A bowl of ramen on a chilly day is hard to beat. There’s nothing quite like those chewy noodles and flavorful soy, ginger, and garlic broth. I always crave the stuff but feel way better about eating it since I started using the amazing shirataki noodles that are carried in pretty much every grocery store now. They are plant based Japanese noodles with this great chewy texture similar to the flour ramen noodle except way healthier, i.e. they are not fried and are low carb and full of fiber! This is my go-to recipe for chicken ramen with adaptions for vegan tofu ramen because I like both and so that no one is left out. This soup is so easy to throw together, feels as good as it tastes thanks to the lightened up ingredients, and always satisfies my ramen cravings. Skip the takeout or store bought versions for this easy homemade version and let me know whether it hits the spot for you too!
Servings: 2 people
Prep time: 20 minutes
Total time: 20 minutes
- 1 Tbs sesame oil
- 1 tsp grated fresh ginger
- 3 cloves minced garlic
- 1/4 cup grated carrots
- 4 or 5 dried shitake or other dried mushrooms (or you can substitute a few fresh wild exotic mushrooms)
- 2 Tbs soy
- 2 Tbs mirin
- 1 Tbs oyster sauce (Or omit for vegan version)
- 1 tsp sriracha (chili garlic paste)
- 1 cup shredded cooked chicken, I use rotisserie* (or see notes below for tofu vegan version which I also make frequently.)
- 1 package drained shirataki noodles
- 3 cups vegetable broth
- 1 soy soft boiled egg (or cooked mushrooms and tofu for vegan version)
- *See recipe notes below for shortcut soy egg or vegan egg.
- 4 minced green onions, green parts only.
- 1/4 chopped cilantro
In a small sauce pot, heat sesame oil over medium low heat and add minced garlic and ginger when hot. Sauté for a minute, then add the dried mushrooms, chili sauce, soy sauce, mirin, oyster sauce (if using) and stir to combine. Add carrots and shirataki noodles until sizzling. Add chicken or tofu and veggie broth, and turn heat to medium and bring to a boil. Simmer a few minutes until heated through. Remove from heat, adjust seasonings, adding a dash of salt, soy (or oyster sauce if using) if needed, and sprinkle with chopped green onions and cilantro. Garnish with medium soft boiled egg slices or vegan toppings in recipe notes below.
Recipes Notes: Omit the oyster sauce, soak 1/2 a drained pressed block of tofu in soy sauce with a splash of rice vinegar for a few minutes and cut into chunks. Add to soup where instructions indicate to add chicken.
For shortcut soy soft boiled egg: Boil 7-8 minutes in shell, then cool in ice bath. Peel when cooled, soak in a mixture of soy sauce, Mirin or rice wine vinegar and a little sugar at least a few minutes and slice. (Store additional peeled eggs in soy mixture. The longer it sits the more soy it soaks up.)
Saute a few slices of mushrooms and tofu to reserve for topping in place of the egg or make a vegan egg!
To make a vegan egg you can cut out pieces of firm tofu in an egg shape, scoop out the center with a melon baller, then fill with a mixture of unsweetened plant based milk, cornstarch, turmeric, a little salt and nutritional yeast that’s been thickened in a saucepan for a few minutes. Dollop in the center of your tofu egg for a “runny” yolk! Reach out to me here on the Forums and leave a comment if you want more specifics on how to make this “runny” vegan egg!
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