Is there anything more comforting than a bowl of piping hot noodle soup!?
This vegan ramen is smoky, spicy, and served with gingery mushrooms! Garnished with green onions for freshness, tofu, and corn for some crunch!
WHAT IS RAMEN
Ramen is a type of Japanese soup that consists of wheat noodles served in a flavorful broth and finished with many different toppings. The authentic version usually comes with a meat-based broth. The vegetarian version however, comes with a vegetable broth.
Please note, this smoky ramen is in no way an authentic recipe. There are hundreds of ways to make ramen, so consider this one our take on vegan ramen!
HOW TO MAKE VEGAN SMOKY RAMEN
Note: Do not get scared by the long ingredient list in the recipe, most ingredients are staples and spices!
It starts with the broth that requires just 5 ingredients. We are using a simple combination of carrots, daikon radish, onion, sugar, and salt. It is simmered for about 90 minutes to get a rich and flavorful broth.
Next, comes the chili oil that adds a delicious smokiness and spiciness to the broth.
Garlic and shallots are fried until golden brown, then we add red pepper flakes for spiciness, sesame seeds for a nutty flavor, and finally smoked paprika.
I also added some Korean chili pepper, for color and for an extra smoky flavor.
Tip: I do not recommend transferring the chili oil directly to the pot containing the broth. It is better to add the chili oil to each serving bowl, this way each person can adjust the spiciness to taste.
Finally, we have mushrooms that are sautéed with garlic and ginger, and deglazed with soy sauce and a pinch of coconut sugar.
This ramen is versatile, so feel free to be creative with the add-ins! Here, we went with a few radish slices and corn for some crunch, and black wood ear mushrooms for more texture. You could add extra greens like pak choy, edamame, or some vegan chicken for more protein!
The smoky, warming smell coming out of this bowl of ramen! Amazing! The broth is rich and flavorful, the chili oil brings that heat and smokiness, and the mushrooms add a delicate ginger flavor.
Let me know in the comments if you try this recipe!
Smoky Vegan Ramen
- 1 small daikon radish cut into 1-inch thick slices
- 2 carrots cut into 1/2-inch thick slices
- 1 large onion quartered
- 10 cups water
- 2 tbsp coconut sugar
- 1 and 1/2 tsp salt
Smoky Chili Oil
- 1/4 cup oil
- 1 shallot minced
- 1 clove of garlic minced
- 1 and 1/2 tsp red pepper flakes
- 1 and 1/2 tsp korean chili flakes
- 1 tsp white sesame seeds
- 1/2 tsp smoked paprika
- 5 ounces dry noodles
- 6 ounces tofu of your choice (I used fried tofu), cut into slices
- 1/2 cup cooked corn
- 3/4 cup chopped green onions
- Add the chopped daikon radish, carrots, and onion to a large pot. Cover with the water, and add the coconut sugar and salt.
- Bring to a boil over medium heat and let it simmer gently uncovered for about 1 and 1/2 hour. It will reduce by about 1/3. In the meantime, prepare the chili oil and mushrooms.
Smoky Chili Oil
- Heat the oil over low-medium heat, in a medium-size saucepan. Once hot, add the minced shallot and garlic, and fry for 2-3 minutes.
- Add the red pepper flakes, Korean chili flakes, white sesame seeds, and smoked paprika, and cook for one more minute. Remove from heat, transfer to a small bowl and let it cool.
- Heat the oil over medium heat in a non-stick skillet. Once hot, add the garlic and ginger and fry for 1-2 minutes, or until fragrant.
- Next, add the sliced mushrooms and sauté for another 3-5 minutes, or until mushrooms are cooked.
- Pour in the soy sauce and coconut sugar and cook for another minute. Remove from heat and cover.
- Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain.
- For one serving: Add about one teaspoon of the chili oil to a large bowl. Next, add 1/3 of the cooked noodles and top with some of the sautéed ginger mushrooms, tofu slices, and a couple tablespoons of corn. Pour about 1 and 1/2 cup of the piping hot broth into the bowl and top with 1/4 cup of green onions. Serve immediately!
- Broth as well as mushrooms will keep for up to 3 days in the refrigerator.