Japanese•healthy
Vegan Ramen
Most vegan ramen recipes are bland, relying on store-bought vegetable stock. Our vegan ramen is made with a vegan stock bursting with umami and rich flavor.
- Prep time
- 1 hr 30 min
- Cook time
- 5 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 napa cabbage
- 2 tablespoons vegetable oil ((divided))
- 7 slices ginger ((20g or 0.7 oz.))
- 2 cloves garlic ((peeled and cut in half))
- 2 cubes white fermented bean curd ((23g or 0.8 oz.))
- 1 large onion ((peeled and quartered))
- 1 pound carrots ((450g, peeled and cut into large chunks))
- 8 scallions ((ends removed))
- 8 ounces daikon radish ((225, peeled and cut into chunks))
- 1 5x5 inch piece dried kelp (kombu) ((13x13 cm, rinsed))
- 16 dried shiitake mushrooms ((rinsed))
- 16 cups water ((1 gallon, or about 4 L))
- salt ((to taste))
- 2 1/2 teaspoons spicy bean sauce ((la doubanjiang))
- 1 tablespoon white miso paste
- 1/2 teaspoon sesame oil
- 1 1/2 cups unsweetened soy milk
- 1 tablespoon oil
- 1 cup frozen corn
- 1 pound fresh ramen noodles ((450g))
- 8 ounces baby bok choy ((225g))
- 1/2 cup chili bamboo shoots ((see photo in post))
- 2 scallions ((chopped))
- toasted nori (seaweed)
Instructions
- 1
Make the stock (skip this step if you already pre-made the vegetable stock)
- 2
Create the ramen broth:
- 3
Assemble the ramen: