Ramen

Ramen is a beloved Japanese noodle dish that has gained popularity all over the world. But where did this delicious and comforting meal come from, and how can it be made vegan-friendly? Let’s explore the world of vegan ramen.

The origins of ramen can be traced back to China, where wheat noodles were commonly eaten. In the late 1800s, Chinese immigrants brought these noodles to Japan, where they were quickly adopted and adapted into a new dish: ramen.

Ramen quickly became a popular meal in Japan, with many different regional variations. The dish typically consists of wheat noodles in a flavourful broth, topped with a variety of ingredients such as sliced pork, soft-boiled eggs, scallions, and seaweed.

To make vegan ramen, start with a vegetable-based broth. You can make your own broth by simmering vegetables like onion, carrot, celery, and garlic in water for several hours, or you can use pre-made vegetable broth from the store.

Next, choose your desired toppings. Instead of sliced pork or eggs, consider using tofu, mushrooms, or seitan. For added flavour, you can sauté the tofu or mushrooms in a bit of soy sauce and sesame oil before adding them to the broth.

Other vegan-friendly toppings for ramen include sliced scallions, sliced nori (dried seaweed), and bean sprouts. You can also add some spice to your ramen by using chili flakes or sriracha sauce.

Finally, choose your noodles. Look for ramen noodles that are made without egg, which are often labelled as “vegan” or “vegetarian”. These noodles can be found in many grocery stores, or online.

In the end, whether you’re a ramen purist or a vegan ramen enthusiast, there’s no denying the comfort and deliciousness of this beloved dish. So next time you’re in the mood for something warm and comforting, give vegan ramen a try – and enjoy a plant-based twist on a classic dish

Ingredients

I love broths as they are so simple, quick and require just a few ingredients to bring such a delicious and nutritious bowl of comfort to the table.

• 1 tbsp sesame oil
• 1 thumb size ginger peeled and grated
• 1 star anise
• ½ tsp five spice
• 1 tbsp miso
• 1 litre vegetable stock
• 1 nest straight to wok rice noodles
• 50 g sweetcorn
• 2 tbsp pickled red cabbage
• 1 handful kale
• 1 tsp sesame seeds

The perfect mix for a warming bowl.

Use straight to wok noodles which can be tossed through the ramen to heat through. Use any leftovers you may have for the toppings. This bowl was inspired by Christmas dinner, using up the leftover plant based ham. It was orange spiced so went well with the flavour of the broth.

Directions

In a saucepan, add a drizzle of sesame oil. Sauté grated ginger until fragrant, and stir through the five spice and star anise, cook for 1 minute, and then add the miso. Stir and cook for a further 1 minute. Then add vegetable stock and simmer for 10-15 minutes to allow the flavours to develop. Add a handful of kale and the noodles and cook for a few minutes until the kale has wilted and the noodles are warmed through.

Simply pour the broth into a large bowl along with the noodles and kale. Top with pickled red cabbage and sweetcorn. If you have leftover plant based mean, slice it up and add to the bowl. Sprinkle with sesame seeds for the finishing touch.

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