Ramen with Vegan Egg Yolk/ How to Make Vegetarian Ramen

kombu

🥗Healthier: dried seaweed

💰Cheaper: vegetable broth

Dried seaweed provides umami flavor, while vegetable broth is more accessible.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms offer a similar texture and flavor, while button mushrooms are more economical.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds a cheesy flavor, while soy sauce is a budget-friendly alternative.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative, while seitan is often less expensive.

Preheat oven to 400 degrees and roast butternut squash for about 20 minutes to soften.

In a crock pot on high heat, add garlic, fresh ginger, and 1/4 teaspoon of oil and sauté for about five minutes until fragrant.

Add 4 cups of water, better than bouillon seasoned vegetable base, soy sauce, unagi sauce, sesame oil, and miso paste to the crock pot and stir.

Let the broth simmer while preparing the vegetables.

Slice zucchini and bell peppers, and add whole shiitake mushrooms and baby bok choy for display purposes, but recommend slicing them into quartered pieces.

Let the vegetables simmer in the broth for 20 to 30 minutes.

Prepare the vegan egg yolk by blending together 1/2 pack of tofu, 1 teaspoon of agar agar powder, 1/8 cup of water, and 1 teaspoon of salt.

Mix the chloride solution and prepare the veggie yolk according to the package instructions.

Spray a pan and fill with tofu mixture, heating for 5 to 10 minutes until the sides are browning, then flip and heat for another 5 minutes.

Assemble the bowl by adding uncooked noodles, broth, topped with veggies and the fried vegan egg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens