Vegetarian Ramen

Vegetarian Ramen
Uni Restaurant


For the onion purée

  • 1 Tablespoon  unsalted butter
  • onions, chopped

For the noodles

  • onions, halved
  • 1 Cup  sake
  • 1 1/2  gallons water
  • cloves garlic
  •   One 4-inch piece ginger
  • carrots, chopped
  • apples, chopped
  • bunches scallions, chopped
  • leek, quartered
  • celery, chopped
  •   One 10-inch piece kombu
  •   Two 8-ounce bags dried shiitake mushrooms
  • star anise
  • 1 Cup  Parmesan rinds
  • 1 Cup  chopped fresh mushrooms
  •   Twelve 3-ounce packages ramen noodles
  •   Soy sauce, to taste
  •   Miso, to taste

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

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.


Calories per serving:

590 calories

Dietary restrictions:

High Fiber, Low Fat Vegetarian, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 106g 163%
  • Carbs 1,289g 430%
  • Saturated 40g 200%
  • Fiber 130g 519%
  • Trans 1g
  • Sugars 111g
  • Monounsaturated 34g
  • Polyunsaturated 19g
  • Protein 262g 525%
  • Cholesterol 965mg 322%
  • Sodium 2,299mg 96%
  • Calcium 2,948mg 295%
  • Magnesium 1,652mg 413%
  • Potassium 13,682mg 391%
  • Iron 88mg 489%
  • Zinc 66mg 438%
  • Phosphorus 5,438mg 777%
  • Vitamin A 1,738µg 193%
  • Vitamin C 167mg 278%
  • Thiamin (B1) 14mg 931%
  • Riboflavin (B2) 12mg 683%
  • Niacin (B3) 159mg 795%
  • Vitamin B6 9mg 451%
  • Folic Acid (B9) 3,505µg 876%
  • Vitamin B12 4µg 73%
  • Vitamin D 22µg 5%
  • Vitamin E 8mg 41%
  • Vitamin K 560µg 699%
Have a question about nutritional data? Let us know.
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