Who doesn’t love a hot delicious bowl of ramen? There is a myriad of reasons why it can be difficult to order vegan ramen, but in my personal opinion everything is better homemade anyway!
I created this recipe for the first time a couple months ago, my best friend saw it on my instagram and asked me to make it for her. She says this recipe ruined ramen for her, and she will not be able to enjoy packet ramen ever again. This is a delicious, relatively easy (as soups/noodle dishes go) recipe to make.
3 tablespoons Soy Sauce (to taste)
1 tablespoons Sesame Oil
2 tablespoons of Vegetable Oil
2 tablespoon of Mirin
2 tablespoons of gochujang spicy miso sauce (ChungJungOne – Vegan)
1 Handful of Shiitake Mushrooms
6 Packs of Vegan Ramen Noodles
3 Carrots (Jullienne)
3 chopped Scallions
1 Fresh Jalapeno to garnish
1 Onion coarsely chopped
1 inch thumb of ginger diced
1 tablespoon lime juice (save half for garnish)
10 cups of veggie broth
This recipe can serve 4-5 people
Saute your diced onion, ginger and vegetable oil in a large pot until your onion is lightly browned and your ginger is fragrant. Slowly stir in your veggie broth, soy sauce, sesame oil lime juice, miso, mirin, and bring to a boil. Turn your heat down to low, and let simmer for 45-60 minutes to get the full flavor of your broth. Within the last 5-10 minutes add a handful of clean shiitake mushrooms. After your broth is full flavor, add in your ramen pack by pack and then you are finished! Garnish your ramen with jalepeno, lime slices, scallions, carrots and any other veggies of your choice! Serve hot and enjoy!