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.
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!
Notes
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.
Course: Soup
Cuisine: Japanese
Keyword: Ramen Recipe, Vegetable Ramen
Nutrition Facts
Homemade Vegetable Ramen with Quail Eggs
Amount per Serving
Calories
452
% Daily Value*
Fat
27
g
42
%
Saturated Fat
6
g
38
%
Cholesterol
151
mg
50
%
Sodium
2321
mg
101
%
Potassium
362
mg
10
%
Carbohydrates
43
g
14
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
9
g
18
%
Vitamin A
6095
IU
122
%
Vitamin C
5.7
mg
7
%
Calcium
53
mg
5
%
Iron
3.5
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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