Vegan Ramen Recipe - Vegetarian | Edgy Veg

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.

Saute onions and garlic in sesame oil, roughly chopping the onions.

Add sesame seeds, white pepper, mushrooms, ginger, and carrots to the pot.

Pour in 12 cups of water.

Add vegetarian no chicken broth, vegan worcestershire sauce, tamari, hot chili oil, and agave for flavor.

Cover and boil the mixture for about 30 minutes.

After 30 minutes, add kombu seaweed and cover again, simmering for another 30 minutes.

Cook the broth for a total of about 1 hour, reducing it by a third to about 8 cups.

After cooking, add miso and optionally mirin, boiling for another 15 minutes until miso is dissolved.

Strain the broth using a normal pasta strainer into a big pot, squeezing out the juice from the vegetables.

Strain the broth again using a fine mesh strainer for a smooth texture.

Build the ramen soup by adding vegan egg made from silken tofu and Vegg, along with bean sprouts, green onions, mushrooms, and beef flavoured seitan to the ramen noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens