Easy Vegetarian Ramen Noodle Recipe

This Easy Vegetarian Ramen Noodle Recipe is everything and so much more…

On a 65° day in Los Angeles this past weekend, I finally decided to save myself the $25 I normally spend for my gluten-free Ramen order and figure out how to make it myself. What transpired was a perfect Easy Vegetarian Ramen Noodle Recipe.

So the backstory is that I’ve been on a bit of a financial detox these past few weeks, having moved into a new apartment with increased living expenses. The great news about this move is that I have a much larger and more equipped kitchen and although I’m not socializing and eating out as much, I’m having equally as much fun by cooking at home.

Yesterday as the temperatures cooled down I started to get that Ramen craving, you know the one if you are a Ramen or any sort of hearty soup lover right? You start thinking about the salty heat from the broth and imagining the immense flavor from the spice and vegetables (meat too if you eat that as well). As I went to order on UberEats from my favorite Ramen restaurant, LA’s Tatsu, I quickly reminded myself about my financial detox and paused.

After some research on Pinterest, I took a quick trip to the local Sprouts grocery store and picked myself up some items including ginger, shiitake mushroom, vegetable broth, and these new chickpea gluten-free noodles they had merchandised. This Easy Vegetarian Ramen Noodle Recipe took about 25 min and oh was it delicious!! Just the right amount of flavor too. Here’s how I made it (ingredients and how-to):

Ingredients:

1. 4 cups vegetable broth
2. Raw ginger (cut a few pieces)
3. Bragg Liquid Aminos (2 season to taste)
4. Whole shitake mushrooms (slice one whole on)
5. Scalllions (1/2 cup)
6. 2 organic eggs
7. Microgreens sunflower sprouts
8. Sliced carrots (for garnish)
9. Couple sheets of seaweed paper

Directions:

1. Heat the 4 cans of vegetable broth in a pot on medium heat for 10min.
2. Add the ginger to the pot for 2-3 minutes.
3. Next add the shitake mushrooms and scallions and mix together, letting cook for 1 minute. 
4. Add the rest of the ingredients like additional spices (your choice) and Bragg Aminos and let it come to a boil.
5. Finish with the gluten free noodles and let them cook for 5-7 min, just past al dente.
6. In another pot simultaneously, you are hard (or soft) boiling your two eggs for 5-7 min.
7. Empty the entire contents of the pot into a medium size bowl.
8. De-shell the eggs.
9. Add the eggs to the ramen broth and noodles.
10. Then top off your dish with fresh cut scallions, some shredded saeweed paper, sliced carrots, and sprouts.
11. Enjoy!

XOXO, ME