Description
This vegan ramen recipe features a rich and flavorful homemade mushroom broth infused with umami from shiitake mushrooms and miso paste. Served with tender baby bok choy, baked tofu, and fresh toppings like daikon radish and scallions, it offers a comforting and hearty plant-based meal perfect for any day. The recipe allows advance preparation of the broth for convenience and includes tips for serving with optional chili crisp and tamari for added depth.
Ingredients
Mushroom Broth and Seasoning
- 1 recipe Mushroom Broth
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons white miso paste
Vegetables and Tofu
- 3 tablespoons extra-virgin olive oil, divided
- 1 large or 2 medium baby bok choy, sliced into thin wedges
- Sea salt, to taste
- 2 tablespoons water
- Caps from 1 pound shiitake mushrooms, sliced
- Julienned daikon radish or carrot, for topping
- 1 bunch scallions, thinly sliced
- Baked tofu, amount as desired
Noodles and Condiments
- 8 ounces dried ramen noodles
- Chili crisp (such as Trader Joe's brand), for serving
- Tamari, for serving
Instructions
- Prepare the Mushroom Broth: Make the mushroom broth following the specified recipe. Once done, strain the broth and stir in the rice vinegar and mirin. In a separate small bowl, mix 1/4 cup of the broth with the white miso paste until smooth, then combine this mixture back into the main broth. Adjust seasoning as needed.
- Cook the Bok Choy: Heat 1 tablespoon of olive oil in a large lidded skillet over medium heat. Place the sliced bok choy in a single layer and sear for 1 to 2 minutes until browned underneath. Sprinkle with sea salt, add 2 tablespoons of water, toss gently, and cover the skillet. Cook for about 1 minute until the bok choy turns bright green and tender. Remove from pan and set aside.
- Sauté the Shiitake Mushrooms: Clean the skillet, then return it to the stove and heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced shiitake mushroom caps along with a pinch of salt. Let them cook undisturbed for 2 minutes, then toss and continue cooking, stirring occasionally, for an additional 5 minutes until they are tender and browned.
- Cook the Ramen Noodles: Prepare the ramen noodles according to the package directions. Once cooked, drain well.
- Assemble and Serve: Divide the cooked noodles equally among four bowls. Pour the hot mushroom broth over the noodles to cover. Top each bowl with the sautéed bok choy, baked tofu, browned mushrooms, julienned daikon or carrot, and sliced scallions. Serve alongside chili crisp and tamari for individual seasoning preferences.
Notes
- The mushroom broth can be prepared in advance and stored in the refrigerator for up to 2 days or frozen up to 3 months.
- Adjust the amount of miso paste and seasonings to suit your taste preferences.
- For extra protein, feel free to add more baked tofu or garnish with other plant-based toppings.
- The chili crisp adds a spicy crunch, but it can be omitted for a milder flavor.
- Make sure not to overcook the bok choy to maintain its vibrant color and slight crunch.
