Hey there, fellow food adventurers! Is anyone else finding that the weather can't quite make up its mind? One minute we're basking in sunshine, the next we're reaching for our warmest sweaters. It's this kind of in-between time that calls for a dish that's both comforting and nutritious - and that's exactly where our star of the show comes in – Vegan Ramen!
I’ve been finding solace in my little garden, soaking up every bit of sunlight while I can, and it's amazing how just a bit of greenery and fresh air can lift the spirits! It's also inspired me to get creative in the kitchen with some vibrant and nourishing recipes.
And so, enter my latest obsession: a hearty, flavorful vegan ramen that's perfect for those chilly evenings. Now, I'll be upfront - this isn't a five-minute meal kind of deal. No, this recipe is a labor of love, a little journey in itself, but let me tell you, every single moment is absolutely worth it for the rich, deep flavors you’ll create.
Don't let the 'time' aspect scare you off. This isn’t about slaving away in the kitchen, it's about the joy of layering flavors, nurturing the ingredients and making something truly special. It’s like giving yourself a warm hug from the inside out. And besides, what's more relaxing than pottering around the kitchen, filling your home with amazing aromas?
Building the Flavor Foundation
The key to a great ramen is, without a doubt, the broth. We start by roasting a vibrant medley of carrots, celery, sweet potato, garlic, and onion, infusing them with a rich, caramelized sweetness. Then, we build on this with fresh ginger, more garlic, spring onions, and a pinch of salt, all gently sautéed to unlock their aromatic essence. And, of course, no ramen is complete without those gorgeous dried shiitake mushrooms and a piece of kombu – the secret to that coveted umami depth.
From Broth to Bowl: Customization is Key!
Now that we have this amazing broth, it's time to bring it all together. For an extra layer of creaminess, we're blending some of the roasted sweet potatoes and garlic with soy milk to create a velvety base. Then, we add a blend of sesame paste (or tahini or peanut butter), tamari (or soy sauce), shiro miso paste, rice wine vinegar, mirin, and a touch of chili oil. This combination elevates the dish and creates a fantastic flavor profile.
And that's not all – the toppings! This is where you can really let your imagination run wild. I like to use tender noodles, steamed pak choi or broccoli, sweetcorn, slices of the shiitake mushrooms from the broth, crispy tofu or tempeh, a sprinkle of sliced spring onions, and a touch of sesame seeds. Don't be shy about adding your own favourites to create your perfect bowl of vegan ramen.
Get Creative in Your Kitchen!
So, if you're ready for a kitchen adventure that rewards you with a bowl full of flavor and goodness, then this Vegan Ramen recipe is your call. Grab your aprons, put on your favorite music, and let's create some magic together!
Recipe:
Yields: 4 servings Prep time: 45 minutes Cook time: 120 minutes
Ingredients:
Oven-Roasted Veggie Stock
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- Approx. 200g sweet potato, cubed
- 4 garlic cloves
- 1 large onion, quartered
- 30ml vegetable oil
- 1 tbsp red miso paste
Ramen Stock
- 15ml vegetable oil
- 5cm piece of ginger, sliced
- 4 garlic cloves, crushed + 1 clove, grated
- 4 spring onions, white + light green parts, chopped
- Coarse sea salt
- 10 dried shiitake mushrooms
- 20g kombu
- 240ml soy milk (or almond milk)
Flavorings
- 45ml Asian sesame paste (or tahini or peanut butter)
- 20ml tamari (or soy sauce)
- 20ml shiro miso paste
- 60ml rice wine vinegar
- 20ml mirin
- 20ml chili oil (or toasted sesame oil)
Topping Suggestions
- Noodles (150g precooked noodles per bowl)
- Steamed pak choi or broccoli
- Tinned corn or bamboo shoots
- Sliced shiitake mushrooms from broth
- 100g tofu or tempeh (per bowl)
- Sliced green parts of spring onions
- Sesame seeds
Instructions:
- Roast the Veggies: Preheat oven to 200°C (390°F). Chop carrots, celery, and sweet potato. Leave garlic cloves whole, onion quartered. Coat with oil and bake for 20 mins. Add red miso, bake for another 20-25 mins until charred.
- Sauté the Aromatics: Heat oil in a large pot. Add ginger, garlic, spring onions, and salt. Sauté until caramelized.
- Simmer the Broth: Add roasted veggies (except sweet potato and garlic) to the pot. Add 1 liter water (deglaize baking tray with some). Add shiitake and kombu (and their soaking water). Simmer gently for 60-90 mins. Remove kombu after 20 mins.
- Blend the Base: While broth simmers, prepare noodles and toppings. Blend sweet potato, squeezed garlic, and soy milk until smooth (or mash and whisk).
- Strain and Season: Strain the stock, reserve shiitake. Return stock to pot. Whisk in sweet potato/garlic mixture and grated garlic clove. Warm gently.
- Assemble: In each bowl, add flavourings. Top with broth, noodles, and toppings. Adjust flavours to taste and enjoy!
Note: You can replace the roasted veggie stock with 1 liter of vegan stock and add miso to step 3.
Enjoy your cozy bowl of ramen! Let me know how it turns out. Share your creations on social media and tag me – I absolutely adore seeing your kitchen masterpieces.