Homemade Vegan Ramen

There are few meals more comforting than a huge bowl of piping hot vegan ramen. The savory, umami broth is so satisfying (if you have a cold, just sip on the broth!) and a few toppings make it a complete meal.

Homemade Vegan Ramen

Course

Main Course
Prep time

20 Mins
cook time

3 Hours
servings

3
Author

@crowded_kitchen

Ingredients

Broth

2 tbsp sesame oil
1 medium yellow onion, roughly chopped
1 small shallot, roughly chopped
4 large cloves garlic, minced
4 inch piece ginger, peeled & minced
2 green onions, chopped
¾ tsp salt, plus more to taste if needed
2 tbsp tamari, divided, plus more to taste
6 cups vegetable broth
4-inch piece kombu seaweed (optional)
1 oz dried porcini mushrooms
1 tbsp white miso

Soup

1 cup shiitake mushrooms, sliced
4 oz firm tofu, cubed
1 large carrot, peeled & julienned
1 medium watermelon or daikon radish, julienned
2 heads baby bok choy
2 cakes Lotus Foods Organic Millet & Brown Rice Ramen

Garnish

green onion
cilantro
sesame seeds
chili oil (optional)

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

1

In a large stock pot, heat oil over medium heat. Add onion and shallots, sauté ~5-7 mins until softened. Add garlic, ginger, and green onion, continue cooking ~5 mins.
2

Add 1 tbsp tamari, stir well to coat and let cook for a minute, then a little bit of vegetable broth to deglaze pan. Add remaining vegetable broth, salt, kombu, dried mushrooms and 1 tbsp of tamari.
3

Bring to a simmer, then reduce heat to low and cook for at least 1 hour, preferably 2-3.
4

Strain broth into another pot and discard vegetables. Add miso to broth. Add ramen and cook for a few minutes until softened.
5

Meanwhile, sear tofu and mushrooms in a pan over medium heat with a splash of oil. Prepare vegetables for garnish. ⁣
6

Ladle broth and ramen into bowls and top with tofu, mushrooms, carrot, radish, baby bok choy (which will steam quickly in the hot broth), cilantro, green onion, and sesame seeds, as well as chili oil, if using.