Whether it's cold or hot outside, it's always nice to have a delicious ramen soup. If you're looking for a meal full of flavors and textures, then this vegan ramen recipe is the way to go.
Learn how to make delicious and spicy vegan ramen that you can make in the comfort of your own home. The preparation is basically very simple, but like most Asian dishes it requires a bit of chopping and grinding, then cooking, nothing complicated, in 1 hour you have a super healthy and tasty meal.
Vegan ramen
Ingredients
- 3 cups vegetable soup base
- 5 g of kombu
- 1/4 cup cashews + 2 cups water
- 3 young bok choy
- 75 g shiitake mushrooms
- 1 teaspoon of avocado oil
- pinch of salt
- pepper to taste
- 100 g of tofu
- 1/2 teaspoon cumin
- 1/2 teaspoon sesame oil
- 1 tsp + 1 1/2 tbsp soy sauce
- 1 teaspoon of dark soy sauce
- 1 1/2 tablespoons chili oil
- 1 tablespoon of white sesame paste
- chili, black sesame seeds for garnish
- rice noodles
Directions
- Heat the oven to 190 degrees and boil the water for the noodles.
- In another pot, boil the vegetable soup and kombu.
- Make the cashew milk by blending the cashews and 2 cups of water in a blender until smooth.
- When the vegetable broth comes to a boil, turn off the heat and remove the kombu.
- Cut the young bok choy in half and the shiitake mushrooms into slices. Mix them in a bowl with a pinch of salt, pepper and avocado oil.
- Arrange the vegetables on a baking sheet lined with parchment paper.
- Dry the tofu and cut it into cubes. Toss it in a bowl with the cumin, a drizzle of toasted sesame oil, 1 tsp soy sauce and dark soy sauce. Then spread it on a baking sheet with vegetables and bake everything in the oven for 15 minutes.
- Pour about 1/2 cup of the cashew mixture into the vegetable broth.
- In a ramen bowl, mix 1 1/2 tablespoons soy sauce, a drizzle of toasted sesame oil, 1/2 tablespoon chili oil, and white sesame paste.
- Cook ramen noodles according to package directions.
- Pour the hot soup onto the ramen plate and stir again. Drain the noodles and add them to the soup. Garnish the plate with roasted vegetables, chili, black sesame seeds and a drop of chili oil.
