How to make VEGAN RAMEN

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.

Chop 5 carrots and 5 celery stalks, and set aside.

Chop 1 bunch of green onion, 1 garlic clove, 1 ginger, and 1 onion.

In a pot, add the chopped vegetables and char them.

Add 2 tbsp of sesame oil and 1 tsp of chili flakes to the pot and toast until fragrant.

Strain the mixture after toasting and let it sit for 4 hours on medium-high heat, adding more water if necessary.

After 2 hours, check the broth and add more water if it is reducing too much.

Prepare fresh ramen noodles by dusting a pan with 3 tbsp of baking soda and baking it at 375°F for 1 hour.

In a bowl, mix 300 ml of warm water with 1 tbsp of baking soda.

Gradually add 3 cups of flour to the mixture until it becomes crumbly.

Knead the dough until smooth and firm, then refrigerate for 1 hour.

Roll out the dough using a pasta roller until thin, then cut into long strands for ramen noodles.

Strain the broth after 4 hours and add in the chopped mushrooms, cooking for an additional hour.

Cut fried tofu in half and add to the broth, allowing it to soak up flavors.

Season the broth with 1 tbsp of salt and 5 tbsp of light soy sauce, adjusting to taste.

Cook the fresh ramen noodles in boiling water for 1 minute, then rinse under cold water to stop cooking.

In a bowl, pour in the broth and add the cooked ramen noodles.

Top the ramen with fried tofu, mushrooms, napa cabbage, corn, green onion, and a seaweed fan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens