Ramen, one of the most beloved bowls of hot soup in the world. Traditionally, ramen gets its flavor from rich bone broths made with pork or chicken. But what about a vegan ramen that delivers a comparable level of umami punch, from all vegan ingredients?
That, my friends, is what we have on offer today.
Secrets to A Richly Flavored Vegan Ramen
Any time I’ve tasted a vegan or vegetable-based ramen in a restaurant, the broth has been thin and bland, without the blast of intense umami I’ve come to expect from a good bowl of Japanese ramen.
Many of the recipes out there on the Internet also lack the components needed to create real umami. Most recipes rely on store-bought vegetable stock and simply add noodles and toppings.
However, we recently posted an Asian vegetable stock recipe we’re super proud of, and in that recipe, we describe all the vegan ingredients that give the stock umami:
- Dried shiitake mushrooms, with an incredibly rich, meaty flavor.
- Roasted napa cabbage, a secret my mom was given by a chef at a Buddhist vegetarian restaurant in China.
- Dried kelp (kombu), full of naturally occurring glutamate, an amino acid that forms the basis of umami.
- White fermented bean curd, a product with an almost cheese-like savory flavor.
Our vegetable stock made with those components will produce an incredible vegan ramen that will please meat-eaters as well as vegans and vegetarians.
We do add one additional ingredient, however. You know how ramen broth has a silky rich texture and almost milky appearance? It comes from hours of simmering bones and cartilage!
But the way to get that same silky richness in a vegan broth? Plain soy milk. It instantly transforms a clear stock into a rich (still vegan!) ramen broth.
The best part is…you can make the stock ahead of time and keep it in the freezer, so you can fix yourself a big bowl of vegan ramen whenever you like!
Vegan Ramen: Recipe Instructions
Step 1: Make the stock (skip this step if you already have the stock ready!)
Preheat oven to 375 degrees F. Take the napa cabbage half, and cut it in half again lengthwise. Place the cabbage on a sheet pan and drizzle lightly with oil. Roast for 25 minutes.
Meanwhile, in a large stockpot, heat 1 tablespoon oil over medium heat. Add the ginger and garlic and cook for 2 minutes, until fragrant but not browned. Add the fermented bean curd and cook for another minute. Then add the onion, carrots, scallions, daikon, kelp, dried shiitake mushrooms, and water. When the napa cabbage is done roasting, add it to the pot as well.
Bring to a boil, turn the heat down to a simmer, and simmer for 4 hours. Strain the stock, and season with salt to taste.
Step 2: Create the ramen broth
In a separate pot over medium heat, add a tablespoon of oil. Fry the spicy bean paste for 1 minute.
Then strain the stock into the pot (you will need about 8 cups to make 4 bowls of ramen).
Add the miso paste and sesame oil, stirring until the miso paste is dissolved. Stir in the soy milk. Taste for seasoning and season with salt if desired. Keep over low heat (do not boil, or the soy milk will curdle), cover, and leave on the stove while you assemble the rest of the ingredients.
For the full, more detailed post on how to make our vegetable stock, click here.
Step 3: Assemble the ramen
Bring a pot of water to a boil for the noodles and bok choy. Meanwhile, heat a skillet over medium high heat and add a tablespoon of oil. Add the corn and season with salt. Sautee the frozen corn until it’s tender and heated through.
Meanwhile, your water should be boiling. Cook the ramen noodles according to the package instructions. Blanch the bok choy for 30 seconds in the same pot you’re using to boil the noodles.
Ladle your ramen broth into 4 bowls. Add the noodles, and top with the cooked corn, blanched bok choy, chili bamboo shoots, scallions, and nori.
Chili bamboo shoots are spicy and flavorful, and can be found in any Chinese grocery store. You can also make your own very easily with our simple Homemade Chili Bamboo Shoots recipe!
Serve!
Vegan Ramen
Ingredients
For the vegetable stock:
- 1/2 napa cabbage
- 2 tablespoons vegetable oil (divided)
- 7 slices ginger (20g or 0.7 oz.)
- 2 cloves garlic (peeled and cut in half)
- 2 cubes white fermented bean curd (23g or 0.8 oz.)
- 1 large onion (peeled and quartered)
- 1 pound carrots (450g, peeled and cut into large chunks)
- 8 scallions (ends removed)
- 8 ounces daikon radish (225, peeled and cut into chunks)
- 1 5x5 inch piece dried kelp (kombu) (13x13 cm, rinsed)
- 16 dried shiitake mushrooms (rinsed)
- 16 cups water (1 gallon, or about 4 L)
- salt (to taste)
To complete the ramen broth:
- 2 1/2 teaspoons spicy bean sauce (la doubanjiang)
- 1 tablespoon white miso paste
- 1/2 teaspoon sesame oil
- 1 1/2 cups unsweetened soy milk
To assemble the ramen:
- 1 tablespoon oil
- 1 cup frozen corn
- 1 pound fresh ramen noodles (450g)
- 8 ounces baby bok choy (225g)
- 1/2 cup chili bamboo shoots (see photo in post)
- 2 scallions (chopped)
- toasted nori (seaweed)
Instructions
Make the stock (skip this step if you already pre-made the vegetable stock)
- Preheat oven to 375 degrees F. Take your napa cabbage half, and cut it in half again lengthwise. Place the cabbage on a sheet pan and drizzle lightly with oil. Roast for 25 minutes.
- Meanwhile, in a large stockpot, heat 1 tablespoon oil over medium heat. Add the ginger and garlic and cook for 2 minutes, until fragrant but not browned. Add the fermented bean curd and cook for another minute. Then add the onion, carrots, scallions, daikon, kelp, dried shiitake mushrooms, and water. When the napa cabbage is done roasting, add it to the pot as well.
