Easiest way to make vegan ramen. The secret is the ramen broth made of tahini and miso for a creamy umami-rich broth. This easy vegan miso ramen is bursting with umami-rich flavors and wholesome ingredients, this vegan ramen recipe is a perfect balance of comfort and nutrition. Whether you're a seasoned vegan or simply looking to explore new plant-based dishes, this easy vegan ramen recipe is perfect for your plant based-diet.
What is Ramen?
Ramen is traditionally made with bone broth, noodles and a variety of toppings. Ramen was brought to Japan by the Chinese. It came from the Chinese name Lamian meaning Pulled noodle, Japanize the word and you end up with Ramen.
The Japanese first had ramen at the Rai-Rai Ken restaurant in Tokyo. The establishment opened in 1910 and had Chinese cooks who popularized a dish called "shina soba." "Shina" means "China," and "soba" means "noodle dish." The creamy ramen was a hit with blue-collar workers because it was affordable and filling. Decades later it will have become the most sought out comfort food that evolved to many types and styles.
Why You'll Love This:
This creamy miso ramen soup is a comforting and nourishing meal that can be whipped up in no time and is way better than your instant ramen noodles. The combination of miso paste, tahini, and sesame oil creates a rich and creamy broth that pairs perfectly with tender bok choy and flavorful shiitake mushrooms. Plus, with just a handful of ingredients, this recipe is incredibly easy to make and customizable to suit your taste preferences. This creamy vegan miso ramen recipe is so rich in umami flavor using simple ingredients.
Vegan Ramen
We veganized this amazing ramen dish by making an umami rich broth by combining Miso & Tahini. Intensifying the flavor even more by using tamari and chili oil and sesame oil. Instead of ground pork we will be using small diced shiitakes and garnishing it up with scallions.
Ingredients:
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- 1 pack of fresh ramen noodles or fresh udon noodles; Gluten-free ramen noodles are available too! Dried will work as well.
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- 2 tablespoons sesame oil
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- 2 bunches of bok choy, chopped
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- 8 ounces shiitake mushrooms, sliced
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- 4 tablespoons miso paste
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- 2 tablespoons tahini
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- 1 stalk of scallions, thinly sliced
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- 4 cups of oat milk
Steps:
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- Prepare Noodles: Cook the ramen or udon noodles according to the package instructions. Once cooked, drain and set aside.
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- Sauté Shiitake Mushrooms: In a large pot, heat sesame oil over medium-high heat. Add the sliced shiitake mushrooms and sauté until golden brown and tender, about 5-7 minutes.
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- Make Broth: Pour oat milk into the pot with the sautéed mushrooms. Add miso paste and tahini, stirring until well combined. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes. Theres different ways to achieve a flavorful broth, use your intuition and taste buds.
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- Add Bok Choy: Add the chopped bok choy to the pot and simmer for an additional 3-4 minutes, or until the bok choy is tender but still vibrant green.
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- Assemble Ramen Bowls: Divide the cooked noodles among serving bowls. Ladle the miso oat milk broth and vegetables over the noodles.
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- Garnish: Top each bowl with thinly sliced scallions for a burst of freshness and color. Maybe some shichimi togarashi for some spice.
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- Serve: Serve the vegan miso oat milk ramen hot and enjoy!
Variations:
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- Add Protein: Enhance the protein content of your ramen by adding tofu, tempeh, or edamame beans.
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- Spicy Kick: For those who enjoy a bit of heat, add a drizzle of chili oil or sprinkle of red pepper flakes or chilli powder to your bowl.
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- Extra Veggies: Customize your ramen with additional vegetables such as carrots, spinach, or corn for added nutrition and flavor. Vegan Gyozas are a nice addition too. Add pak choi, bamboo shoots, beech mushrooms, crispy tofu, bean sprouts for extra nourishment.
Substitutes:
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- Instead of shiitake mushrooms, you can use any variety of mushrooms such as cremini or portobello. Dried shiitake mushroom works wonders as well!
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- If tahini is not available, you can substitute it with almond butter or peanut butter for a similar creamy texture and umami-rich flavor.
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- Feel free to use any leafy greens in place of bok choy, such as spinach, kale, or Swiss chard.
FAQ:
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- Can I use other types of noodles? Yes, you can use any type of noodles you prefer, such as soba noodles or rice noodles. Fresh noodles are ideal for a traditional ramen experience.
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- Is miso paste necessary for this recipe? Miso paste adds depth of flavor to the broth, but if you don't have it on hand, you can omit it or substitute with soy sauce, chili bean paste, sesame paste, and chili paste and hot bean paste will work too.
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- Can I make this recipe gluten-free? Absolutely! Just be sure to use gluten-free noodles and tamari instead of soy sauce to keep the recipe gluten-free.
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- How long does this ramen keep? This ramen is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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- Can I use homemade oat milk? Yes, homemade oat milk works perfectly in this recipe. Just make sure it's unsweetened and unflavored. Feel free to try other non-dairy milk.
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- Can I freeze the broth? While it's best to enjoy the broth fresh, you can freeze any leftover broth for up to 1 month. Just thaw it in the refrigerator before reheating and serving.
Hint: For extra flavor, try adding a splash of rice vinegar or a sprinkle of toasted sesame seeds to your ramen bowls before serving. Adjust the flavor of the broth by adjusting the amount of white miso paste.
Top Tip: To save time, you can prepare the miso oat milk broth in advance and store it in the refrigerator for up to 3 days. Simply reheat it on the stovetop before assembling your ramen bowls.
Other Ramen Recipes You Will Love
Vegan Ramen
Ingredients
- 1 Pack Ramen / udon
- 2 tablespoon sesame oil
- 2 Bunches boc choy
- 8 Oz shiitakes
- 4 tablespoon miso
- 2 tablespoon tahini
- 1 Stalk scallions
Instructions
- Make broth by dissolving miso and tahini in veggie or mushroom stock. Adjust seasoning with tamari or pink salt.
- Cook noodles in boiling water, strain and rinse in running water.
- Sauté small diced shiitakes with garlic, deglaze with mirin and a little tamari. Give the boc choya little sear as well.
- Assemble by laying the noodles on a bowl, ladle some hot broth, arrange the boc Choy on the side of the bowl, top with shiitake and garlic sauté and garnish with scallions and micro greens, a little sesame oil and chili oil wouldn’t hurt as well.
