Photography by  @austinclairephoto

Looking for a cozy, comforting, and flavour-packed homemade ramen recipe? 🌿 This Vegetarian Ramen with Tamago Egg is made with our Chick’n-Free Broth Vegan Seasoning Plant-Based Powder, miso, soy sauce, garlic, and ginger for a rich, umami-packed broth. Add fresh vegetables, ramen noodles, and a traditional soy-marinated tamago egg to create the perfect bowl of Japanese-inspired comfort food at home.

Ingredients for Homemade Vegetarian Ramen

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 4 cups water (for broth base)

• 2 tbsp soy sauce

• 1 tbsp miso paste

• 2 tbsp Chick’n-Free Broth Vegan Seasoning Plant-Based Powder

• 1 tsp chili oil (optional, for spicy ramen)

• 200 g ramen noodles (or your preferred noodles)

• 1 cup bok choy or spinach

• 1 cup mushrooms, sliced

• 1 carrot, julienned

• 1 green onion, thinly sliced

• 2 soft-boiled tamago-style eggs (soy sauce & mirin marinated, optional)

Preparation

1. Prepare the broth

Heat sesame oil in a pot over medium heat. Add garlic and ginger, and sauté until fragrant. Stir in soy sauce, miso paste, and Chick’n-Free Broth Vegan Seasoning Plant-Based Powder. Pour in water, whisk well, and let simmer gently for 10 minutes.

2. Cook the noodles

In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.

3. Add the vegetables

Add mushrooms, carrots, and bok choy/spinach to the broth. Simmer for another 5 minutes until tender.

4. Assemble your ramen bowl

Place noodles in bowls, ladle the hot broth and vegetables over the top, and gently add half of a tamago egg to each serving. Garnish with green onions and a drizzle of chili oil if desired.

5. Final touch

Serve your homemade vegetarian ramen steaming hot, with that cozy, authentic ramen shop vibe 🍜✨.

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