Vegan Ramen

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Love & Lemons

Total Time

1 hr 30 mins

Prep Time

20 mins

Cook Time

1 hr 10 mins

Rating

(25)

Ingredients

4 servings

1 recipe Mushroom Broth
1 tablespoon rice vinegar
1 tablespoon mirin
2 tablespoons white miso paste
3 tablespoons extra-virgin olive oil
1 large or 2 medium baby bok choy, sliced into thin wedges
Sea salt
2 tablespoons water
Caps from 1 pound shiitake mushrooms, sliced
8 ounces dried ramen noodles
Baked tofu
Julienned daikon radish or carrot
1 bunch scallions, thinly sliced
Chili crisp (we like Trader Joe's brand), for serving
Tamari, for serving

Dinner Sautéing Intermediate Healthy ...

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Preparation

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Step 1

Prepare the mushroom broth according to this recipe. After straining, season it with the rice vinegar and mirin. Scoop ¼ cup of the broth into a small bowl and add the miso paste. Whisk until smooth, then stir the miso mixture into the remaining broth. Season to taste.

Step 2

Meanwhile, heat 1 tablespoon of the olive oil in a large lidded skillet over medium heat. Add the bok choy in a single layer and sear for 1 to 2 minutes, or until browned underneath. Sprinkle with salt, add the water, toss, and cover. Cook until the bok choy is bright green and tender, about 1 minute. Remove from the pan and set aside.

Step 3

Wipe out the pan and return it to the stove. Add the remaining 2 tablespoons olive oil and heat over medium heat. Add the mushrooms and a pinch of salt. Let cook for 2 minutes without stirring, then toss and cook, stirring occasionally, for 5 more minutes, or until tender and browned.

Step 4

Cook the noodles according to the package instructions. Drain and divide among four bowls. Pour in broth to cover. Top with the bok choy, baked tofu, mushrooms, daikon, and scallions. Serve with chili crisp and tamari.

Chef’s notes

Don’t swap the broth. It might be tempting to sub regular vegetable broth for the mushroom broth in this vegan ramen recipe. Please, don’t do it! I know the mushroom broth takes some time to make, but it supplies SO much of the flavor here. To get ahead, make the broth in advance!

Store the components separately. I recommend assembling the ramen in individual bowls instead of adding the noodles and veggies to the pot with the broth. That way, if you have leftovers, you can store the components separately. If they’re stored together, the noodles and vegetables will absorb the broth and become soggy.

Change up the toppings. We love the toppings listed in this vegan ramen recipe, but if you want to change them up, feel free! Try adding some thinly sliced nori, bamboo shoots, bean sprouts, or corn kernels, or swap out the bok choy for sautéed spinach. Don’t keep chili crisp on hand? Season your bowl with sriracha instead. I also love to garnish my ramen with sesame seeds for crunch!

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Vegan Ramen

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Chef’s notes

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