Foodie Friday | Vegetarian Restaurant Ramen Recipe

Foodie Friday | Vegetarian Restaurant Ramen Recipe

Every year Sam and I have “Nerd Year’s Eve” where we hunker down in our jammies and watch some of our favorite “nerd” movies (usually Star Wars and Lord of the Rings). It’s an all day affair, that includes treats, and a dinner of yummy Ramen.

Now, I know Ramen makes many people think of those sad little sodium-filled soup cups of our college days. They’re for sure delicious, but not so terrific for you.

One of our favorite restaurants, Tochi, has amazing Ramen bowls. You can order vegetarian Ramen with spicy miso and tofu. They have tons of vegetables, spicy broth and little saffron stems dotting the top. It’s so satisfying and nothing at all like those styrofoam cups.

For New Year’s Eve we create our own “restaurant Ramen” with lots of special touches to make it really feel like a treat. The thing about Ramen is, it’s so easy to make! Even super special Ramen takes less than 15 minutes to whip up and it’s just as good as the restaurant stuff (plus it’s healthier than the sodium stuff).

So, whether you’re celebrating Nerd Year’s Eve, or just want an alternative to canned soups, give Ramen a try!

Restaurant Ramen

  • 1 can “mock duck” (optional, but it’s really good) chopped
  • 2 cups of mushrooms (button, shiitake, or oyster)
  • 1 small onion, diced
  • ½  tsp liquid smoke
  • 1 tsp soy sauce
  • 2 carrots, shredded
  • 1 cup of frozen peas
  • ½ cup frozen corn
  • 1 package of plain Ramen-style noodles (found on the Asian foods aisle at the grocery store)
  • 1 block of baked tofu (make your own, or buy pre-baked like Nasoya) cubed
  • 2 cups vegetable broth
  • 3 TBSP Bragg’s liquid aminos (or 2 TBSP soy sauce)
  • 3/4 tsp ginger
  • 1 tsp red pepper flakes
  • 1 Avocado, halved and sliced
  • ½ tsp of black lava salt (optional)

Saute the mock duck, mushrooms and onions with a few cooking oil sprays. Add the liquid smoke and soy sauce. Cook until the mushrooms are cooked through, and the onions have browned.

Bring carrots, peas, and corn to a simmer in the vegetable broth. Next, add the noodles and tofu and cook for 3-5 minutes until the noodles are al dente. Add the aminos, ginger, and mushroom/onion saute. Ladle into two bowls and top with the red pepper flakes, avocado and black lava salt (which adds a little egg-like flavor). Curl up with your favorite nerd movies and enjoy!


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