Vegan Ramen
Serves 4
A homemade mushroom broth adds rich, umami flavor to this delicious vegan ramen recipe. To get ahead, you can make the broth a day or two in advance and store it in the fridge. It also freezes well for up to 3 months.
Ingredients
- 1 recipe Mushroom Broth
- 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
- Sea salt
- 2 tablespoons water
- Caps from 1 pound shiitake mushrooms, sliced
- 8 ounces dried ramen noodles
- Baked tofu
- Julienned daikon radish or carrot
- 1 bunch scallions, thinly sliced
- Chili crisp (we like Trader Joe's brand), for serving
- Tamari, for serving
Instructions
- Prepare the mushroom broth according to this recipe. After straining, season it with the rice vinegar and mirin. Scoop ¼ cup of the broth into a small bowl and add the miso paste. Whisk until smooth, then stir the miso mixture into the remaining broth. Season to taste.
- Meanwhile, heat 1 tablespoon of the 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, or until browned underneath. Sprinkle with salt, add the water, toss, and cover. Cook until the bok choy is bright green and tender, about 1 minute. Remove from the pan and set aside.
- Wipe out the pan and return it to the stove. Add the remaining 2 tablespoons olive oil and heat over medium heat. Add the mushrooms and a pinch of salt. Let cook for 2 minutes without stirring, then toss and cook, stirring occasionally, for 5 more minutes, or until tender and browned.
- Cook the noodles according to the package instructions. Drain and divide among four bowls. Pour in broth to cover. Top with the bok choy, baked tofu, mushrooms, daikon, and scallions. Serve with chili crisp and tamari.