Recipe: Vegan Ramen
A healthy twist on the college-student classic
Courtesy of Vega.
This recipe originally appeared on Vega’s Recipe Center and was republished with permission from Vega.
Warm up with a hot bowl of ramen noodles. Here are two versions for you to experiment with in your own kitchen. Slurp on!
Broth Option 1: Butternut Squash Miso Broth
- 1 cup butternut squash, peeled and diced
- 3 cups water
- 1/2 Tbsp miso paste
- ½ inch grated ginger
- 2 cloves garlic
Broth Option 2: Mushroom Broth
- 4 cups water
- ½ oz kombu (approximately one large piece)
- 1 oz dried shiitake mushrooms (approximately 8 dried mushrooms)
- 2 green onion, only whites, chopped
- Splash of soy sauce
- Splash of rice wine vinegar
- 2 (80 gram) packages rice ramen noodles, cooked
- 4 green onions, greens chopped and whites reserved for broth
- 2 sheets toasted nori, cut in half
- 1 carrot, shredded
- ¼ medium daikon radish, shredded
- ½ package organic tofu, cut thin
- Garlic chili sauce, for dipping
Broth Option 1
1. Bring butternut squash, water, ginger and garlic to a boil.
2. Simmer until soft, 5 to 10 minutes.
3. Puree until smooth with miso paste.
4. Simmer for 5 more minutes.
Broth Option 2
1. Bring water, kombu, green onions and shiitake mushrooms to a boil.
2. Simmer for 25 minutes.
3. Remove mushrooms, kombu and green onions. Mushrooms can be used for topping. Discard kombu and scallions.
4. Add in soy sauce and rice wine vinegar.
Serve noodles in broth and top with desired toppings with chili sauce on the side. For more plant-based recipe inspiration, check out Vega’s Recipe Center!
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. She tweets as @MorganShupe.
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