Name: Vegan Ramen with Shiitake Broth
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 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) diakon radish, pickled radish, fresh herbs.; Garnishes: scallions, sesame seeds, sriracha and sesame oil

Yum

6K Shares

Vegan Ramen with Miso Shiitake Broth- a delicious healthy ramen recipe with mushrooms, tofu, bok choy, sesame seeds and scallions in the most flavorful broth! Plus a simple tip to making this “creamy”! Upated 11/2019

Vegan Ramen with Miso Shiitake Broth- an easy healthy ramen with mushrooms, tofu, Bok Choy and scallions. Plus a simple tip to making this "creamy". #veganramen #easyramen #bestramen #vegetarianramen #ramen

Sumptuous, unctuous and oozing with flavor, a good bowl of Ramen is pure comfort food. Here’s a recipe for Vegan Ramen that is made with a flavorful, rich Miso Shiitake Broth. This is actually one of the oldest recipes on the blog that desparatley needed a little updating. I simplified the recipe and updated the phtotos… I hope you like it!

What I love about this recipe, is you can meal-prep the flavorful broth on a Sunday, then store it in the fridge in a jar, for the busy workweek, heating it up as you need it, pouring it over noodles and veggies. Deeply satisfying and nurturing.

While in Japan, we tried many different types of Ramen. I can honestly say, that every single bowl I had there was a mind-blowing experience. Every bowl was the best bowl of ramen, I’d ever had. It’s crazy how nuanced and different each one was, each with a personality of its own. Anyways, I’ll never forget it.

There are three basic components to ramen:

The broth
The noodles
The toppings

The 4 most popular styles 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.

This recipe starts with the flavorful broth! It’s hard to believe the broth is totally plant-based, it has so much flavor!

How to make good VEGAN RAMEN BROTH:

Deeply caramelize the onions (you could even char them over a wood fire!)
Add veggie stock, water and dried shiitake mushrooms.
Add a sheet of Kombu, dried kelp found in Asian markets adds complexity and depth.
Add a splash of MIRIN
Miso paste!

WHAT IS KOMBU?

It’s basically a type of sea kelp, that adds complexity, depth and that delicious umami flavor we all crave. It’s different than nori (nori is seaweed, kombu is kelp). It is typically used in Japanese cooking to make Dashi Broth. Here we are borrowing that idea for this vegan ramen broth. Now you can leave the kombu out, if in a pinch, but to elevate this, add the Kombu!

Make sure to rinse the Kombu first before placing it in the stockpot with other ingredients.

Bring to a boil and turn heat down to medium, and simmer 30 minutes (uncovered), remove kombu and season, this will impart depth and complexity to the ramen broth.

TIP: For a “creamy” style broth, blend up the broth after it’s cooked – those tender shiitakes will give it a delicious creaminess! Or leave it unblended and brothy- up to you!

While the flavorful broth is simmering, prep any other veggies. In winter, I’ll add roasted veggies, in summer, fresh crunchy veggies.

Today I’ve added baby bok choy, shiitake mushrooms and crispy tofu.

Make some simple Crispy Tofu.

OPTIONAL VEGAN RAMEN TOPPINGS:

crispy tofu,
bamboo shoots,
seaweed (nori),
corn,
carrots
daikon radish
finely shredded cabbage
steamed bok choy
mushrooms (smoked are nice- see below!)
baby spinach,
scallions,
pickled vegetables
roasted veggies (especially nice in winter)
braised winter greens

You can always add a soft jammy boiled egg- obviously not vegan. 😉

And I love these little enoke mushrooms for garnish – just fresh and raw!

Enoki mushrooms (also referred to as the velvet shank) are the delicate yet flavorful mushrooms that grow on tree trunks, roots and branches mostly found in Japan.

RAMEN NOODLES:

There are two main types of 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, the 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 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 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.

Begin filling your veggie ramen bowls with noodles and toppings first.

I love adding a piece of toasted nori to the bowl- it gives it a delicious flavor.

Then top with your veggies and garnishes.

Pour the steaming broth over top.

Season with sesame oil, and sriracha sauce if you like.

I love adding something crunchy and fresh for texture- these watermelon radishes are nice or try daikon radish or Japanese pickles.

Sprinkle with sesame seeds and a little drizzle of sesame oil…

and Slurp Away!

Let me know how you like this recipe for Vegan Ramen in the comments below.

Vegan Ramen with Shiitake Broth

★★★★★

5 from 1 reviews

Vegan Raman with Miso Shiitake Broth – a simple delicious recipe for making the most flavorful bowl of vegan ramen soup!

Author: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 20 mins
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 1x
Category: Vegan, soup
Method: Stovetop
Cuisine: Japanese

Scale

Ingredients

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

RAMEN:

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) diakon radish, pickled radish, fresh herbs.
Garnishes: scallions, sesame seeds, sriracha and sesame oil

Instructions

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 samashed galric cloves and continue cook onions until they are deeply golden brown. Add the veggie stock, water, dried shiitakes, sheet of kombu ( rinsed) and mirin. Bring to a Simmer.
Simmer for 25-30 minutes uncovered on med heat, then remove the Kombu. Add miso, and pepper to taste. Keep warm. If this reduces too much it may become salty…. simply add a little water to taste.
Cook the ramen noodles.
Prep other veggies and toppings.

Assemble Ramen Bowls:

Fill bowls with cooked noodles, crispy tofu and any other veggies you want. Pour the flavorful Shiitake broth over top. Garnish with a little drizzle of sesame oil and sriracha. Top with scallions and sesame seeds.
Serve immediately.

Notes

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 mushrroms will give the broth a rich creaminess.

Nutrition

Calories: 335

Keywords: Ramen, vegan ramen, vegan ramen broth, creamy ramen broth, best vegan ramen, veggie ramen recipe, vegan ramen broth, shiitake mushroom ramen broth, vegan ramen broth,

Yum