Healthy doesn’t have to mean sacrificing flavor with this vegetarian ramen bowl recipe. The dish is packed with flavor and perfect for Meatless Mondays. We used mushrooms from Real Fungi and veggies from Tiny Seed Farm.

Where Does Ramen Come From? 

The very first ramen has its roots in Chinese cooking, not Japanese. The name comes from lamian, meaning “pulled noodles.” The very first instance of it appeared in Yokohama’s Chinatown in the 1920s, and now these delicious noodles have captured people across nations, including in this vegetarian ramen bowl recipe.

Vegetarian Ramen Bowl Recipe

Ingredients for the Ramen

• 2 cups mushrooms from Real Fungi, LLC
• 1 small onion, chopped
• 1/2 cup carrots, chopped
• 3 garlic cloves from Tiny Seed Farm
• 2-inch ginger piece
• 1/4 cup miso
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp rice wine vinegar
• 1 tbsp vegetable bullion
• 1 tsp sesame oil
• 1 tsp sriracha
• 3 qt water
• 2 packs of your preferred instant ramen noodles or rice noodles

Instructions for Vegetarian Ramen Bowl 

1. In a large stock pot add all broth ingredients. Simmer on low for 1-2 hours.
2. Strain and season with additional soy sauce to taste.
3. After straining the broth, add in noodles and cook according to package directions.
4. Top with local veggies (roasted carrots, roasted radishes, sautéed spinach, roasted mushrooms, chopped green onions, pickled Swiss chard stems).

Quick-Pickled Swiss Chard Stems Recipe 

Ingredients

• 2 cups chopped Swiss chard stems from Marshall’s Heritage Farm
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp black peppercorns
• 1 star anise

Instructions 

1. Place chopped stems into a Mason jar and set aside.
2. Add vinegar, water, sugar, salt, and spices to a sauce pot and bring to a simmer.
3. Pour over stems and cover with a lid. Let sit for at least 1 hour or up to 2 weeks.

Recipes and Styling by Anna Calabrese / Photography by Dave Bryce

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