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vegan creamy ramen
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Vegan Creamy Ramen

The recipe will make you warm in a cold day or any day of the year.
Is vegan, it can be gluten-free if you use gluten-free noodles and it's full of flavors!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: Asian
Keyword: Asian fusion, quick, plantbased, Gluten-free, healthy
Servings: 8
Calories: 232kcal

Equipment

  • Cutting board
  • Knife
  • Blender
  • Big pot
  • Cutting board and knife
  • Measuring cups
  • Baking sheet or sillicon mat

Ingredients

  • 8 oz Baby bella mushroom Slice
  • 8 oz Shiitake mushroom Slice ( If you don't have any, use baby bella )
  • 1/2 White onion Slice
  • 5 Garlic cloves Slice
  • 1 Shallot Slice
  • 2 Tbsp Olive oil Organic or vegetable oil
  • 8 Tsp Better Than Bouillon This is a paste, if you don't have any use broth ( the vegan one )
  • 8 Cups Water
  • 1 Tbsp Seasoning I use Umami from trader Joe's brand
  • 1 Tbsp Red pepper flakes
  • 3 Seaweed In sheets
  • 1 Tbsp Sesame seeds
  • 1 Tsp Pink Or kosher salt
  • 1 Tbsp Rice vinegar
  • 1 Tsp Sesame oil
  • 1 Cup Cashews
  • 1 Cup Water Hot, this if for the cahswes to soak in.

Noodles

  • 8 Packets Brown rice ramen noodles I use Lotus brand or you can use any other vegan pasta of choice.

Garnishes

  • 1 Bunch Green onions Slice to sprinkle over soup
  • 1 Tsp Sriracha Per plate
  • 8 Cups Spinach 1 cup per plate
  • 1 Packet Seaweed Cut into strips and sprinkle over plate
  • 2 Cups Edamame Optional
  • 1 Block Tofu Firm, press and cut into squares
US Customary - Metric

Instructions

Broth

  • In a big pot over medium heat add the olive oil. Next add the mushrooms, onions, garlic, shallot and bouillon. Coook until the onions are translucent and mushrooms have a golden crust. About 10 minutes.
  • While the vegetables cook soak the cashews in the hot water.
  • After the vegetables cooked add them to the blender together with the cashews, umami seasoning, red pepper flakes, seaweed, sesame seeds, rice vinegar, salt and blend until you have a creamy consistency.
  • Place the mixture back on the pot, put back onto the heat on medium and add the 8 cups of water, adjust taste and add more salt if prefer.
  • Cover with the lid and let it simmer on low heat for about 45 minutes. Mixing it every now and than to make sure is getting creamier and thicker. Remove from heat and it's ready to be serve.

Noodles

  • Cooked the noodles according to the package, make sure to not overcook. Place the noodles into a baking sheet or sillicon mat, turn the noodles into a nest or just divide into 8 individual servings.

To serve the Ramen

  • In a big bowl place a nest of ramen, add the very hot broth and garnish with onions, spinach, tofu squares and edamame.
    Sprinkle some seaweed and add siracha.

Notes

  • Remember you can use any garnish of your choice or not use any at all.
  • Do not overcook your noodles, the broth needs to be really hot and that will continued cooking the noodles for you.
  • If you prefer make the broth the day before.
 

Nutrition

Calories: 232kcal | Carbohydrates: 18g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 113mg | Potassium: 743mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3182IU | Vitamin C: 13mg | Calcium: 189mg | Iron: 5mg