mushroom ramen

This vegan version of ramen is umami at its core. &nbsp;The savory mushroom broth is rich and flavorful and the unique use of black rice noodles pack a solid nutritional punch. Topped with stir-fried vegetables and spicy peanut tofu, this recipe is for those who went vegan and thought they'd have to leave ramen behind.&nbsp;

Vegan Mushroom Ramen with Black Rice Noodles and Spicy Peanut Tofu

olive oil

garlic cloves, smashed (about 6 cloves)

ginger,

oz dried shiitake mushrooms

onion,

broccoli, diced small

cauliflower, diced small

red pepper, diced small

bok choy

block extra firm tofu

oz black rice noodles (I

tbsp miso paste, white

tamari

chili paste

peanut butter (just peanuts, no additives)

coconut cream

sriracha (optional garnishment)

lime wedges (optional garnishment)

peanuts, roughly chopped (optional garnishment)

green onions, chopped (optional garnishment)

Heat the olive oil in a large sauce pan. &nbsp;Add the garlic, ginger and onions cook on medium heat until slightly charred. &nbsp;Remove one garlic clove and one ginger coin. &nbsp;Set aside.Add 2 quarts of vegetable broth (reserving 1 cup) and the shiitake mushroom. &nbsp;Bring to a boil, then reduce to a simmer. &nbsp;Allow the broth to simmer for at least one hour.Preheat your oven to 350 degrees.To make the tare (great taste paste), in a food processor combine the garlic clove, the ginger coin and the 1 cup of vegetable broth with the miso paste, tamari, chili paste, peanut butter and coconut cream. &nbsp;Pulse the mixture until it is smooth.&nbsp;Slice the tofu block through the middle to create two blocks that are thinner (like two slices of bread). &nbsp;Line paper towels under one block and on top of the same block. &nbsp;Stack the second block on top of the first and add more folded paper towels to the top. &nbsp;Press any additional moisture out of the tofu using a heavy pot (I use my cast iron skillet) or a heavy book.&nbsp;After the tofu has been pressed, cube it into bite sized pieces. &nbsp;And lay the pieces out on a baking sheet. &nbsp;Keep them apart so that they do not touch. &nbsp;Brush each piece lightly with the great taste paste. &nbsp;Bake in the oven for 20-25 minutes until golden brown. &nbsp;While the broth is simmering and the tofu is baking, fine dice the cauliflower, broccoli and red pepper. &nbsp;Cut the bok choy into bite-sized ribbons. &nbsp;In a small skillet, add 1 tsp of olive oil and stir fry the vegetables until they are soft. &nbsp;In the last minute of cooking add the bok choy and cook until it is bright green and softened. &nbsp;Remove the vegetables from the heat.Make the black rice noodles according to the package instructions. &nbsp;If using a ramen kit, be sure to discard the pre-packaged seasoning. &nbsp;Skim the mushrooms, onions, garlic and ginger out of the broth. &nbsp;Set the mushrooms aside and discard the onions, garlic and ginger. &nbsp;Add 1 c. of the tare or great taste paste to the broth. &nbsp;To serve the ramen, and one ladle of broth to a deep bowl. &nbsp;Add some noodles about the size of your fist, then add the mushrooms, tofu and stir-fried vegetables. &nbsp;Season as you wish. &nbsp;

A quick and easy vegan ramen soup with authentic flavors.

Easy Vegan Ramen

(3 oz) block ramen noodles

sesame oil

ginger (fresh grated)

minced garlic

garlic chili sauce

water

Bragg's Liquid Aminos (or soy sauce)

herbs (like cilantro or green onions.)

veggies (like broccoli, carrots, or bok choy)

mushrooms

tofu (panfried, baked,

Add 1 tablespoon of sesame oil, a 1/2 inch of freshly grated ginger, 1 clove of minced garlic, and 1/2 teaspoon of garlic chili sauce to the bottom of a saucepan.

Warm the spices and oil over low heat for 1 minute.

Add 2 cups of water and 2 tablespoons Bragg&#039;s Liquid Aminos (or soy sauce) and turn up the heat to medium until the broth boils.

Once the broth is boiling, add 8 oz of ramen noodles.  Continue to allow the soup to boil for 30 seconds and then turn the heat off and allow the ramen to sit for 4-5 minutes until the noodles are soft and break apart easily.

Add sauteed veggies and/or the protein of choice along with cilantro and green onions.

This quick mushroom ramen recipe uses pantry ingredients to make an easy vegan soup that is also soy free.

Soy Free Mushroom Ramen

servings (about 8 ounces) ramen noodles

garlic cloves,

shallot,

oz fresh mushrooms, cremini

salt

coconut aminos

vegetable broth

tahini (sesame seed butter)

green onions, sliced

sriracha and sesame seeds

Cook ramen according to package directions, drain, and set aside. Meanwhile in a heavy, deep pot combine the sesame oil, garlic, and shallot over medium heat. Cook, stirring often, till softened - about 2 minutes. Add sliced mushrooms and 1/2 teaspoon kosher salt and cook till softened, another 3-4 minutes. Stir in coconut aminos. Pour in the vegetable broth and bring everything to a boil, then reduce heat to a simmer for about 5 minutes. Off the heat, stir in the tahini until mixed through and creamy. Taste and adjust any seasonings (add salt or some sriracha for spice).

Separate the noodles into two bowls and pour the mushroom broth over them. Top with sliced green onions and sriracha/sesame seeds as desired. See the post for more topping additions!

My family loves ramen and I have never been a huge fan of it. I decided to give this a try ( I AM a big fan of soup) and it is really yummy. I didn't like the noodles that I used so I will definitely  try this again with different noodles. My son said it was good too and he eats ramen a lot. My daughter doesn't like mushrooms so I made her the same recipe without them. Although she liked it,,  I  think the mushrooms give it that extra something,  umami flavor maybe?

Amazing! All the taste and depth of flavour of ramen but without the soy ???? I would recommend this to anyone, it's too delicious not to try!

Very tasty! My husband loves ramen dishes and he really enjoyed this one. It was also very easy to make. Thank you!

This was a great hit for my family! We loved everything about this recipe, especially how easy it was to make. For the vegetable broth I used the recipe for the vegetable stock from the book which is wonderful and easy as well!

This recipe is amazing!  I am gluten free but used Bgreen Millet &amp; Brown Rice Ramen I found on Amazon. Also purchased the coconut aminos and Blue Agave Sriracha on Amazon. We added organic chicken to round out the meal. A new favorite for our family!

So so so easy and absolutely delicious. We added salmon, matchstick carrots, spinach, green onion, jalapeño, &amp; sriracha. Hearty and perfect on a cold winter’s day!

Made this for dinner tonight and yet another fantastic recipe from the Dizzy Cook! I made the vegetable broth recipe (from the book) in my Instant Pot first, then made two batches of Ramen. One with dried shiitake mushrooms and shrimp for my husband and son; the other with fresh Cremini for me. It was tasty before the sriracha but adding it took it to the next level.

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