How to make vegan Ramen Recipe | TONKOTSU BLACK | ビーガンラーメン

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a great source of protein and has a firmer texture.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Spaghetti can be a budget-friendly alternative that works well.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral oil that is less expensive.

Bring a pot of water to boil.

Add ramen noodles into boiling water and cook until done.

Strain the noodles out with a sieve.

Return the pot to the heat and add 2 cups of water.

Add kombu and dried shiitake mushrooms to the pot.

Season with salt and turn the heat down to medium.

Once the water starts to boil, prepare the stock (dashi) by mixing in 1 teaspoon cane sugar, 1 teaspoon rice vinegar, and 1 tablespoon soy sauce.

Add the black garlic oil made in a previous episode and whisk together.

Check to make sure the shiitake mushrooms are soft.

Turn the heat to low and add 1/4 cup almond milk to the pot.

Carefully remove the stems from the shiitake mushrooms as they are tough.

To assemble your bowl, start with the stock, adding in the shiitake mushrooms and kombu.

Add fermented bamboo, corn, and green onion to the bowl.

Finish off with nori and a drizzle of black garlic oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens