This recipe for Vegan Ramen is packed with so much flavor you won’t miss the meat.
Finding the perfect ramen can sometimes be challenging, as some restaurants cannot meet various dietary requirements. This is especially true for people who follow gluten-free or vegan diets. An easy alternative is making this delicious noodle soup at home. Best of all, this vitamin-packed vegan ramen can easily be made gluten-free using tamari, coconut aminos, or GF soy sauce and swapping the ramen noodles for your favorite gluten-free ones.
When serving this dish to company, I like to cut the bok choy in half after removing a bit of the tough end. The halved bok choy makes a stunning appearance in the bowl. However, when I’m just making this for myself, I typically cut the bok choy into bite-sized pieces so it’s easier to eat.
I think of soups and broth-based meals as a bowl full of comfort, not just for when you feel under the weather. It’s ideal anytime you want something warm and filling. Making it at home allows you to customize it however you like, which is much easier than explaining the changes you want to make to a restaurant.
I started making ramen at home when my city finally got a ramen restaurant. That might seem strange, but on my first visit, I was told they could not make ANYTHING gluten-free. I even asked if they could leave out the noodles, but they said all their broth contained gluten from the soy sauce. So here I am, sharing this delicious recipe with you so that you can enjoy this delightful classic soup at home.
Is Vegan Ramen Healthy?
Vegan ramen provides plant-based protein, fiber, vitamins, and antioxidants. However, it is high in sodium and carbohydrates, and some ramen noodles are high in fat. To lower sodium levels, switch to low-sodium soy sauce and vegetable broth. You can reduce the carbs by opting for shirataki, kelp, heart of palm or zucchini noodles.
Customize Your Ramen And Add Even More Flavor
This soup is so good that you don’t need to add anything else. However, if you are inclined, you can caramelize some onions in the pot before adding the garlic and ginger. Reconstituted dried mushrooms can add significant flavor to the broth. You can also sauté your mushrooms before adding the broth to the pot. If you do not like cilantro, you can substitute parsley (curly or Italian flat leaf).
You can also serve additional toppings, such as pickled red onions, julienned carrots and daikon radishes, bean sprouts, shredded cabbage, and crumbled nori (dried seaweed). Dredge the tofu cubes in cornstarch and bake or fry them to give them a crispy texture. If you want more heat in the broth, serve it with red chili flakes, sriracha, sliced jalapeños, or chili garlic oil.
FAQs & Tips
Once the broth and noodles cool to room temperature, store them in separate airtight containers so the noodles won’t get soggy. Refrigerate them for up to 3 days. Alternatively, freeze the broth for 3 months. You can reheat the broth from frozen or let it defrost overnight in the fridge, then serve with fresh noodles.
Cremini and button mushrooms are readily available in many stores and can be used in this soup. You can also use more exotic enoki, oyster, lion’s mane, and maitake mushrooms. Dried wild mushrooms that you reconstitute can add significant umami to the broth.
Soba, udon, rice, lo mein, kelp (clear or green), shirataki, and regular spaghetti noodles can all be substituted for traditional ramen noodles. Adjust the cooking time according to package directions.
Serving Suggestions
Vegan Sushi makes the perfect appetizer when this ramen is your main course. You can also serve this Vegan Salad with this Miso Dressing, substituting maple syrup, agave nectar, date syrup, or brown rice syrup for the honey. Some delicious side dishes include Vegan Fried Rice and Sunomono (Japanese Cucumber Salad).
Vegan Ramen
Ingredients
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 1/2 tablespoons miso paste white or yellow
- 2 teaspoons rice vinegar
- 1 teaspoon chili paste or sriracha optional
- 8 ounces shiitake mushrooms sliced
- 12 ounces extra-firm tofu cubed
- 3 baby bok choy halved lengthwise
- 8 ounces ramen noodles egg-free
- Water as needed for cooking ramen noodles
- 2 green onions sliced
- Fresh cilantro for garnish (optional)
Instructions
-
In a large pot over medium heat, heat the sesame oil. Add the minced garlic and ginger, sauté for 2-3 minutes until fragrant.
-
Incorporate vegetable broth, soy sauce, miso paste, rice vinegar, and chili paste (if desired). Mix until the miso paste completely dissolves.
-
Bring the broth to a simmer. Add sliced mushrooms and tofu cubes. Simmer for 15 minutes.
-
Add bok choy to the broth, allowing it to simmer for another 5 minutes until it’s tender.
-
Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
-
To serve, place noodles into bowls. Pour the broth filled with tofu, mushrooms, and bok choy over the noodles. Top with sliced green onions and fresh cilantro.
Nutrition
The post Vegan Ramen appeared first on Food Faith Fitness.
