Vegetarian Ramen

Vegetarian Ramen
Uni Restaurant

Ingredients

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.

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:

568 calories

Dietary restrictions:

High Fiber, Low Fat Vegetarian, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

28%

Servings:

12
  • Fat 8g 12%
  • Carbs 104g 35%
  • Saturated 3g 16%
  • Fiber 10g 40%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 21g 42%
  • Cholesterol 80mg 27%
  • Sodium 191mg 8%
  • Calcium 205mg 20%
  • Magnesium 127mg 32%
  • Potassium 1,049mg 30%
  • Iron 5mg 28%
  • Zinc 5mg 34%
  • Phosphorus 425mg 61%
  • Vitamin A 144µg 16%
  • Vitamin C 13mg 21%
  • Thiamin (B1) 1mg 76%
  • Riboflavin (B2) 1mg 56%
  • Niacin (B3) 13mg 65%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 291µg 73%
  • Vitamin B12 0µg 6%
  • Vitamin D 2µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 47µg 58%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...