EASY VEGAN RAMEN in 10 MINUTES! EASY BROTH RECIPE

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.

Boil 1.5 liters of water in a large pot.

In a blender, combine 1 clove of garlic, 1/2 thumb-sized piece of ginger, juice of 1/2 lime, 2 tablespoons of tamari or soy sauce, and 100 ml of water; blend until smooth.

Add dried mushrooms to the boiling water.

Use 250-300 grams of wholemeal spaghetti instead of traditional ramen noodles; add to boiling water.

In a small frying pan, heat 1 tablespoon of oil over high heat and add the oyster mushrooms, ripping them into small pieces for texture.

Add a small amount of ginger and a pinch of salt to the mushrooms; compress with a lid to encourage caramelization for 1-2 minutes.

Prepare vegetables by chopping 1 carrot into batons, slicing a red chili at an angle, and chopping coriander and dinosaur kale.

After 5-7 minutes, check the mushrooms for caramelization and add a mixture of 2 tablespoons tamari, 1 tablespoon maple syrup, and juice of 1/2 lime to the mushrooms; allow to cook down and absorb the sauce.

Taste the broth and adjust seasoning with more tamari, miso, or salt as needed.

In a bowl, layer cooked spaghetti, then ladle the broth over the noodles.

Garnish with coriander, sliced chili, carrot batons, kale, and the caramelized mushrooms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens