Vegan Ramen

About this recipe

Discover the perfect blend of flavors in this vegan ramen recipe, crafted to meet modern cooking standards. This dish offers a delicious and nutritious take on the classic ramen, ensuring rich taste and healthy ingredients. Perfect for a comforting meal, it's packed with fresh vegetables and umami-rich broth.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil
• 4 cups vegetable broth
• 1/2 cup tamari
• 1/4 cup rice vinegar
• 1/4 cup mirin
• 1/4 cup miso paste
• 1/2 teaspoon red pepper flakes
• 1 package ramen noodles
• 1/2 cup frozen peas
• 1/2 cup sliced mushrooms
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 100g shiitake mushrooms, marinated and baked
• 200g firm tofu, diced and pan-fried

Directions

1. 1

   Heat olive oil in a large pot over medium heat, then sauté onion, garlic, carrots, and celery until softened.

2. 2

   Stir in ginger and sesame oil. Add vegetable broth, tamari, rice vinegar, mirin, miso paste, and red pepper flakes. Bring to a boil, then simmer.

3. 3

   Cook the ramen noodles according to package instructions and set aside.

4. 4

   Add frozen peas, sliced mushrooms, scallions, and cilantro to the pot. Stir and simmer.

5. 5

   In a separate pan, pan-fry marinated tofu until crispy.

6. 6

   Assemble ramen bowls by adding cooked noodles, broth, baked shiitake mushrooms, and pan-fried tofu. Garnish with additional scallions and cilantro.