Vegan Ramen

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Vegan Ramen

Vegan Ramen is a traditional Japanese recipe for a classic dish of ramen noodles served in a miso-based soup base with bak choi, beansprouts, nori, shiitake mushrooms and tofu. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Vegan Ramen.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

National:

Rating:

Tags : National Dish Vegetarian Recipes Vegan Recipes Vegetable Recipes Bean Recipes Japan Recipes

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This is a Japanese-inspired vegan dish that makes wonderful main course for a Valentine’s day meal. It can even be served as a sharing dish.

Ingredients:

2 garlic cloves
thumb-sized knob of ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)
1½ tbsp white miso paste
1 tbsp neri goma (white sesame paste) or tahini
15g dried shiitake mushrooms
1l (4 cups) good-quality vegan stock
2 tbsp soy sauce
200g (1/2 lb) firm tofu, cut into chunky cubes
1 tbsp cornflour
1 tbsp vegetable or sunflower oil
100g (3 ½ oz/2 x nests) ramen or rice noodles
1 head pak choi, quartered
2 spring onions, finely sliced, white and green parts kept separate
25g ready-to-eat beansprouts
1 carrot, peeled and cut into fine matchsticks
sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

Method:

Crush the garlic with the side of a large knife, peel, then combine in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy sauce. Bring everything to a gentle simmer, cover and cook for 5 minutes until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.

Meanwhile, cook the tofu. Toss it in the cornflour to coat, then heat the oil in a frying pan. Fry for a few minutes on each side, being careful as you turn it that it doesn’t fall apart. Cook the noodles for 1 min less than on the pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.

Add the pak choi and spring onion whites to the broth and gently reheat for 1-2 minutes until the greens have just wilted.

Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.