The Best Vegan Ramen Recipe Recipe
Vegan Ramen with Mushroom Broth - a simple delicious recipe for making the most flavorful bowl of vegan ramen soup!
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Cooking tools:
- Fine-mesh sieve
- Ladle
- Stove
- Stockpot
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Tongs
- Spoon
- Serving bowl
Ingredients
- 1 large onion, diced
- 2 garlic cloves, smashed
- 1 tablespoon olive oil
- 4 cups veggie stock
- 4 cups water
- 1/2 cup dried shiitake mushrooms, broken into small pieces
- 1 sheet kombu seaweed (optional)
- 1/8 cup mirin (Japanese cooking wine)
- 2 tablespoons white miso paste
- pepper to taste
- sriracha or hot chili oil for spicy (optional)
- 8 ounces dry ramen noodles
- 1 teaspoon sesame oil for coating noodles
- 12 ounces cubed crispy tofu
- steamed or sauteed bok choy
- fresh spinach
- shredded carrots or cabbage
- sauteed mushrooms
- scallions
- toasted sesame seeds or furikake
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