Vegetarian Ramen Recipe


Nutrition

Cal/Serving: 589
Daily Value: 29%
Servings: 12

High-Fiber, Low-Fat
Vegetarian, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat9g14%
Saturated3g17%
Trans0g0%
Carbs107g36%
Fiber11g43%
Sugars9g0%
Protein22g43%
Cholesterol80mg27%
Sodium216mg9%
Calcium247mg25%
Magnesium138mg34%
Potassium1134mg32%
Iron7mg41%
Zinc5mg36%
Vitamin A2229IU45%
Vitamin C14mg23%
Thiamin (B1)1mg77%
Riboflavin (B2)1mg55%
Niacin (B3)13mg65%
Vitamin B61mg37%
Folic Acid (B9)293µg73%
Vitamin B120µg6%
Vitamin D2µg0%
Vitamin E1mg3%
Vitamin K48µg60%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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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.

4
Ratings4

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: 12
Special Designations: Vegetarian

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