If you have never had a bowl of really great ramen, you are truly missing out on one of life’s greatest pleasures. The combination of savory broth, comforting noodles, and flavorful vegetables is heavenly. Before John and I went plant based, we used to make ramen with pork, which provided a lot flavor. So when I set out to make a vegan version of this dish, I wanted to try to create as much depth of flavor as possible, without calling for the broth to be slow cooked all day long.
John and I both were extremely happy with the way this recipe turned out (and John is a self proclaimed expert when it comes to good ramen). It is easy enough to make for a weeknight dinner, but also special enough that it would make a great dish for a Saturday or Sunday when you can get cozy on the couch or by the fire.
I love Sriracha, so that is the sauce I call for in the recipe, but you could also use chili paste or any other spicy sauce you like, or you could add jalapeños to the broth, which would also be fantastic.
This ramen is comforting and so yummy. I know you will love it!
This Vegan Ramen is earthy, savory, and exploding with flavor. It is the ultimate comfort food.
- 1/2 oz. Dried Shiitake Mushrooms
- 2 c. Button Mushrooms Sliced
- 1 1/2 c. Carrots Peeled and Sliced Thin
- 3 Scallions Divided, 2 Whole, 1 sliced for garnish
- 1 1/2 Tsp Ginger Grated
- 3 Garlic Cloves Minced
- 1/2 Yellow Onion Sliced Thin
- 2 c. Bok Choy White Parts Sliced Thin, Greens Rough Chopped
- 14 oz Tofu Extra Firm
- 1 Tbsp Red Miso
- 4 Tsp Reduced Sodium Soy Sauce
- 1/4 Tsp Sesame Oil
- 1 Tsp Rice Vinegar
- 6 oz Dried Ramen Noodles Two 3 oz Packages
- 6 c. Vegetable Broth
- 1 c. Water
- 1 1/2 Tbsp Canola Oil
- Sriracha To Taste
In a medium size saucepan, add 1 c. of water and dried shiitake mushrooms. Bring to a boil, then reduce heat to med/low, cover and let simmer for 15 minutes.
In a large heavy bottom pot or dutch oven, add 1 tbsp of canola oil at med/high heat. Add onions, carrots, and garlic. Cook for 4-5 minutes.
Add button mushrooms, grated ginger. Cook for another 4-5 minutes.
Add vegetable stock, 3 tsp of soy sauce, 2 whole scallions, sliced white part of the bok choy, red miso paste, rice vinegar, and the shiitake mushrooms and their cooking liquid. Stir to combine. Bring to a boil, then reduce heat to med/low, cover and let simmer for 25-35 minutes.
Meanwhile, drain tofu from package. Lay 2 paper towels on a plate, place block of tofu on top of paper towels, add two more paper towels on top of the tofu, gently press down to expel liquid from the tofu. Then place a cookbook or pot on top for about 10 minutes.
Once the tofu has drained most of it's liquid cut it down the middle length wise, then slice width wise into 1/4-1/2 inch thick slices. This doesn't have to be exact, I just like to cook them this way, but if you prefer to cut and cook your tofu in cubes, that is fine too.
In a large frying pan, heat 1/2 Tbsp of canola oil over high heat. Once the oil is hot, add the slices of tofu. You will probably have to do these in batches. Let them cook on 1 side for 3-4 minutes or until golden brown, then flip to the other side and repeat. Once they are finished frying, place them on a plate lined with paper towels to drain the excess oil.
Once the broth has been cooking for 25-35 minutes. Remove the whole scallions,
Add 1/4 tsp sesame oil and two packages of dry ramen noodles. Cook for another 5 minutes stirring periodically to break apart the noodles.
Stir in the greens from the boy choy, and the fried tofu. Season to taste with soy sauce.
Ladle into deep bowls, top with chopped scallions, and Sriracha.