Vegan Mushroom Ramen
Sonja Overhiser · acouplecooks.com · 2020 · 4
Against 492 ramen recipes
Vegan and vegetarian ramen, with 3 of the 3 usual parts.
What's in it
11 parts read from its 16 ingredient lines, its title and its method.
- Broth base
- Vegetable or mushroom “1 quart vegetable broth”
- Tare and seasoning
- Soy sauce (shoyu) “3 tablespoons soy sauce”
- Mirin “1 tablespoon mirin”
- Aroma oil
- Sesame oil “2 tablespoons toasted sesame oil, divided”
- Noodles
- Dried ramen noodles “8 ounces dry ramen noodles”
- Instant noodles “8 ounces dry ramen noodles”
- Toppings
- Mushrooms (shiitake, enoki, shimeji) “1 ounce dried mushrooms”
- Spinach “2 baby bok choy or 4 cups spinach leaves”
- Bok choy “2 baby bok choy or 4 cups spinach leaves”
- Tofu “12 to 16 ounces extra firm tofu”
- How it is served
- Served in soup from the method
Against the usual Vegan
It has 3 of the 3 parts of the usual Vegan and vegetarian ramen: vegetable or mushroom, tofu and mushrooms (shiitake, enoki, shimeji).
Less usual for the style: spinach (in 22% of Vegan recipes).
Ramen with no meat or bones: a broth of kombu, mushrooms, vegetables or soy milk, with tofu, mushrooms and vegetables in place of chashu.
Ingredients as published (16)
- 1 ounce dried mushrooms
- 12 to 16 ounces extra firm tofu
- 2 baby bok choy or 4 cups spinach leaves
- 1/2 cup sweet yellow onion
- 6 garlic cloves
- 2 teaspoons grated ginger (from two-inch nub)
- 8 ounces shiitake mushrooms
- 3 small sweet peppers (or 1/2 very thinly sliced bell pepper strips)
- 2 radishes or watermelon radishes, for garnish
- 2 tablespoons toasted sesame oil, divided
- 2 tablespoons olive oil, divided
- 8 ounces dry ramen noodles
- 1 quart vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- Garlic chili sauce and smoked soy sauce (shoyu), for garnish
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