Udon know how much you’re going to love this recipe, Chef! Al dente udon noodles soak up an umami-rich broth, made from a special combination of ginger, shimeji mushrooms, vegetable stock, spicy gochujang, soy sauce, & tangy tomato paste. Crunchy edamame beans, fresh carrot, pak choi & black sesame seeds complete this popular Japanese dish.
Vegetarian Spicy Ramen
Vegetarian Spicy Ramen
with edamame beans, pak choi & DIY gochujang oil
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Carrot
- Edamame Beans
- Fresh Ginger
- Gochujang
- Low-Sodium Soy Sauce
- Pak Choi
- Shimeji Mushrooms
- Spring Onion
- Spring Onions
- Tomato Paste
- Udon Noodles
- Vegetable Stock Sachet
- Vegetable Stock Sachets
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Egg/s (optional)
- Seasoning (salt & pepper)
SPICY OIL & SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 30ml [60ml]|#7DA0D7 of oil. Once hot, remove from the heat and pour into a bowl with ½ the Gochujang. Gently mix until the oil starts to turn a bright red colour. Strain just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pot, place into a bowl, and season.
THAT’S SO RAMEN
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pot to medium-high heat with a drizzle of oil. Fry the pak choi stems until al dente, 2-3 minutes. Add the ginger, the spring onion whites, and ½ the mushrooms. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste and the remaining Gochujang (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Add the diluted stock, reduce the heat, and simmer, 5-7 minutes.
OPTIONAL BOILED EGG
Bring a pot of water to the boil for the egg/s. When the water is boiling, cook 1 [2]|#7DA0D7 egg/s for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half before serving, and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce, the pak choi leaves, the edamame beans, and a sweetener (to taste). Add the udon noodles and cook until al dente, 2-3 minutes. Remove from the heat.
WOW!
Bowl up a helping of the ramen and drizzle over the Gochujang oil. Top with the remaining mushrooms, the boiled egg (if using), and the carrot. Sprinkle over the sesame seeds and spring onion greens. Simply stunning, Chef!
SPICY OIL & SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 30ml [60ml]|#7DA0D7 of oil. Once hot, remove from the heat and pour into a bowl with ½ the Gochujang. Gently mix until the oil starts to turn a bright red colour. Strain just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pot, place into a bowl, and season.
THAT’S SO RAMEN
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pot to medium-high heat with a drizzle of oil. Fry the pak choi stems until al dente, 2-3 minutes. Add the ginger, the spring onion whites, and ½ the mushrooms. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste and the remaining Gochujang (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Add the diluted stock, reduce the heat, and simmer, 5-7 minutes.
OPTIONAL BOILED EGG
Bring a pot of water to the boil for the egg/s. When the water is boiling, cook 1 [2]|#7DA0D7 egg/s for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half before serving, and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce, the pak choi leaves, the edamame beans, and a sweetener (to taste). Add the udon noodles and cook until al dente, 2-3 minutes. Remove from the heat.
WOW!
Bowl up a helping of the ramen and drizzle over the Gochujang oil. Top with the remaining mushrooms, the boiled egg (if using), and the carrot. Sprinkle over the sesame seeds and spring onion greens. Simply stunning, Chef!
SPICY OIL & SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 90ml [125ml]|#7DA0D7 of oil. Once hot, remove from the heat and pour into a bowl with ½ the Gochujang. Gently mix until the oil starts to turn a bright red colour. Strain just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 1L [1.2L]|#7DA0D7 of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pot, place into a bowl, and season.
THAT’S SO RAMEN
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pot to medium-high heat with a drizzle of oil. Fry the pak choi stems until al dente, 2-3 minutes. Add the ginger, the spring onion whites, and ½ the mushrooms. Fry until fragrant, 2-3 minutes (shifting constantly). Add the tomato paste and the remaining Gochujang (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Add the diluted stock, reduce the heat, and simmer, 7-9 minutes.
OPTIONAL BOILED EGG
Bring a pot of water to the boil for the eggs. When the water is boiling, cook 3 [4]|#7DA0D7 eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half before serving, and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce, the pak choi leaves, the edamame beans, and a sweetener (to taste). Add the udon noodles and cook until al dente, 2-3 minutes. Remove from the heat.
WOW!
