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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
Cook
Serve
Kcal
- 200g fresh ramen noodles (or dried ramen noodles)
- 1.2 litres vegetable stock
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp mirin (or rice vinegar)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 200g firm tofu, cubed
- 100g shiitake mushrooms, sliced (or button mushrooms)
- 100g baby corn, halved lengthwise
- 80g mangetout (or sugar snap peas)
- 2 spring onions, finely sliced
- 100g bean sprouts
- 2 soft-boiled eggs (optional for vegetarians who eat eggs)
- 1 sheet nori seaweed, cut into strips
- 1 tsp chilli oil (or sriracha sauce)
- 2 tbsp vegetable oil for cooking
Step 1
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.Step 2
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.Step 3
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.Step 4
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.Step 5
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.Step 6
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.Step 7
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.Step 8
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.Step 9
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.Step 10
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.Step 11
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.Step 12
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.
What ingredients are used in Vegetarian Ramen from Wagamama?
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 Wagamama at home?
Learn how to cook Vegetarian Ramen from Wagamama 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.