Veggie Ramen
Mushroom broth
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Join HomecookedIngredients
- 300 g Fresh ramen noodles
- 900 ml Vegetable stock
- 6 Dried shiitake
- 200 g Mushroom
- 2½ tbsp Soy sauce
- 2 cloves Garlic
- 1 tbsp Neutral oil
- 5 g Kombu (dried kelp) (optional)
- 1 head Bok choy (optional)
- 1 tbsp Mirin (optional)
- 100 g Corn kernels (optional)
- 2 Scallions (optional)
- 1 tbsp Chili oil (optional)
- 1 tsp Toasted sesame oil (optional)
Method
- Bring a large pot of unsalted water to a boil for the noodles and keep it at a low rolling boil.
- Put the dried shiitake and kombu in a saucepan with the stock and bring it to a bare simmer so the mushrooms steep and the broth turns deeply savory.
- While the broth steeps, slice the fresh mushrooms, halve the bok choy lengthwise, slice the scallions, and mince the garlic.
- Heat the oil in a skillet over high heat and sear the sliced mushrooms undisturbed until browned, then toss with the garlic for the last minute.
- Lift the kombu out of the broth and fish out the shiitake — slice their caps and keep them. Season the broth with the soy and mirin and taste.
- Cook the noodles in the boiling water until just springy, dunking the bok choy in for the last minute, then drain well.
- Divide the noodles between bowls and ladle the broth over. Top with the seared mushrooms, sliced shiitake, bok choy, corn, scallions, chili oil, and a drop of sesame oil.
About Veggie Ramen
This veggie ramen builds its backbone on a dashi-style broth, steeping dried shiitake and kombu in vegetable stock until the liquid turns deeply savory with the kind of umami that usually comes from pork bones or chicken. It's a fully plant-based bowl in the Japanese ramen tradition, where the broth is the whole point and everything else is a supporting player. Rather than boiling the aromatics hard, the shiitake and kelp are held at a bare simmer so they release glutamates cleanly without turning bitter — the technique that separates a flat mushroom broth from a resonant one.
The toppings give the bowl its range: mushrooms seared undisturbed until browned and meaty, halved bok choy for a fresh crunch, and sweet corn kernels that pop against the salty broth. Chili oil and toasted sesame oil finish it with heat and fragrance, and the reclaimed shiitake caps get sliced back in so nothing is wasted. It's a warming, brothy, high-volume meal that eats light despite feeling substantial, ideal for a cold evening or anytime you want ramen without the meat. Slurp it fresh, since the fresh noodles are best the moment they hit the hot broth.
Veggie Ramen: frequently asked questions
Is Veggie Ramen gluten-free?
As written, no — it contains Fresh ramen noodles, Soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Veggie Ramen take to make?
About 30 minutes start to finish, but only around 20 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Veggie Ramen?
The core ingredients are essential, but you can leave out kombu (dried kelp), bok choy, mirin — they're optional and mainly there for extra flavor or finish.
How many servings does Veggie Ramen make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.