Hi there! Are you fancying some Vegan Ramen? Look no further, you’re in the right place. This Ramen has all the salty and dark notes of miso and contains tasty and well seasoned vegetables from: crispy tofu chunks, garlic and chilli seasoned pak choy and steamed mushrooms.
The combination of all is like a Japanese dance of flavour in your mouth.
This was created from scratch one day and can be eaten with a variation of vegetables for example instead of pak choy I add broccoli occasionally. Ramen is yours to make however you like but the staple must include tofu at least. It just adds that ‘something’ doesn’t it?
This has quickly became a favourite of mine and my partner’s and we religiously eat it every Sunday, when we can.
To make this delicious Vegan Ramen all you need is:
- Noodles of your choice
- Miso Paste
- Olive Oil
- Pak Choy
- Shredded carrot
- Spring onion (optional)
- Soy sauce
And the How To?
- Start with sizzling two cloves of garlic and about an inch of fresh ginger, cubed, in a pot.
- Once golden, add a tablespoon of peanut butter and a teaspoon of water. Cook for a bit and then add a tablespoon of miso paste and a teaspoon of water. Mix.
- After cooking for a few minutes, fill the pot with either pure water or vegetable stock water.
- Bring to boil, and simmer for about 20 minutes. Keep tasting it, and if it needs more salt or flavor, add a bit of soy sauce.
- In a separate pot, when all the toppings have been cooked, bring some water to a boil and toss two bunches of noodles in. Cook al-dente. Once cooked, run it a few times under cold water until they are cold.
Mushrooms- Cut a few small mushrooms of your choice (chestnut, button etc) into 4 pieces and fry them in water. Add a pinch of salt. Once cooked, set aside on a flat plate.
Pak choy- Fry a clove of garlic and an inch of a fresh chilli in olive oil. Wash the pak choy before use and cut it length-wise to a few stringy pieces. Fry for 5 minutes. Once cooked, add it to the flat plate.
Tofu- Cut the tofu into a few small cubes. Put some flour in a bowl and toss the tofu until it is all covered in flour. Afterwards, fry for a few minutes in olive oil. The flour coat will ensure the tofu is crispy. Yum! And once cooked, toss them onto the flat plate with the rest of the toppings.
Carrot- You can use and ordinary peeler and peel the carrot into a few strings to use as a topping. Or, if you’re feeling advanced or are a chef, use a knife to cut the carrot into very thin pieces, length-wise.
Spring onion- Cut into small circles. That’t it! Add to the plate of toppings.
Once everything is cooked and prepared, separate the cooked noodles into two bowls. Add the toppings on top however you like: in a circular sequence or horizontally. Take a ladle and our the ramen over but don’t drown the noodles too much! Et voila, you can now enjoy some delicious healthy ramen. Bon appetit!