Creamy Vegan Ramen (vegan friendly)
December 4, 2023
Creamy Vegan Ramen
This post was written in 2020 in Melbourne lockdowns. Thankfully, that period is somewhat behind us, but this recipe for creamy vegan ramen still remains a winner.
On Mondays, I try to work from home. I am pleased to say that after a big weekend of parties, I had a productive day and lots enjoyed & achieved. I even created an hour of space for a wonderful online course that I am doing. Despite having a brilliant day, I increasingly find that my day-to-do list is too long. Not achievable. I think I am getting better at accepting that some of that stuff just has to wait or be parked. How do you best manage this? Tips are always so very welcome.
But now, just like you, we are soon to arrive at dinner o’clock, and we might scratch our heads or call it a night of eggs and toast, but surely not because, well…..this is Monday…..and we’re going to do this thing right & we’re going to do this thing with nourishment in mind as well as only 15-20 mins in the kitchen. And here (smugly sidestepping into the kitchen) enters creamy, nourishing and speedy ramen. It ticks our Meatless Monday requirements.
This gorgeous dish will very quickly solve our and your ‘What’s for dinner’ dilemma. Creamy vegan ramen ticks all our Meatless Monday boxes- and there’s not a slice of bread in sight.
This gorgeous dish will very quickly solve your ‘What’s for dinner’ dilemma. It is delicious & well-received by the whole family, but it might also be helpful to note that it is also vegan-friendly.
Nellie
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Creamy Vegan Ramen
Creamy vegan ramen
Equipment
- 2 Pots
- 1 Frying pan
Ingredients
- 1- litre vegetable stock
- 1 heaped tablespoon white miso paste
- 20 ml soy sauce + 30 ml additional
- 2 tablespoons of oil
- A thumb-sized piece of fresh ginger grated or finely chopped
- 2 garlic cloves finely diced or use a garlic crusher
- 200-250 g satay or natural tempeh or use extra-firm tofu if you prefer
- 1 heaped tablespoon white miso paste
- 2 tablespoons of mirin or use rice vinegar
- 80 g tahini
- 30 ml sriracha
Suggested vegetables -
- We used red capsicum and some corn for this recipe& gently fried these together.
- Also added some grated carrot & kept this raw.
- 1 bunch of bok choy or Asian greens of your choice can substitute for broccoli or broccolini or spinach what you have on hand.
- Ramen noodles store-bought or homemade - enough for 4 or how ever many people you are cooking for.
- Coriander to serve
- Lime to taste
Instructions
- Put the vegetable stock in a pot and warm it over low heat while you prepare the rest of the ingredients.
- Place another pot of water on the stove and bring to a boil, in readiness to cook your vegetables.
- In a frying pan, warm oil before adding the ginger and garlic. Cook for 1 minute, stirring frequently to avoid burning. Add the tempeh (or tofu) and fry, stirring occasionally, until crispy and golden brown. Add in the miso and also the mirin (or use rice wine vinegar). Cook for a couple of minutes and set aside on a plate.
- Using the same pan (add a little more oil if required) fry off your veg of choice. We have used diced capsicum and corn and also 1 grated carrot (kept raw) in this recipe but please feel free to mix and match.
- In a small bowl combine the tahini, additional 30 ml of soy sauce and sriracha. Mix well. Divide amongst your serving bowls.
- Cook the Boy chow or Asian greens of your choice in the boiling water until they are tender. Set aside. Do not discard the water!
- Cook the ramen noodles according to packet directions but if they are homemade (certainly not expecting this for a quick meal but kudos to you if you are) , they take no more than 50-60 seconds. Drain.
- To assemble your creamy ramen, ladle the hot stock over the tahini mix already in the bowls. Add the noodles and top with the Asian greens, vegetables of choice and top with fresh coriander.
Notes
Nutrition
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