Description
A rich, umami-packed vegan ramen with a luscious, dairy-free broth and flavorful toppings. Perfect for a comforting meal!
Ingredients
Scale
For the Broth:
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1 cup shiitake mushrooms, sliced
- 1 cup cremini mushrooms, sliced
- 2 tbsp miso paste
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- ½ tsp chili flakes (optional)
For the Noodles & Toppings:
- 8 oz ramen noodles (or gluten-free option)
- 1 block firm tofu, cubed and pan-fried
- 1 cup bok choy, halved
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 tbsp chili oil (optional)
- ½ sheet nori, torn into strips
Instructions
1. Prepare the Broth
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant.
- Add shiitake and cremini mushrooms. Cook for 5 minutes until softened.
- Stir in miso paste and soy sauce, letting them coat the mushrooms.
- Pour in coconut milk and vegetable broth, stirring well. Bring to a simmer.
- Let simmer for 20 minutes, stirring occasionally. Add rice vinegar and maple syrup.
2. Cook the Noodles
- Bring a separate pot of water to a boil.
- Add ramen noodles and cook according to package instructions.
- Drain and rinse with cold water to prevent sticking.
3. Assemble the Ramen
- Divide cooked noodles into bowls.
- Pour hot broth over the noodles.
- Add bok choy, tofu, green onions, sesame seeds, and nori strips.
- Drizzle with chili oil for an extra kick.
4. Serve & Enjoy
- Mix well and enjoy immediately! Adjust seasoning as needed.
Notes
- For extra protein: Add edamame or tempeh.
- For a richer broth: Simmer longer and blend some of the mushrooms.
- For a spicier kick: Add gochujang or Sriracha.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese-Inspired