Vegan Ramen
Whether it’s soul-warming, hangover curing, or late-night craving satisfying, this easy, delicious Vegan Ramen is thrown together in under 15 minutes for a quick cure for any hardship. Warm, spicy, and filled with great ingredients, this is instant noodles taken to the next level.
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Introduction
There are many occasions that call for ramen; Cozy nights. Rainy days. Hangovers. Rainy days with a hangover. Ramen is the solution. It’s soul-warming, packed with flavour, and really hits the spot.
I’d never thought about making my own ramen before writing this recipe. I was a ‘spicy instant noodle’ kind of guy. It occurred to me one day that it was an injustice to myself that I had never beefed up the packaged noodle dish that I loved so much.
So I messed about with a few ideas. I knew I needed two things for certain - miso broth and noodles. The rest, really, was up to me. So I packed it with veggies. Mushrooms, radish, bok choi (always throw in bok choi), carrots, and green onion.
And it came out great. So easy, so fast, and one that I’m definitely keeping in my back pocket for a cold winter’s night. Give this recipe a go - you won’t regret it. Mess about with the veggies you use. Omit some, add others, experiment. Find out what warms your soul and cures your hangover.
The secret to this dish is to taste, taste, taste. It might need more soy sauce, maybe some more heat. Have a go while you’re cooking, and adapt the dish as needed. I always hold off on the green onions until I’m just about to plate because I love how fresh they make a dish taste.
Check out the Spruce it Up section down below for ideas on how to take this recipe to the next level.
Before we Get Started
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Total Time: 15 Minutes
Yield: 3-4 Bowls
Ingredients
2 cloves Garlic
1 thumb-sized piece Ginger
2 medium Carrots
3-4 Radish
1L Miso Broth
Noodles
Of your choice (I used the ones that come in the instant noodle packet).
2 Bok Choi
100g Mushrooms
Of your choice.
Red Chili Flakes
1 Green Onion
Soy Sauce
Method
Preheat a pot over medium-high heat, with oil.
Very thinly dice your garlic and ginger. Add to the pot once it has come to temperature. Cook until the garlic is aromatic, giving it a stir every once in a while to keep it from burning.
While the garlic and ginger are cooking, thinly slice your mushrooms. As soon as the garlic has finished, add the mushrooms to the pot, as well as 2 tbsp. of Soy Sauce. Stir to coat the mushrooms.
When the mushrooms are soft, add the miso broth, and bring to a boil. Once the broth is at a boil, add in your noodles of choice, and cook them given the directions on the package.
While the noodles are cooking, slice your carrots into thin matchsticks, and your radish into coins.
For the carrots, slice off each side of the carrot to form a rectangular shape. Cut the carrot in half (to make it easier to manage). Slice each rectangle into thin slices, stack the slices on top of each other, and cut into matchstick shapes.
Pour the contents of the pot into your bowl. Add your carrots, radish, and red chili flakes.
Thinly slice your bok choi and your green onions. Sprinkle over top.
Enjoy.
Spruce it Up
Add your favourite toppings. Ramen is a blank canvas for flavour, so mess around and see what you like.
Sprinkle some chopped peanuts over top for an added crunch.
A splash of Lime Juice over top adds a great lightness to the ramen.