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Ultimate vegetarian ramen bowl recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-minute ramen bowl with pumpkin, mushrooms, and hearty vegetable broth for ultimate nourishment and warmth.
Ingredients:
  • 75g (1/4 cup) white miso paste
  • 60ml (1/4 cup) light soy sauce
  • 9.20 gm vegetable oil
  • 500g kent pumpkin, seeds removed, skin on, thinly sliced
  • 4 eggs
  • 1.5L (6 cups) vegetable liquid stock
  • 20g dried sliced shiitake mushrooms
  • 2 tsp finely grated fresh ginger
  • 1 bunch buk choy, sliced
  • 2 small carrots, thinly sliced
  • 450g shelf-fresh ramen noodles
  • 2 green shallots, thinly sliced
  • 6.00 gm sesame seeds, toasted
  • Dried chilli flakes, to serve (optional)
  • Thinly shredded nori, to serve (optional)
Instructions:
  • Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. Whisk together 1 tablespoon miso paste, 1 tablespoon soy sauce, honey, and oil using a fork.
  • Lay the pumpkin on the tray coated in miso mixture, ensuring both sides are evenly brushed. Roast for 15-20 minutes, or until the pumpkin reaches desired tenderness.
  • First, place the eggs in a saucepan and cover them with water. Bring to a boil over high heat. Once boiling, cook for 2 minutes, then drain and cool under cold running water. Peel and halve the eggs.
  • In a large saucepan, mix the stock, mushrooms, ginger, and 3 tablespoons of soy sauce. Cover and simmer over medium heat. Add the bok choy stems and carrot. Simmer for 2 minutes until tender-crisp. Remove from heat and stir in the remaining 3 tablespoons of miso paste until dissolved. Finally, add the noodles and bok choy leaves to the pan. Let sit for 1 minute until the noodles are heated and the leaves are tender.
  • Ladle the soup into bowls. Add pumpkin and egg on top, then garnish with shallots, sesame seeds, and optional chilli and nori.

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