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Vegan Ramen

Vegan Ramen

By OcadoLifePublished on 22 June 2022There are numerous different varieties of ramen across Japan, this vegan ramen ditches the commonly used bone broth base in order to stay strictly plant based. The flavours in the broth come courtesy of garlic, ginger, five spice, red miso, soy sauce and vegetable stock. Red miso, incidentally, is the more highly flavourful version of the sauce, compared to the milder white miso. One of the tricks to making a really memorable ramen is the garnishes. Here we sprinkle the delicious soup with sesame oil, sesame seeds, coriander and mint leaves. This vegan ramen will warm you up on a cold winter’s day, but still taste delicious whatever the weather.
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 1 drizzle of toasted sesame oil, to serve
  • 2 tbsp of red miso
  • 2 litre of veg stock
  • 240 g of dried ramen noodles
  • 250 g of pak choi, sliced in halves or quarters
  • 1 tbsp of plain sesame oil
  • 100 g of beansprouts
  • 1 bunch of spring onions, shreded
  • 2 sheets of nori, torn
  • 1 handful of black and white sesame seeds, to serve
  • 2 cloves of garlic, bashed
  • 3 cm of ginger, sliced
  • 0.25 tsp of five spice
  • 1 tbsp of reduced salt soy sauce
  • 280 g of tofoo naked tofu, sliced into 1cm strips
  • 2 carrots, peeled and julienned
  • 1 bunch of coriander, to serve
  • 1 bunch of mint, to serve

Method

  • Step 1

    Put the garlic, ginger, five spice, red miso, soy sauce and vegetable stock into a large saucepan and place on a medium heat. Bring up to the boil and then simmer for 15 mins to allow the stock to infuse.

  • Step 2

    Scoop out the garlic and ginger and discard before adding the noodles and pak choi. Turn off and leave for 5 mins while the noodles cook in the residual heat.

  • Step 3

    Heat the sesame oil in a frying pan at a high temperature and add the tofu. Cook for 1 min each side until golden. Remove and drain on kitchen paper.

  • Step 4

    Divide the noodles, broth and pak choi between 4 bowls and add the beansprouts, carrot, spring onion and nori. Add the crispy tofu and finish with a drizzle of toasted sesame oil, sesame seeds and the fresh herbs.