Wild Ginger Vegetarian Kitchen

Wild Ginger Vegetarian Kitchen

Restaurante asiático, Restaurante vegano y vegetariano y Restaurante tailandés$$$$
NoLita, New York
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Wild Ginger Vegetarian Kitchen
8.6/10
265
valoraciones
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MenúMenú
Main Menu 7
Starters
Spring Rolls
4.00
Yam & Taro Tempura
6.50
Deep-fried root vegetables with tempura sauce.
Age-Tofu
6.00
Japanese-style deep-fried bean curd with tempura sauce.
Crispy Soy Protein
7.00
Breaded, deep-fried soy protein nuggets with plum sauce.
Tofu-Skin Wraps
7.00
Shredded vegetables and tofu rolled in tofu skin and deep-fried with tangy sauce.
Seitan Skewers
6.50
Tender seitan, onions and bell peppers, grilled in satay sauce.
Oshitashi
6.00
Cold, boiled spinach rolls with ponzu sauce.
Steamed Vegetable Dumplings
6.50
Satay Tempeh
6.00
Indonesian soy beans, grilled in satay sauce.
Mango-Avocado Roll
6.00
In rice paper, topped with red cocktail mango dressing.
Summer Rolls
5.50
Vietnamese style raw rolls with shredded vegetables, bean curd and basil leaves. With moo-shu sauce.
Shumai
6.50
Japanese-style steamed spinach dumplings.
Stuffed Wontons
7.00
Deep-fried wontons stuffed with soy cheese, watercress and spinach.
Grilled Eggplant
6.00
With miso sauce.
Pan-Fried Vegetable Dumplings
6.50
Scallion Pancakes
5.50
With homemade mango salsa.
King Oyster Mushrooms
9.00
Batter dipped king-oyster mushrooms, spicy sauteed with salt, pepper, scallions and diced bell peppers.
Curry Samosas
7.00
Indian-style vegetable pastries with mint chutney dip.
Cooled Silken Tofu
5.50
Mushroom sauce, dry seaweed and sesame garnish.
Soups & Salads
Miso Soup
3.50
With mushroom, seaweed, tofu and scallions.
Tofu Salad
7.00
Mixed greens, beets, alfalfa sprouts, with carrot ginger dressing.
Avocado Salad
9.00
Thin sliced avocado, mixed greens, alfalfa sprouts, beets with carrot ginger dressing.
Seaweed Salad
8.00
Mixed greens and black seaweed, marinated and shredded.
Green Salad
6.00
Mixed greens with beets and alfalfa sprouts with carrot-ginger dressing.
Watercress Salad
9.00
The mineral-rice queen of greens: watercress with avocado, beets, alfalfa sprouts and sesame-peanut dressing.
Pumpkin Soup
5.50
With sweet potato, white beans and cilantro.
Spinach Salad
9.00
Baby spinach, pine nuts, beets, chickpeas, alfalfa sprouts with yuzu citrus dressing.
Mango Salad
9.00
Shredded mango, mixed greens, asparagus, peppers, alfalfa sprouts and beets with miso mustard dressing.
Hijiki Salad
7.00
Marinated black seaweed with edamame peas.
Hot and Sour Soup
5.00
With silken tofu and mushrooms.
Soy Protein Salad
9.00
Thin-sliced soy protein with almonds, mixed greens, beets, alfalfa sprouts with sesame dressing.
Rice & Rice Bowls
Pineapple Fried Rice
11.00
Thai-style sauteed with sunflower seeds, broccoli and browned tofu, topped with diced avocado.
Wild Ginger Macro Bowl
12.00
Steamed pumpkin, chickpeas, kale, black seaweed, broccoli, carrot and tofu on a bed of brown rice.
Coconut Rice
3.00
With raisins.
Bi-Bim Bap
15.00
With pumpkin soup appetizer. Korean-style coconut rice bowl topped with seitan, avocado, green and black seaweed, chickpeas, spinach, mango, salsa and kimchee, sesame-peanut and kimchee sauce.
Brown Rice
3.00
With soy beans.
Kale Avocado Shiitake Bowl
12.00
Spread cool on hot brown rice with soy medallion, shiitake and adzuki beans. Citrus-miso dressing.
Kimchee Pumpkin Gumbo
11.00
Spiced cabbage, pumpkin and tomato in pumpkin puree and brown rice. Avocado and cilantro garnish.
Main Courses
w/ brown rice & choice of miso soup or green salad.
Tofu Teriyaki
12.00
Strips of tofu filet with broccoli spears in teriyaki sauce, over a bed of bean sprouts and onions. Served with brown rice and miso soup.
Sweet-Citrus Soy Protein
14.00
Marinated, thick-sliced soy protein in a sweet citrus sauce topped with almonds over a bed of kale. Served with brown rice and miso soup.
Malaysian Curry Stew
14.00
Mild, slow-cooked coconut curry, with soy protein, broccoli, carrots, potatoes and pumpkin. Served with brown rice and miso soup.
Basil Soy Protein
14.00
Thick, tender slices of soy protein sauteed in basil ginger sauce with zucchini, asparagus and peppers. Served with brown rice and miso soup.
