Contents
Introduction
Discover the delightful world of Vegan Ramen with this easy-to-follow recipe from Love and Lemons. Packed with umami flavors from mushrooms and miso, this comforting dish is perfect for any occasion. Whether you’re a seasoned chef or a kitchen novice, this vegan ramen is sure to impress your taste buds and warm your soul.
Ingredients
– 1 recipe Mushroom Broth
– 1 tablespoon rice vinegar
– 1 tablespoon mirin
– 2 tablespoons white miso paste
– 3 tablespoons extra-virgin olive oil
– 1 large or 2 medium baby bok choy, sliced into thin wedges
– Sea salt
– 2 tablespoons water
– Caps from 1 pound shiitake mushrooms, sliced
– 8 ounces dried ramen noodles
– Baked tofu
– Julienned daikon radish or carrot
– 1 bunch scallions, thinly sliced
– Chili crisp (such as Trader Joe’s brand), for serving
– Tamari, for serving
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Yield
4 servings
Enjoy your homemade Vegan Ramen!
Detailed Directions and Instructions
Prepare the Mushroom Broth
Follow the Mushroom Broth recipe provided. After straining, season the broth with the rice vinegar and mirin. In a small bowl, combine ¼ cup of the broth with the miso paste. Whisk until smooth, then stir this mixture back into the remaining broth. Adjust seasoning to taste.
Cook the Bok Choy
Heat 1 tablespoon of 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 until browned underneath. Sprinkle with a pinch of sea salt, add 2 tablespoons of water, toss, and cover. Cook until the bok choy is bright green and tender, about 1 minute. Remove from the pan and set aside.
Sauté the Mushrooms
Wipe out the skillet and return it to the stove. Add the remaining 2 tablespoons of olive oil and heat over medium heat. Add the sliced shiitake mushroom caps and a pinch of sea salt. Let cook for 2 minutes without stirring, then toss and continue cooking, stirring occasionally, for about 5 more minutes, or until tender and browned.
Cook the Noodles
Prepare the ramen noodles according to the package instructions. Drain and set aside.
Assemble the Ramen Bowls
Divide the cooked noodles among four bowls. Pour the prepared broth over the noodles to cover. Top each bowl with the sautéed bok choy, baked tofu, sautéed mushrooms, julienned daikon radish or carrot, and sliced scallions. Serve with chili crisp and tamari on the side for added flavor.
Notes
Customization
Feel free to customize the toppings based on your preference or what’s available to you.
Serving Suggestions
Chili crisp and tamari can enhance the flavor, so adjust the amount based on your taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the broth separate until ready to serve.
Cook techniques
Prepare the Mushroom Broth
To create a flavorful mushroom broth, start by following the specific recipe for Mushroom Broth. After straining the broth, enhance its flavor by incorporating rice vinegar and mirin. Combine a small amount of the broth with miso paste in a bowl, whisking until smooth before adding it back to the main broth. Adjust the seasoning according to your taste preferences.
Cook the Bok Choy
In a large lidded skillet, heat olive oil over medium heat. Arrange the bok choy in a single layer and sear for one to two minutes until browned. Add a pinch of sea salt, followed by water, and then toss the bok choy. Cover and cook until it turns bright green and tender, which should take about one minute. Remove from the skillet and set aside.
Sauté the Mushrooms
After cooking the bok choy, wipe out the skillet and return it to the heat. Add additional olive oil and the sliced shiitake mushrooms, seasoning with a pinch of sea salt. Let the mushrooms cook undisturbed for two minutes before tossing and continuing to sauté for an additional five minutes or until they are tender and browned.
Cook the Noodles
Follow the instructions on the ramen noodle package to cook the noodles. Once cooked, drain them and set aside to be used later in the assembly of your ramen bowls.
Assemble the Ramen Bowls
To create the ramen bowls, begin by dividing the cooked noodles into four serving bowls. Pour the prepared broth over the noodles until they are covered. Top each bowl with sautéed bok choy, baked tofu, sautéed mushrooms, julienned daikon radish or carrot, and sliced scallions. Serve with chili crisp and tamari on the side to enhance flavors.
FAQ
Can I use different vegetables in the ramen?
Yes, you can certainly customize your ramen by using a variety of vegetables such as spinach, carrots, or snap peas based on your personal preference.
How long will the mushroom broth last?
The mushroom broth can be stored in the refrigerator for up to one week or can be frozen for later use.
Can I substitute the tofu with another protein?
Absolutely! If you prefer another protein, you can use tempeh, seitan, or even chickpeas as a substitute for tofu.
Is it necessary to use miso paste?
Miso paste adds depth and umami flavor to the broth, but you can omit it if you don’t have it on hand, or try using alternative ingredients like soy sauce for flavor.
What can I use instead of ramen noodles?
If you are looking for alternatives, you can substitute traditional ramen noodles with rice noodles, zucchini noodles, or any other preferred noodle type.
Conclusion
Creating a delicious Vegan Ramen at home is not only rewarding but also allows you to customize the flavors to your preference. This recipe highlights the earthy taste of shiitake mushrooms, the crispness of bok choy, and the richness of miso broth, making it a hearty and satisfying meal. Enjoy the flexibility of adding your favorite toppings and spices for an even more personalized dish.
Add More Vegetables
Incorporate additional vegetables such as spinach, snap peas, or corn for extra flavor and nutrition.
Protein Alternatives
Try using seitan, tempeh, or chickpeas as alternative protein sources in place of baked tofu.
Broth Variations
Experiment with different broths such as a spicy kimchi broth or a coconut milk-based broth for unique flavor profiles.
Flavor Boosters
Incorporate flavor boosters like seaweed (nori or wakame), sesame oil, or lime juice to enhance the broth.
Seasonal Ingredients
Utilize seasonal vegetables such as asparagus in spring or pumpkin in autumn to keep your ramen fresh and exciting.
Noodle Options
Feel free to substitute dried ramen noodles with soba, udon, or even zucchini noodles for a gluten-free alternative.
