How to make vegan RAMEN／簡単コクまろ豆乳ラーメン

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.

Boil water in a pot and add baking soda.

Cook the spaghettini in the boiling water until al dente.

In a separate pot, combine soy milk, dashi broth, miso, nut butter (or sesame paste), garlic, ginger, and sesame oil. Heat gently while stirring until well combined.

Adjust seasoning with salt to taste.

Serve the ramen in bowls, topped with your choice of veggies, sesame oil, and spring onion if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens