Description
A comforting and easy vegan ramen recipe featuring toasted sesame oil, fresh ginger, garlic, shiitake mushrooms, and flavorful broth, served with instant ramen noodles and customizable toppings like tofu and scallions.
Ingredients
Scale
Broth and Base
- 2 tablespoons toasted sesame oil
- 1 tablespoon chopped garlic
- 1 tablespoon grated fresh ginger
- 1 cup shredded carrots
- 1 ounce dried shiitake mushrooms
- 4 cups vegetable broth
- 4 cups water
- 6 tablespoons low sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 1-2 tablespoons Sriracha hot sauce
Noodles and Garnish
- 2 packages instant ramen, flavor packets discarded
- 1/2 cup sliced scallions
Optional Toppings
- More sliced scallions
- Sesame seeds
- More shredded carrots
- Extra-firm tofu, sliced
- More hot sauce
Instructions
- Heat Sesame Oil: Heat the sesame oil in a large pot over medium heat until shimmering.
- Sauté Aromatics: Add the chopped garlic and grated fresh ginger to the pot and stir fry for about 2 minutes until fragrant, taking care not to burn them.
- Add Vegetables and Liquids: Stir in the shredded carrots, dried shiitake mushrooms, vegetable broth, water, low sodium soy sauce, seasoned rice vinegar, and Sriracha hot sauce. Bring the mixture to a boil.
- Simmer Broth: Once boiling, reduce heat to low and simmer for 10 minutes until the carrots and mushrooms soften and flavors meld.
- Cook Noodles: Add the instant ramen noodles to the simmering broth and cook for 5 minutes until the noodles are tender.
- Add Scallions and Adjust Flavor: Stir in the sliced scallions, then taste the broth and add more soy sauce or hot sauce if desired.
- Serve with Toppings: Remove the pot from heat and ladle the ramen into bowls. Garnish with additional sliced scallions, sesame seeds, shredded carrots, sliced extra-firm tofu, and extra hot sauce as preferred. Serve immediately and enjoy!
Notes
- For a gluten free version, use gluten free tamari instead of soy sauce and substitute with gluten free ramen noodles.
- For added protein and texture, marinated or pan-fried tofu works wonderfully as a topping.
- Adjust the amount of Sriracha hot sauce to match your preferred spice level.
- Feel free to add other vegetables like baby spinach or bok choy for extra nutrition.
- The dried shiitake mushrooms can be rehydrated before adding to speed up softening.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
