.svg)
"
Broth tastes absolutely restaurant authentic!|Tofu has perfect crispy texture!|Best vegetarian ramen I've made!|Kids cleaned their bowls completely!|Miso flavor is rich and deep!|Easy weeknight dinner became family favorite!|Vegetables stayed perfectly tender crisp!|Making double batch next time!
"
Signature
Featured
Vegetarian Ramen Recipe
Learn how to make authentic Wagamama-style vegetarian ramen at home! This quick and easy recipe shows you how to cook restaurant-quality miso broth with crispy tofu and fresh vegetables. Perfect weeknight dinner recipe ready in 30 minutes.
Prep
15 mins
Cook
30 mins
Serve
2
Kcal
420
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g fresh ramen noodles (or dried ramen noodles)</li><li class="ingredients-single-item">1.2 litres vegetable stock</li><li class="ingredients-single-item">3 tbsp white miso paste</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp mirin (or rice vinegar)</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">200g firm tofu, cubed</li><li class="ingredients-single-item">100g shiitake mushrooms, sliced (or button mushrooms)</li><li class="ingredients-single-item">100g baby corn, halved lengthwise</li><li class="ingredients-single-item">80g mangetout (or sugar snap peas)</li><li class="ingredients-single-item">2 spring onions, finely sliced</li><li class="ingredients-single-item">100g bean sprouts</li><li class="ingredients-single-item">2 soft-boiled eggs (optional for vegetarians who eat eggs)</li><li class="ingredients-single-item">1 sheet nori seaweed, cut into strips</li><li class="ingredients-single-item">1 tsp chilli oil (or sriracha sauce)</li><li class="ingredients-single-item">2 tbsp vegetable oil for cooking</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing your soft-boiled eggs if using them. Bring a small pot of water to a rolling boil, carefully lower the eggs in and cook for exactly 6 minutes for a runny yolk. Immediately transfer to an ice bath to stop cooking, then peel when cool enough to handle and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the cubed tofu and cook for 3-4 minutes on each side until golden brown and crispy on the outside. Remove from pan and set aside on a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In the same pan, add the remaining tablespoon of oil. Add the sliced shiitake mushrooms and cook for 3-4 minutes until they start to soften and release their moisture. Add the baby corn and cook for another 2 minutes, stirring occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the mangetout to the pan and stir-fry for 1-2 minutes until they turn bright green but remain crisp. Remove all the vegetables from the pan and set aside with the tofu.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> In a large saucepan, heat the vegetable stock over medium heat until it begins to simmer gently. In a small bowl, whisk together the miso paste with about 100ml of the warm stock until completely smooth and lump-free.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Add the miso mixture back to the saucepan with the remaining stock. Stir in the soy sauce, mirin, sesame oil, minced garlic, and grated ginger. Let the broth simmer gently for 5-8 minutes to allow all the flavours to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Meanwhile, cook the ramen noodles according to package instructions. Fresh noodles typically take 2-3 minutes in boiling water, while dried noodles may take 4-5 minutes. Drain thoroughly and divide between two large serving bowls.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Taste the broth and adjust seasoning if needed - add more soy sauce for saltiness or miso for depth of flavour. The broth should be rich, savoury, and well-balanced.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Ladle the hot broth over the noodles, ensuring each bowl gets an equal amount. The broth should nearly cover the noodles but leave some room for toppings.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Arrange the cooked tofu, mushrooms, baby corn, and mangetout artfully on top of each bowl. Add a handful of fresh bean sprouts to each bowl, followed by the sliced spring onions.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Cut the soft-boiled eggs in half lengthwise if using, and place one egg per bowl. Garnish with strips of nori seaweed and a drizzle of chilli oil according to taste preference.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Serve immediately while the broth is piping hot. Provide chopsticks and a spoon for the traditional ramen eating experience, encouraging diners to slurp the noodles and sip the flavourful broth.</li></ol>
FAQ for
Vegetarian Ramen Recipe
What ingredients are used in Vegetarian Ramen from [Restaurant Name]? You can find this data here: [Airtable Input]
Key ingredients include fresh ramen noodles, white miso paste, vegetable stock, firm tofu, shiitake mushrooms, baby corn, mangetout, bean sprouts, soft-boiled eggs (optional), nori seaweed, and aromatic seasonings like garlic and ginger.
How to cook Vegetarian Ramen from [Restaurant Name] at home? You can find this data here: [Airtable Input]
Learn how to cook Vegetarian Ramen from [Restaurant Name] by preparing a rich miso broth, cooking ramen noodles separately, and topping with golden tofu, stir-fried vegetables, soft-boiled eggs, and fresh garnishes. The key is balancing umami flavours in the broth.
What type of miso paste works best for vegetarian ramen broth?
White miso paste (shiro miso) is ideal for vegetarian ramen as it provides a mild, slightly sweet flavour that doesn't overpower other ingredients. It creates a well-balanced, creamy broth when whisked properly with warm stock.
How long should you cook ramen noodles for the perfect texture?
Fresh ramen noodles cook in 2-3 minutes, whilst dried noodles need 4-5 minutes in boiling water. Cook until al dente - slightly firm to the bite - as they'll continue softening slightly in the hot broth when served.
Can you make vegetarian ramen broth ahead of time?
Yes, miso ramen broth can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before serving and adjust seasoning as needed. The flavours often improve after resting overnight.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.