VEGAN RAMEN
Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour
Provided by Cassie Best
Categories Dinner, Main course, Soup, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
- Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
- Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
- Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.
Nutrition Facts : Calories 556 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 3.92 milligram of sodium
More about "vegan ramen recipes"
EASY VEGAN RAMEN | MINIMALIST BAKER RECIPE
Heat a metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp grape seed or sesame oil and tofu. Brown on one side for 4-5 minutes, …
From minimalistbaker.com
Ratings 158Calories 340 per servingCategory Entree, Soup
From minimalistbaker.com
Ratings 158Calories 340 per servingCategory Entree, Soup
- Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
- Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
- Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
VEGAN RAMEN - FOOD WITH FEELING
Sauté for 5 minutes. Add in mushrooms and cook for 3 additional minutes. Mix in the broth, miso, soy sauce, cover, and bring to a boil. Once at …
From foodwithfeeling.com
Reviews 2Calories 406 per servingCategory Dinner
From foodwithfeeling.com
Reviews 2Calories 406 per servingCategory Dinner
- Lightly spray a large non-stick skillet with cooking spray and heat to medium-high. Once hot, add in the bok choy, cut side down, and saute for 4 minutes or until lightly charred on the bottom. Add ½ cup of water to the skillet and bring to a simmer. Cover and steam for 4 minutes until tender. Remove from the skillet, remove the water and lightly wipe clean.
- Using the same skillet, heat 1 teaspoon of sesame oil over medium heat. Once hot, add in the tofu and saute for 15 minutes, tossing every few minutes until browned on all sides.
- Meanwhile in a large pot, add in the remaining sesame oil and heat over medium. Once hot, add in the green onion, ginger, onion, and garlic. Sauté for 5 minutes. Add in mushrooms and cook for 3 additional minutes.
- Mix in the broth, miso, soy sauce, cover, and bring to a boil. Once at a boil, lower the heat and simmer for an additional 10 minutes.
VEGAN RAMEN - VEGAN HEAVEN
1. Step: Cook the dried shiitake in the vegetable broth for 20 minutes. In another pot, cook the vegan ramen noodles according to the …
From veganheaven.org
5/5 (7)Total Time 30 minsCategory Entrées, SoupCalories 107 per serving
From veganheaven.org
5/5 (7)Total Time 30 minsCategory Entrées, SoupCalories 107 per serving
- Cook the dried shiitake in the vegetable broth for 20 minutes. In another pot, cook the vegan ramen noodles according to the instructions on the package. Set aside when done.
- In the meantime, finely chop the onion, the garlic, and the ginger. Sauté in a large pan (you will need it again for the tofu later). Set aside.
- When the cooking time of the broth is over, carefully get out about half of the shiitake mushrooms with a ladle. Set aside for later. Let the soup cool down for a few minutes. Add the sautéed onion, garlic, and ginger to the soup as well as the miso paste. Then carefully transfer it into a high speed blender and process until fairly smooth. Transfer it back to the pot and simmer on low heat until you're done with the remaining steps.
6 VEGAN RAMEN BRANDS YOU NEED TO TRY | EVERYTHING VEGAN
16 BEST VEGAN RAMEN RECIPES [EASY PLANT-BASED BROTH …
This miso shiitake broth is packed with umami and intense savory flavors. To make this ramen, start with the broth. Caramelize onions before adding stock, water, dried shiitake mushrooms, kombu, mirin, and miso paste. …
From theeatdown.com
From theeatdown.com
EASY CREAMY VEGAN RAMEN | FOODBYMARIA
How to make vegan ramen: 1. Add your Seitan into a small bowl with coconut aminos, hot sauce, and oil. Stir and let marinate for 20 minutes. 2. Into a medium-sized saucepan add your coconut oil and heat on medium for …
From foodbymaria.com
From foodbymaria.com
IS YOUR INSTANT RAMEN VEGAN? TRY THESE DELICIOUS BRANDS
Koyo has plenty of vegan flavors to choose from, including Garlic Pepper, Lemongrass Ginger, and Shiitake Mushroom. 5. Thai Kitchen. Well known for its delectable noodles and sauces, Thai Kitchen serves up vegan instant ramen …
From peta.org
From peta.org
EASY CREAMY VEGAN RAMEN NOODLES RECIPE • VEGGIE …
Saute for about 20 seconds until fragrant. Add the mushrooms and cook a few more minutes until wilted. Add the coconut milk and bring to a gentle simmer then stir in the miso veggie broth. Taste and adjust seasonings with …
From veggiesociety.com
From veggiesociety.com
VEGAN RAMEN NOODLES - BOHEMIAN VEGAN KITCHEN
To add (or subtract) servings, check out the notes below. In a medium pot, bring broth to a boil on the stove. Meanwhile, place ramen “cake” in each serving bowl. When broth has come to a boil, divide broth between each …
From bohemianvegankitchen.com
From bohemianvegankitchen.com
VEGAN RAMEN: WITH UMAMI VEGAN STOCK! - THE WOKS OF LIFE
Step 2: Create the ramen broth. In a separate pot over medium heat, add a tablespoon of oil. Fry the spicy bean paste for 1 minute. Then strain the stock into the pot (you will need about 8 cups to make 4 bowls of ramen). …
From thewoksoflife.com
From thewoksoflife.com
15 VEGAN RAMEN NOODLE RECIPES - ONE GREEN PLANET
Top it with greens, herbs, and sesame seeds for some added flavor and texture. 14. Zucchini ‘Ramen’ Noodles. Source: Zucchini ‘Ramen’ Noodles. This Zucchini ‘Ramen’ Noodles by ...
