Vegetarian Ramen Recipe
Total time
Author: The Edgy Veg
Recipe type: Soup
Cuisine: Asian
Serves: 4-6
- 1 tbsp sesame oil
- 1 large yellow onion, diced large
- 3 cloves garlic, smashed
- 1 tbsp sesame seeds
- 1 tsp chili bean paste
- 3 tbsp tamari
- ½ cup mushrooms
- 2 vegan beef boullion cubes
- 2 tbsp vegan Worcester sauce
- 2 large carrots, cut into 1 inch chunks
- 1 inch piece of ginger, sliced
- ½ tsp white pepper
- 12 cups cold water
- 1 tbsp agave or coconut sugar
- 2 sheets kombu, cut into 3 inch strips
- 2 tablespoons mirin (optional)
- 3 tablespoons mellow white miso
- Salt as needed
- Lime wedges
- Scallions, chopped
- Mushrooms
- Seaweed
- Bamboo shoot/sprouts
- Vegan egg
- Fried beef-style seitan
- Vegan ramen noodles
- Preheat a large pot over medium-high heat.
- Sauté the onion and garlic in oil with a pinch of salt for about 5 minutes.
- Add the carrots, mushrooms, ginger, sesame seeds and water. Cover and bring to a boil.
- Once boiling, turn down the heat and add white pepper, chili paste, boullion, sweetener, tamari and vegan Worchester and leave the lid slightly ajar.
- Simmer and reduce by about ⅓rd.
- After about 30 minutes, add the kombu, and let it simmer for another 30 minutes.
- Remove the kombu, after 30 minutes, or when the broth has reduced to 8 cups.
- Add mirin, miso, and salt, stir.
- In the sink, place a another large pot, topped with a fine mesh strainer.
- Pour in the vegetables and broth and let strain for about 20 minutes, or until all the liquid has dripped from the veggies.
- Give the veggies a good squish with a wooden spoon, and set them aside.
- Taste for salt.
- Cook noodles and serve with heated broth.
- Add toppings and serve.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2015/02/21/homemade-ramen-recipe/
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