Bowl up a helping of the ramen and drizzle over the Gochujang oil. Top with the remaining mushrooms, the boiled egg (if using), and the carrot. Sprinkle over the sesame seeds and spring onion greens. Simply stunning, Chef!
SPICY OIL & SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 90ml [125ml]|#7DA0D7 of oil. Once hot, remove from the heat and pour into a bowl with ½ the Gochujang. Gently mix until the oil starts to turn a bright red colour. Strain just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 1L [1.2L]|#7DA0D7 of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pot, place into a bowl, and season.
THAT’S SO RAMEN
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pot to medium-high heat with a drizzle of oil. Fry the pak choi stems until al dente, 2-3 minutes. Add the ginger, the spring onion whites, and ½ the mushrooms. Fry until fragrant, 2-3 minutes (shifting constantly). Add the tomato paste and the remaining Gochujang (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Add the diluted stock, reduce the heat, and simmer, 7-9 minutes.
OPTIONAL BOILED EGG
Bring a pot of water to the boil for the eggs. When the water is boiling, cook 3 [4]|#7DA0D7 eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half before serving, and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce, the pak choi leaves, the edamame beans, and a sweetener (to taste). Add the udon noodles and cook until al dente, 2-3 minutes. Remove from the heat.
WOW!
Bowl up a helping of the ramen and drizzle over the Gochujang oil. Top with the remaining mushrooms, the boiled egg (if using), and the carrot. Sprinkle over the sesame seeds and spring onion greens. Simply stunning, Chef!
Frequently Asked Questions
What is the preparation time for Vegetarian Spicy Ramen?
The preparation time for Vegetarian Spicy Ramen with edamame beans, pak choi & DIY gochujang oil is between 25 and 45 minutes.
What is the total time required to make Vegetarian Spicy Ramen with edamame beans, pak choi & DIY gochujang oil?
The total time required to make Vegetarian Spicy Ramen with edamame beans, pak choi & DIY gochujang oil is between 40 and 60 minutes.
How many servings does Vegetarian Spicy Ramen provide?
4 servings
What are the main ingredients in Vegetarian Spicy Ramen?
Black Sesame Seeds, Carrot, Edamame Beans, Fresh Ginger, Gochujang, Low-Sodium Soy Sauce, Pak Choi, Shimeji Mushrooms, Spring Onion, Spring Onions, Tomato Paste, Udon Noodles, Vegetable Stock Sachet, Vegetable Stock Sachets
What is the nutritional information of Vegetarian Spicy Ramen?
Calories: 426, Carbs: 76 grams, Fat: grams, Protein: 20.6 grams, Sugar: 17.4 grams, Salt: 1529 grams
How do I prepare Vegetarian Spicy Ramen?
WOW!: Bowl up a helping of the ramen and drizzle over the gochujang oil. Top with the remaining mushrooms, the boiled egg (if using), and the carrot. Sprinkle over the sesame seeds and spring onion greens. Simply stunning, Chef! THAT’S SO RAMEN: Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pot to medium-high heat with a drizzle of oil. Fry the pak choi stems until al dente, 2-3 minutes. Add the ginger, the spring onion whites, and ½ the mushrooms. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste and the remaining gochujang (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Add the diluted stock, reduce the heat, and simmer, 5-7 minutes. MUSHIES: Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pot, place into a bowl, and season. SPICY OIL & SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 30ml [60ml]|#7DA0D7 of oil. Once hot, remove from the heat and pour into a bowl with ½ the gochujang. Gently mix until the oil starts to turn a bright red colour. Strain just before serving. OPTIONAL BOILED EGG: Bring a pot of water to the boil for the egg/s. When the water is boiling, cook 1 [2]|#7DA0D7 egg/s for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half before serving, and season. BROTH: If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce, the pak choi leaves, the edamame beans, and a sweetener (to taste). Add the udon noodles and cook until al dente, 2-3 minutes. Remove from the heat.
What should be prepared from my kitchen to make Vegetarian Spicy Ramen?
Black Sesame Seeds, Carrot, Edamame Beans, Fresh Ginger, Gochujang, Low-Sodium Soy Sauce, Pak Choi, Shimeji Mushrooms, Spring Onion, Spring Onions, Tomato Paste, Udon Noodles, Vegetable Stock Sachet, Vegetable Stock Sachets
How many calories does Vegetarian Spicy Ramen have?
426 calories
How much fat content does Vegetarian Spicy Ramen have?
grams
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