Vegan ramen

Vegan ramen

My wife is in love with ramen, and accordingly I have to adapt to the requirements. To be honest, lately it started to grow on me, and I have made it my mission to perfect my ramen skills.

This recipe is inspired by Dr. Greger’s Miso Soup, I have some different ingredients and quantities, but that’s where I basically got the first idea on how to make the miso soup, the rest I just improvised to make it taste like it wanted to. 

Vegan Ramen
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Soup
  1. 1 tsp arame seaweed
  2. 2 big bok choy (150g)
  3. 100g shitake mushrooms (fresh)
  4. 750ml water
  5. 4 tsp organic white or brown miso paste
  6. 1 tsp turmeric - optional
  7. 1 tsp paprika - optional
  8. 1/2 tsp vegetable stock (boullion) - optional
  9. 1 tsp soy sauce
Noodles
  1. 200g Miyatake udon noodles
  2. 400g water
Soup
  1. Cut the bok choy and mushrooms in small pieces
  2. Add the bok choy and mushrooms to a pot, and add soy sauce, let it cook for 2-3 minutes, stirring occasionally
  3. Add 750ml water to the pot, and the seasoning (turmeric, paprika, vegetable stock) and let it cook for 10minutes
  4. Add seaweed and noodles (cooked), and let it cook at low heat for 3 minutes
Noodles
  1. Bring 400g water to boil in a small pot
  2. Add noodles and let them cook for around 3 minutes
  3. Remove water from pot and when the soup is almost ready (last step) add the noodles in the bigger pot and let them cook accordingly
Adapted from Dr. Greger's Miso soup
Bring the spoons http://bringthespoons.com/

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