This dish for vegan ramen has a mushroom broth that is produced at home, which imparts a deep, umami taste. It’s like having comfort in a bowl, with chewy noodles, vegetables, and tofu all packed in there!
This vegan ramen has quickly become one of our favorite recipes to make throughout the cold months. In addition to being warm and soothing, my plant-based version of the traditional Japanese noodle soup is also quite tasty. It begins with a flavorful mushroom broth, which I then enhance with miso paste to provide an additional layer of umami. After that, I add ramen noodles that are chewy, delicious baked tofu, and a large quantity of fresh toppings, including sautéed mushrooms, bok choy, green onions, and daikon radish vegetables. It is elevated to a whole new level with a swirl of chili crisp.
For more than a century, people all around Japan have been consuming ramen, which is a Japanese version of Chinese wheat noodles. You may discover a great number of varieties of it all around the country, each of which is prepared using a particular combination of seasonings, broth bases, toppings, and other ingredients. Find out more about its history by reading here and this! It is not possible for me to assert that my vegan ramen dish is completely genuine; but, because to its aromatic broth and noodles that are easy to slurp, it is an excellent method to satisfy your need for ramen at home.
Ingredients for a Vegan Ramen Recipe recipe
For me, the difference between a bowl of ramen that is simply okay and one that is really great is the savory broth. The broth of the majority of traditional forms of ramen is either made from meat or fish. When I was putting my vegan ramen through its paces, the most difficult part was coming up with a broth that was just as rich but made from plant-based components. The answer is mushrooms, I say! This recipe for mushroom broth serves as the foundation for my vegan ramen which I make. Shiitake mushrooms, both fresh and dried, as well as cremini mushrooms, are used in its preparation. The taste is enhanced even more by the addition of onions, garlic, ginger, kombu, and tamari. Mirin, rice vinegar, and white miso paste are the additional seasonings that I use to season the broth for vegan ramen. It is earthy, flavorful, and has a hint of tanginess…What a wonderful treat!
Another thing you will need to have in order to prepare this vegan ramen is:
Noodles from ramen, of certainly not! You should look for dried noodles in the Asian area of your grocery store or at an Asian market. It should be noted that not all ramen noodles are suitable for vegans. There are vegan ramen noodles available that do not include eggs.
To be used in the cooking of the vegetables, extra-virgin olive oil. Or, if you like, you may use a neutral oil!
Caps of shiitake mushrooms – You will have some of them left behind after you have served the soup! I like the hearty and chewy feel that they have in this dish.
The baby bok choy should be cut into tiny wedges by slicing it vertically.
Tofu baked in the oven – protein! Do you want to simplify things? In this context, uncooked extra-firm tofu would also be suitable.
Julienned carrots or daikon radishes — The crispiness of these vegetables provides a great contrast to the soupy and soft textures that are included in this recipe.
For a boost of onion flavor, use scallions.
In addition, chili crisp and tamari have been added for flavoring purposes. It is possible to substitute soy sauce for tamari in the event that you do not have any on hand; however, it is important to note that if you want this dish to be gluten-free, you should look for certified gluten-free tamari (and noodles!).
The whole recipe, along with the measurements, may be seen below.
Techniques for Making Vegan Ramen
Bring it on! Because the mushroom broth has to be let to boil for an hour, the preparation of this vegan ramen takes a little bit of time. In order to be ahead of the game, I suggest preparing the ramen soup in advance. It is possible to store it in the refrigerator for many days, and it also freezes nicely.
The other components of the dish are easy to put together after the broth has been prepared. The mushrooms should be sautéed…
Next, put together bowls by placing a ladle of the soup, a portion of the noodles, some tofu, some mushrooms, and some bok choy in each bowl. Scallions and daikon should be sprinkled on top, and chili crisp and tamari should be served on the side instead.
Ramen bowl made with tofu, bok choy, mushrooms, purple daikon radish, chile oil, sesame seeds, and scallions. Vegan ramen bowl.
Advice for Vegan Ramen
Avoid switching out the broth. This vegan ramen dish calls for mushroom broth, however it can be tempting to go with standard vegetable broth instead of the mushroom broth. Make sure you don’t do that! Although it takes some time to prepare the mushroom broth, it is responsible for a significant amount of the flavor in this dish. To get a head start, you should prepare the broth beforehand!
Keep the components in separate storage areas. Instead of adding the noodles and vegetables to the pot with the broth, I suggest putting the ramen together in separate bowls since it is more straightforward. In this manner, you will be able to keep the components individually in the event that you have leftovers. In the event that they are kept together, the veggies and noodles will get soaked with the broth since they will absorb it.
Alter the toppings that you use. Even while we really like the toppings that are included in this vegan ramen dish, you are free to experiment with other combinations. Try substituting the bok choy with spinach that has been sautéed, adding some nori that has been finely sliced, bamboo shoots, bean sprouts, or corn kernels, or all of the above. When you don’t have any chili crisp on hand? Alternately, you might season your bowl with sriracha. For an additional crunch, I like topping my ramen with a sprinkle of sesame seeds.
