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Vegan Ramen
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Vegan Ramen

This is a very authentic, vegan ramen recipe. Rich and spicy broth, savory noodles and lots of veggies.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course, Soup
Cuisine: Japanese
Keyword: Dashi, Ramen, tofu, Vegan Ramen
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!