From onegreenplanet.org
From onegreenplanet.org
VEGAN RAMEN - 15 MINUTE RECIPE!
Bring a medium pot of water to a boil. Once boiling, add the ramen and cook uncovered for two minutes. (If using another type of noodle, cook until al dente.) While the …
From chocolatecoveredkatie.com
From chocolatecoveredkatie.com
SHIO RAMEN 塩ラーメン • JUST ONE COOKBOOK
In a small frying pan, add the oil, chicken skin, light and dark green parts of the negi, and minced garlic. Turn on the stove to medium low. Cook for 10-15 minutes, slowly extracting …
From justonecookbook.com
From justonecookbook.com
RAW VEGAN RAMEN • GREEN EVI
Add dried mushrooms, shallot, garlic, chili, ginger, lime juice, miso paste, tahini, sesame oil, and tamari to a blender. Add about 2 cups/500 ml water and 1/2 cup/125 ml of the …
From greenevi.com
From greenevi.com
IS RAMEN VEGAN? FIND OUT NOW!
2. Dr. McDougall’s Right Foods. Dr. McDougall’s vegan ramen is made with organic, steamed noodles and is non-GMO. It comes in various flavours such as Hot & Sour, …
From getvegan.com
From getvegan.com
TANTANMEN (VEGAN RAMEN RECIPE) - THE FOODIE TAKES FLIGHT
Prepare 2 large ramen bowls. Add in 1 portion of cooked noodles to each bowl. Add in half of the minced ‘pork’ over the noodles. Add in the blanched vegetables and mushrooms …
From thefoodietakesflight.com
From thefoodietakesflight.com
VEGAN RAMEN (GLUTEN-FREE, SOY-FREE) - MOONANDSPOONANDYUM.COM
Add broth or water and dried mushrooms to the pot. Bring to a boil. Cover, then reduce to a simmer. Simmer for 30 minutes. While the broth is simmering, prepare ramen …
From moonandspoonandyum.com
From moonandspoonandyum.com
EASY TOFU CURRY RAMEN [VEGAN] - ONE GREEN PLANET
Slice the pepper, and mince the garlic. Tap the tofu dry with a paper towel, then dice and season with salt, pepper, and smoked paprika. Heat a pan, add a teaspoon of oil, …
From onegreenplanet.org
From onegreenplanet.org
FOOD WARS! SAIBA'S VEGAN BREAKFAST RAMEN - YOUTUBE
Join our Exclusive Discord! https://discord.gg/svNYEskATEAhh, Saiba's Vegan Breakfast Ramen. This one took me off guard. I have NEVER had a ramen like this b...
From youtube.com
From youtube.com
VEGAN GLUTEN-FREE RAMEN – MILK FREE MOM
The Broth. The Ocean’s Halo Ramen Broth is fantastic to use in this ramen because it’s vegan and gluten-free. Kitchen Basics makes a delicious vegetable stock that …
From milkfreemom.com
From milkfreemom.com
VEGAN RAMEN BROTH - COOK REPUBLIC
1. Frying the aromatics - Heat oil in a saucepan and fry onion, ginger and garlic until they are caramelized. 2. Cook the mushroom - Add shiitake mushroom and cook until tender. …
From cookrepublic.com
From cookrepublic.com
CURRIED COCONUT RAMEN | THE VEGAN SOCIETY
Pour a splash of oil into a frying pan and bring to medium-high heat. Cook the mushrooms until they’ve started to brown, add half a tablespoon of the curry powder and fry for another minute. …
From vegansociety.com
From vegansociety.com
You'll also love