Veggie Rainbow Ramen

I love how this dish appeals to all the senses. The beautiful colors, the smell of the soup, the crunch of the fresh menma, the velvety quality of the quail eggs, the delicate taste of the shoyu seasoning - it’s veggie heaven and tastes as good as it looks.

Make in Advance:

Cold Noodle Broth (30 minutes)

Optional to make or purchase: Ramen Noodles (3 hours) and Menma (30 minutes)

* This recipe can be made vegan without the additional of quail eggs.

Veggie Rainbow Ramen

Print

With ImageWithout Image

Yield: 6 servings

Author: Amy Kimoto-Kahn

Prep time: 30 MinTotal time: 30 Min

THIS DISH HAS RECIPES TO MAKE IN ADVANCE, SEE RECIPE LINKS ABOVE.

Ingredients

• 2 tbsp sesame oil
• 4 tbsp mirin (sweet rice wine)
• 2 garlic cloves
• 2 tbsp grated ginger
• 6 tbsp shoyu (soy sauce)
• 1 red pepper, seeded and julienned
• 3 medium-sized carrots, shredded
• 1 cup bean sprouts
• 1 cup snap peas
• ¼ head Napa cabbage, shredded
• ¼ head red cabbage, shredded

Additional Toppings

• 12 raw quail eggs, optional (2 per serving)
• 3 tsp sesame seeds (I prefer black sesame seeds; 1/2 tsp per serving)
• 6 chives, chopped (I prefer garlic chives; small pile per serving)

Instructions

1. Combine the sesame oil, mirin, garlic, ginger and shoyu in the bottom of a wok or medium-sized frying pan. Heat to high.
2. Cook the vegetables for about 5 minutes in the wok or frying pan until cabbage wilts and the carrots are cooked through. Turn off the heat and set aside.
3. Prepare an ice bath in a large bowl.
4. In a large pot, set water to boil for your noodles. If fresh, boil for about 1 minute; if packaged, boil for about 2 minutes. As soon as they're done, drain well and set in the ice bath.
5. When ready to serve, drain noodles and set servings into each bowl. Pour about 3/4 cup of the prepared Cold Noodle Broth over the noodles.
6. Top with vegetable mixture, menma and quail eggs. Garnish with sesame seeds and chives.

Recommended Products:

Mirin, sweet rice wine