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Vegan Ramen

I made this vegan ramen for dinner last evening and was so delicious. To make ramen is much quicker than you would think. This recipe is perfect for vegans who want to make ramen but are not sure how to make it vegan.

Do give it a try, and give me the feedback.

Cuisine: Japanese

“Try it and don’t forget to tag and follow on Instagram @guywhocooksgreen

Ingredients (4 portions):

1. 150 gm tofu chopped in medium sized cubes

2. 2 tablespoons tomato purée

3. 3 garlic cloves

4. 2 tablespoons sesame seeds

5. 1 leek

6. 120 gm shiitake mushroom

7. 2 tablespoons paprika powder

8. 1 teaspoon chilly flakes (optional, only if you want it spicy)

9. 2 medium size sheets of kombu

10. 2.5 tablespoons miso paste

11. 150 gm Ramen noodles

12. Toasted nori sheets

13. 3 tablespoons sesame oil

14. 3 tablespoons soy sauce

15. 1 cube vegetable broth

16. Half lime

Method (don't forget to read tips and tricks under before you start cooking):

  • In a bowl, add 2 tablespoon of soy sauce, 1.5 cups of water, lime juice and add the tofu cubes and let it rest for 30 minutes and do the rest of the steps. We are marinating tofu in this step with soy sauce flavour.

  • In a pan, add 1 tablespoon sesame oil on medium flame. And, when oil is warm, add finely chopped garlic cloves and cook for 2 mins until they turn golden brown. Now, add sesame seeds and cook for another 40 seconds. Take out this garlic-sesame oil in a bowl and clean the pan.

  • In a pan, dry roast coarsely chopped leek (use white part, we will use green part for the topping) and cook for 2 minutes on medium flame. Add tomato purée, and cook for one minute.

  • Now, add 2 cups of water, 100 gm shittake mushrooms and kombu sheets and cover the pan. Cook for 12 minutes on medium flame and remove kombu from the pan. (kombu is only added to give the ramen sauce a flavour and should be removed after 12 minutes of boiling)

  • Now, add meso paste, 1 tablespoon soy sauce, paprika powder and cube of broth (no need to add water with cube here). Mix them well in the sauce.

  • Toss this mix in a blender and blend everything well. You will get a thick paste. Now, move this paste back to the pan, and add 2 more cups of water. I prefer my ramen sauce a bit liquidy, but if you like it thick you can add less water.

  • Cook the ramen noodles as per the instructions on the pack.

  • I had dried shittake mushrooms, so I put rest 20gm of the mushrooms in warm water for 2 minutes as well. You should do the same if you have dried mushrooms. But, if you have fresh mushrooms, you can skip this step.

  • Now, serve the ramen sauce in a bowl, then add noodles, marinated tofu, nori sheets, extra shittake mushrooms from the previous step (fresh mushrooms if you skipped it) and add garlic-sesame oil on the top of the noodles. Also, add green part of the leek for topping. You can also add chilly flakes here, if you like it spicy.

Tips and tricks:

  • While marinating, make sure that all the tofu cubes are properly dipped in the marinating liquid.

  • My recommendation is to not have too thick ramen sauce, I think it gets the best flavour when it is bit liquidy.

  • You can also add chilly flakes together with the oil while making the garlic-sesame oil instead of adding it separately on the top at the end.

  • Remember to remove kombu before you blend everything in the sauce.

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