Vegan Ramen
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4
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Course
Main Course
Vegan Ramen
Description
This Vegan Ramen recipe starts by preparing a clear mushroom broth, enhanced with rice vinegar and sweet mirin, then blended with white miso to add depth without overpowering the mushroom base. Vegetables like bok choy are quickly seared and cooked covered to maintain bright color and tender-crisp texture. Shiitake mushrooms are browned with olive oil and salt, contributing a meaty texture and earthy flavor.
The ramen noodles are cooked separately and divided into bowls before adding broth and toppings. Toppings such as baked tofu provide protein, while julienned daikon or carrot adds fresh crunch. Scallions, chili crisp, and tamari are served alongside to customize heat, savoriness, and seasoning according to preference.
This ramen offers a layered yet balanced taste profile combining umami broth, soft noodles, tender vegetables, and bold condiments. It’s suitable for those seeking a plant-based meal with diverse textures and flavors mimicking traditional ramen components.
Ingredients
- 1 mushroom broth recipe
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons White miso paste
- 3 tablespoons extra-virgin olive oil
- 1 baby bok choy sliced into thin wedges, large or 2 medium
- salt sea salt
- 2 tablespoons water
- shiitake mushrooms sliced, caps from 1 pound
- 8 ounces ramen noodles dried
- tofu baked
- daikon radish or carrot, julienned
- 1 scallion thinly sliced, bunch
- chili crisp for serving, we like Trader Joe's brand
- tamari for serving
Instructions
- Prepare the mushroom broth according to this recipe. After straining, season it with the rice vinegar and mirin. Scoop ¼ cup of the broth into a small bowl and add the miso paste. Whisk until smooth, then stir the miso mixture into the remaining broth. Season to taste.
- Meanwhile, heat 1 tablespoon of the olive oil in a large lidded skillet over medium heat. Add the bok choy in a single layer and sear for 1 to 2 minutes, or until browned underneath. Sprinkle with salt, add the water, toss, and cover. Cook until the bok choy is bright green and tender, about 1 minute. Remove from the pan and set aside.
- Wipe out the pan and return it to the stove. Add the remaining 2 tablespoons olive oil and heat over medium heat. Add the mushrooms and a pinch of salt. Let cook for 2 minutes without stirring, then toss and cook, stirring occasionally, for 5 more minutes, or until tender and browned.
- Cook the noodles according to the package instructions. Drain and divide among four bowls. Pour in broth to cover. Top with the bok choy, baked tofu, mushrooms, daikon, and scallions. Serve with chili crisp and tamari.
User Reviews
Overall Rating
5
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