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Vegan Ramen
6min read

Vegan Ramen

by Valentina Concordia

6min read

Once you make homemade vegan ramen, you will never go back to a life without it. It's packed with flavour, super nourishing and extremely shooting (both to eat and make). Don't be daunted if you don't recognise a couple of the ingredients or names - they're really easy to source and will introduce you to a whole new world of flavour you didn't know existed.

Prep Time

20mins

Cook Time

35mins

Serves

4

Ingredients

Dashi (ramen broth):
4 spring onions, finely sliced
1 4cm piece ginger, finally sliced
2 tbsp neutral oil (vegetable or refined coconut) 
2 cloves garlic, finely sliced
10g dried shiitake mushrooms 
1 sheet kombu (optional but recommended)
½ tsp salt 
1 tbsp tamari (or soy sauce)

Ramen components:
400g firm tofu 
4 bok choy, halved
200g mushrooms, sliced (we used portobello, but any work) 
2 tbsp neutral oil 
2 tbsp tamari
250g ramen noodles 
100g radishes, carrots or any other crisp veg, thinly sliced

Garnishes (optional):
1 tbsp sesame seeds
Spring onion tops 
1 tbsp toasted sesame oil 
1 sheet nori

Method

STEP 1

Start by making the dashi. In a large pot, heat 2 tbsp of oil over medium heat. Add the whites and pale green parts of the spring onions, along with the ginger. Cook, stirring often, for 5-6 minutes.

STEP 2

Add the ginger and continue cooking until the spring onions are golden brown. Add the dried shiitake mushrooms, sheet of kombu, 1.1 litres of water, and ½ tsp of salt. Simmer for 30-35 minutes over low-medium heat. Remove the sheet of kombu (don’t throw it away! I like to slice and freeze mine to eat with rice).

STEP 3

At this point you can decide whether to blend your dashi or not. I like to blend mine as it creates a thicker, more intense broth, but you can leave it brothier, or only blend half - up to you! If blending, do so on high speed until completely smooth. Transfer it back into the pot after blending and stir in 1 tbsp tamari. Taste for salt, and add more tamari to taste.

STEP 4

While the dashi simmers, prepare the vegetables and noodles. Chop your tofu into 3x6cm rectangles that are around 1cm thick. Heat 1 tbsp of oil in a pan over medium-high heat. Place your tofu in the pan, and let it cook without touching it until the heat-facing side is golden brown. Sprinkle with salt, then flip them. Cook for another 3-4 minutes, until the second side is golden brown. Transfer them to a dish and reserve until plating.

STEP 5

Add 1 tbsp of tamari and 1 tbsp of water to the same pan. Add the bok choy, faced down and let cook for 4-5 minutes over medium heat. Flip them and let cook on the other side for another 3-4 minutes, until tender. Transfer them to the dish with the tofu.

STEP 6

Add a tbsp of oil and tamari to the same pan. Add sliced mushrooms and let look, untouched for 7-8 minutes, over medium heat until golden brown. Flip them around, and continue to cook for another 5-6 minutes. Remove from heat. Last, cook your noodles according to the package instructions.

STEP 7

Assemble:  Divide the noodles, tofu, bok choy, mushrooms amongst the bowls. Pour the dashi over them. Top with thinly sliced crisp veg, sesame seeds, a drizzle of toasted sesame oil, and crumbled nori.

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