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Vegan Ramen
This Vegan Ramen features a rich, umami-packed broth made from kombu, shiitake mushrooms, and miso, delivering a deep, satisfying flavor. Paired with zucchini noodles and fresh toppings like shimeji mushrooms and baby spinach, this dish offers a nourishing and vibrant twist on traditional ramen that's both light and comforting.
- Total Time: 8 hours 30 minutes
Ingredients
Servings:
4
Broth
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2- inchstrip kombu
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2 pcsdried shiitake mushrooms soaked overnight
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2 cupswater
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3 inchleek
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1 pcred apple peeled & grated
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1 tbspmiso paste
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½ tbsptahini
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1 tspsesame oil
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½ tspchili oil made by infusing dried chilli + olive oil
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1 pcclove garlic
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1 pcfresh ginger
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1 tbspsoy sauce
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salt to taste
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½ tbspmirin
Noodles + Condiments
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1 handfulshimeji mushroom
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1 pcbaby pink radish thinly sliced
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1 pcdried chilli thinly sliced into threads
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baby spinach/microgreens
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black & white sesame seeds
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nori sheet
-
fresh corn
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zucchini spiralized
Instructions
Broth
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Soak kombu and mushrooms overnight in water.
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Blend with leek and apple. Strain.
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Add remaining ingredients and blend.
Vegan Ramen
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Add zucchini noodles into a bowl.
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Pour broth over.
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Add Condiments.
