How to Make VEGAN RAMEN! | 45-second Video
Three components to ramen:
- The broth
- The noodles
- The toppings
Four most popular types of ramen broth:
- Shio ramen with its clear, light-bodied salty chicken broth
- Shoyu Ramen, a soy sauce flavored chicken broth
- Tonkotsu ramen, a rich pork-based broth, which is fatty and milky white in color.
- Miso ramen, which is miso-based.
How to make Vegan Ramen:
How to make the BEST VEGAN RAMEN BROTH:
- Deeply caramelize the onions (you could even char them over a wood fire!)
- Add veggie stock, water and dried shiitake or fresh mushrooms.
- Add a sheet of Kombu, dried kelp found in Asian markets adds complexity and depth.
- Add a splash of MIRIN
- Miso paste! Use this instead of soy sauce, for better flavor.
WHAT IS KOMBU?
OPTIONAL VEGAN RAMEN TOPPINGS:
- crispy tofu,
- bamboo shoots,
- seaweed (nori),
- daikon radish
- finely shredded cabbage
- steamed bok choy
- mushrooms (smoked are nice- see below!)
- baby spinach,
- pickled vegetables
- roasted veggies (especially nice in winter)
- braised winter greens
And I love these little enoki mushrooms for garnish – just use fresh and raw! They are so tiny they will cook enough in the ramen broth.
Enoki mushrooms (also referred to as the velvet shank) are delicate yet flavorful mushrooms that grow on tree trunks, roots and branches mostly found in Japan.
What are RAMEN NOODLES:
- There are two main types of ramen noodles used for ramen, yellow egg noodles, and white flour noodles. In the past, yellow egg noodles were the most common – these are the type found in most dried ramen packages.
- Recently, flour noodles have been gaining in popularity. The two types differ in size and texture. Egg noodles are fairly thin, firm to the palate, and slightly curly. Flour noodles are soft and wide.
- Many Japanese say that the ramen noodles found in the United States lack the depth of flavor because of the absence of kansui, a highly alkaline mineral water found in Asia. Some chefs use baking soda in their noodles to approximate the flavor.
These ramen noodles shown above are freshly made, vegan, all-flour noodles, available in the refrigerated section at the Asian market. To cook, follow the directions on the package. You could also use gluten-free rice noodles.
Assemenble the Ramen Bowls:
Begin filling your veggie ramen bowls with noodles first, then the toppings.
I love adding a piece of toasted nori to the bowl- it gives it a delicious flavor.
Then top with your veggies (bok choy and mushrooms) and garnishes. You could also try your hand at Smoked Mushrooms! Super easy and flavorful!!!
Then pour the steaming hot ramen broth over top.
I love adding something crunchy and fresh for texture- these watermelon radishes are nice or try daikon radish or Japanese pickles.
Let me know how you like this recipe for Vegan Ramen in the comments below!
More vegan recipes you may like:
- 40 Mouthwatering Vegan Dinner Recipes!
- Vegan Bulgogi Bowl
- Szechuan Tofu and Veggies
- 20 Buddha Bowls (Vegan & Plant Based!)
- Veggie Lo Mein Noodles!
- Kimchi Noodles
- 15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI)
Vegan Raman with Miso Shiitake Broth – a simple delicious recipe for making the most flavorful bowl of vegan ramen soup!
Flavorful Vegan Ramen Broth:
- 1 large onion-diced
- 2 smashed garlic cloves
- 1–2 tablespoon olive oil
- 4 cups veggie stock
- 4 cups water
- 1/2 cup dried Shiitake Mushrooms, broken into small pieces (see notes )
- 1 sheet Kombu seaweed (available at Asian markets) –optional, but good!
- 1/8 cup mirin ( Japanese cooking wine)
- 1–2 tablespoons white miso paste
- pepper to taste
- for spicy, add sriracha to taste, or hot chili oil
- 6– 8 ounces Ramen Noodles
- 8 ounces Cubed Crispy Tofu
- Optional veggies: Steamed or sauteed bok choy, fresh spinach, shredded carrots or cabbage, roasted winter squash, roasted cauliflower, roasted carrots, roasted sweet potato, sauteed mushrooms, smoked mushrooms, baby corn, Bamboo shoots, Enoki mushrooms, Kimchi, Soft boiled eggs (obviously not vegan) daikon radish, pickled radish, fresh herbs.
- Garnishes: scallions, Furikake or toasted sesame seeds, sriracha and sesame oil
- If adding roasted veggies, do this first. Toss bite-sized pieces, with a little olive oil, salt and pepper and place on a parchment-lined sheet pan and roast in a 400F oven until fork tender.
- Make the BROTH: Over medium-high heat, saute the onion in 1 tablespoon oil until tender about 3 minutes. Turn heat to medium, add the smashed garlic cloves and continue cooking the onions until they are deeply golden brown. Add the veggie stock, water, dried shiitakes, a sheet of kombu (rinsed) and mirin. Bring to a Simmer.
- Simmer for 25-30 minutes uncovered on med heat, then remove the Kombu. Add the miso, and pepper to taste. Adjust salt to your liking (feel free to add salt, soy or more miso). Keep warm. FYI: If this reduces too much it may become salty…. simply add a little water to taste.
- While the broth is simmering, cook the ramen noodles in a pot of boiling water, according to directions. Drain. Toss with sesame oil to keep separated.
- Prep other veggies and other toppings. Feel free to steam bok choy or fresh spinach, or saute them until just tender. If using mushrooms, saute in a little oil until tender (or smoke! see post) seasoning with salt and pepper. Use a combo of fresh and cooked veggies for the best texture. 🙂 Make the crispy tofu!
Assemble Ramen Bowls:
Make sure to break or chop the dried shitakes into small pieces.
OPTIONAL: To make a Creamy broth: Blend the finished broth in a blender. The shiitake mushrooms will give the broth a rich creaminess. Or you could blend half the broth for semi-creamy. 🙂
- Calories: 335
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