Vegetarian Ramen Recipe


Cal/Serving: 590
Daily Value: 29%
Servings: 12

High-Fiber, Low-Fat
Vegetarian, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A2212IU44%
Vitamin C14mg23%
Thiamin (B1)1mg77%
Riboflavin (B2)1mg56%
Niacin (B3)13mg66%
Vitamin B61mg37%
Folic Acid (B9)292µg73%
Vitamin B120µg6%
Vitamin D2µg0%
Vitamin E1mg3%
Vitamin K47µg58%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wheat Germ Oven-Fried Chicken
Here’s a crispy, crunchy oven-fried chicken recipe from Kretschmer that won’t leave...
Grilled Sweet Potato and Blue Cheese Panini
Potato cakes are a traditional Irish food and are available in supermarkets and Irish specialty...
Homemade Nutella Pizza
A sweet take on pizza from chef Giuseppe Manco at Dellarocco’s in New York, featuring Nutella...

More Recipes By Tony Messina

Vegetarian Ramen
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.

Click here to see 4 Twists on Ramen.



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


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: 12
Special Designations: Vegetarian

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human