Vegetarian Ramen

Vegetarian Ramen
Staff Writer
Vegetarian Ramen

Uni Restaurant

Vegetarian Ramen

Here's a really delicious take on ramen of the vegetarian variety! This is served as part of a special menu late nights Thursday through Saturday at Uni Restaurant in Boston, and is part of a "Japanese izakaya" menu that also features pork buns and fried chicken.

Click here to see 4 Twists on Ramen.

Directions

For the onion purée

Melt the butter over low heat in a large sauté pan. Add the onions and cook so that the onions soften but do not brown at all. Once softened, about 20 minutes, transfer to a blender and purée until smooth.

For the noodles

Burn the onion halves in a stockpot. Deglaze with the sake. Add the remaining ingredients except for the noodles, soy sauce, and miso and bring to a boil. Remove the kombu. Simmer for 1-2 hours over low heat.

Meanwhile, bring a large pot of water to a boil and boil the noodles according to the package directions. Drain. Strain the stock and add soy sauce, miso, and onion purée, to taste, followed by the noodles. Top with vegetables of your choice.

Nutrition

Calories per serving:

66 kcal

Daily value:

3%

Servings:

12
  • Carbohydrate, by difference 4 g
  • Protein 4 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 100 IU
  • Vitamin D 1 IU
  • Alcohol, ethyl 3 g
  • Calcium, Ca 10 mg
  • Cholesterol 9 mg
  • Choline, total 14 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Folate, DFE 1 µg
  • Folate, food 1 µg
  • Folate, total 1 µg
  • Glutamic acid 1 g
  • Magnesium, Mg 7 mg
  • Niacin 1 mg
  • Phosphorus, P 54 mg
  • Potassium, K 159 mg
  • Selenium, Se 6 µg
  • Sodium, Na 108 mg
  • Sugars, total 2 g
  • Water 39 g
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