Description
This 15-Minute Vegan Ramen is a quick, flavorful, and comforting dish perfect for a weeknight meal. Featuring a savory miso and mushroom broth, tender noodles, sautéed greens, and protein-rich fried tofu, this recipe combines umami-rich ingredients with a hint of spice from gochujang, delivering a warm and satisfying vegan ramen experience in no time.
Ingredients
Main Ingredients
- 1 tbsp oil
- 1 garlic clove, minced
- 1 shallot, minced
- 1 inch ginger, finely minced
- 4-5 cremini mushrooms, sliced
- 3 shiitake mushrooms (fresh or rehydrated), sliced
- 4 cups water
- 1/2 cube vegetable broth
- 2 tbsp white miso (sweet white miso recommended)
- 1 tbsp soy sauce
- 2 tbsp sugar
- 2 tsp gochujang (or toban dijan paste)
- 1/4 tsp salt (adjust to taste)
- 5 ounces dry long noodles
- 5 ounces fried tofu (or seitan, baked tempeh, etc.)
- 1 piece pak choy (or other greens)
- Optional: chopped green onions for garnish
- Optional: small sheet of roasted seaweed (nori) for garnish
Instructions
- Prepare Aromatics and Mushrooms: Heat the oil in a large saucepan over medium heat. Once hot, add the minced garlic, shallot, and ginger. Sauté these aromatics for 2-3 minutes until fragrant and slightly softened. Then add the sliced cremini and shiitake mushrooms and continue sautéing for another 2 minutes to develop their flavor.
- Add Broth and Seasonings: Pour in the water and crumble in the vegetable broth cube. Stir in the white miso, soy sauce, sugar, and gochujang paste to create a rich, flavorful broth base. At this stage, add the fried tofu cubes if you are using them. Bring the mixture to a boil.
- Simmer the Broth: Once boiling, reduce the heat to a simmer and let the broth cook gently for 10-12 minutes. This allows the flavors to meld together while you prepare the other components.
- Cook Noodles and Greens: While the broth simmers, sauté the pak choy or chosen greens in a separate pan until tender. At the same time, cook the dry noodles according to the package instructions until just al dente. Drain and set aside.
- Adjust Seasoning: Taste the broth and adjust the saltiness if needed. The flavor should be a balanced combination of sweet and salty. Add an additional 1/4 teaspoon of salt if it tastes flat, or dilute with water if too salty. Make adjustments according to your miso and broth cube variations.
- Assemble and Serve: Divide the cooked noodles evenly between two serving bowls. Top with the sautéed greens and ladle the piping hot broth with mushrooms and tofu over the noodles. Garnish with chopped green onions and, if desired, a small sheet of roasted seaweed (nori). Serve immediately while hot.
- Storage: The leftover broth can be stored in an airtight container in the refrigerator for up to 3 days, making it easy to enjoy again later.
Notes
- This ramen is vegan, but you can customize protein by using seitan, baked tempeh, or any other favorite vegan protein instead of fried tofu.
- Adjust the spiciness by modifying the amount of gochujang or toban dijan paste to your preference.
- For a gluten-free version, substitute gluten-free noodles and tamari for soy sauce.
- Use fresh mushrooms if possible for a better texture and flavor; rehydrated shiitake mushrooms are a good alternative.
- Ensure to not overcook the noodles to maintain their texture and chewiness.
- Adding a small sheet of roasted seaweed (nori) adds classic ramen flavor and texture but is optional.
