Homemade vegetable ramen with quail eggs is a perfect dish for winter. Delicious noodles in spicy broth, topped with stir-fried vegetables & fried quail eggs!
Who doesn’t know ramen, right? I bet there is not one person in the world that has not come across ramen at some point!
I remember my first ramen encounter very well. It was summer and I could have been about 7-8 years old. I was visiting my cousins when my aunt made this soup. Now just so you know, at that time ramen was not popular in Slovakia so I have no idea where she got it from. Anyways, there I was sitting at the table and tasting the soup for the first time in my life. I was hooked. When I got home from the visit I wanted more! I have no idea what flavor it was but I couldn’t get it out of my head. Well at least for a while, anyway.
But it was only years later (like 15+) when I would be cooking ramen at least twice a week because it was convenient. I got home from work, tired, not wanting to spend more time in the kitchen than it was necessary. And I liked it so why not?
What I loved about it was the fact that it was filling and warm. I would always sip the broth while it was still piping hot not wanting to wait for it to cool down a bit. Did you do the same?
I now buy ramen noodles mostly as a back-up food. You know, when you come back home from holidays and your fridge is empty. Or you go on holidays and all the shops are closed as well as restaurants (happened to us – didn’t have noodles then but packing them with us since because you never know). Or if you just don’t feel like cooking.
However, if you feel like cooking & have some 20+ minutes to spare you should definitely make your own ramen. And by your own ramen I mean this homemade ramen soup. It has stir-fried vegetables in it as well as cute little quail eggs and of course the noodles. The homemade broth gives it a perfect flavor that is not too strong but strong enough to give the whole dish the perfect taste.
Oh, and one more thing! If you are looking for a vegetarian ramen recipe I’ve got you covered! This is it! No meat! Vegetables only!
How to make ramen from scratch?
If you like homemade food you will like this recipe.
Because it is made from scratch (apart from the noodles) you will need more than 5 minutes to make it. Don’t panic though! In just under 30 minutes you will fix yourself (and your family) a perfect bowl of happiness! Ehm, I meant ramen!
The famous ramen noodles: I buy a packet of instant noodles and use these. They are affordable and most importantly easily available in every supermarket. All you have to do is get rid of the seasoning they come with.
What you need to do: Boil 1,5 – 2 liters of water. Throw 2 packets of noodles in a pot and pour the water over. Cover with lid and let it set until they absorb the water (they will absorb quite a lot).
Don’t cook the noodles in broth. They will suck in all your broth and you will be left with no broth at all! Believe me I know what I am talking about. I have learned this the hard way.
The broth: This broth recipe will give this dish nice spicy/gingery flavor. Not too strong but not too light. Just perfect! I am not using any salt as soy sauce is salty enough. However, everyone’s taste is different. Give your broth a taste before serving! Maybe you will feel like adding some extra salt. I am not using sesame oil as this oil is pretty difficult to buy here in Spain and also quite expensive. But if you have it, feel free to use it.
The toppings: I am using stir-fried vegetables, as well as fresh ones and fried quail eggs.
Stir-fried vegetables: This is a 5 minute task that requires you to be stir frying the veggies. It is a nice touch. Before the end I add about a tablespoon soy sauce for color and extra flavor.
Fresh vegetables: Keep some of the sliced vegetables aside (apart from mushrooms) for garnish.
Fried quail eggs: Guys, have you ever eaten quail eggs? They are super cool and make a perfect garnish! They also are super healthy and allergy free – did you know this? If you want to know more have a look at my short post about Quail Eggs. If you can get your hands on these tiny eggs, you are in for a treat. And on the top of it they look so cool, don’t they?
Now the actual frying them takes literally a minute. Leave them till the very end. After you stir-fry the veggies (I use a frying pan as I don’t have a wok) use the same pan to fry them in. Add tiny bit of oil, if necessary. What you need to do is remove the pan from the heat. Now carefully crack open the eggs (use a knife – it is easier) and pour them onto your pan. You will notice they start cooking immediately so don’t be tempted putting the pan on the heat until you have all the eggs in the pan.
Only then put the pan back on the heat (low temperature) and finish the frying. This will take only a few seconds. You want to end up with nice yellow yolks not dried out ones!
How to serve your ramen:
Get a soup bowl. Fill it with noodles (don’t fill it to the rim – remember you need a space for the toppings). Pour over some broth (pour as much as you like). Top with stir-fried vegetables, quail eggs and fresh vegetables. Serve warm!
Guys, you must try this homemade vegetable ramen recipe! It’s perfect for this weather and so tasty!
Homemade vegetable ramen with quail eggs is a perfect dish for winter. Delicious noodles in spicy broth, topped with stir-fried vegetables & fried quail eggs.
- 7 oz Instant Ramen Noodles , 2 packs (200g)
- 2 Carrots
- 1 Leek
- 3.5 oz Button Mushrooms (100g)
- 2 tablespoons Extra Virgin Olive Oil
- 8 Quail Eggs
- 2 pcs Spring Onions
- Fresh Chili (optional)
- In a pot heat the olive oil. Throw in chopped garlic & ginger. Sauté for 2-3 minutes on low-medium heat. Pour in 1 liter of water + vegetable stock cube or 1 liter of vegetable stock. Add the soy sauce and bring to the boil. Reduce the heat to medium-low and simmer for 15 minutes.
- Meanwhile: Place the noodles in a medium sauce pan and pour over boiling water (make sure they are covered in water). Cover with lid and set aside.
- Thinly slice the leeks, carrots, mushrooms, spring onion & fresh chili. Set the onions, chili and a few slices of leeks & carrots for later. Stir-fry the rest of the leeks, carrots and mushrooms in a wok or frying pan for a few minutes. Remove them from the pan/wok and fry the quail eggs.
- Take a soup bowl and fill 2/3 of it with noodles. Pour in the broth and top with vegetables. Garnish with some fresh leek, carrots and quail eggs.
- Serve warm!
Quail eggs will literally take a minute to fry. Take the pan of the heat. Crack open the eggs and pour them carefully on the pan (use a few drops of oil if your pan is not non-stick). Place back on low heat but watch them as they go very fast from runny yolks to hard cooked ones.
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