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Vegan Ramen with Shiitake Broth

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

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

Scale

Ingredients

Flavorful Vegan Ramen Broth:

RAMEN:

  1. 68 ounces Ramen Noodles
  2. 8 ounces Cubed Crispy Tofu
  3. 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.
  4. Garnishes: scallions, sesame seeds, sriracha and sesame oil

Instructions

  1. 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.
  2. Simmer for 25-30 minutes uncovered on med heat, then remove the KombuAdd miso, and pepper to taste. Keep warm.  If this reduces too much it may become salty…. simply add a little water to taste.
  3. Cook the ramen noodles.
  4. Prep other veggies and toppings.

Assemble Ramen Bowls: 

  1. 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.
  2. 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

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