why make this recipe
Vegan Ramen is a warm and satisfying dish for anyone looking for a comforting meal. This recipe is perfect for those who want a delicious, plant-based option. It is quick and easy to make, packed with healthy ingredients, and full of flavor. Plus, it can be customized to suit your taste!
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how to make Vegan Ramen
Ingredients:
- 1 recipe Mushroom Broth
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons white miso paste
- 3 tablespoons extra-virgin olive oil
- 1 large or 2 medium baby bok choy, sliced into thin wedges
- Sea salt
- 2 tablespoons water
- Caps from 1 pound shiitake mushrooms, sliced
- 8 ounces dried ramen noodles
- Baked tofu
- Julienned daikon radish or carrot
- 1 bunch scallions, thinly sliced
- Chili crisp, for serving
- Tamari, for serving
Directions:
- Prepare the mushroom broth according to your chosen recipe. After straining it, season with the rice vinegar and mirin.
- Scoop ¼ cup of the broth into a small bowl and add the miso paste. Whisk until smooth, then stir this mixture back into the remaining broth. Season to taste.
- In a large lidded skillet over medium heat, heat 1 tablespoon of olive oil. Add the bok choy in a single layer and sear for 1 to 2 minutes or until browned underneath. Sprinkle with salt, add the water, toss, and cover. Cook until the bok choy is bright green and tender, about 1 minute. Remove from the pan and set aside.
- Wipe out the pan and return it to the stove. Heat the remaining 2 tablespoons of olive oil over medium heat. Add the mushrooms and a pinch of salt. Cook for 2 minutes without stirring, then toss and cook for 5 more minutes, stirring occasionally, until tender and browned.
- Cook the noodles according to the package instructions. Drain and divide among four bowls. Pour in the broth to cover the noodles. Top with the bok choy, baked tofu, cooked mushrooms, daikon, and sliced scallions.
- Serve with chili crisp and tamari on the side.
how to serve Vegan Ramen
Vegan Ramen is best served hot and fresh. You can set it on the table with chili crisp and tamari for your guests to add as they like. Each bowl looks vibrant and inviting with colorful toppings and a steaming broth.
how to store Vegan Ramen
If you have leftovers, you can store the Vegan Ramen in the fridge in an airtight container. However, it’s best to keep the broth and noodles separate to prevent the noodles from becoming too soft. Consume leftovers within 2-3 days for the best flavor and quality.
tips to make Vegan Ramen
- Feel free to add other vegetables like bell peppers, spinach, or snap peas for extra nutrition and color.
- You can also use different types of noodles, such as soba or udon, to mix things up.
- To boost flavor, add a little garlic or ginger when cooking the mushrooms.
variation
If you want to vary this recipe, try adding a splash of soy sauce or sesame oil to enhance the flavors. You can also top your ramen with seaweed or sesame seeds for additional texture.
FAQs
Q: Can I make the broth ahead of time?
A: Yes! You can prepare the mushroom broth a day in advance. Just store it in the fridge and reheat it when you’re ready to make the ramen.
Q: Is this recipe gluten-free?
A: It can be made gluten-free by using gluten-free ramen noodles and tamari instead of regular soy sauce.
Q: Can I add more protein to this dish?
A: Yes! You can add other protein sources like chickpeas, edamame, or more baked tofu if you want a fuller dish.
Vegan Ramen
- Total Time: 40
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and satisfying vegan ramen dish packed with healthy ingredients and full of flavor.
Ingredients
- 1 recipe Mushroom Broth
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons white miso paste
- 3 tablespoons extra-virgin olive oil
- 1 large or 2 medium baby bok choy, sliced into thin wedges
- Sea salt, to taste
- 2 tablespoons water
- Caps from 1 pound shiitake mushrooms, sliced
- 8 ounces dried ramen noodles
- Baked tofu
- Julienned daikon radish or carrot
- 1 bunch scallions, thinly sliced
- Chili crisp, for serving
- Tamari, for serving
Instructions
- Prepare the mushroom broth according to your chosen recipe. After straining it, season with rice vinegar and mirin.
- Scoop ¼ cup of broth into a small bowl and add the miso paste. Whisk until smooth, then stir back into the remaining broth. Season to taste.
- In a large lidded skillet over medium heat, heat 1 tablespoon of olive oil. Add bok choy in a single layer and sear for 1 to 2 minutes until browned. Sprinkle with salt, add water, toss, and cover. Cook until bok choy is bright green and tender, about 1 minute. Remove from the pan and set aside.
- Wipe out the pan and return to the stove. Heat remaining 2 tablespoons of olive oil over medium heat. Add mushrooms and a pinch of salt. Cook for 2 minutes without stirring, then toss and cook for 5 more minutes, stirring occasionally, until tender and browned.
- Cook the noodles according to package instructions. Drain and divide among four bowls. Pour in broth to cover noodles. Top with bok choy, baked tofu, cooked mushrooms, daikon, and scallions.
- Serve with chili crisp and tamari on the side.
Notes
Feel free to add other vegetables like bell peppers, spinach, or snap peas for extra nutrition. You can also use different types of noodles.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan ramen, plant-based, comforting meal, healthy ingredients
