Spicy Creamy Vegan Ramen (Inspired by Jinya)

Indulge in a comforting bowl of spicy creamy vegan ramen, inspired by the beloved Jinya ramen chain. This recipe brings all the umami richness and fiery heat of the classic dish, while remaining entirely plant-based and packed with flavor.

The Perfect Vegan Ramen Broth

Simmering Vegan Ramen Broth

The heart of any good ramen is the broth, and this vegan version is no exception. We’ll build a deeply savory base using kombu (kelp), dried shiitake mushrooms, and vegetable broth.

Ingredients for Vegan Ramen Broth:

• 1 piece (about 6 inches) dried kombu
• 4 dried shiitake mushrooms
• 8 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon white miso paste
• 1 tablespoon nutritional yeast
• 1 teaspoon sesame oil
• 1/2 teaspoon chili garlic sauce (or more to taste)

Instructions:

1. In a large pot, combine the kombu, dried shiitake mushrooms, and vegetable broth. Bring to a boil over high heat.
2. Once boiling, reduce heat to low and simmer for 30 minutes.
3. After 30 minutes, remove the kombu and mushrooms from the broth. Slice the mushrooms thinly and reserve for garnish.
4. Whisk in the soy sauce, miso paste, nutritional yeast, sesame oil, and chili garlic sauce.
5. Continue to simmer on low for another 15 minutes to allow the flavors to meld.

Chef’s Tip: For an even richer broth, try roasting the kombu before adding it to the pot. Simply toast it in a dry skillet over medium heat for 1-2 minutes per side, or until it becomes fragrant.

Building the Spicy Creamy Ramen Bowl

Assembling Vegan Ramen Bowls

Now, let’s assemble all the components for a satisfying ramen experience. This recipe calls for tofu as a protein source, but feel free to experiment with other vegan options like crispy tempeh or roasted mushrooms.

Ingredients for the Ramen Bowl:

• 1 (14-ounce) package ramen noodles (choose a vegan variety)
• 1 tablespoon vegetable oil
• 1 block (14 ounces) extra-firm tofu, pressed and cubed
• 1 cup chopped bok choy
• 1/2 cup sliced shiitake mushrooms (from the broth)
• 1/4 cup chopped green onions
• 1-2 tablespoons vegan sriracha mayonnaise (or to taste)

Instructions:

1. Cook the ramen noodles according to the package directions. Drain and set aside.
2. While the noodles cook, heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the cubed tofu and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.
4. In the same skillet, add the chopped bok choy and sliced shiitake mushrooms. Sauté for 2-3 minutes, or until the bok choy is wilted and the mushrooms are slightly softened.

Assembling Your Ramen Masterpiece

1. Divide the cooked ramen noodles among your serving bowls.
2. Ladle the hot ramen broth over the noodles.
3. Top each bowl with the crispy tofu, sautéed vegetables, chopped green onions, and a generous swirl of vegan sriracha mayonnaise.
4. Serve immediately and enjoy!

Chef’s Tip: Feel free to customize your ramen with additional toppings like corn, bean sprouts, nori seaweed, or a sprinkle of sesame seeds. Let your creativity run wild!

Flavorful Variations and Substitutions

• Spicy Miso Ramen: Increase the chili garlic sauce in the broth or add a dollop of gochujang (Korean chili paste) for an extra kick.
• Mushroom Lover’s Ramen: Add different varieties of mushrooms to the broth and as a topping, such as cremini, oyster, or enoki mushrooms.
• Soy-Free Option: Substitute tamari or coconut aminos for the soy sauce in the broth.

FAQs

1. Can I make the ramen broth ahead of time?

Absolutely! The broth can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to deepen even further.

2. What type of vegan sriracha mayonnaise do you recommend?

There are many delicious vegan sriracha mayonnaise options available in stores or online. Look for brands that are creamy, flavorful, and have a good balance of spice and tang.

3. Can I use different vegetables in the ramen?

Of course! Feel free to experiment with other vegetables like spinach, chopped Napa cabbage, sliced carrots, or snow peas.

4. How do I store leftover ramen?

It’s best to enjoy ramen immediately after cooking. However, if you have leftovers, store the noodles and broth separately in airtight containers in the refrigerator. Reheat gently on the stovetop or in the microwave.

5. Can I freeze the ramen broth?

Yes, the broth can be frozen for up to 2 months. Thaw it overnight in the refrigerator before using.

This spicy creamy vegan ramen is a delicious and satisfying meal that is perfect for any occasion. It is sure to become a new favorite in your recipe repertoire.