Do you prefer ramen as your new recipe to include in this winter rotation? Yes, here is a vegan ramen broth recipe for you that is totally doable. Just get your bowls, and yes! It is ready!
Ramen is no doubt one of the most beloved bowls of hot soup in the world. In the earlier days, ramen got its flavours from rich bone broths, made from chicken and pork.
But being a vegan, I started experimenting with ramen with a bundle of veggies. Some of them have proven to be standout, while some have not.
Here, in this blog, I will share my plat-based riff on the Japanese noodle soup, which is comforting, delicious, and of course flavourful. Explore the great way to get your ramen fix at home!
Vegan Ramen Broth Recipe
Ramen broth can be made in various ways. If you have tried ramen broth in different restaurants, you may have found that the taste of the recipe differed a bit.
Some ramen broths are creamy and opaque, while others are lighter and transparent. Some ramen broth recipes come with a heaviness with flavors, while others have a cleansing taste.
I prefer the creamy brown ramen, and I hope that you all will love this hearty and satisfying simple vegan ramen broth. Here is the recipe for you!
- Preparation time: 20 minutes
- Cooking time: 2 hours and 30 minutes
- Total time: Around 3 hours
Serving: 4
Cuisine: Chinese-inspired, Japanese-inspired, Vegan, and Gluten-free
Key Ingredients:
- Vegan ramen: Look for dried ramen noodles in any Asian market. else, in the Asian section of your nearby supermarket. You must pick the vegan ramen noodles made without egg.
- Extra-virgin olive oil
- Baby bok choy: Slice them vertically into thin cut
- 5 cloves garlic, roughly chopped
- One 3-inch piece of ginger
- 2 tablespoons soy sauce
- Scallions: for an oniony flavour
- Shiitake mushrooms
- 1 tablespoon roasted sesame oil
- 1 medium-sized yellow onion: coarsely chopped
- Julienned daikon radish or carrot
Toppings (Optional):
- Chopped green onion
- 10 ounces extra-firm tofu
- Miso-glazed baby bok choy
- Miso-glazed carrots
How to Make Vegan Ramen Broth
1. Heat a large pot over a medium-high heat, and then add some olive oil. Once heated, add some garlic, ginger, and onion to the pot. Continue stirring the ingredients in the pan and saute for 5-8 minutes.
2. When you can find the onions are turning brown, add 1 cup of the vegetable broth to deglaze the bottom of the pan. You can use a wooden spoon to scrape up the veggies that may have stuck to the bottom of the pan. Continue scraping the veggies in the pan; it will enhance the broth flavour, for sure!
3. Add the remaining vegetable broth, soy sauce, and dehydrated mushroom, and continue stirring.
4. Then, add some water and bring a simmer over medium heat and reduce the heat to low, and cover it. The more you cook it, the more flavourful and tastier it will be. Keep in mind that the mushroom broth has to simmer for at least one hour.
5. Then, strain the broth and return the liquid to the pan on low heat. It’s time to add the miso paste to the stock. Whisk with a balloon whisk to mix everything very nicely and heat it for a few minutes.
6. In a separate pan, cook the noodles and bake the tofu, if desired. Then assemble four bowls with some of the noodles, a ladle of broth, tofu, mushrooms, and bok choy.
7. Top the soups with some scallions, green onions, and serve with some soy sauce on the side.
Vegan Ramen Broth Tips
1. Use aromatic vegetables to add a rich taste and depth
Don’t just boil water and add the dried ingredients; instead, saute fresh aromatic vegetables before adding them to the water. You can caramelize chopped onion, garlic, and ginger, which will add a warm, sweet, and pungent base for the recipe.
2. Store the components separately
I know, you are in a hurry! Even though I recommend assembling the noodles and broth into an individual’s bowl separately. Don’t add the broth and veggies, and the ramen noodles in the pot together.
This way, if you have some leftovers, you can store them separately in the fridge. If you store the leftovers together in the freezer, then the noodles will become soggy as they will absorb the entire broth.
3. Alter the toppings
I just love the toppings that I mentioned in this recipe earlier. There are no strict boundaries, so if you prefer to change them up, go ahead!
You can consider adding some thinly sliced cabbage, bean sprouts, nori, bamboo shoots, or corn kernels. I love to garnish my bowl of ramen broth with sesame seeds for crunch.
Conclusion
There are many recipes out on the internet, also lack the authentic ingredients that bring the authentic taste of vegan ramen broth.
Various recipes rely on store-bought vegetable stock and simply add ramen noodles and toppings. However, here, in this blog, I have already discussed how to prepare the authentic vegan vegetable stock that will please all the vegan and vegetable eaters.
Here is a really easy and comforting one-pot vegan ramen broth recipe; you only follow the step-by-step guide. Take the usual ramen up a notch with this homemade ramen. The fresh veggies, vegan ramen make this recipe extra healthy and cozy!
