This Vegan Ramen is amazing! It may look like a lot of work, but it really isn’t and the results are WELL WORTH THE EFFORT! The broth is rich, comforting and a touch spicy. Deep flavors start with the homemade Dashi. Add in the garlic, fresh ginger, miso and spicy bean paste and smooth it out with some non dairy milk! Now layer in your fresh veggies and tofu and you will be simply amazed!
Vegan Ramen
This is a very authentic, vegan ramen recipe. Rich and spicy broth, savory noodles and lots of veggies.
Jump to Recipe
Servings: 4 Bowls
Ingredients
THE DASHI
- 4 Cups Veggie Broth
- 1 Sheet Kombu
- 6 Dried Shiitake Mushrooms
FOR THE BROTH
- 3 T Toasted Sesame Seeds Ground
- 8 Cloves Garlic Diced
- 3 T Fresh Ginger Chopped
- 1 Bunch Green Onions White chopped
- 1 T Roasted Sesame Oil
- 1 T Doubanjiang (Spicy Bean Paste) Adjust up or down for spice level
- 1.5 T Miso (Awase is what I used)
- 2 T Saki (I have used Vodka too)
- 2 T Soy Sauce
- 2 Cups Non Dairy Milk (Almond or Oat is what I use)
- 4 Cups Dashi – From the recipe above
- Salt and Pepper to taste
NOODLES AND TOPPINGS
- 1 Package Ramen Noodles
- 1 Can Sweet Corn Kernels
- 1 Bunch Green Onions Chopped
- 1 Small Bok Choy
- 8 oz Fresh Shiitake Mushrooms
- Chili Oil Optional – For more heat
- Black Sesame Oil Optional – For a deeper sesame flavor
CRISPY TOFU – OPTIONAL, BUT WONDERFUL
- 1 Block Organic Extra Firm Tofu
- 1/2 Cup Flour
- 1 Cup Panko Bread Crumbs
- 1 Cup Liquid (Aquafaba or Egg Replacer w/water or Corn Starch w/water)
- 2 T Vegetable Oil
- Garlic salt and Pepper
Instructions
THE DASHI
- In a small pot, add the veggie stock, kombu and dried shiitake mushrooms. Let sit for 15 minutes.
- Turn the heat to medium and slowly bring to a boil. Once it starts to boil, remove from heat and let sit for 5 minutes.Don't let it boil too long as it makes the kombu slimy and fall apart – You don't want that!
- Remove the kombu and toss away. Remove the shiitake mushrooms and save.
THE BROTH
- Take the Roasted Sesame seeds and using a mortar and pestle, grind them up. You can use an electric grinder as well. Set aside.
- In a medium pot, add the oil, garlic, ginger and green onions. Saute over medium heat until it fragrant and the onions start to soften. About 3 to 4 minutes. Keep stirring so nothing starts to burn.
- Now add the doubanjiang and miso. Keep stirring well so nothing burns. Let this cook together for a couple of minutes. This is where I chop up the dried shiitakes that you saved and add them for additional flavor.
- Now add the Sake or Vodka and deglaze. Keep stirring and make sure you mix everything well and cook off the alcohol.
- Add the soy sauce and ground sesame seeds. Stir and mix well.
- Slowly add the non-dairy milk. Keep stirring to mix everything together. Add salt and pepper to taste.
- Lastly, add in the Dashi that you made previously. Bring the mixture to a boil, reduce and let simmer for a couple of minutes. Remove from heat.
- I like a smooth broth. Once the broth has cooled a bit, I use an immersion blender to smooth. It's ok if there a few pieces, especially from the mushrooms. If you don't have an immersion blender, you can use a blender or food processor, BUT DO NOT PUT THE BROTH IN HOT. Make sure it has cooled down or the top can shoot off your blender and you will have a mess!
NOODLES AND TOPPINGS
- Cook the ramen noodles per instructions.
- Chop the bok choy into large pieces. I steamed these for a couple minutes to soften just a bit.
- Chop the green onions, using the white part and some of the green part.
- Chop the fresh shiitake mushroom, leaving large pieces. I very lightly sauteed these with just a touch of oil, salt and pepper so they were about 50% cooked.
CRISPY TOFU
- Cut the tofu into 5 or 6 slabs. Wrap in a towel and place a weight on top to press out as much liquid as possible. I typically press for at least 30 minutes.
- Get 3 bowls. In one place the flour, one place the liquid and the other place the panko bread crumbs, garlic salt and pepper.
- Take the tofu slabs and place in the flour, then the liquid and then the panko. Make sure the slabs are coated well at each stage.
- Place the oil in a fry pan and fry the tofu until golden brown on both sides.
- Remove and place on paper towels to drain off an excess oil. Cut each slab into 1/3's
ASSEMBLY
- In a large soup bowl, add your noodles and cover with the broth (heat the broth just before serving).
- Now top with any and all the toppings. Sprinkle on some Chili Oil and Black Sesame Oil as needed.
- Serve and ENJOY!
Submit your review | |
Average Vegan Dad
Average rating: 0 reviews
