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.
- 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
- 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.
+ 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.