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Vegetarian Ramen Recipe
Feb 27, 2013 @ 6:37 PM
Posted by
Daily Value: 29%
Servings: 12
High-Fiber, Low-Fat
Vegetarian
Posted by
Nutrition
Cal/Serving: 586Daily Value: 29%
Servings: 12
High-Fiber, Low-Fat
Vegetarian
| Fat | 9g | 14% |
| Saturated | 3g | 17% |
| Trans | 0g | 0% |
| Carbs | 107g | 36% |
| Fiber | 11g | 43% |
| Sugars | 9g | 0% |
| Protein | 22g | 43% |
| Cholesterol | 80mg | 27% |
| Sodium | 214mg | 9% |
| Calcium | 245mg | 24% |
| Magnesium | 137mg | 34% |
| Potassium | 1120mg | 32% |
| Iron | 7mg | 41% |
| Zinc | 5mg | 36% |
| Vitamin A | 2220IU | 44% |
| Vitamin C | 13mg | 22% |
| Thiamin (B1) | 1mg | 77% |
| Riboflavin (B2) | 1mg | 55% |
| Niacin (B3) | 13mg | 65% |
| Vitamin B6 | 1mg | 37% |
| Folic Acid (B9) | 291µg | 73% |
| Vitamin B12 | 0µg | 6% |
| Vitamin D | 2µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 47µg | 59% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Popular Recipes
Uni Restaurant
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.
INGREDIENTS
For the onion purée:
- 1 tablespoon unsalted butter
- 3 onions, chopped
For the noodles:
- 2 onions, halved
- 1 cup sake
- 1 1/2 gallons water
- 8 cloves garlic
- One 4-inch piece ginger
- 2 carrots, chopped
- 2 apples, chopped
- 2 bunches scallions, chopped
- 1 leek, quartered
- 1 celery, chopped
- One 10-inch piece kombu
- Two 8-ounce bags dried shiitake mushrooms
- 2 star anise
- 1 cup Parmesan rinds
- 1 cup chopped fresh mushrooms
- Twelve 3-ounce packages ramen noodles
- Soy sauce, to taste
- Miso, to taste
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.
Recipe Details
Servings: 12Special Designations: Vegetarian
