Ramen noodles – they’re a go-to for quick and easy meals, but often associated with those suspiciously-cheap packets full of sodium. But did you know that ramen noodles can be the base for incredible vegan meals that are both budget-friendly and bursting with flavor? Get ready to ditch the flavor packets and explore a world of delicious possibilities!
Why Vegan Ramen Recipes are a Must-Try
Vegan Ramen Bowl with Tofu and Vegetables
Vegan ramen offers a blank canvas for culinary creativity. The neutral taste of ramen noodles allows you to experiment with a variety of bold and savory flavors. Let’s dive into some reasons why you need to add vegan ramen to your weekly meal plan:
- Budget-Friendly: Ramen noodles are incredibly affordable, making them a great option for students or anyone on a budget.
- Quick and Easy: Perfect for weeknight dinners, most vegan ramen recipes can be made in under 30 minutes.
- Customizable: The flavor combinations are endless! Tailor your ramen to your preferences with your favorite vegetables, protein sources, and spice levels.
- Packed with Flavor: Say goodbye to bland noodles! We’ll show you how to make rich and flavorful broths that will have you craving more.
Building the Perfect Vegan Ramen Broth
The heart of any good ramen is the broth. Forget the powdered stuff – we’re making a flavorful and aromatic broth from scratch!
Ingredients for a Basic Vegan Ramen Broth:
- 4 cups Vegetable Broth (low-sodium preferred)
- 1 piece Kombu (dried kelp, about 3 inches)
- 2 slices Ginger (peeled)
- 2 cloves Garlic (smashed)
- 1 Scallion (white part only, roughly chopped)
- 1 tablespoon Soy Sauce or Tamari
- 1 teaspoon Sesame Oil
Instructions:
- In a medium saucepan, combine the vegetable broth, kombu, ginger, garlic, and scallion.
- Bring the mixture to a simmer over medium heat. Once simmering, reduce heat to low and cook for 15 minutes, or until the broth is fragrant.
- Remove the kombu, ginger, garlic, and scallion from the broth using a slotted spoon or fine-mesh sieve.
- Stir in the soy sauce and sesame oil. Taste and adjust seasonings as needed.
“A good broth is key for delicious vegan ramen! To extract maximum flavor, don’t let the broth come to a rolling boil. Simmering gently allows the ingredients to infuse the broth without bitterness.” – Chef Anya Sharma, Vegan Culinary Artist
Delicious Vegan Ramen Noodle Recipes
Now that you have a flavorful broth, let’s create some tasty ramen bowls!
1. Spicy Kimchi Ramen
Spicy Vegan Kimchi Ramen with Vegetables
Ingredients:
- 1 tablespoon Sesame Oil
- 1/2 cup chopped Onion
- 1 cup chopped Mushrooms (shiitake or cremini)
- 1 tablespoon Gochujang (Korean chili paste)
- 1 cup Kimchi (chopped)
- 4 cups Vegan Ramen Broth (from recipe above)
- 2 servings Ramen Noodles
- 1 cup chopped Bok Choy
- 1/4 cup chopped Green Onion
- Toasted Sesame Seeds (for garnish)
Instructions:
- Heat the sesame oil in a large pot or Dutch oven over medium heat.
- Add the onion and mushrooms and cook for about 5 minutes, until softened.
- Stir in the gochujang and kimchi and cook for another minute until fragrant.
- Pour in the vegan ramen broth and bring to a simmer.
- Add the ramen noodles and cook according to package directions.
- During the last minute of cooking, stir in the bok choy.
- Ladle the ramen into bowls and garnish with green onion and sesame seeds.
2. Creamy Coconut Curry Ramen
Creamy Coconut Curry Vegan Ramen
Ingredients:
- 1 tablespoon Coconut Oil
- 1 inch Ginger (grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Curry Powder
- 1/2 teaspoon Turmeric Powder
- 1/4 teaspoon Cayenne Pepper (optional, for heat)
- 1 (14-ounce) can Full-Fat Coconut Milk
- 4 cups Vegan Ramen Broth (from recipe above)
- 2 servings Ramen Noodles
- 1 cup chopped Vegetables (broccoli, carrots, peas)
- Cilantro (for garnish)
- Lime wedges (for serving)
Instructions:
- Heat the coconut oil in a large pot over medium heat. Add the grated ginger and minced garlic, and cook for 1 minute, until fragrant.
- Stir in the curry powder, turmeric powder, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant.
- Pour in the coconut milk and vegan ramen broth. Whisk well to combine and bring the mixture to a simmer.
- Add the ramen noodles and cook according to package directions.
- During the last 2 minutes of cooking, add the chopped vegetables.
- Ladle the ramen into bowls and garnish with fresh cilantro and a squeeze of lime juice.
“Don’t be afraid to get creative with your toppings! Fresh herbs, quick pickles, or even a drizzle of chili oil can add an extra layer of flavor and texture to your vegan ramen.” – Chef Anya Sharma, Vegan Culinary Artist
Vegan Ramen: Tips and FAQs
How long does vegan ramen last in the fridge?
It’s best to enjoy your vegan ramen immediately. However, leftover broth can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the broth gently on the stovetop before using.
Can I freeze vegan ramen broth?
Yes, you can freeze the broth for up to 3 months. Thaw it overnight in the refrigerator before reheating.
What are some other protein options for vegan ramen?
- Tofu (crispy or soft)
- Tempeh
- Edamame
- Lentils
Can I use different types of noodles?
Absolutely! Feel free to experiment with other noodles like rice noodles, soba noodles, or even spaghetti.
Embrace the World of Vegan Ramen!
Variety of Vegan Ramen Bowls
With these Vegan Recipes With Ramen Noodles, you can enjoy a comforting and delicious meal that fits your lifestyle. Don’t be afraid to experiment with different flavors and toppings to create your own signature ramen bowls. Happy slurping!
