Vegan Ramen
This is a nutty and savory vegan ramen recipe that's packed with chopped onions and ginger. The simple tahini and vegan dashi based broth gives the dish a silky element and delicate taste.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon vegetable or grapeseed oil (or other neutral oil)
- 1/2 cup onion, minced
- 1 tablespoon ginger, peeled and minced
- 4 cups vegan dashi (recipe below)
- 2 tablespoons tahini (sesame paste)
- 3 tablespoons soy sauce
- 2 ½ tablespoon mirin
- 1/2 teaspoon kosher salt
- 2 teaspoons toasted sesame oil, or chili oil, for spicy
- 12 oz fresh vegan ramen noodles or 6 oz dried vegan ramen noodles
- 1 4×4-inch piece kombu
- 2 teaspoons wakame seaweed
- 4 cups water
- Tofu cubes
- Nori sheet
- Seasoned bamboo shoots (menma)
- Wakame seaweed
- Mung bean sprouts
- Shiitake mushrooms
- Baby spinach
- Shredded cabbage
- Ichimi togarashi
Instructions
- 1
Put all the ingredients for the vegan dashi in a pot and turn the heat to medium. When the water is bubbling a little, turn the heat off and leave for 30 minutes.
- 2
Strain the dashi through a sieve, use immediately or refrigerate in an airtight jar or container. It will keep for up to 1 week.
- 3
In a pot over medium heat, add oil, onions, and ginger, and stir often for about 5 minutes, or until the onions are tender but not browning.
- 4
Stir in dashi, tahini, soy sauce, mirin, and kosher salt and bring to a gentle boil. Lower the heat to low, cover and simmer for 15 minutes.
- 5
Meanwhile, cook the ramen according to the instructions on the package. Drain and divide the noodles evenly among two bowls.
- 6
Add the sesame oil to the broth and turn the heat off. Pour the broth over the noodles and add your favorite toppings. Serve immediately.