Vegan Ramen

What's in it

16 parts read from its 22 ingredient lines, its title and its method.

Broth base

• Seafood or dashi (kombu, bonito, niboshi) “4 cups vegan dashi (recipe below)”

Tare and seasoning

• Soy sauce (shoyu) “3 tablespoons soy sauce”
• Sesame paste or tahini “2 tablespoons tahini (sesame paste)”
• Mirin “2 ½ tablespoon mirin”

Aroma oil

• Chili oil (rayu) “2 teaspoons toasted sesame oil, or chili oil, for spicy”
• Sesame oil “2 teaspoons toasted sesame oil, or chili oil, for spicy”

Noodles

• Ramen noodles, kind not stated “12 oz fresh vegan ramen noodles or 6 oz dried vegan ramen noodles”

Toppings

• Menma (bamboo shoots) “Seasoned bamboo shoots (menma)”
• Nori “Nori sheet”
• Bean sprouts “Mung bean sprouts”
• Mushrooms (shiitake, enoki, shimeji) “Shiitake mushrooms”
• Spinach “Baby spinach”
• Cabbage “Shredded cabbage”
• Tofu “Tofu cubes”
• Chili flakes or togarashi “Ichimi togarashi”

How it is served

• Served in soup from the method

Against the usual Vegan

It has 2 of the 3 parts of the usual Vegan and vegetarian ramen: tofu and mushrooms (shiitake, enoki, shimeji). Not on it: vegetable or mushroom.

Less usual for the style: sesame paste or tahini (in 11% of Vegan recipes), menma (bamboo shoots) (in 14% of Vegan recipes), nori (in 22% of Vegan recipes), bean sprouts (in 11% of Vegan recipes) and 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.