My favourite vegan ramen recipe

 

Are you ready to experience the rich and savory flavors of authentic Japanese ramen? This traditional recipe is crafted using time-honored techniques to ensure an unparalleled taste experience.

What makes Japanese ramen so special?

Japanese ramen is renowned for its complex flavors and meticulous preparation. The broth is simmered for hours to extract every bit of umami goodness from the ingredients, resulting in a rich and flavorful base for the noodles and toppings.

Key ingredients for the perfect bowl

To create an authentic Japanese ramen, you will need key ingredients such as kombu (dried kelp), bonito flakes, soy sauce, mirin, and sake. These ingredients work together to create a depth of flavor that is unmatched in the world of noodle soups.

The art of noodle making

Japanese ramen noodles are a work of art in themselves. Made from a combination of wheat flour, water, and kansui (alkaline mineral water), these noodles are springy and chewy, providing the perfect texture to complement the rich broth.

Perfecting the broth

The broth is the heart and soul of any bowl of ramen. To achieve that authentic Japanese flavor, the broth is typically made with a combination of pork bones, chicken carcasses, vegetables, and aromatics. The key is to simmer the broth slowly over low heat to extract all the flavors.

Putting it all together

Once you have your broth, noodles, and toppings ready, it's time to assemble your bowl of ramen. Start by cooking the noodles according to the package instructions, then ladle the hot broth over the noodles. Add your favorite toppings such as sliced pork belly, soft-boiled egg, nori, and green onions.

 

Easy Vegan Ramen!

Amazing, 10-ingredient vegan ramen made with 1-pot mushroom broth, crispy tofu, and miso-roasted vegetables. A hearty, satisfying, and delicious plant-based meal.

Author
Patrick
Prep Time
30 minutes
Cook Time
65 minutes
Servings
4
Category

Vegan Recipes

Cuisine

Japanese

Ingredients

  • 1 Tbsp grape seed or avocado oil
  • 5 cloves garlic, roughly chopped (5 cloves yield ~2 1/2 Tbsp or 18 g)
  • 1 3-inch piece ginger (peeled and diced)
  • 1 medium yellow onion (coarsely chopped)
  • 6 cups vegetable stock (DIY or store-bought)
  • 2 Tbsp tamari or soy sauce (plus more to taste)
  • 0.5 ounces dehydrated shiitake mushrooms
  • 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package – I like this brand* available at Whole Foods)
  • 1 tsp toasted sesame oil (for flavor // plus more to taste)
  • 8 ounces ramen noodles* (ensure gluten-free and vegan-friendliness on package – I like this brand available at Whole Foods)

Directions

  1. Heat a large pot over medium-high heat.
  2. Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
  3. Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
  4. Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms – stir.
  5. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
  6. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
  7. When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
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