VEGAN RAMEN RECIPE BY TASTY
Here's what you need: oil, sesame oil, ginger, garlic, onion, vegetable stock, water, shiitake mushroom, soy sauce, miso paste, ramen noodle, bok choy, bell pepper, fresh parlsey, nori, rainbow carrot, radish, onion, spinach, bean sprout, corn, jalapeño, green onion
Provided by Milloni Merchant
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
- Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
- Uncover the pot, add the miso paste, and stir.
- Ladle the broth into a bowl and add noodles and toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 1274 calories, Carbohydrate 83 grams, Fat 96 grams, Fiber 1 gram, Protein 1 gram, Sugar 25 grams
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Pokemon Star
[email protected]This recipe is a must-try for any vegan or vegetarian.
Lefa Mphekwane
[email protected]This is the best vegan ramen recipe I've ever tried.
Waleed Asad
[email protected]I made this recipe for a potluck, and it was a huge hit. Everyone loved it!
Iiii Hhhh
[email protected]This recipe is a great way to get kids to eat their vegetables.
Simon Robinson
[email protected]I'm not a vegan, but I'm always looking for ways to reduce my meat consumption. This recipe is a great way to do that.
Shitil Biswas
[email protected]This ramen is the perfect comfort food. It's warm, flavorful, and filling.
Lesedi Moshaga
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your own taste.
Pogba Derrick
[email protected]This recipe is so easy to make. I had it on the table in less than 30 minutes.
Rashidul Chanchal
[email protected]I added some tofu to this recipe for extra protein. It was a great addition!
shakawat one
[email protected]I'm allergic to gluten, so I used gluten-free noodles in this recipe. They worked great, and the ramen was still delicious.
pritom boy
[email protected]This recipe is a great way to use up leftover vegetables. I had some broccoli, carrots, and mushrooms that I needed to use up, and they worked perfectly in this ramen.
Denise Mills
[email protected]I was skeptical about making vegan ramen, but I'm so glad I tried this recipe. It's delicious! The broth is rich and flavorful, and the noodles are perfectly cooked. I will definitely be making this again.
Leah Wandia
[email protected]I've made this recipe a few times now, and it's always a hit with my family. The kids love the noodles, and the adults love the broth. It's a great way to get everyone to eat their vegetables!
Mdmusa Islam
[email protected]I'm not vegan, but I'm always looking for new and exciting ways to cook vegetables. This recipe definitely fits the bill! The ramen is packed with veggies, and the broth is so flavorful that I didn't even miss the meat.
Valyhia Kindred
[email protected]This vegan ramen recipe is a game-changer! The broth is rich and flavorful, and the noodles are perfectly cooked. I love that it's made with simple, everyday ingredients that I can find at my local grocery store.