Vegan Ramen

Making Vegan Ramen Ahead

Keep the broth for 3 days in the fridge, separate from the noodles. Reheat gently.

How to Make Vegan Ramen

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1. Heat the oil in a pan and fry the tofu for 6 minutes until golden. Lift out.

   Mark done Start 6 min timer

2. In the same pan cook the garlic and ginger for 30 seconds, add the mushrooms and cook for 4 minutes.

   Mark done Start 30 sec timer

3. Add the stock and tamari, bring to a simmer and cook for 15 minutes.

   Mark done Start 15 min timer

4. Meanwhile boil the noodles for 4 minutes in a separate pan of water, adding the pak choi for the last minute. Drain.

   Mark done Start 4 min timer

5. Take the broth off the heat and whisk in the miso.

   Mark done

6. Divide the noodles and pak choi between 2 bowls, ladle over the broth and top with the tofu, sweetcorn, spring onions and sesame oil.

   Mark done

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Worth Knowing

• Add the miso off the heat.
• Cook the noodles separately.
• Brown the tofu before it goes in the bowl.

Why the Method Is What It Is

Stir the miso in last, off the boil. That one rule keeps the broth tasting rich and savoury instead of flat, because miso loses its flavour if it is cooked hard. Everything else in this bowl is built around that spoonful of paste.

The broth starts with garlic, ginger and sliced mushrooms simmered in vegetable stock for 15 minutes with a splash of tamari. The mushrooms add the savoury weight that bones or meat would give an ordinary ramen. Fry the tofu first in a hot pan until golden on the outside, then add it to the bowl at the end so it does not go soft in the soup.

Cook the noodles in a separate pan of water, drain and divide them between two bowls, because noodles left in the broth swell and soak it up. Pour the broth over, then add the pak choi, sweetcorn and tofu. A few drops of sesame oil and the spring onions finish the bowl. Chilli oil is welcome on the side.

What to Put Next to It

Chilli oil · Sesame seeds · Pickled ginger · Seaweed

Sides from the same cuisine on this site: Nasu Dengaku, Japanese Milk Bread (Shokupan), Gomae.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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