Vegan Ramen | Tasty Vegan Ramen Recipe You Won't Believe How Delicious & Flavorful It Is!!

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.

Crush 20 cloves of garlic, equivalent to about 2 bulbs, and slice 3-4 pieces of ginger.

Clean and cut 2 large leeks in half lengthwise, washing each layer to remove mud and dust.

Add leeks to a large pot along with 2 pieces of dried kelp for flavor.

Add Korean radish (or carrot) to the pot for sweetness.

Add 10 dried shiitake mushrooms to the pot for depth of flavor.

Pour cold water into the pot and bring to a boil.

Once boiling, remove the kelp and let the broth simmer for one hour.

Prepare the tare sauce by mixing 1-2 tablespoons of red miso, 1-2 tablespoons of chili oil, and 3 tablespoons of yandu.

Slice King oyster mushrooms and marinate them in the tare sauce for flavor.

Heat a skillet over medium-high heat and add 1 tablespoon of coconut oil (or vegan butter).

Add 1 can of drained corn and a pinch of salt to the skillet and sauté for a couple of minutes.

Grill the marinated King oyster mushrooms on a grill pan until cooked through.

Chop 4 green onions, using only the green parts.

Strain the broth to remove solid ingredients and taste for seasoning.

Bring another pot of water to boil to cook ramen noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens