If you're craving a bowl of comforting, flavorful ramen with a spicy kick, this Fly by Jing Vegan Ramen is a must-try! Featuring rich, umami-packed broth, chewy noodles, and tasty toppings, this vegan ramen hits all the right notes.
Combining the fiery flavor of Fly by Jing's chili crisp noodles with miso, soy sauce, and creamy oat milk, it’s a bowl full of bold, Sichuan-inspired goodness. Whether it's a cozy dinner or a quick lunch, this recipe will satisfy your ramen cravings.
Ingredients
- 1 cob of corn
- 1 cup dried shiitake mushrooms
- ½ cup walnuts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon agave syrup
- 2 tablespoon miso paste
- 1 cup oat milk
- 1 package Fly by Jing chili crisp noodles
- 2 cups vegetable broth
Steps
- Prepare the Broth
In a large pot, Boil the cob of corn, walnuts and dried shiitakes, once cooled, cut the kernels off the cob, walnuts and shiitake mushrooms, set aside. bring the cob back to the broth for flavor, simmer over medium heat. Add the miso paste and stir until fully dissolved. Add oat milk for a creamy texture. Season with agave and soy. - Make the Toppings
Blitz the corn kernels, rehydrated mushrooms and walnuts in a food processor for a rough chop, In a pan, heat sesame oil over medium heat. then sauté them in the same pan. Season with soy sauce, salt, and pepper. - Cook the Noodles
Prepare the Fly by Jing chili crisp noodles according to the package instructions. - Assemble the Ramen
Divide the noodles into bowls. Pour the hot miso broth over the noodles. Top with sautéed mushrooms, walnut-corn mixture. Finish with seasoning packets that came along with your fly by Jing Chili crisp noodles. Garnish with herbs of you got them.
Variations
- Quinoa Bowl: Swap the noodles for quinoa and top with the same sautéed mushroom, walnut, and corn mixture. Drizzle cashew cream on top for a creamy touch.
- Spicy Tofu: Add crispy tofu cubes to the ramen for extra protein and texture.
Substitutions
- Oat Milk: You can replace oat milk with almond milk or coconut milk for a creamier texture.
- Walnuts: Swap walnuts with sunflower seeds or cashews for a different nutty flavor.
- Soy Sauce: For a gluten-free option, use tamari or coconut aminos.
FAQ
Can I use fresh shiitake mushrooms?
Yes, fresh shiitake mushrooms will work well, but dried ones add a deeper umami flavor
How long does this ramen keep?
The broth can be stored in an airtight container in the fridge for up to 3 days. Reheat and add freshly cooked noodles and toppings when serving.
Top Tip
To enhance the flavor, let the broth simmer for an extra 10-15 minutes before serving. This will deepen the taste and give the miso and soy sauce time to meld perfectly with the creamy oat milk.
Hint
Be sure to blitz the walnuts and corn lightly—you want them to add texture, not turn into a paste!
