Vegetarian Ramen Bowl with Spicy Brussels Sprouts
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
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
- 2 eggs
- 2 cups water
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 1 tablespoon minced ginger
- 2 tablespoon soy sauce
- 2 cups vegetable broth
- 1/2 cup diced red onion
- sesame seeds for topping
- 1/2 pound brussels sprouts
- 2 teaspoons sambal oelek (see note)
- 4 ounces ramen noodles (not instant)
- 1 tablespoons yellow miso
- scallions for topping
- Carbohydrate 39.5762793057529 g
- Cholesterol 4.9 mg
- Fat 4.11789427929186 g
- Fiber 9.31212748969916 g
- Protein 15.8185055393925 g
- Saturated Fat 1.14720681759521 g
- Serving Size 1 1 Serving (1073g)
- Sodium 995.308273164496 mg
- Sugar 30.2641518160537 g
- Trans Fat 0.461159317859623 g
- Calories 230 calories
Step-by-step
- 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.
A Busy Mom's Guide to a Quick and Satisfying Vegetarian Ramen Bowl
Life as a working mom is a whirlwind of school runs, deadlines, and trying to squeeze in a little "me time" amidst the chaos. Finding time to cook healthy, delicious meals often feels like an impossible task. But let me tell you, this vegetarian ramen bowl recipe has become my absolute lifesaver. It's quick, easy, and packed with flavor – the perfect antidote to those days when I'm craving something both comforting and nutritious, without spending hours slaving away in the kitchen. This recipe isn't just a meal; it’s a moment of quiet satisfaction in the midst of a busy day.
I stumbled upon this recipe during a particularly hectic week. I was exhausted, craving something warm and flavorful, but completely short on time. I scoured my recipe books and online resources, searching for something that was both vegetarian-friendly (I’m trying to incorporate more plant-based meals into our diet) and could be prepared in under an hour. This ramen bowl ticked all the boxes. The combination of spicy Brussels sprouts, a rich ginger broth, and perfectly cooked ramen noodles is simply divine. The best part? It's incredibly versatile. I can easily adapt it to suit whatever vegetables I have on hand, making it a truly sustainable and practical meal solution for my family.
The magic of this recipe lies in its simplicity. There are no complicated techniques or obscure ingredients. It’s a recipe anyone can master, regardless of their cooking skills. Even my kids, who are usually picky eaters, gobble this up! The spicy Brussels sprouts add a delightful kick, perfectly balancing the savory broth and tender noodles. The soft-boiled eggs add a touch of richness and elegance, though I must confess, I’m still perfecting the art of the perfectly cooked ramen egg. Sometimes they’re a little overcooked, sometimes undercooked, but hey, it’s still delicious! Don’t let the fear of imperfect eggs stop you from trying this recipe. The whole dish is simply heavenly.
Beyond the immediate satisfaction of a delicious meal, this recipe offers me something more. It’s a small act of self-care in a day filled with demands. It's a reminder that even amidst the chaos, I can find time to nurture myself and my family with a healthy, flavorful, and satisfying meal. It's a break from the constant pressure, a quiet moment of culinary creativity in my otherwise busy schedule. It’s a tiny rebellion against the tyranny of fast food and pre-packaged meals.
This isn't just a ramen bowl; it's a symbol of my commitment to balance. It's a testament to my ability to navigate the demands of motherhood, work, and personal well-being. It’s a simple act of love, poured into a bowl of deliciousness. And believe me, on those days when everything feels overwhelming, that is a feeling worth savoring, one perfectly cooked noodle at a time.
I encourage you to try this recipe. It’s more than just a meal; it's an experience, a testament to the power of simple ingredients and a little bit of love. Give yourself the gift of this delicious and easy ramen bowl. You deserve it. And your family will thank you for it.
Pro-tip: Don't be afraid to experiment with different vegetables! Add some sliced mushrooms, carrots, or even some spinach for extra flavor and nutrients. This is a versatile recipe, so feel free to personalize it to your taste preferences.
