Creamy Vegan Ramen Recipe
Introduction
Vegan ramen is a comforting and flavorful dish perfect for any day of the week. Packed with rich broth, tender noodles, and fresh vegetables, it’s a satisfying meal that’s easy to prepare.
Ingredients
- 200g ramen noodles
- 4 cups vegetable broth
- 2 cups mixed vegetables (such as mushrooms, bok choy, and carrots)
- 2 tablespoons soy sauce
Instructions
- Step 1: In a large pot, bring the vegetable broth to a gentle simmer over medium heat.
- Step 2: Add the mixed vegetables and cook until tender, about 5-7 minutes.
- Step 3: Stir in the soy sauce to flavor the broth.
- Step 4: Add the ramen noodles and cook according to the package instructions until soft.
- Step 5: Serve hot, dividing the noodles, broth, and vegetables evenly between bowls.
Tips & Variations
- Try adding tofu or tempeh for extra protein and texture.
- Enhance flavor with fresh garlic, ginger, or a dash of sesame oil.
- Substitute soy sauce with tamari for a gluten-free option.
Storage
Store any leftover ramen in an airtight container in the refrigerator for up to 2 days. When reheating, warm the broth and vegetables separately and add freshly cooked noodles to keep the texture firm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant ramen noodles for this recipe?
Yes, instant ramen noodles can be used, but be mindful of the seasoning packets as they may contain animal products or excess salt. It’s best to cook plain noodles and use your own broth and seasonings.
How can I make the broth more flavorful?
Simmering vegetables like onions, garlic, ginger, and mushrooms longer enhances the broth’s depth. Adding miso paste or seaweed such as kombu also contributes rich umami flavors.
PrintCreamy Vegan Ramen Recipe
A comforting and flavorful Vegan Ramen recipe featuring a rich vegetable broth, tender noodles, and fresh vegetables seasoned with soy sauce. This plant-based dish is perfect for a satisfying meal that captures the essence of traditional ramen without any animal products.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Noodles
- 200g ramen noodles (fresh or dried)
Broth
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional)
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
Vegetables & Toppings
- 1 cup sliced shiitake mushrooms
- 1 cup baby spinach
- 1/2 cup sliced green onions
- 1 medium carrot, julienned
- 1/2 cup corn kernels (fresh or frozen)
- Optional toppings: nori sheets, sesame seeds, chili flakes
Instructions
- Prepare the Broth: In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes. Pour in the vegetable broth, soy sauce, and miso paste if using. Stir to combine and bring to a gentle simmer.
- Cook the Noodles: Add the ramen noodles to the simmering broth and cook according to package instructions, usually around 3-5 minutes, until tender but still chewy.
- Add Vegetables: During the last 2 minutes of cooking, add sliced shiitake mushrooms, baby spinach, carrots, corn, and green onions to the pot. Let them soften slightly but retain their texture.
- Serve the Ramen: Divide the noodles, broth, and vegetables evenly between bowls. Garnish with optional toppings such as nori sheets, sesame seeds, and a sprinkle of chili flakes for added flavor and presentation.
Notes
- For deeper flavor, simmer the broth for 20-30 minutes before adding noodles.
- Feel free to customize vegetables based on seasonality or preference.
- Use gluten-free noodles to make this dish gluten-free.
- Adding fresh herbs like cilantro or basil can enhance the flavor profile.
- To add protein, include tofu or tempeh cubes.
Keywords: Vegan Ramen, Plant-based ramen, Vegetable broth ramen, Vegan noodle soup, Japanese vegan recipe
