Best Vegan Ramen Recipes

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SUPER SIMPLE VEGAN MISO RAMEN



Super Simple Vegan Miso Ramen image

A back-to-basics ramen that cooks up fast and flavorful - without destroying your kitchen!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

1 10-ounce package ramen noodles (I love Nona Lim fresh Tokyo ramen, found in the refrigerated section)
1 teaspoon sesame oil*
1 teaspoon olive oil
1/2 small yellow onion (cut into strips)
2 medium cloves garlic (minced)
4 cups low-sodium vegetable broth
1 thumb-sized hunk of ginger (minced (about 1 tablespoon))
2 tablespoons soy sauce or Tamari
2 tablespoons white miso paste
1 tablespoon mirin
1/4 - 1 teaspoon chili garlic sauce (to taste)
Pinch kosher salt (optional)
4 scallions (diagonally sliced)

Steps:

  • Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
  • While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
  • Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
  • Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
  • Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
  • Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.

VEGAN RAMEN



Vegan ramen image

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

2 garlic cloves
thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)
1½ tbsp white miso paste
1 tbsp neri goma (white sesame paste) or tahini
15g dried shiitake mushrooms
1l good-quality vegan stock
2 tbsp soy sauce
200g firm tofu, cut into chunky cubes
1 tbsp cornflour
1 tbsp veg or sunflower oil
100g (2 x nests) ramen or rice noodles
1 head pak choi, quartered
2 spring onions, finely sliced, white and green parts kept separate
25g ready-to-eat beansprouts
1 carrot, peeled and cut into fine matchsticks
sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

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

VEGAN RAMEN RECIPE BY TASTY



Vegan Ramen Recipe by Tasty image

Here's what you need: oil, sesame oil, ginger, garlic, onion, vegetable stock, water, shiitake mushroom, soy sauce, miso paste, ramen noodle, bok choy, bell pepper, fresh parlsey, nori, rainbow carrot, radish, onion, spinach, bean sprout, corn, jalapeño, green onion

Provided by Milloni Merchant

Categories     Lunch

Yield 4 servings

Number Of Ingredients 23

1 tablespoon oil
1 teaspoon sesame oil
1 tablespoon ginger, minced
6 cloves garlic, minced
1 onion, diced
6 cups vegetable stock
1 cup water
1 cup shiitake mushroom, stems removed and sliced
1 tablespoon soy sauce
1 teaspoon miso paste
ramen noodle
1 bunch bok choy, sautéed
bell pepper, sliced and sautéed
fresh parlsey
nori
rainbow carrot, diced and sautéed
radish, sliced
onion, sliced and sautéed
spinach
bean sprout, sautéed
corn
jalapeño, sliced and sautéed
green onion, sliced

Steps:

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
  • Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
  • Uncover the pot, add the miso paste, and stir.
  • Ladle the broth into a bowl and add noodles and toppings of your choice.
  • Enjoy!

Nutrition Facts : Calories 1274 calories, Carbohydrate 83 grams, Fat 96 grams, Fiber 1 gram, Protein 1 gram, Sugar 25 grams

VEGAN CHICKEN RAMEN



Vegan chicken ramen image

Use up leftover veg to make this easy vegan ramen. You could also add frozen sweetcorn, edamame or greens for a tasty midweek meal

Provided by Katie Hiscock

Categories     Dinner

Time 20m

Number Of Ingredients 9

2 nests ramen noodles
1 vegetable stock pot or cube
1 tbsp sesame oil
160g pack What the Cluck Chicken Style Chunks
2 tbsp shredded ginger or frozen grated ginger
2 tbsp frozen sweetcorn, edamame or peas
handful spring greens or a couple of cabbage leaves, shredded
½-1 carrot, shredded
chilli oil or soy sauce, to serve (optional)

Steps:

  • Cook the noodles following pack instructions, drain well and set aside. Mix the vegetable stock pot in a pan with 300ml water and bring to a simmer. Keep warm on a low heat.
  • Heat ½ tbsp sesame oil in a frying pan, then fry the What the Cluck Chicken Style Chunks until browned. Set aside on a plate.
  • Heat the remaining oil in the pan and fry the ginger and sweetcorn until they begin to colour. Put the greens in the stock to warm through, adding the shredded carrot if you prefer it more tender. Bring the stock back to a simmer.
  • Divide the noodles between two bowls, arrange the vegetables and What the Cluck Chicken Style Chunks on top, then pour over the stock. Drizzle over the chilli oil or soy sauce, if you like.

Nutrition Facts : Calories 425 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 3.4 milligram of sodium

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