The aromas, colors and textures of vegan ramen conquer not only vegans, but any lover of good cuisine. This dish, inspired by traditional Japanese ramen, has evolved to offer, in 100% vegetable versiona rich experience thanks to the umami broth and a multitude of fresh and tasty ingredients.
Vegan ramen is a modern alternative to classic ramen, born in Japanese cuisine. Nowadays, it is common to find it in Asian restaurants and homes around the world. Easily adapts to ingredients offered each seasonallows variations with different vegetables, types of noodles or vegetable proteins and pairs perfectly with green tea, Japanese beer or light sake.
The vegan ramen recipe is based on a fragrant broth made with vegetables, seaweed and mushroomsto which wheat or rice noodles and a variety of toppings such as tofu, spinach, carrot, corn and sesame seeds are added. We are looking for a tasty, aromatic and balanced result; The key is to obtain a deep broth and well-textured toppings.
- Preparation of the broth: 30 minutes (10 minutes active, 20 slow cooking)
- Browning the tofu and preparing toppings: 10 minutes
- Cooking the noodles: 5-7 minutes (according to instructions)
- Final assembly: 5 minutes
- Approximate total time: 45-50 minutes
- 1 liter of water
- 1 piece of kombu seaweed (5-7 cm)
- 4-5 fresh mushrooms (shiitake or portobello, sliced)
- 1 carrot sliced
- 1 medium onion, quartered
- 2 cloves of garlic, crushed
- 1 piece of ginger (2-3 cm), sliced
- 2 tablespoons soy sauce
- 1 tablespoon miso (optional)
- 1 tablespoon toasted sesame oil
- 200 g ramen noodles (make sure they are vegan)
- 1 small block of firm tofu (200 g)
- 1 cup fresh spinach or bok choy
- 1 carrot in thin strips
- 1/2 cup cooked sweet corn
- 2 scallions (green part), chopped
- toasted sesame seeds
- Bean sprouts (optional)
- Sliced chili (optional)
- In a large pot, place the water, kombu seaweed, mushrooms, carrot, onion, garlic and ginger. Bring to a boil and lower the heat to maintain a gentle simmer for about 20-25 minutes.
- Remove the kombu seaweed after ten minutes to avoid bitter flavors.
- Strain the broth and return it to the pot. Add the soy sauce, the miso previously dissolved in a little hot broth and the sesame oil. Mix and test for salinity.
- Cut the tofu into cubes and sauté it in a pan with oil until each side is browned. Add a splash of soy sauce to enhance the flavor.
- Blanch the spinach or bok choy in boiling water for just one minute to preserve the color and texture.
- Cook the noodles following the instructions on the package to prevent them from overcooking. Don’t overcook them; that’s key to the texture.
- Divide the noodles between the bowls, cover with the hot broth and top with tofu, spinach, carrot strips, corn, chives and sesame seeds.
- Serve hot and add bean sprouts or chili slices if you want a spicy touch. Avoid letting the broth sit too long so that it retains the aroma of ginger and soy.
Makes 2-3 generous servings.
- Calories: approximately 320 kcal
- Protein: 14 g
- Fat: 7 g
- Carbohydrates: 50 g
- Fiber: 5g
- It should be noted that these are estimates, and the precise nutritional values depend on the specific ingredients used in preparation and the quantities in each serving.
Ready-made vegan ramen should be consumed immediately. The broth can be stored refrigerated in an airtight container for up to three days. Ingredients like tofu or cooked noodles are best stored separately to maintain texture; fresh toppings should be added just before serving.
