Homemade Vegan Ramen
Sumptuous and full of flavor, a good bowl of Ramen is pure comfort food!
Our favorite veggie version is made with a flavorful, rich, healing Miso Shiitake Broth. With the potent powers of miso and shiitake in the base, piled high with protein as crisp tofu or a soft boiled egg, and topped off with all the vibrance of mixed colorful veggies - this is a bowl full of flavor, nutrition and comfort!
There are a few steps involved in this recipe, depending on your choice of soft boiled eggs or tofu, but not to worry - it’s very simple!
Homemade Vegan Ramen
Ingredients
2 tbsp avocado oil
4 green onion, chopped into 1-inch pieces
4 garlic cloves, cut in halves
3-inch cube of ginger, cut into 4 pieces
1 oz dried shitake mushrooms (about 15-20 dried shitake)
4 cups vegetable broth
1 cup water
2 tbsp tamari (coconut aminos or soy sauce also work here)
1 tbsp white miso paste
1 block organic, extra firm tofu (Instructions for Crispy Baked Tofu below )
2 packs whole grain ramen noodles (we like Lotus Foods Rice Ramen)
spinach, or bok choy, steamed or sauteed
8 ounces fresh shitake mushrooms, sauteed
1 carrot, grated
for garnish: cilantro, green onions, sesame seeds
for spicy: add sriracha to taste, or hot chili oil
optional: hard or soft boiled egg
Instructions:
First, soft boil your eggs if using: I always use this 7 minute egg recipe, and they turn out perfect every time. Peel and set aside.
Next, make the Crispy Baked Tofu: Here’s what you’ll need to do.
1 block organic, extra firm tofu
1 Tablespoon olive oil
1 Tablespoon tamari
1 Tablespoon cornstarch or arrow root starch
Preheat the oven to 400. Line a rimmed baking sheet with parchment paper - to prevent sticking.
Drain the tofu of visible water. Slice the tofu into 3 slabs lengthwise, and then into bite sixed cubes.
Press the tofu: Line a cutting board with a tea towel, or paper towels, then arrange the cubed tofu pieces on top. Cover with additional towels, then place something heavy on top (another cutting board) to drain the tofu of all moisture. Allow to rest for 10-30 minutes.
Add the pressed tofu to a mixing bowl with olive oil and tamari, tossing to combine Sprinkle the arrow root starch over the tofu, until coated.
Arrange the coated tofu on the baking sheet in a single layer. Bake for 25-30 minutes, tossing halfway, until the tofu is golden on the edges.
Last step, make the broth, ramen noodles and veggies:
Heat the avocado oil in a large pot on medium-high heat.
Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
Add the dried shitake mushrooms and saute for another 2 minutes.
Add the vegetable broth, water, tamari, miso paste and and bring to a gentle boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 20 minutes
Remove the large chunks of garlic & ginger.
While the broth is simmering, cook the ramen noodles in a pot of boiling water, according to directions. Drain. Toss with a little sesame oil to keep separated.
Prep other veggies and other toppings. Steam or saute bok choy or fresh spinach until just tender. If using additional shitake mushrooms, saute in a little oil until tender seasoning with salt and pepper.
Fill bowls with cooked noodles, baked tofu and sauteed veggies.. Pour the flavorful Shiitake broth over top.. Garnish with grated carrots, cilantro, green onions, sesame seeds.
Add hard boiled egg and a drizzle of sriarcha (if using these)
Chef’s notes:
For a “creamy” style ramen broth, blend up the broth after it’s cooked – the shiitakes will give it a delicious creaminess. Or leave it brothy- up to you!
If you can’t find ramen noodles, you can also sub a similar-shaped noodle, such as angel hair pasta.
This recipe is great for meal-prep! Make the broth on a Sunday, then store it in the fridge in a jar for the busy week - heating it up as you need it, and pouring it over noodles and veggies.