BEHOLD! Vegan Ramen featuring the most SLURPABLE miso mushroom-turmeric broth and the best kind of noodles out there… udon!
A bad poem about great ramen:
If you’re in the moodA bad poet (me).
Send me some noods
Oh to satisfy this craving
For you ramen, I’m raving
Udon know how happy I’d be
For a big ‘ol bowl or three
I don’t know about you but I could eat noodles every day. I like to work them into my meal rotation every week, pairing with different broths and sauces to keep things feeling fresh and exciting.
Sundays in our home are reserved for nutritious and wholesome broths that I simmer low and slow. Slow cooking allows the aromatics to gently steep into the broth, releasing beautiful fragrance and goodness. Each drop of infused broth packs flavour and that’s what makes it, in my eyes, worthy of the name “Liquid Gold”.
What is ramen?
Ramen might be a one-bowl Japanese food hero, but the broth and noodle combo is as varied as it is delicious.
Not all ramens are the born the same. Some are punchy and intense, others light and fresh. The broth is what sets your taste and tone – noodles and other ramen ingredients are there to enhance the umami-rich liquid. In other words, it’s ALL ABOUT THE BROTH.
Can I make “Liquid Gold” Vegan Ramen ahead of time?
You can make the stock up to the end of step 1 a day ahead. Keep it refrigerated.
What gives this vegan ramen flavour?
Without the traditional bone broth base, this vegan ramen gets its umami flavours from miso paste, mushrooms, soy sauce, vegan oyster sauce and vegan stock (I use Massel Chicken-style stock cubes – click here to buy). Ultimately, this is a fast and easy way of adding lots of earthy flavour.
What kind of noodles should I use for this vegan ramen?
The choice is yours! I use udon for their wholesome, filling quality. Bodhi loves them as they’re easy for little fingers to pick up, too. However, there are no rules when it comes to choosing your ramen noodles.
Use whatever you like or whatever you have. I’ve made countless versions using classic wheat flour noodles, soba noodles (buckwheat noodles), rice noodles, edamame noodles and everything in between. Go wild.
Can I use other vegetables in “Liquid Gold” Vegan Ramen?
Absolutely. This is a great recipe for using up any veggies you have leftover in the fridge.
- Large stockpot
For the broth:
- 1 L water
- 2 veggie stock cubes (I use Massel)
- 4-5 dried shiitake mushrooms
- 50 g coriander stalks reserve the leaves for garnishing
- 1- inch piece ginger sliced
- 1- inch piece fresh turmeric or 1/4 tsp ground
- 2 sticks lemongrass bruised
- 3-4 kaffir lime leaves
- 2- inch piece orange peel
- 2 large spring onions trimmed and halved
- 2 tbsp soy sauce
- 1 tsp white miso paste
- 2 tbsp vegan oyster sauce
- 1 star anise
- 1/4 turmeric
For the bowls:
- 250 g noodles of your choice cooked and rinsed under cold water
- 150 g tofu puffs halved
- 100 g broccoli florets blanched
- 150 g mixed mushrooms I used sliced chestnut and whole enoki
- 2 heads pak choi sliced
- 100 g tinned bamboo shoots drained
- 8-10 frozen vegan gyoza
- 3 spring onions sliced on the bias
- Reserved coriander leaves chopped
- Place all the ingredients for the broth in a large stock pot. Cover and simmer for 2 hours. Sieve the broth into a bowl. Discard the aromatics left in the sieve.
- Return the stock to the pot, add the veggies and gyoza, and bring to a boil. Simmer covered for 5 minutes.
- Divide the noodles between 4 large serving bowls and ladle over the broth, veggies and dumplings. Serve immediately.
- Garnish with sliced spring onions and coriander. Drizzle with optional chilli oil and serve immediately.
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If you like this recipe, you’ll love this Vegan Broth with Tofu Skin & Noodles.