- Bring to a boil, turn the heat down to low, and simmer with the lid on for 4 hours. Strain the stock, and season with salt to taste.
Create the ramen broth:
- In a separate pot over medium heat, add a tablespoon of oil. Fry the spicy bean paste for 1 minute. Then strain the stock into the pot (you will need about 8 cups to make 4 bowls of ramen).
- Add the miso paste and sesame oil, stirring until the miso paste is dissolved. Stir in the soy milk. Taste for seasoning and season with salt if desired. Keep over low heat (do not boil, or the soy milk will curdle), cover, and leave on the stove while you assemble the rest of the ingredients.
Assemble the ramen:
- Bring a pot of water to a boil for the noodles and bok choy. Meanwhile, heat a skillet over medium high heat and add a tablespoon of oil. Add the corn and season with salt. Sautee the frozen corn until it’s tender and heated through.
- Meanwhile, your water should be boiling. Cook the ramen noodles according to the package instructions. Blanch the bok choy for 30 seconds in the same pot you’re using to boil the noodles.
- Ladle your ramen broth into 4 bowls. Add the noodles, and top with the cooked corn, blanched bok choy, chili bamboo shoots, scallions, and nori. Serve!
Joe says
I’m yet to make this, but can we leave the vegetables in the broth or do they go bad/rubbery? Seems a shame to throw them once boiled, although I understand that they wouldn’t be left in traditionally.
Sarah says
Hi Joe, the vegetables are quite mushy and flavorless after being simmered for so long––their flavor goes into the stock! You can always compost them!
susan cole says
This recipe is the bomb diggity!!!
I made this last night, after my Ranch 99 shopping trip. My shopping list was centered around this recipe: dried shiitake mushrooms, napa cabbage, baby bok choy, daikon, spicy bean sauce, white fermented bean curd, ramen noodles, soy milk, ginger, etc. I needed some fruit and other veggies for home too. It was worth the shopping trip! And it’s so nice to get out these days during Shelter in Place. It feels forbidden but so good!
I don’t have a pot big enough to make the broth so I used my 8QT Instant Pot. I followed the directions exactly and set it on simmer with the lid on for 4 hours, didn’t use the pressure cooking setting. I made the chili bamboo shoots (so easy and so yummmmm) and had all the toppings you suggested. My family had seconds and we’re all looking forward to more ramen tonight! The broth is so full of depth, it’s better than some pork based broths I’ve had at restaurants! I can’t wait to make this again and again. Thank you!!!
BTW, should I keep the spicy bean sauce in the pantry or the fridge? I found the vacuum packed version, not the one in the jar.
Sarah says
Hi Susan, so excited about this comment! Love that you made the trip to 99 Ranch worth it by stocking up. Also love the idea of using an Instant pot just to simmer the stock––I’ve never thought of using it that way before. Also very glad of course that you and the whole family enjoyed the recipe.
As for the spicy bean sauce, any vacuum sealed packs can be kept in the pantry. Anything open should be transferred to an airtight container in the fridge for storage. Just make sure to always use a clean utensil to dip into it!
maria says
i want to make a big batch of this for my bf to keep in the fridge/freezer.
should i make the broth part and save that and make the rest of the stuff when we’re ready to eat it??
Sarah says
Hi Maria, yes, that’s exactly what I’d do!
Rachel says
Hi! I love your blog, your recipes always work! I want to try this recipe with a couple of vegan friends on a weeknight after work. Do you think I could make the broth in an Instant Pot to speed the process along?
Sarah says
Hi Rachel, you probably could, if you have a very large instant pot. That said, I think the flavor of the broth is better when allowed to slow simmer!
Alexandra says
Amazing!! Wow! The cabbage in the broth surprisingly makes such a big difference. I’ve made many vegan ramens but this one really is well rounded and rich. So good. Fed to my non-vegan family and they are on THIRDS!! I also put aburaage on top to make it like a kitsune ramen. Delicious recipe I will be making many times again, thank you!
Sarah says
you’re so welcome, Alexandra! I love the fact that even the non-vegans loved it!
Vone says
Looking forward to giving this a try. I made your Asian Vegetable Stock recipe a week ago and it was really flavoursome. The white fermented beancurd and roasted nappa was a stroke of genius. I wonder if tahini paste would also be a good creamer for ramen broth….oh..just saw someone else had same idea.
Sarah says
Yeah, I’m going to have to try the tahini method myself. Love the sound of the idea.
caroline says
Looks delicious; can’t wait to try it out.
My husband and I have sampled two vegetarian ramen versions in Tokyo Station at Soranoiro and T’s Tan Tan. They were quite distinct from one another, but both were delicious. Since then, I’ve been longing to come up with a few versions at home.
Thank you for this and your wonderful blog.
Sarah says
You’re so welcome, Caroline! I hope you love this ramen. :)
GretchenS says
This is very exciting! I think you left the dried shiitake mushrooms out of the clip and save recipe.
Sarah says
You’re totally right, Gretchen! Thanks for catching that. Just updated!
schantall says
Will make sure to try it!
I have been searching for good Ramen recipes for a while now and by now manage to make a delicious mushroom ramen, which is also vegan.
The trick for me was to put some tahini into the broth in the end to make it creamy and yummie. I will try the soy-milk trick though and am curious how it copares!
Sarah says
Ooh i like the idea of using tahini. Will have to give that a try myself. Thanks Schantall!