Both of my boys who are vegan loved it! Made Lasagna for us and my youngest is vegan and she was craving Ramen.
I followed the recipe for the soup except I marinated the tofu with the same miso tamari lime sauce for the carrots and Bok Choi then coated with the corn starch. Anyhow, I have made so many of your recipes and tonight I’m making this… Can’t wait! That “flash” frying method was so delicious. I can’t find any bok choy at the moment.
You can learn more about the history of ramen Ramen broth can be made many different ways, but to keep mine vegan-friendly I went with vegetable broth infused with ginger, onion, garlic and dried shiitake mushrooms (which you can find at most grocery (and all Asian) stores).To add more depth and that “umami” flavor, I also added a bit of soy (or tamari) sauce and white miso paste.The result was magic.
Foodies paradise.
I noticed my mushrooms were still a bit hard, even after simmering 1 1/4 hours,, so I added another 2C water, a splash of sesame oil and a bit of tamari and now I have extra broth for tomorrow!!!
i cannot wait to swim in this SOUP!! The longer you steep the dried shiitakes, the deeper the flavor will be -- so if you can spare 10 minutes in the morning or the night before, it's worth starting the recipe then.
Absolutely delicious, I loved it, and my friend raved about it. XoSure no problem sorry I forgot the rating I definitely give it a 5/5. So far I’ve been lazy and just using bouillon cubes for my veggie soups. Goldmine!
You can also i boiled it for 1.5 hours and it was perfect. We don’t have a slow cooker and can’t say for sure how it would turn out, but if you experiment with it, report back on how it goes!Hi! The only thing I would say is that I found it all a little too salty for my liking but I think this is down to the miso paste and my heavy-handed spoonfuls.I made this last night and it was sooo good! How long did you cook on manual pressure? Stunning photography as always Dana!So smart!
So good on a rainy day.This recipe sounds absolutely amazing!
But I used red curry paste to help thicken the glaze and and do flavor it was really good and some stevia.
Gluten free and Vegan! We’re so glad your family enjoys this recipe, Carrie!
No more weird, packaged, expensive fake meats needed to satisfy my cravings. I adapted it to feed more people in my family and for the toppings ended up sauteeing them with sesame oil, salt, and pepper instead of the miso glaze.
I added Japanese seven spice – as I’m addicted to the stuff.This is the BEST vegan ramen I have ever tried (and I’ve tried A LOT)!!!
!So glad to hear they enjoyed it, Mona! Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. Whoop!
Thanks for the recipe! I used your miso glaze in my rice bowls and it turned out AMAZING. The only change is that I used ramen broth which they happened to have at the grocery store. The miso glaze is super simple but incredibly flavorful, and I know I’ll keep it around as a staple (oh, I didn’t have maple syrup, so I subbed Bee-Free Honee and it worked very well). I love the tofu, he does not.Thanks so much for the lovely review, Amanda. I also used spring onions instead of normal onion and 1 tbsp garlic infused olive oil instead of garlic to reduce the fructose and just omitted the use of grape seed oil. I didn’t know really it could be so rich with such simple ingredientes. Thanks!Also, did you put them in the broth to become rehydrated inside the broth or did you rehydrate them in water and then put them into the broth?Nope! I also chopped the bok choy into thick strips to make it a little easier to eat, then briefly cooked it in the same skillet once the carrots were a little soft. Yes, I’m a dork but this is a solid A+ recipe. Thanks for posting!I guess I’m a little over a year behind, but as I made this recipe for at least the hundredth time this evening, I realized I’d never left feedback.Great recipe! Thoughts?Yikes!
I’m excited for the whole dish to come together!
All of them). Let us know if you give it a shot! Then in the end topped everything with a sprinkle of sesame oil and a teaspoon full of roasted sesame seeds.
Thank you!! Never thought I could pull off ramen but this recipe is clear and the results are incredible. Thank you, thank you!Thank you for the kind comment, Megan!