Ingredients (Serves 2)
For the broth:
- 1 tbsp sesame oil or vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 small onion, finely chopped
- 3 tbsp miso paste (white or yellow)
- 2 tbsp soy sauce
- 1 tbsp tamari (optional, for extra flavor)
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (e.g., oat or soy)
- 1 sheet kombu (dried seaweed, optional for added umami)
- 1/2 tsp chili paste or sriracha (optional, for heat)
For the ramen:
- 2 portions of fresh or dried ramen noodles
- 1 cup shiitake or button mushrooms, sliced
- 1 cup bok choy or spinach
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 block firm tofu, cubed or pan-fried
Optional toppings:
- Green onions, sliced
- Nori strips
- Sesame seeds
- Chili oil
- Pickled ginger
- Bamboo shoots
Instructions
- Prepare the broth:
- Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté for 2-3 minutes until fragrant and softened.
- Stir in the miso paste, soy sauce, and tamari. Cook for 1-2 minutes, stirring frequently.
- Pour in the vegetable broth and plant-based milk. Add the kombu (if using) and bring to a gentle simmer. Let it simmer for 10-15 minutes, then remove the kombu.
- Cook the noodles:
- Cook the ramen noodles according to package instructions. Drain and set aside.
- Cook the vegetables and tofu:
- Add mushrooms and bok choy to the simmering broth. Cook for 3-4 minutes until tender.
- If desired, pan-fry the tofu cubes in a little sesame oil until golden and crispy.
- Assemble the ramen bowls:
- Divide the cooked noodles between bowls. Ladle the hot broth over the noodles.
- Top with mushrooms, bok choy, corn, tofu, and any other desired toppings.
- Garnish and serve:
- Garnish with green onions, sesame seeds, and a drizzle of chili oil. Serve immediately and enjoy your steaming bowl of vegan ramen!
This ramen is rich, creamy, and full of flavor. Customize it with your favorite veggies and toppings to make it your own. Let me know how it turns out! 🍜✨