Vegetable Medley Lettuce Wraps
15.00
No rice. Diced, sauteed vegetables, shiitake mushrooms, saga-turnips, peppers, onions, celery and tofu topped with pine nuts.
Sauteed Tofu & Vegetables
12.00
Tofu, broccoli, carrots, zucchini, lotus root, asparagus, sugar-snap peas and cauliflower, sauteed in a rich brown kung-pao sauce. Served with brown rice and miso soup.
Jade Mushrooms
13.00
Batter-dipped shiitake mushrooms sauteed in a spicy sweet sauce over a bed of kale. Served with brown rice and miso soup.
Fisherman's Vegetable Protein
14.00
Veggie seafood sauteed with oyster mushrooms, asparagus and sugar snap peas. Served with brown rice and miso soup.
General Tso's Soy Protein
15.00
Breaded medallions of sauteed soy protein with steamed broccoli, in a spicy brown sauce. Served with brown rice and miso soup.
Steamed Assorted Vegetables
11.00
Broccoli, carrots, cauliflower, asparagus, zucchini, sugar-snap peas and lotus root with brown sauce on the side. Served with brown rice and miso soup.
Mango Soy Protein
14.00
Thin-sliced medallions sauteed in a mellow plum sauce, with mango, zucchini, asparagus, sweet saga-turnips, peppers and onions. Served with brown rice and miso soup.
Sweet & Sour Sesame Soy Protein
14.00
With broccoli, cauliflower, pineapple and peppers. Served with brown rice and miso soup.
Black Pepper Seitan
15.00
Tender, thin-sliced medallions of wheat protein, sauteed in a savory black pepper brown sauce over a bed of Chinese broccoli. Served with brown rice and miso soup.
Smoked Teriyaki Seitan
15.00
Sliced filets of smoked wheat protein in teriyaki sauce over a bed of sugar snap peas. Non-vegan, contains whey. Served with brown rice and miso soup.
Soy Cutlet Sizzling Platter
15.00
Thick, breaded soy cutlets, sauteed in a tangy black bean sauce with broccoli, onions, bamboo shoots and stewed tomatoes. Served with brown rice and miso soup.
Eggplant & String Beans
12.00
Sauteed eggplant in basil garlic sauce on a bed of string beans. Served with brown rice and miso soup.
Moo-Shu Vegetables
12.00
No rice. With wrappers. Shredded cabbage, shiitake mushrooms, carrots, snow peas, spiced and sauteed with hoisin sauce.
Sauteed Shredded Bean Curd
13.00
With red and green peppers, chives and bean sprouts. Served with brown rice and miso soup.
Orange Seitan
15.00
Breaded medallions of wheat protein sauteed in a spicy citrus sauce, over a bed of broccoli. Served with brown rice and miso soup.
Thai Curry
15.00
Okra, Cauliflower, Eggplant, Brussels Sprouts, Bell Peppers, Onion & Pick your Protein: Tofu, Soy or Seitan.
Dessert
Craft Organic Ice Cream
5.50
Agave sweetened.
Van Leeuuen's Banana Walnut Cashew
6.50
Decadent handmade local ice cream.
Chocolate Brownie
5.50
Chocolate Bundt with Peanut Butter Mousse
6.50
Beverages
Hand Squeezed Orange Juice
5.00
Noodles and Sides
Noodle Soup
11.00
Firm tofu, seaweed, spinach and mushrooms in miso broth.
Steamed Assorted Vegetables
7.00
Zaru Soba Noodles
8.00
Cold buckwheat noodles topped with dried seaweed flakes, with a mild sweet wasabi dipping sauce.
Kimchee
5.00
Mekong Noodle Salad Bowl
12.00
Sate-marinated seitan, shiitake, rice vermicelli, mixed greens, bean sprouts, carrots and peanut garnish. Sweet, light-spicy nuoc dham sauce.
Edamame
6.00
Singapore Mai-Fun Noodles
11.00
Curry-sauteed angel-hair rice noodles with vegetables and veggie fish cake.
Steamed Pumpkin Slices
5.00
Pad Thai Noodles
12.00
Flat rice noodles sauteed in a light spicy sweet sauce. With brown tofu, bean sprouts, scallions and crushed peanuts.
Jap-Chae
12.00
Korean-style stir-fried sweet potato noodles with watercress, veggie fish cake, scallions, mushroom and bell peppers.
Yaki Noodles
12.00
Japanese style stir-fried noodles with shredded vegetables and browned tofu.
Cold Noodles
8.00
Cold green-tea noodles tossed with sesame sauce.
Steamed Greens
7.00
Chinese broccoli, spinach and kale.
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Wild Ginger Vegetarian Kitchen
380 Broome St (at Mulberry St)
New York, NY 10013
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Cerrado hasta las 11:30 (Mostrar más)
  • lun–jue
    • 11:30–22:30
  • vie–sáb
    • 11:30–23:00
  • dom
    • 12:30–22:30
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(212) 966-1883
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@wildgingerveg
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@luanneswildginger
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