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Gwyneth Paltrow’s Spring Veggie Ramen

Gwyneth Paltrow’s Spring Veggie Ramen

As a vegetarian, I’m always on the hunt for new recipes that are conducive to what I like to eat. I love ramen, but find it’s oftentimes a very meat-centric dish. While flipping through Gwyneth Paltrow’s brand-new cookbook, It’s All Easy, I was thrilled to see her take on veggie ramen. Her simple recipe is inspired by one from Ramen Shop in Oakland, California, and includes incredible flavors of finely grated ginger, shiitake mushrooms, lemon zest and tamari, which all blend together beautifully. The dish calls for other fresh spring veggies too, including snap peas and bok choy, which make it bright and perfect for this colorful season. Although the end result is super light, it’s also incredibly flavorful. I hope you enjoy it as much as I have! XXJKE

Photo: Sarah Elliott

Gwyneth Paltrow’s Spring Veggie Ramen 0

Spring Veggie Ramen

  • Servings: 4 people
  • Units:
  • Course: Mains


  • 1 tablespoon finely grated fresh ginger plus 1 teaspoon
  • 1/2 cup 118 ml tamari
  • 12 oz 340 g ramen noodles cooked and drained
  • 20 snap peas cut into 1/2-inch slices
  • 8 shiitake mushrooms thinly sliced
  • 12 baby bok choy cut into 1-inch pieces
  • 2 teaspoons lemon zest for garnish
  • 4 scallions thinly sliced, for garnish
  • 4 eggs soft-boiled and halved

Combine the ginger, ponzu, and 8 cups water in a large saucepan and bring to a boil. Reduce the heat and simmer gently while you prepare the bowls.

Divide the noodles among four bowls and top with the snap peas, mushrooms, and bok choy. Pour the broth over the noodles, then finish each bowl with 1/2 teaspoon of the fresh lemon zest, sliced scallions, and a soft-boiled eggs.