Vegan Ramen

Name: Vegan Ramen
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Vegan & Vegetarian
Ingredients: 6 cups vegetable broth; 1 piece (4-inch) dried kombu; 1 cup dried shiitake mushrooms, plus soaking liquid; 3 cloves garlic, smashed; to taste 1-inch piece fresh ginger, sliced; 3 tbsp soy sauce, divided; 1 tbsp miso paste; 1 tsp toasted sesame oil; 14 oz extra-firm tofu, pressed and sliced; 2 tbsp mirin; 4 portions fresh or dried ramen noodles; 2 cups baby bok choy or spinach; 1 cup corn kernels; 2 green onions, thinly sliced; to taste Chili oil and toasted nori sheets, to serve

A deeply savory mushroom-kombu broth simmered low and slow to extract umami, ladled over ramen noodles with soy-marinated baked tofu, wilted greens, corn, and a shiitake-scallion oil. A completely plant-based bowl with restaurant-level depth.

By YumYum Editorial · Vegan & Vegetarian

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves 4

Ingredients

6 cups vegetable broth
1 piece (4-inch) dried kombu
1 cup dried shiitake mushrooms, plus soaking liquid
3 cloves garlic, smashed
to taste 1-inch piece fresh ginger, sliced
3 tbsp soy sauce, divided
1 tbsp miso paste
1 tsp toasted sesame oil
14 oz extra-firm tofu, pressed and sliced
2 tbsp mirin
4 portions fresh or dried ramen noodles
2 cups baby bok choy or spinach
1 cup corn kernels
2 green onions, thinly sliced
to taste Chili oil and toasted nori sheets, to serve

Instructions

Soak the dried shiitake mushrooms in 2 cups warm water for 20 minutes until softened, then remove and slice, reserving the soaking liquid.
Combine the vegetable broth, kombu, reserved mushroom soaking liquid, smashed garlic, and ginger in a large pot and bring to a gentle simmer (do not boil hard, which can make kombu bitter).
Simmer the broth uncovered for 25-30 minutes, then remove the kombu, garlic, and ginger, and stir in 2 tbsp soy sauce, the miso paste, and sesame oil, whisking the miso until fully dissolved.
Meanwhile, preheat the oven to 400°F (200°C). Toss the sliced tofu with the remaining 1 tbsp soy sauce and the mirin, arrange on a lined baking sheet, and bake for 20-25 minutes, flipping halfway, until firm and lightly browned at the edges.
Sauté the sliced shiitakes in a splash of oil for 3-4 minutes until browned; set aside.
Blanch or quickly steam the bok choy for 1-2 minutes until just wilted and bright green.
Cook the ramen noodles according to package directions, then divide among four deep bowls.
Ladle the hot broth over the noodles, then top each bowl with baked tofu, sautéed shiitakes, bok choy, and corn.
Garnish with green onions, a drizzle of chili oil, and toasted nori, and serve immediately while hot.