Yes, ramen that’s (undetectably) vegan and totally doable.
Get your soup bowls, friends. It’s happening!
While I was doing some freelance work in Kansas last year, John visited Japan and ate his way through Tokyo (jealous much?). One of his favorite dishes was ramen, which he has been on the hunt for stateside ever since.
While several restaurants in Portland offer a great bowl of ramen, most of them are not vegan-friendly. So I wanted to try my hand at this somewhat complicated, soul-warming soup.
Spoiler alert? It turned out to be not that complicated at all!
This 10-ingredient recipe starts with the broth.
Ramen broth can be made many different ways, but to keep mine vegan-friendly I went with vegetable broth infused with ginger, onion, garlic and dried shiitake mushrooms (which you can find at most grocery (and all Asian) stores).
To add more depth and that “umami” flavor, I also added a bit of soy (or tamari) sauce and white miso paste.
The result was magic. Friends, I think I’m in love.
- 1 Tbsp (15 ml) grape seed oil
- 5 cloves garlic (2 1/2 Tbsp | 18 g), roughly chopped
- 1 3-inch piece ginger, peeled and diced
- 1 medium yellow onion (110 g), coarsely chopped
- 6 cups (1440 ml) vegetable stock
- 2 Tbsp (30 ml) tamari or soy sauce, plus more to taste
- 0.5 ounces (14 g) dehydrated shiitake mushrooms
- 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package – I like this brand* available at Whole Foods)
- 1 tsp sesame oil (for flavor), plus more to taste
- 8 ounces (227 g) ramen noodles* (ensure vegan friendliness on package – I like this brand available at Whole Foods)
- 1/2 cup chopped green onion, for garnish
- 10 ounces extra firm tofu, flash “fried”*
- Miso-glazed carrots*
- Miso-glazed baby bok choy*
- Heat a large pot over medium-high heat.
- Once hot, add oil, garlic, ginger and onion. Sauté, stirring occasionally for 5-8 minutes, or until the onion has developed a slight sear (browned edges).
- Add 1 cup (240 ml) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
- Add remaining 5 cups (1200 ml) vegetable broth, tamari or soy sauce, and dehydrated mushrooms – stir.
You can find complete recipes of this EASY VEGAN RAMEN in minimalistbaker.com