Vegan Ramen
This is a nutty and savory vegan ramen recipe that’s packed with chopped onions and ginger. The simple tahini and vegan dashi based broth gives the dish a silky element and delicate taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Soup
- Method: Stove top
- Cuisine: Japanese
- Diet: Vegan
Scale
Ingredients
- 1 tablespoon vegetable or grapeseed oil (or other neutral oil)
- 1 small onion, minced
- 1 tablespoon ginger, peeled and minced
- 4 cups vegan dashi (recipe below)
- 3 tablespoon tahini (sesame paste)
- 3 tablespoons soy sauce
- 2 ½ tablespoon mirin
- 1/2 teaspoon kosher salt
- 2 teaspoons toasted sesame oil, or chili oil, for spicy
- 12 oz fresh vegan ramen noodles or 6 oz dried vegan ramen noodles
Vegan dashi:
- 1 4×4-inch piece kombu
- 2 teaspoons wakame seaweed
- 4 cups water
Toppings of your choice:
- Tofu cubes
- Nori sheet
- Seasoned bamboo shoots (menma)
- Wakame seaweed
- Mung bean sprouts
- Shiitake mushrooms
- Baby spinach
- Shredded cabbage
- Ichimi togarashi
Instructions
Vegan Dashi:
- Put all the ingredients for the vegan dashi in a pot and turn the heat to medium. When the water is bubbling a little, turn the heat off and leave for 30 minutes.
- Strain the dashi through a sieve, use immediately or refrigerate in an airtight jar or container. It will keep for up to 1 week.
Ramen:
- In a pot over medium heat, add oil, onions, and ginger, and stir often for about 5 minutes, or until the onions are tender but not browning.
- Stir in dashi, tahini, soy sauce, mirin, and kosher salt and bring to a gentle boil. Lower the heat to low, cover and simmer for 15 minutes.
- Meanwhile, cook the ramen according to the instructions on the package. Drain and divide the noodles evenly among two bowls.
- Add the sesame oil to the broth and turn the heat off. Pour the broth over the noodles and add your favorite toppings. Serve immediately.
Notes
For leftover broth:
Store in the fridge in an airtight storage container for up to 3 days.
To freeze the broth:
Store the broth in an airtight storage container and freeze for up to 3 months.
Make this recipe gluten-free by:
- Using liquid amino or tamari instead of soy sauce.
- Using gluten-free ramen noodles such as millet and brown rice noodles, glass noodles, 100% buckwheat noodles, rice noodles, or shirataki noodles.
Keywords: vegetarian, plant based, noodle soup,
Find it online: https://pickledplum.com/vegan-ramen/
