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Vegetarian Ramen with Fried Tofu, Bamboo Shoots and Egg
More recipes: Japanese recipes · Ramen recipes · All Asian recipes
1 Std 30 Mintotal
4servings
–kcal
Japanese
CuisineVegetarian Ramen with Fried Tofu, Bamboo Shoots and Egg
Laura Chen
4
30 Minuten
60 Minuten
Japanese
Soup
Vegetarian ramen reworks the traditional Japanese noodle soup without meat and builds its flavor and texture from plant-based ingredients. This version brings fried tofu, crunchy bamboo shoots and a soft-boiled egg together in a homemade kombu and shiitake broth. The result is a vegetarian ramen bowl that is filling and deep in flavor, a comfort food that stays hearty and full of umami without any meat.
Ingredients
For the broth:
- 1.5 liters (6 cups) vegetable stock
- 2 pieces of kombu (about 10 cm long)
- 100 g shiitake mushrooms, dried or fresh
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon miso paste (optional, for more depth)
- Salt to taste
For the ramen:
- 4 portions of ramen noodles
- 400 g firm tofu, cubed
- 100 g bamboo shoots, drained and rinsed
- 4 eggs
- 2 scallions (green onions), thinly sliced
- Vegetable oil for frying
- Optional: nori sheets cut into strips, sesame seeds, pickled ginger
Instructions
Make the broth:
Start the broth:
- Bring the vegetable stock to a boil in a large pot. Add the kombu and shiitake and let them steep over low heat for 30 minutes to draw out their flavor.
Season the broth:
- Remove the kombu and mushrooms. Stir in the soy sauce, mirin and the miso paste if using. Season with salt and keep warm.
Prepare the tofu and eggs:
Fry the tofu:
- Pat the tofu cubes dry. Heat enough vegetable oil in a pan and fry the tofu until golden brown and crisp. Drain on paper towels.
Boil the eggs:
- Lower the eggs carefully into boiling water and cook for 6-7 minutes for soft-boiled eggs. Chill them in ice water, peel and halve.
Assemble the ramen:
Cook the noodles:
- Cook the ramen noodles in a separate pot according to the package directions, drain and rinse under cold water.
Serve:
- Divide the noodles between four bowls. Pour the hot broth over them. Arrange the fried tofu, bamboo shoots and egg halves on the noodles. Garnish with scallions and add nori strips, sesame seeds and pickled ginger if you like.
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More recipes: Japanese recipes · Ramen recipes · All Asian recipes