small cubes
  • 2 packs vegan ramen noodles
  • spinach, cilantro, & green onions to garnish


  1. Heat the avocado oil in a large pot on medium-high heat.
  2. Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
  3. Next, add the dried shitake mushrooms and saute for another 2 minutes.
  4. Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
  5. (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
  6. Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
  7. Serve with some steamed baby spinach, chopped green onion and fresh cilantro.

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