Japanese Vegan Ramen Recipe

Vegetable broth: The base of the soup, providing a rich and savory flavor.

Garlic: Adds a pungent and aromatic depth to the broth.

Ginger: Contributes a warm, spicy undertone to the soup.

Soy sauce: Enhances the umami flavor of the broth.

Miso paste: A fermented soybean paste that adds a complex, savory taste.

Ramen noodles: The main component of the dish, providing texture and substance.

Baby spinach: Adds a fresh, leafy green element to the ramen.

Shiitake mushrooms: Offers a meaty texture and rich umami flavor.

Carrots: Provides a sweet crunch and vibrant color.

Nori: Dried seaweed sheets that add a subtle oceanic flavor.

Green onions: Adds a fresh, sharp bite to the dish.

Toasted sesame seeds: Provides a nutty flavor and crunchy texture.

When sautéing the garlic and ginger, make sure to use a neutral oil like canola or grapeseed oil to avoid overpowering the delicate flavors. Sauté just until fragrant, about 30 seconds to 1 minute, to prevent burning and ensure the aromatics release their full flavor into the broth.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that complements the other ingredients well.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile and is convenient if fresh garlic is not available.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though it has a slightly different flavor and is less pungent.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• miso paste - Substitute with soybean paste: Soybean paste can provide a similar depth of flavor, though it may be slightly saltier.

• ramen noodles - Substitute with soba noodles: Soba noodles are made from buckwheat and offer a nutty flavor that works well in ramen.

• baby spinach - Substitute with kale: Kale is a hearty green that holds up well in soups and adds a slightly different texture.

• shiitake mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar texture and a mild, earthy flavor.

• julienned carrots - Substitute with julienned bell peppers: Bell peppers add a sweet crunch and vibrant color to the dish.

• nori - Substitute with wakame: Wakame is another type of seaweed that can add a similar oceanic flavor and texture.

• green onions - Substitute with chives: Chives provide a mild onion flavor and can be used as a garnish.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunchy texture and nutty flavor.

• Allow the ramen broth to cool completely before storing. This prevents condensation and maintains the integrity of the vegetable broth.

• Store the broth and noodles separately to prevent the noodles from becoming mushy. Place the cooled broth in an airtight container and refrigerate for up to 3-4 days.

• For the noodles, toss them with a bit of oil to prevent sticking, then store them in a separate airtight container in the refrigerator for up to 2 days.

• If you plan to freeze the ramen, pour the cooled broth into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 2 months.

• To freeze the noodles, spread them out on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen noodles to a freezer bag or container and store for up to 2 months.

• When ready to enjoy, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave.

• Reheat the broth on the stovetop over medium heat until hot. If the broth has thickened, add a splash of vegetable broth or water to reach the desired consistency.

• Reheat the noodles by briefly immersing them in boiling water for 1-2 minutes, just until warmed through.

• Assemble the ramen by dividing the reheated noodles into bowls, pouring the hot broth over them, and topping with fresh baby spinach, julienned carrots, nori strips, green onions, and toasted sesame seeds.

• For added freshness, consider adding the baby spinach and julienned carrots just before serving, as these vegetables can lose their texture when stored for too long.

• For stovetop reheating:

  1. In a medium pot, add the leftover vegetable broth and noodles.
  2. Heat over medium heat until it begins to simmer.
  3. Stir occasionally to ensure even heating.
  4. Once hot, add fresh baby spinach, carrots, and shiitake mushrooms if needed.
  5. Serve immediately, garnished with nori, green onions, and toasted sesame seeds.

• For microwave reheating:

  1. Place the leftover ramen in a microwave-safe bowl.
  2. Add a splash of vegetable broth to keep it from drying out.
  3. Cover the bowl with a microwave-safe lid or plate.
  4. Heat on high for 1-2 minutes, stirring halfway through.
  5. Check the temperature and heat in additional 30-second increments if needed.
  6. Garnish with fresh nori, green onions, and toasted sesame seeds before serving.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover ramen in an oven-safe dish.
  3. Add a bit of vegetable broth to prevent drying.
  4. Cover the dish with aluminum foil.
  5. Heat for about 15-20 minutes, or until hot.
  6. Stir halfway through to ensure even heating.
  7. Garnish with fresh nori, green onions, and toasted sesame seeds before serving.

• Large pot: Used to heat the oil and cook the broth with garlic, ginger, soy sauce, and miso paste.

• Wooden spoon: Ideal for sautéing the garlic and ginger without scratching the pot.

• Measuring spoons: Essential for accurately measuring the soy sauce, miso paste, and sesame seeds.

• Knife: Needed for mincing the garlic, grating the ginger, slicing the shiitake mushrooms, and julienning the carrots.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Grater: Used to grate the ginger.

• Strainer: Useful for draining the cooked ramen noodles.

• Tongs: Handy for handling the cooked noodles and placing them into bowls.

• Bowls: Used for serving the ramen with all the toppings.

• Ladle: Perfect for pouring the broth over the noodles in the bowls.

• Measuring cup: Necessary for measuring the vegetable broth.

• Small bowl: Useful for mixing the miso paste with a bit of broth before adding it to the pot to ensure it dissolves smoothly.

Prep ingredients ahead: Mince garlic, grate ginger, and slice shiitake mushrooms in advance to save time during cooking.

Use pre-cooked noodles: Opt for pre-cooked ramen noodles to cut down on boiling time.

Batch cook broth: Make a large batch of vegetable broth and freeze in portions for quick future use.

Pre-wash veggies: Wash and store baby spinach and julienned carrots in airtight containers for easy access.

Instant miso paste: Use instant miso paste to dissolve quickly in the broth.