Flavour Packed Vegan Ramen Recipe (Savoury and Umami Goodness)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh has more protein and is less processed than tofu.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and lower in sodium.

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and free from preservatives.

Finely slice half of the spring onions for garnish and place them in ice to keep cool and fresh.

Finely chop the other half of the spring onions for the broth.

Lightly bash coriander seeds to release their aroma and fry them in toasted sesame oil until they sizzle.

Add the finely chopped spring onions to the pan, followed by zested garlic from one large clove.

Zest ginger using a teaspoon to remove the skin and then zest it into the pan.

Add soaked comu (dried kelp) and the water it was soaking in to the pan.

Add dried mushrooms (porcini) to the pan and the rest of the water, then bring to a boil or simmer for 15 to 20 minutes.

Remove the comu from the broth after simmering to avoid overpowering the flavor with seaweed.

Grate a block of extra firm tofu and mix it with sesame seeds, soy sauce, toasted sesame oil, maple syrup, and arrowroot powder.

Air fry the tofu mixture at 200°C for 15 to 20 minutes until sticky and golden.

Cut bok choy in half and pan fry in sesame oil until slightly charred, then add a sprinkle of salt and a splash of water, cover, and steam for a few minutes until soft but still crunchy.

Tear fresh mushrooms into pieces and fry them over high heat with sesame oil and vegan butter until golden brown.

In a small saucepan, combine mirin and sake, then whisk in miso and bring to a boil, letting it simmer for a few minutes.

For the ramen, start with a couple tablespoons of the tare, add a couple ladles of the broth, and whisk to combine.

Cook ramen noodles according to package instructions minus 1 minute, then add them to the broth along with the bok choy, mushrooms, bean sprouts, and sweet corn.

Prepare a peanut butter and gochujang variation by mixing tare, peanut butter, and lemon juice, then add broth and adjust seasoning.

Prepare a creamy tahini variation by mixing tare, tahini, soy milk, and maple syrup, then slowly add broth to avoid splitting.

Serve the ramen with toppings and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens