Vegan Ramen
Savor the rich, umami flavors of this hearty vegan ramen, packed with fresh vegetables and fragrant broth for a comforting meal.
Discover the delicious world of vegan ramen with this whole-food-plant-based recipe on vegancooking.recipes.
This dish combines a fragrant broth, fresh vegetables, and hearty noodles to create a perfect harmony of flavors.
Whether you’re a ramen enthusiast or a newcomer, this recipe is easy to follow and will satisfy your cravings for a warm, nourishing bowl of goodness.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a richer flavor, consider using a homemade vegetable broth. You can substitute the vegetables based on what you have available, such as bok choy or bell peppers. Tofu can be replaced with tempeh or omitted entirely for a lighter dish.
Tips & Notes
- •For an extra flavor boost, add a splash of rice vinegar or lime juice just before serving.
- •Experiment with different toppings like seaweed, sesame seeds, or pickled vegetables.
Recipe Variations
- •Add more protein by including edamame or chickpeas.
- •Make it spicy by adding chili paste or fresh chili slices.
Storage & Freezing
Store leftovers in the fridge in separate containers for up to 3 days. Reheat on the stovetop, adding a little extra broth or water if necessary.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can use gluten-free ramen noodles and tamari instead of soy sauce.
How can I store leftovers?
Store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
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Savor the rich, umami flavors of this hearty vegan ramen, packed with fresh vegetables and fragrant broth for a comforting meal.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a large pot, heat the vegetable broth over medium heat.
- 2
Add minced garlic and ginger to the pot, sautéing for about 2-3 minutes until fragrant.
- 3
Stir in the soy sauce and miso paste, mixing until the miso is fully dissolved.
- 4
Add the sliced mushrooms and carrots. Let the mixture simmer for about 10 minutes until the vegetables are tender.
- 5
Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
- 6
Once the vegetables are tender, stir in the baby spinach and let it wilt for about 2-3 minutes.
- 7
If using tofu, add the cubed tofu to the broth and let it heat through for another 2 minutes.
- 8
Taste and adjust seasoning if necessary. Add sesame oil if desired.
- 9
To serve, place a portion of ramen noodles in a bowl, ladle the hot broth and vegetables over the noodles, and garnish with sliced green onions.
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