Fake veg ramen
- Lactose Free
- Vegetarian
- Energy Kcal 527
- Carbohydrates g 87.8
- of which sugars g 9.2
- Protein g 26.7
- Fats g 7.7
- of which saturated fat g 2.52
- Fiber g 11.3
- Cholesterol mg 273
- Sodium mg 390
- Difficulty: Average
- Prep time: 60 min
- Cook time: 1 h 30 min
- Serving: 4
- Cost: Average
- Note + 1 day soaking of cannellini beans
PRESENTATION
And this vegetarian ramen is a tasty twist on traditional Japanese cuisine. You know, instead of the usual pork-based broth, this version uses a flavorful bean broth. Rich and hearty. Really really good. And instead of classic ramen noodles, it’s got homemade egg tagliolini, offering a tender bite that’s unique yet perfectly fitting. Pretty simple, right? It’s like experiencing the best of both worlds: the deep, umami flavors you expect from plant-based ramen and the texture of fresh pasta—seriously good.
Manga and anime fans will know how ramen is in Japanese pop culture, but this meatless version brings fresh energy to the table. For sure. Those who prefer meat-free meals or want to try something different can enjoy this bowl and feel like they’re tasting something familiar yet totally new. Across Japan, ramen is the ultimate comfort food. And this meatless ramen version? It brings a fresh vibe without losing its special charm.
The bean broth turns creamy—making every spoonful extra cozy. And look, adding lots of veggies gives the soup a colorful look. Plus, you can switch up the toppings based on what you like or have on hand. You’ll notice how the soft noodles soak up all that flavor. And with each bite, the fusion of styles just works. Pretty much.
Some might finish the meal with dorayaki—those sweet red bean pancakes often seen in Japan—adding a nod to tradition after the main dish is gone. With vegetarian ramen like this, you get to mix cultures in a bowl and explore a new kind of comfort food that’s both simple and exciting. And here’s the thing: it’s the kind of homemade ramen that makes dinner feel special, yet is easygoing enough for any night of the week. Whether you're a long-time ramen lover or new to the scene, this dish offers a fresh, enjoyable experience that you’ll want to share with friends and family. I gotta say, have the warmth and creativity of this fusion and enjoy every savory bite.
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INGREDIENTS
- Ingredients for the base
- Eggs 2 - organic
- Red spring onions 1
- Swiss chard - a few leaves
- Fine salt to taste
- Black pepper to taste
- For the cannellini broth
- Dried cannellini beans 0.625 cup (125 g)
- Kombu seaweed 1 - piece
- Fine salt to taste
- For the noodles
- Eggs 1
- Egg yolks 2
- Type 00 flour 1 cup (140 g)
- For the vegetables
- Asparagus 1 ½ cup (200 g)
- Carrots 1.4 cups (150 g)
- Snap peas 1 cup (160 g)
- Garlic 2 cloves
- Fresh chili pepper 2
- Fine salt to taste
- Black pepper to taste
How to prepare Fake veg ramen
To prepare the fake veg ramen, start with the cannellini bean broth. These need to be rehydrated for 24 hours, so soak them in fresh water 1. The next day, drain, rinse them, and place them in a large pot 2. Cover with plenty of fresh water and add the kombu seaweed 3.
Let the beans simmer for about 75 minutes, making sure they are sufficiently soft. Then remove the seaweed 4 and season with salt. Blend everything 5 and strain to obtain a sort of broth; keep it warm by adding more water as needed 6.
In the meantime, you can focus on the fresh pasta. Break the eggs into a bowl where you've poured the flour and, using a fork, start mixing 7. When it gets thicker, use your hands 8 and transfer it to a work surface, kneading for a few more minutes. If needed, you can add a pinch of flour 9.
Finally, wrap the dough ball in plastic wrap and let it rest for at least 30 minutes at room temperature 10. During this time, you can work on the vegetables. Start with the asparagus: trim the woody part 11 and then peel the rest using a peeler 12.
Cut them in half lengthwise and then into 1-inch pieces, slicing diagonally 13. Move on to the carrots. These should also be peeled and trimmed 14, and finally sliced into rounds, about 1/8 inch thick, on a diagonal cut 15.
Finish with the sugar snap peas. After rinsing, trim them and cut them diagonally into 3/4-inch pieces 16. Move to the stove. Heat a pan with some oil. Heat it along with cleaned and crushed garlic and then the chili peppers 17. Add the carrots, sugar snap peas 18,
and then the asparagus 19. Season with salt and pepper and sauté over high heat for 4-5 minutes, stirring occasionally 20. Finally, transfer the vegetables to a bowl, removing the garlic and chili peppers 21.
Meanwhile, boil the eggs; these are not the classic Hard Boiled Eggs, but rather soft-boiled. This means that the white will be fully cooked while the yolk is slightly creamier. So immerse them in a saucepan with plenty of water 22. After 6-7 minutes from when the water starts to boil, turn off the heat and cool briefly under running water. Then peel and cut in half with a smooth knife (23-24).
At this point, you have everything ready, so return to the fresh pasta. Take it and, after lightly flouring it with a pinch of semolina, pass it through a pasta machine. It's better if you start by cutting a few pieces of pasta instead of using the whole dough. Then pass the dough through the rollers starting from the widest setting until reaching the second to last (for our machine, this is number 7). Pass the same strip of pasta through two more times, so the sheet will be compact 25. Then cut the sheets to get rectangles and let them dry in the air for a few minutes 26. Sprinkle with semolina and fold a couple of times 27.
Finally, cut into strips of 1/8 inch 28 and unravel 29 forming nests. When all the nests are ready, proceed with cooking them in the blended bean broth that you have brought to a boil 30.
Cook the tagliolini for 2-3 minutes 31. In the dishes, pour some of the broth along with thinly sliced chard leaves 32. Then add the pasta 33.
And garnish with half an egg and a few spoonfuls of the sautéed vegetables 34, then the cleaned and sliced scallion 35, and finally garnish with a pinch of black pepper. Your fake veg ramen is ready, enjoy 36.