Amazing Recipe by tasty.co! I just edited it a bit the toppings, which I find exceptional. Highly reccomend you to try it! I usually serve Ramen for 2 people, but I cook broth for 6 portions and freeze the leftovers. Works perfectly well!
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
Follow the link to see detailed nutritional data (calculated by cronometer.com).
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!