Red White Vegan Ramen: A Creamy Dream Come True

Red White Vegan Ramen: it sounds like an impossible dream, doesn’t it? How can something be both rich and creamy while still being entirely plant-based? Well, let me tell you, this recipe is here to shatter expectations and redefine what you thought you knew about ramen. Get ready for a flavor explosion that will leave you wondering why you ever settled for anything less.

The Secret’s in the Sauce (and the Noodles, of Course!)

We all know a good ramen lives and dies by its broth. But the magic of this red white vegan ramen comes from a double whammy: a creamy, umami-rich white broth and a spicy, tangy red sauce that will set your taste buds alight. Don’t worry, we’ll get to the noodles, too. They’re the perfect canvas for this symphony of flavors.

Red white vegan ramen ingredients laid out on a table

Building the Base: A Flavorful Foundation

Before we dive into the broth, let’s talk about building a solid foundation of flavor. We’ll be using a simple combination of aromatics that pack a serious punch.

Aromatic Ingredients:

• 2 tbsp vegetable oil
• 1 inch ginger, minced
• 4 cloves garlic, minced
• 1 small onion, diced
• 1/2 cup chopped shiitake mushrooms

Instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the ginger, garlic, and onion and cook until softened and fragrant, about 5 minutes.
3. Stir in the mushrooms and cook until they release their liquid and begin to brown, about 8 minutes.

Aromatics cooking in a pot for red white vegan ramen

The Two-Tone Broth: Where the Magic Happens

Now for the stars of the show: the broths! The white broth gets its creaminess from a secret ingredient – cashew butter – while the red broth gets its kick from gochujang, a Korean fermented chili paste.

White Broth Ingredients:

• 4 cups vegetable broth
• 1/4 cup cashew butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Red Broth Ingredients:

• 1/2 cup water
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar

Instructions:

1. White Broth: To the pot with the aromatics, add the vegetable broth, cashew butter, soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the cashew butter is melted and the broth is slightly thickened.
2. Red Broth: Meanwhile, whisk together the water, gochujang, soy sauce, rice vinegar, and sugar in a small bowl until smooth.

Noodling Around: Choosing the Right Ramen

While the broths are simmering, let’s talk noodles. Traditional ramen noodles are made with wheat, but there are plenty of delicious vegan options available. Look for ramen noodles made with brown rice, buckwheat, or even mung beans.

Cooking the Noodles:

1. Cook the noodles according to package directions.
2. Drain the noodles and rinse under cold water to prevent them from sticking.

Close up of cooked vegan ramen noodles in a bowl

Assembling Your Masterpiece: It’s All About the Layers

Now comes the fun part: putting it all together! This is where you can really let your creativity shine. Get playful with your toppings and add your own personal flair.

Suggested Toppings:

• Chopped scallions
• Corn
• Sliced mushrooms
• Bean sprouts
• Crispy tofu
• Sriracha (for extra heat)

Assembly Instructions:

1. Divide the noodles evenly among bowls.
2. Ladle the white broth over the noodles, then drizzle with the red broth.
3. Add your desired toppings and serve immediately.

A final bowl of red white vegan ramen, complete with toppings

Red White Vegan Ramen: More Than Just a Meal

“This red white vegan ramen isn’t just a recipe, it’s an experience,” says renowned vegan chef, Anya Green. “It’s about embracing bold flavors, textures, and colors, all while staying true to plant-based eating.” Anya also notes, “The beauty of this dish is its versatility. Feel free to experiment with different vegetables, protein sources, and spice levels to create a bowl that perfectly suits your taste.”

FAQ: All Your Red White Vegan Ramen Questions Answered

Can I make this recipe ahead of time?

While this ramen is best enjoyed fresh, you can prepare the broths and toppings ahead of time. Store them separately in airtight containers in the refrigerator for up to 3 days.

What can I substitute for gochujang?

If you don’t have gochujang, you can substitute it with another chili paste, such as sambal oelek or gochuharang. Adjust the amount according to your spice preference.

Can I use different types of mushrooms?

Absolutely! Feel free to experiment with your favorite mushrooms. Shiitake, cremini, and oyster mushrooms would all be delicious in this recipe.

Is this ramen gluten-free?

The broths themselves are gluten-free, but be sure to use gluten-free ramen noodles and tamari instead of soy sauce if you have a gluten intolerance.

What other toppings can I add?

The topping possibilities are endless! Get creative and add anything you like. Some other ideas include kimchi, nori seaweed, sesame seeds, or a soft-boiled egg (for non-vegans).

This red white vegan ramen is a testament to the fact that plant-based eating is anything but boring. It’s a flavor-packed, soul-satisfying bowl of deliciousness that will leave you craving more. So go ahead, gather your ingredients, and get ready to experience the magic for yourself!