It’s definitely a long time that I want to try to cook a vegan Ramen soup.
I am big fan of noodle soup and now that the weather is a little cooler, I decided to cook something comfy. The timing is perfect for a homemade and fresh Ramen soup (nothing to do with the instant ramen noodles).
For once, I have made the soba noodles too. Soba, meaning buckwheat, are actually very easy to prepare! So get ready, I have the recipe for you. But this part is optional.
What’s Ramen soup?
Ramen is a very popular Asian noodle soup (and it’s now very popular all over the world).
It means a soup in broth, with noodles (mainly wheat flour noodles), and garnished with vegetables and/or meat. There are three basic types of Ramen soups: either the soy sauce, the miso or the salt. And for the broth, you can use chicken, seafood or vegetables broth.
It made sense for me to use buckwheat noodles or spiralized vegetable, a vegetable broth. I add some soy sauce and miso (for Ramen typical’s flavor).
It’s another reason why I love Ramen so much, you can mix all type of veggies with nutritional power, change the broth, change the noodles !
About the ingredients for the broth
You need sesame oil, garlic, onion, fresh ginger, shiitake mushrooms, vegetable stock, tamari sauce, miso paste and kombu for a delicious and tasty broth (better than at the restaurant).
It happens that I can’t find kombu at the shop, so if you don’t have a piece of kombu, just skip this ingredient. So what’s kombu? It is an edible kelp, that you can find dehydrated at your organic shop. It adds a deep flavor to the broth.
Variation for the topping
I’ve here 2 bowls of my favorite Ramen to inspire you.
One bowl is made with homemade soba noodles and the other (very low in calorie) with spiralized zucchini.
Top Tip about the homemade soba noodles
Prepare a double portion of buckwheat noodles and keep them in the fridge. Next day, you could use them with our Green Papaya Buddha Bowl or with our delicious Veggie Thai Noodle recipe, yummy !
Healthy vegan ramen soup and…
Asian, flavorful and vitalizing !
If you make it
If you make the vegan ramen soup and the soba noodles, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
VEGAN RAMEN SOUP AND HOMEMADE SOBA NOODLES
INGREDIENTS
BROTH
- 1 tbsp sesame oil
- 3 garlic cloves chopped
- 1 yellow onion, cut into big pieces
- 1 piece ginger (approx. 4 cm)
- 5 fresh shiitake mushrooms (or dried)
- 1 big kombu piece
- 6-7 cups vegetable stock
- 2 tbsp tamari sauce (GF) or soy sauce
- 1 ยฝ tbsp miso paste white or brown
TOPPING (1)
- ยฝ broccoli, cut into florets and steamed
- 4 baby bok choy
- 1 green onion chopped
- 1 tbsp sweet white miso
- 1 tbsp tamari sauce
- 1 small handful baby spinach
- 1 package soba noodles (optional)
TOPPING (2)
- Few asparagus, steamed
- ยฝ red bell pepper, sliced and raw
- 1 handfull of enokitake, raw
- 1 large or 2 small zucchinis, spiralized
- 1 pinch of sesame seeds, roasted
HOMEMADE SOBA/BUCKWHEAT NOODLES
- 1 cup buckwheat flour
- ยผ cup water
- 1 large pinch salt
INSTRUCTIONS
BROTH
- Take the kombu piece and let it soak for 10 minutes in water.
- Prepare the broth (you'll need to cook it for approx. 1 hour for the flavors). Take a pot and add the sesame oil. Fry the onion and garlic for about 3 min, while stirring them occasionally.
- Add the ginger pieces and mushrooms into the pot. Stir it well and add 6 cups of vegetable broth and the soaked kombu piece only. Let it cook for 5 min and then reduce the heat on medium heat. Let it simmer for about 50 minutes or even more. Place a lid on the pot. Add 1 more cup of vegetable broth if you cook it longer than 50 minutes. In the meantime, prepare the topping (1) and (2).
- When the broth is ready, pour the broth through a sieve to remove the kombu, mushrooms and onions. Set aside the mushrooms for topping. Place the pot back on the cooker with the broth only. Reduce the heat to minimum and add the soy sauce and the miso (*). Stir everything thoroughly. The broth can be use immediately or refrigerated or frozen.
TOPPING (1) – (2)
- Wash and cut the broccoli and asparagus. Steam it for about 5 mins.
- For the baby bok choy, mix the soy sauce and the sweet miso sauce in a tiny bowl and marinate the baby bok choy with the mixture. Take an iron skillet or a pan, add a tiny bit of sesame oil and fry the baby bok choy and later on the spring onion in the same skillet or pan.
- Cook your soba noodles according to instructions or spiralize 1 big zucchini. You can add the spiralized zucchini raw to the ramen or steam them for about 1-2 minutes (not longer).
MAKE THE RAMEN BOWLS
- Take two large bowls, pour in 2-3 ladles of broth and top it with the ingredients you’ve prepared. Sprinkle everything with some sesame seeds or Nori sprinkles.
HOMEMADE SOBA/BUCKWHEAT NOODLES (optional)
- Count an extra 45 minutes to prepare the noodles. Simply mix the 3 ingredients together and knead the dough very well. Check out if you need to add a tiny bit more water. If so, add it very thoroughly as the dough needs to be very dry and not too wet.
- Take a small plastic bag (the ones you use for the freezer). Put the dough into the plastic bag and roll it out into an approximate rectangular shape. You have to press a little bit as the dough is not very easy to roll.
- Remove the dough from the bag. Take a sharp knive and try to cut very thin slices of the dough. These will be your noodles. Continue until your dough is finished.
- Boil a large pot of water. Add a pinch of salt and cook the noodles for 3-4 minutes. Take them out, place them in a sieve and add them to your bowl(s).
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