I’ll preface this recipe by saying I’m horrible at cooking eggs. The eggs in these photos? Not good ramen eggs (but these are!) I was about a minute too slow plunging them into the ice bath but alas, this recipe is still delicious. The spicy Brussels sprouts are the perfect match for a warm broth and creamy egg in this vegetarian ramen. One note, the original recipe I adapted this from calls for mushrooms in the broth. I wanted this recipe to use only ingredients I always have on hand but check out the original recipe for the addition of mushrooms.
Prep Time:
Yield:
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PinIngredients
- 1/2 pound Brussels sprouts
- 2 to 3 teaspoons sambal oelek (see note)
- 1 tablespoon olive oil
- 1/2 cup diced red onion
- 2 cloves garlic, chopped
- 1 tablespoon minced ginger
- 2 tablespoon soy sauce
- 2 cups vegetable broth
- 2 cups water
- 4 ounces ramen noodles (not instant)
- 1 to 2 tablespoons yellow miso
- 2 eggs
- scallions, for topping
- sesame seeds, for topping
Instructions
- Preheat oven to 400˚ F. Quarter Brussels Sprouts and toss with sambal oelek. Roast until the Brussels sprouts are tender and browning, 20 to 25 minutes.
- In a stock pot, heat olive oil over medium heat. Add in onion and cook for 3 to 4 minutes, just to soften. Stir in the garlic, ginger, and soy sauce. Add in the water, bring to a boil, reduce to a simmer, and cook for 15 minutes. Pass through a sieve, discarding the onion mixture. Return ginger broth to the pan and add in the broth. Bring to a boil, reduce to a simmer, and add the noodles. Cook until the noodles are tender, 7 to 8 minutes. Stir in the 1 tablespoon of the miso, taste and add more as desired. Remove noodles from the heat.
- In a small pan, add water, enough so you know will cover the eggs. Bring to a boil, add the eggs, and cook for 7 minutes. Remove the eggs and quickly transfer to an ice bath.
- Assemble the ramen by dividing the noodles into 2 bowls and adding half the Brussels sprouts to each bowl. Add in the eggs and top with diced scallions and toasted sesame seeds.
Notes
+ Adapted from this recipe.
+ A couple times I’ve made this, I’ve used closer to 2 tablespoons worth of sambal oelek. It really depends on how much spice you want.
Variations for the Vegetarian Ramen
Given I don’t do a lot of tofu and mushrooms, this version of vegetarian ramen is about as close as I get to a comforting bowl of ramen. Of course, these roasted Brussels sprouts are delicious on there own!
Tofu: This ramen is missing a pretty key ingredient in traditional vegetarian ramen. Try frying the tofu before getting ready to serve if you want the addition.
Ramen: This is where you really need to pay attention. This recipe is not for those instant noodles. Make sure you’re buying fresh noodles or dried ramen noodles (like these).
Sambal Oelek: If you can’t find sambal oelek, I recommend using sriracha.
Sarah | Well and Full says
You had me at spicy brussel sprouts 😉 What a genius addition to a ramen bowl!!
Nicole says
Beautiful photography!!! Makes me almost want to try to be a vegetarian 😉
★★★★★
Stephanie L. Smith says
Can’t wait to try this! I love Brussel sprouts, and really, you had me just with that gorgeous egg.
I have yet to purchase/taste/cook with miso.
I think I’m a little afraid I won’t like it…not because I’m afraid to try new foods, but because I know it’s such a trendy ingredient that if I don’t like it I feel like I must have a problem. That’s kinda my relationship with black truffle flavored foods.
I’m ready to venture out now though. Your Ramen has given me the little push I needed!
Dani | salt sugar and i says
I love this tofu free version! This may sound silly but I struggle cooking tofu, I always seem to have the great idea to buy it but then it gets pushed further and further towards the back of the fridge. Plus the bf isn’t a huge fan so he probably helps pushing it further away from easy reach so this ramen without it is a great idea and it looks so delicious! Can’t wait for this horrible humid weather here to go away and get some cooler nights!
★★★★★
Natalia says
Have you ever tried making your own ramen? I started this year and I love it. They don’t freeze that well, but they are delightful fresh: http://luckypeach.com/recipes/fresh-alkaline-noodes/
Kelley says
The thought of brussels sprouts in broth is a little scary, but it makes more sense if they’re roasted in hot sauce, so I’m willing to try. Immediately.
Dawn says
This was terrific and very easy, proof that you don’t need to spend hours to make ramen happen at home. I used less soy sauce and a bit more miso. I added corn and a small pat of butter to each bowl. I boiled my egg for 6 minutes. Every bite was amazing.
Cascadian Abroad says
Great recipe and nice addition with the Brussels sprouts! One suggestion: Adding the miso in after the broth has cooled down will allow the microorganisms that make it a superfood to survive. Boiling the miso kills off most of them and lessens the nutritional value.
Rosa says
This looks delicious! I’m making it for dinner tonight and wondered how the garlic is meant to be prepared. I decided to slice it rather than mince so it’s easier to strain out. Also wondered about the eggs, having never cooked soft-boiled eggs before–do you add the eggs to cold water then cook seven minutes without boiling, or bring it to boiling as you would with a hard-boiled egg then cook seven minutes? I will probably follow the instructions on the original recipe that you link to.
Thanks! I am really looking forward to it.
erin says
I chop the garlic so that it is easier to strain (just updated this) and for the eggs, I bring the water to a boil and add the eggs then (updated that as well!) I use this technique for the eggs.
Keli says
This was delicious! I used zucchini sautéed in sambal oelek because I didn’t find any Brussels sprouts at the market. SO good! Can’t wait to make it again! Thank you!!
★★★★★