Creamy vegan ramen

Ramen is so lovely & versatile as there are a wide array of toppings you can use. Switch up any ingredients you don’t have on hand to vegetables that you do. Broccoli, spinach, tomatoes, mushrooms (dried & fresh)….whatever tickles your fancy. Substituting chicken stock for vegetable stock here to make this ramen vegan and vegetarian friendly.

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Course: Lunch, Dinner

Cuisine: Japanese, Asian

Prep Time: 20

Cook Time: 15

Servings:

Calories: 324kcal

Author: Nellie Kerrison | Relish Mama

Cost: 13

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

FYI - Steamed dumplings are also fabulous added to this dish.

Nutrition