Vegan Ramen
A homemade mushroom broth adds rich, umami flavor to this delicious vegan ramen recipe. It is filled with chewy noodles, sautéed bok choy, mushrooms, and baked tofu for a comforting plant-based meal.
Ingredients
- 1 recipe Mushroom Broth (prepared)
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons white miso paste
- 3 tablespoons extra-virgin olive oil
- 1 large or 2 medium baby bok choy, sliced into thin wedges
- to taste Sea salt
- 2 tablespoons water
- 1 pound shiitake mushroom caps, sliced
- 8 ounces dried ramen noodles
- for serving Baked tofu
- for serving Julienned daikon radish or carrot
- 1 bunch scallions, thinly sliced串
- for serving Chili crisp
- for serving Tamari
Instructions
- Prepare the mushroom broth recipe. After straining, season with the rice vinegar and mirin. Scoop 1/4 cup of the broth into a small bowl, whisk in the miso paste until smooth, and then stir the mixture back into the main pot of broth. Season to taste.
- Heat 1 tablespoon of olive oil in a large lidded skillet over medium heat. Add the bok choy in a single layer and sear for 1 to 2 minutes until browned. Sprinkle with salt, add 2 tablespoons of water, toss, and cover. Cook for about 1 minute until tender and bright green, then remove from the pan.
- Wipe out the skillet and heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced shiitake mushrooms and a pinch of salt. Cook without stirring for 2 minutes, then stir occasionally for another 5 minutes until the mushrooms are browned and tender.
- Cook the ramen noodles according to package instructions. Drain and divide the noodles among four bowls. Ladle the hot broth over the noodles and top with the prepared bok choy, mushrooms, baked tofu, julienned daikon, and scallions. Serve with chili crisp and tamari on the side.