Then strain the stock into the pot (you will need about 8 cups to make 4 bowls of ramen). Foil is very dangerous to use in cooking. I’ve found a place in my city that makes a delicious spicy creamy vegan ramen…any suggestions as to what to add to your recipe to get the spicy and creamy?Super yummy! Thanks for the great recipe :)Would Udon noodles work? Glad you enjoyed the recipe Yum! Too weird. Thanks so much for sharing! And there’s no feeling quite like having a belly filled with soup and feeling your entire body warm up from your head to your toes. Ramen is one of my favorite comfort foods and it’s too expensive to go out every time I’m craving it, so I gave this a shot – and I was so, so pleased with how it came out. It came together in no time and tasted amazing!! Your IG posts are great, and I enjoy browsing your website. So we’re adding in some dried shiitake mushrooms and some miso paste for that savoury flavour. I only recommend products that I know, trust and love!
Awesome!!! Being stuck at home I have been craving ramen something fierce and this gave me just what I needed. It was good but the tomato in my vegetable broth (I used Trader Joe’s) sort of clashed with the other flavors. Glad you enjoyed the recipe Yum! So if your a planner, (Hello meal prep!) Leave a comment and rate it – it’s so helpful to us and other readers. Perfect ramen recipe! I love it. I served with deep fried crispy tofu cubes, blanched kale and sliced mushroom (from the both). Taste and adjust accordingly.This was my first time making ramen and it turned out so good! Never thought I could pull off ramen but this recipe is clear and the results are incredible. I have a very strong feeling that your recipe is way better than those microwave packets. Will that work?Thank you so much for this recipe! How long did you cook on manual pressure? Love bok choy. You can also HEAVEN! Thank you! Green onions also provide a colorful, crunchy finish, while chili garlic sauce adds heat.I hope you all LOVE this hearty, satisfying, simple ramen soup!
Hope you love it. Meanwhile, in a large stockpot, heat 1 tablespoon oil over medium heat. Delicious. Thanks! Thank you for sharing your talents.I made this last night and it was everything I expected and more! Let us know if you try it!My whole family loved this ramen recipe. :DJust made this – and it was so lovely (and fairly easy).I made this last night for dinner and it was DELICIOUS!! Thanks for the recipe! We used chestnut mushrooms for the broth and let it simmer for just over an hour.
Topped with radishes, green onion and chili sauce. I had to omit the mushrooms because of an intolerance– didn’t miss them. To enhance the flavors the 2nd time I threw everything in the blender after the cooking was done, and oh my…it was wonderful.
Taste for seasoning and season with salt if desired. It was absolutely yummy. But I have one problem, I don’t like using products high in soy, such as Miso, so I was wondering if there is any substitute for it?Hi Ella, you could try using chickpea miso (made from chickpeas instead of soybeans). I need some comfort type food today.so glad to see this. Any suggestions to use in place of miso paste for the broth and glazed carrots? Much better than the packaged stuff and really fast to makeThank you! However I wasn’t sure when to add the sesame oil.
Ha! There’s a lot going on here but man is it worth it.I ate this recipe tonight and even without miso and tofu, it was DELICIOUS !!! It is a really flavorful broth….now will be my go to.
It’s super helpful for us and other readers.
Delish! I also added porcini mushrooms to up the umami in the broth. Thanks!I made this tonight and it was so, so, so delicious! I will be making this time and time again.This was a huge hit with my 3 year old (she ate the broth and the miso glazed carrots) and with the husband. I got tonsie the vegetable broth I had made earlier and froze from veggie scraps… and the flavoring just added on from there. I just had a bowl of previously frozen broth tonight (I pan fried some veggies to throw in) and it was delicious! Thanks so much for the lovely review!Can I replace the miso with anything else or leave it out completely? Next time I make this, I’ll use Imagine’s No-Chicken Broth and simmer for 3 hours.Super easy ramen that can be made on a student budget :) already had most of the stuff in the cupboard and way better than the 2 minute package noodles :DMade this the other day and the results were INCREDIBLE! I couldn’t believe how easy it is to make ramen at home especially at a fraction of the cost of dinning out. Not wanting to exclude her, I looked for a quick vegan recipe and found this. It’s super helpful for us and other readers.
Yum!I love this dish!
A few bay leaves also add to the taste experience, and a crushed stalk of lemon grass and some lemon rind give it some freshness. Thank you. If so, what kind of switches would you suggest? And since this is a vegan broth, we need to get that rich flavour elsewhere than in a typical ramen soup. My entire family loved this ramen dish and it tastes just like what we would get in a restaurant. Did you figure out the instant pot modification and timing? Love this recipe and have shared it with family/friends!My husband is allergic to mushrooms. The broth is out of this worldThat’s so good to hear!
I made it with Better Than Bouillon Vegetarian Chicken Flavor.
So happy to hear you enjoyed the recipe These were seriously great! Thanks for sharing!I`m looking for different vegan recipes at the moment and this one is just perfect :)As a japanese person, the recipe seems like nabeyaki udon. Easy to alter also.Where do you get your vegan ramen noodles? For reference, my mushrooms filled a 1 cup measuring cup generously.UPDATED: It’s 0.5 ounces (14 grams). You can learn more about the history of ramen Ramen broth can be made many different ways, but to keep mine vegan-friendly I went with vegetable broth infused with ginger, onion, garlic and dried shiitake mushrooms (which you can find at most grocery (and all Asian) stores).To add more depth and that “umami” flavor, I also added a bit of soy (or tamari) sauce and white miso paste.The result was magic.
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