Satisfying and Soulful Vegan Ramen Recipe

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, peeled and finely chopped
  • 1 medium onion, diced
  • 8 cups vegetable broth
  • 1 cup shiitake mushrooms, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste
  • 1 teaspoon chilli flakes (optional)
  • 2 packets of ramen noodles (ensure they are vegan)
  • 200g firm tofu, sliced into small cubes
  • 1 large carrot, sliced into thin strips
  • 2 green onions, sliced
  • 1 handful of spinach
  • 1 tablespoon sesame seeds for garnish
  • Salt to taste

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the garlic, ginger, and onions to the pot and sauté until the onions are translucent.
  3. Add the vegetable broth, mushrooms, soy sauce, miso paste, and chilli flakes (if using) to the pot and stir well.
  4. Bring the mixture to a boil, then reduce heat and let it simmer for around 20-30 minutes.
  5. While the broth is simmering, prepare the ramen noodles according to the package instructions and set aside.
  6. Pan-fry the tofu cubes in a separate pan until they are golden on all sides, then set aside.
  7. When the broth is ready, add the sliced carrots and simmer for a further 5 minutes.
  8. Add the green onions and spinach, and cook for another 2-3 minutes until the spinach has wilted.
  9. Add the prepared noodles and tofu to the broth and stir gently.
  10. Season with salt as needed.
  11. Divide the ramen into bowls, garnish with sesame seeds, and serve.

Tools for making

  • Large pot - Needed to cook the broth and noodles.
  • Pan - Used to pan-fry the tofu cubes.
  • Knife - Required for mincing garlic, chopping ginger, and slicing vegetables.
  • Cutting board - Used for chopping and preparing ingredients.
  • Spatula - Needed for stirring and flipping ingredients.
  • Soup ladle - Used to serve the ramen broth.
  • Tongs - Required for handling the tofu cubes and noodles.
  • Bowls - Used to serve the finished ramen.
  • Sesame seeds grinder - Optional but ideal for freshly grinding sesame seeds as garnish.

Recipe variations

  • Add different vegetables like bok choy, bell peppers, or corn to the broth.
  • Experiment with different types of mushrooms such as oyster mushrooms or enoki mushrooms.
  • Replace tofu with tempeh or seitan for a different protein option.
  • Try using different types of noodles such as udon noodles or soba noodles instead of ramen noodles.
  • Add a splash of rice vinegar or lime juice for a tangy twist.
  • Include some vegan protein alternatives like vegan chicken or vegan shrimp.
  • For a spicier ramen, add sriracha or hot sauce to the broth.
  • Experiment with different types of miso paste such as white miso or red miso for varying flavors.
  • Garnish with fresh herbs like cilantro or Thai basil for added freshness.
  • For a creamier broth, add a splash of coconut milk or cashew cream.

Recipe overview

This Vegan Ramen recipe is a flavorful, hearty, and comforting meal perfect for those cold evenings or when you need a bit of a pick-me-up. With a rich vegetable broth infused with the flavors of garlic, ginger, and miso, it's packed full of umami taste. The ramen is complete with healthy vegetables, tender tofu, and chewy noodles ensuring a satisfying texture with every bite. This dish is also incredibly adaptable, so feel free to add your favorite vegetables or spices. This recipe is straightforward and a delight to prepare, so let's start cooking this delicious vegan ramen!

Common questions

  1. Can I use a different type of oil instead of olive oil? Yes, you can use any other cooking oil of your preference, such as vegetable oil or avocado oil.
  2. Can I use dried shiitake mushrooms instead of fresh? Yes, you can use dried shiitake mushrooms. Just be sure to rehydrate them according to the package instructions before slicing and adding to the broth.
  3. Is there a substitute for miso paste? If you don't have miso paste, you can try using soy sauce or tamari as a substitute. However, keep in mind that miso paste adds a unique flavor to the broth, so the taste may vary slightly without it.
  4. Can I use other types of noodles? While ramen noodles are traditionally used in vegan ramen, you can experiment with other types of noodles like udon or soba noodles if desired.
  5. Can I add other vegetables to the ramen? Absolutely! Feel free to add other vegetables like bok choy, mushrooms, bean sprouts, or corn to enhance the flavor and texture of your vegan ramen.
  6. How can I make the ramen spicy? If you prefer a spicier ramen, you can increase the amount of chili flakes or add hot sauce to the broth according to your taste.
  7. Is there a gluten-free option for this recipe? To make this recipe gluten-free, ensure that you use gluten-free soy sauce or tamari and choose gluten-free ramen noodles or substitute them with rice noodles.
  8. Can I make the broth in advance? Yes, you can make the broth in advance and store it in the refrigerator for up to 2-3 days. Just reheat it before adding the noodles and toppings.

Serving dishes and utensils

  • Large pot - Needed for preparing the broth and cooking the noodles.
  • Cutting board - To chop and prepare the garlic, ginger, onions, and vegetables.
  • Knife - For mincing garlic, chopping ginger, and slicing vegetables.
  • Wooden spoon - Useful for stirring the broth and ingredients.
  • Pan - To pan-fry the tofu cubes.
  • Tongs - Helpful for flipping and handling the tofu while pan-frying.
  • Soup ladle - For serving the vegan ramen into bowls.
  • Bowls - To serve the finished ramen.
  • Sesame seeds shaker - Optional, for garnishing the ramen.

Origin stories

Ramen, the beloved comfort food of Japan, actually has its roots in China. It was Chinese immigrants who introduced this noodle dish to Japan in the late 19th century. Initially, ramen was a luxury item sold in restaurants, but after World War II, with rice in short supply, the U.S. flooded the market with cheap wheat flour. This led to a boom in ramen stalls, and it became a staple food for the working class. Today, there are over 30,000 ramen shops in Japan, each with their own unique version of this versatile dish. Our vegan ramen recipe is a nod to this rich history, incorporating traditional Japanese ingredients with a plant-based spin.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.