Ramen noodles have been a fav dish of mine for quite some time now, from the $1 packets and Cup of Noodles to gourmet ramen at restaurants. The one thing I’ve found to be a tiny challenge is finding good vegetarian ramen. See, the fav part of the ramen for me are the perfectly gooey delicious ramen eggs. For some reason in NY if you’re vegetarian they assume you don’t eat eggs, so veg ramen sometimes doesn’t come with the egg. And I’m over here wanting at least two eggs!
Enough of my eggy rant XD but I decided I would master the art of homemade ramen. I usually cheat a little and use a pack of ramen from my local bodega, but I really juice that ish up with my own twists.
- Prepare the ramen eggs. I like to do this one day before making ramen, but additionally you can just soak the eggs for an hour before you make the ramen if you decide to do all of this the day of.
- Boil a 3/4 pot of water. Reduce to a simmer. Place desired amount of eggs in pot of water and simmer for exactly 7 minutes. I like to set my iphone timer! Make sure they are not boiling hard and aggressively bouncing around. While they simmer prepare an ice bath, a simple bowl of cold water with ice in it enough to cover all of the eggs.
- After 7 minutes gently spoon the eggs out into the ice bath water. Allow them to cool for 3 minutes.
- Run the eggs under cold water while peeling the shells off, I find this the easiest way to de-shell.
- Grab a bowl and create a mixture, I usually do this to taste. I usually do half water, half soy sauce and then add a splash of mirin and mix. I like my mixture to be a little more strong so I add a little more soy sauce.
- Place the de-shelled eggs in soy sauce mixture. If you’re looking to do this overnight I put the mixture in a ziploc and place the eggs in there in the fridge overnight.
- Slice mushrooms, scallions and bok choi. I like to cut my bok choi into smaller bite size pieces.
- Heat up some olive oil in a pan. Sautee mushrooms, scallions and bok choi. Once they have a nice brown on them I add a splash of rice vinegar and let that cook off. This adds tons of flavor! Don’t forget to salt and pepper.
- Boil the water in a separate pot for ramen and cook the noodles from the packet.
- To be fully honest I use the seasoning packet from the ramen. I like to make this quick and tasty!
- Also pro tip, you can drain as much water from the ramen noodles as you want. Some people love tons of broth, I like a little less! I like the bolder flavors.
- Add the veggies from the pan to the ramen. Pop in a ramen egg or two and VOILA! Pure deliciousness awaits.
Let me know if you guys enjoyed this recipe! I am super excited to share more in the future. I cook daily and have a passion for it! Love you guys xo