Tasty Vegan Ramen

Seonkyoung Lon gest · seonkyounglongest.com · 2021 · 4 / 4 Bowls

Against 492 ramen recipes

Vegan and vegetarian ramen, with 2 of the 3 usual parts; not on it: tofu.

Get the method at seonkyounglongest.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

13 parts read from its 20 ingredient lines, its title and its method.

Broth base: Seafood or dashi (kombu, bonito, niboshi) “10”x10” dried kelp”
Vegetable or mushroom “10 to 12 dried shiitake mushrooms”
Tare and seasoning: Soy sauce (shoyu) “2 Tbsp Seonkyoung’s house sauce or sweet soy sauce”
Miso “1/2 cup red miso”
Tare made in the recipe a heading in the list
Aroma oil: Chili oil (rayu) “2 tbsp chili oil or Lao gan ma”
Noodles: Dried ramen noodles “4 servings of fresh, frozen, or dried ramen noodles”
Toppings: Nori “Dried & toasted seaweed/nori”
Scallion or negi “4 green onions, chopped”
Sweet corn “1 can of sweet corn”
Butter “1 tbsp coconut oil or plant based butter”
Mushrooms (shiitake, enoki, shimeji) “3 king oyster or your choice of mushrooms, sliced into 1/3””
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: vegetable or mushroom and mushrooms (shiitake, enoki, shimeji). Not on it: tofu.

Less usual for the style: tare made in the recipe (in 7% of Vegan recipes), nori (in 22% of Vegan recipes), sweet corn (in 14% of Vegan recipes) and butter (in 3% 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 (20)

For Broth

2 bulbs of garlic, cut into halves (approximately 20 cloves of garlic)
3 to 4 large slices of ginger
2 large leeks, cut into halves lengthwise and washed well
10 to 12 oz Korean radish or carrot
10”x10” dried kelp
10 to 12 dried shiitake mushrooms
18 cups water
1 tsp msg or salt

For Miso Tare

1/2 cup red miso
2 tbsp chili oil or Lao gan ma
3 tbsp Yondu

For Toppings & Noodles

3 king oyster or your choice of mushrooms, sliced into 1/3”
2 Tbsp Seonkyoung’s house sauce or sweet soy sauce
1 tbsp coconut oil or plant based butter
1 can of sweet corn
Pinch of salt
4 servings of fresh, frozen, or dried ramen noodles
4 green onions, chopped
Dried & toasted seaweed/nori
Fried shallot