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Epic Vegan Ramen
This is the most incredible vegan ramen and it is gluten-free. The secret is boosting your broth with dried mushroom powder to get a real umami flavor.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 to 6
Ingredients
filling:
- 1/2 (8oz/227g) pack linguini-style rice stick noodles (or ramen noodles)
- 1/4 cup (60ml) toasted sesame oil
- 3 bunches baby bok choy, leaves separated, and cut lengthways into thirds
- 7 oz (200g) shiitake mushrooms, sliced
- 1 (160z/454g) pack firm silken tofu, cut into 32 equal squares
- 1/2 cup (40g) finely chopped green onion (white and green parts)
base:
- 8 cups (1.9l) Massel beef-flavored broth (*see notes)
- 1 cup (240ml) full-fat canned coconut milk (shake, then pour)
- 1/3 cup (80ml) wheat-free tamari
- 2 tablespoons dried shiitake mushroom powder (**see notes)
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon beef-flavored seasoning powder (***see notes)
- 1 teaspoon mirin
- 1/8 teaspoon red pepper flakes, plus more to serve
- Lime wedges, to serve
Instructions
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Soak the noodles according to the packet directions, but instead of soaking in water, soak in diluted Massel broth. Drain right before serving.
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In a large skillet over medium heat, warm 2 tablespoons of the sesame oil, and sauté the mushrooms for 3 to 5 minutes until softened. Transfer to plate lined with paper towel.
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In the same skillet over medium heat, warm the remaining 2 tablespoons of sesame oil, and sauté the bok choy slices for 2 to 3 minutes until just softened. Transfer to plate lined with paper towel.
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To make the base, pour the broth, coconut milk, and tamari into a large saucepan, and add the mushroom powder, garlic, ginger, Massel seasoning powder, mirin, and pepper flakes. Bring the mixture to a boil, then reduce the heat to medium-low, and simmer for about 15 minutes to allow the flavors to mesh.
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To serve, ladle the broth into deep ramen bowls, and add equal portions of the noodles, mushrooms, bok choy, tofu, and green onion. Serve with lime wedges.
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Notes: *To make shiitake mushroom powder, grind dried mushrooms in a spice grinder or coffee grinder until they are finely ground. On average, 1⁄4 cup (4g) dried mushrooms will yield about 2 tablespoons of powder. **If you can't get Massel beef-flavored broth, use vegetable broth. ***If you can't get Massel beef-flavored seasoning, add salt to taste.
Recipe Notes
*To make shiitake mushroom powder, grind dried mushrooms in a spice grinder or coffee grinder until they are finely ground. On average, 1⁄4 cup (4g) dried mushrooms will yield about 2 tablespoons of powder.
**If you can't get Massel beef-flavored broth, use vegetable broth.
***If you can't get Massel beef-flavored seasoning, add salt to taste.
Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak