Countries 
VEGAN RAMEN
Ingredients
For the broth:
- 2 tbsp. vegetable oil
- 1 onion chopped
- 4 garlic cloves minced
- 1 inch ginger minced
- 8 cups vegetable broth
- 1/4 cup soy sauce
- 1 tbsp. miso paste
- 2 tbsp. nutritional yeast
- 1 tbsp. rice vinegar
- 1 tbsp. maple syrup
- Salt and black pepper to taste
For the ramen:
- 8 oz. ramen noodles
- 2 cups sliced mushrooms
- 2 cups sliced bok choy
- 1 cup sliced scallions
- 1 cup sliced carrots
- 1 cup bean sprouts
- 1 tbsp. sesame oil
- Sesame seeds for garnish
- Sliced jalapeño pepper for garnish
Instructions
- In a
large pot , heat vegetable oil over medium heat. Add onion, garlic, and ginger and cook for 5-7 minutes, until the onion is soft and translucent. - Add vegetable broth, soy sauce, miso paste, nutritional yeast, rice vinegar, maple syrup, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
- In a
skillet , heat sesame oil over medium-high heat. Add mushrooms, bok choy, scallions, and carrots and cook for 5-7 minutes, until the vegetables are tender. - Divide the cooked noodles between four bowls. Ladle the broth over the noodles, then top with the cooked vegetables and bean sprouts.
- Garnish each bowl with sesame seeds and sliced jalapeño pepper, if desired. Serve hot.
Notes
NUTRITIONAL FACTS:
Calories: 380 | Total Fat: 13.5g | Total Carbohydrates: 56g | Dietary Fiber: 7g | Protein: 15g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
