Easy Vegan Ramen
If you guys haven’t tried ramen, you’re missing out a lot! This Japanese cuisine is hearty, soupy, and super nutritious!
I was first introduced to this dish seven years ago by a popular Japanese anime called Naruto (fans please leave a comment! 😉 ]. Loved the anime and the ramen.
In fact, this recipe is super easy to veganize – just substitute meat with meaty ingredients like mushrooms.
It’s also super customizable, you can top with your fav veggies, tofu, or even seaweeds like nori!
The best part (and probably the most important) is the ramen broth/soup. You’ll be making everything from scratch, which can be pretty time-consuming. But be assured, the steps are super easy and once you’re done, you’ll love every sip of it.
Let’s make some easy vegan ramen!
Vegan Ramen Recipe
Authentic japanese vegan ramen recipe with a touch of miso!
- 1/2 tablespoon sesame oil
- 4 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 1/4 cup green onion (white part) chopped
- 1 green chili chopped
- 2 cups common mushrooms sliced
- 4-5 shiitake mushrooms sliced
- 4.5 cups water
- 1 tablespoon chili oil
- 1 tablespoon miso paste
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon powdered sugar
- Salt and pepper
- Cooked noodles
- 1/2 cup shredded cabbage
- 1/2 cup thinly sliced carrots
- 1/2 cup fried tofu
- 1/2 cup steamed broccoli
- 1/4 cup steamed corn
- 1/4 cup green onion chopped
Heat a stew pot over low-medium. Add sesame oil.
Once it's hot, add garlic, ginger, green onion (white part), and chili. Stir and saute for 3-4 minutes or until the onions turn golden.
Add common mushrooms + shiitake mushrooms. Stir and saute for 5-6 minutes.
Add water + chili oil + miso paste + soy sauce + vinegar + powdered sugar + salt + pepper. Stir well.
Cover the lid, turn up the heat to medium, and bring it to a boil. Once it starts boiling, turn down the heat to low and let it simmer for 15 minutes.
Turn off the heat.
Add cooked noodles to a serving bowl and pour the broth over the noodles. (I like to first separate the mushrooms from the broth and then add them on top - it looks more appealing that way).
Top it up with cabbage, carrot, tofu, broccoli, and corn. Garnish with freshly chopped green onion.
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