How to Make Healthy Vegan Tonkotsu Ramen in 10 Minutes!

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso has a milder flavor, while soy sauce is more accessible and cost-effective.

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, and spaghetti is a more affordable option.

shiitake mushrooms

🥗Healthier: oyster mushrooms

💰Cheaper: button mushrooms

Oyster mushrooms provide a similar texture, while button mushrooms are more budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, and vegetable oil is a more economical choice.

Heat a frying pan on medium low.

Add 1 tablespoon of vegetable oil to the pan.

Add minced garlic and ginger to the pan; cook until fragrant.

Add doubanjiang to the pan and stir well to combine.

Add rehydrated plant-based ground meat to the pan; squeeze out excess water before adding.

Stir in red miso, sugar, sake, and mirin; add water if needed to help stir.

Add sesame oil to the mixture and stir well; transfer to a container for later use.

In a separate pot, bring soy milk to a boil.

Add vegetable soup powder and 1/3 teaspoon of salt to the boiling soy milk; stir to combine.

Boil the ramen noodles according to package instructions; drain and transfer to a bowl.

Pour the soup over the noodles.

Top with blanched spinach and the nikumiso sauce.

Garnish with long green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens