This Ramen is my remake of an amazing Vegan Pho recipe I found on tasty.co. I remember I spent the whole evening scrolling this website. This is pure food porn – mouthwatering recipes. The problem is – usually I look at such recipes but I never cook them. Perfect pictures of perfect food make the impression like I have to spend a lot of time, not being able to achieve the same perfect result. Besides, in such a huge variety it is so hard to pick anything – each dish looks appealing.
But that evening I thought to myself: “why not? I will sit mindfully, take my time to pick several nice dishes, plan the day, buy all required ingredients and try to make one recipe at the time!” So now I have a list of 22 “Mouthwatering” recipes. Anytime I feel like I want to cook something special I know exactly what to refer to. This saves me a lot of time! I tried most of the dishes on my list, but not all of them. Once I will tick everything on my list, I will create a new one.
Actually, the original recipe is perfect, I follow every advice accurately. However, I decided to make my own video anyway. First of all – because I want it to be translated to russian language. Second – I hope to convince you, that it is not that dificult as it looks and it really worth of any effort. Delicious soup with noodles of your choice, rich in aromas, flavourfull, easy to digest but filling at the same time! And the third – I think my choice of toppings is better then in the original recipe 😀
Vegan Ramen
Equipment
- Pressure cooker (opt)
Ingredients
For the broth (6 portions):
- 3 medium Onions
- 4 cm Ginger
- 1 tbsp Oil
- 1 small Daikon radish
- 20 pcs Shiitake mushrooms soaked
- 150 g Oyster mushroom
- 1,5-2 l Water
Spices:
- 2 pcs Star anise
- 5 pcs Cloves
- 1 tsp. Coriander
- 1 tsp. Cinnamon
- 1 tsp. Fennel seeds
- 3-5 pcs Cardamom
For serving (2 portions):
- 180 g Noodles
- 200 g Tofu
- 1.5 sheet Nori
- 1 clove Garlic
- 0.5 cm Ginger
- 1 tbsp. Soy sauce
- 1 tsp. Sesame oil
- 50 g Spinach
- 0.5 pcs Onion
- 0.5 pcs Chili
- 50 g Red Cabbage
- 1 tsp. Sesame seeds
- Chili paste and Soy sauce to taste
Instructions
Broth
- Soak shiitake mushrooms in cold water for 1-8 hours.
- Cut Onions in half and roast it on the skillet from both sides. Cut Daikon radish and ginger and roast it the same way. Roasted veggies transfer to a large pot. Now add a bit of oil to the skillet and fry oyster mushrooms for about 6 min. Once this is done – combine all ingredients (soaked shiitake, fried oyster mushrooms and roasted veggies) add water bring it to boil and simmer for 1-8 h at low heat. I use my pressure cooker for this purpose. One hour is enough in my case.
- Prepare spices for the broth. 15 min before serving add them to the broth and let them simmer a bit.
For Serving
- Cook noodles of your choice according to the instructions on the package.
- Marinate Tofu: grate garlic and ginger finely and spread it over tofu slices. Drizzle some soy sauce on top. Then take nori and cut it into smaller squares. Wrap each piece of tofu into nori and set aside.
- Just before serving add a bit of sesame oil to the skillet and saute spinach and tofu (from both sides).
- Thinly slice the cabbage, chili and onion (use spring onion if available).
- Serve! Pour the broth to the noodles and add toppings and mushrooms. Sprinkle a bit of sesame seeds on top. Add chili paste and soy sauce to taste.
- Enjoy vegan Ramen!
Video
Nutrition facts
Notes
I usually serve for two. The broth leftovers I freeze for another time. Next time I decide to treat myself with Ramen I can skip Step 1 and 4! So for two portions I cook 180 g of noodles. I read that the normal portion of pasta for the average adult varies between 60 to 120 g. You know better how hungry you are!Tips to store Ramen broth:
I usually remove everything from the broth before freezing and divide it into portions. Daikon, onion and ginger I throw away. Mushrooms I freeze separately (portionized as well). It makes unfreezing prozess really easy.
If you want to make it even more easier, you can choose to use other things for toppings. For example, plain firm or silken tofu is also a very good topping for this soup. Sometimes I add seaweed and sprouts (watch here how I do sprouting). Anyway – the key is the broth. Use your creativity to make it tasty (and easy enough) to you personally! Here is some inspo for you (as you can see, I use this recipe quite often!) :
P.S.: In the original recipe they call this soup “Pho”. However, after I read articles on Wikipedia, I decided that “Ramen” is a better word to describe this recipe. I am not an expert in this terms, so if you have your opinion about it please let me know what you think!
Do you like this recipe?
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Have a nice day!
🌱❤️🙏
looks so mouthwatering!