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Flavour Packed Vegan Ramen Recipe (Savoury and Umami Goodness)

Craving a warm, comforting bowl of ramen that's plant-based and packed with flavour? This vegan ramen recipe is loaded with rich, umami goodness, fresh veggies, and a savoury broth that will satisfy your taste buds and leave you feeling nourished. Perfect for autumn now that temperatures are creeping lower. Recipe is below! Vegan Ramen recipe Complete mise en place (preparations) in the ingredients list before starting the method. Ingredients: 1 tbsp sesame oil 1 tbsp coriander seeds, lightly crushed 8 spring onions (4 finely chopped, 4 finely sliced for garnish) 20g ginger, zested 2 medium cloves garlic, zested 1200ml water 1 sheet kombu, soaked in 400ml water for an hour or overnight left in the fridge 15g dried shiitake mushrooms 4 nests of ramen noodles or noodles of your choice 300g fresh shiitake mushrooms or any mushroom of your choice 150g bean sprouts 150g frozen sweetcorn, defrosted 2 pak choi, cut into halves For the grated crispy tofu 450g extra firm tofu 4 tbsp light soy sauce 1 tbsp maple syrup 1 tbsp arrowroot powder 1 tbsp sesame oil 1 tbsp sesame seeds For the Tare: 130g miso 50ml cooking sake (You can use rice wine (50ml) or rice wine vinegar, just reduce to 15ml + 35ml water) 50ml cup mirin (You could use maple syrup or agave as an alternative) Creamy sesame (whisked together in a small bowl) 60ml tahini 15ml maple syrup 200ml almond milk 1 tbsp sesame oil Spicy peanut butter (whisked together in a small bowl) 80g Peanut butter 5-10g Gochujang Juice of 1 lime juice For the Ramen broth: - Heat up the sesame oil in a large saucepan over a medium heat. - Add the coriander seeds. Once they start to sizzle add the finely chopped spring onion, garlic and ginger. Fry for 2 minutes stirring regularly. - Add the kombu and its soaking water plus the extra water. - Then add the dried shiitake mushrooms. - Simmer gently for 15-20 minutes. Using a slotted spoon or sieve, scoop out the kombu. - I tend to leave the kombu out as I personally don’t enjoy eating it but you’re welcome to leave it in. For the Tare: - Combine all ingredients in a small saucepan and simmer for 3 minutes while whisking occasionally. For the Tofu: - Preheat the oven to 220C. - Mix the grated tofu with all other ingredients until well combined. - Spread onto a line baking tray and bake for 25-30 minutes turning halfway through the cooking. It should be sticky and crispy on the edges. - Alternatives cook in the airfryer for 15-20 minutes at 200C stirring every 5 minutes or pan fry for 10 minutes stirring regularly. Assemble the Ramen: - Heat up the Ramen broth until simmering. - In boiling water cook your noodles until al dente (still with a bite). They’ll continue cooking in the bowl as the broth is poured over them. I cooked mine for 1 minute less than the packet suggested. - Heat up a medium frying pan with a tsp of sesame oil over a high heat. - Add the pak choi and leave to cook for 1 minute on each side until lightly charred. - Add 2 tbsp water and cover the pan, cook for another 2-3 minutes. - Add 2 tbsp of the Tare plus a ¼ of the spicy peanut butter or creamy sesame mix if using into each bowl. - I would suggest using less tare to begin and adding more if needed. You can add but you can’t take away if it’s too salty. - Add in 2 ladles of the Ramen broth into each bowl and whisk. Taste and add more tare if needed. - Followed by the cooked noodles, tofu, pak choi, beansprouts, corn and any other vegetables you wish to add. - Pour another ladle of Ramen broth over the top and garnish with finely sliced spring onion and any other oils or garnishes of your choice. E.g. crispy onions, garlic oil, chili oil, pickles etc. Enjoy! 0:00 Intro 0:16 Cooking the broth 2:04 Sticky grated tofu 2:40 Pan-fried pak choi 3:16 Pan-fried mushrooms 3:50 Cooking the Tare 4:30 Assembling the Ramen 6:22 Taste test