Making your own vegan ramen is easy with this recipe. The super tasty vegan ramen broth proves that you don't need meat at all to create those rich flavors. You need quite a few ingredients, but the result is impressive. You can use the smoked tofu of course also substitute for seitan, tempeh or another meat substitute.
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.
This is how you make it
Put the shiitake, the kombu and the water in a pot or pan and let it soak overnight.
Break the wakame strips into quarters. Rinse the wakame under cold water and let it soak for 5 minutes.
Chop the spring onions and chili pepper very finely. Press the garlic. Grate the ginger.
Put the sesame oil in a stockpot. Fry the white part of the spring onions, garlic, ginger and chili pepper in 2 minutes, soft and fragrant.
Add the sunflower paste and the soy sauce and stir.
Remove the strip of kombu and shiitake from the pot or pan. Deglaze the spring onions and spices with the remaining stock.
Add the wakame to the soup and let it simmer gently for at least 15 minutes. Taste whether the stock is flavoured. Add an extra dash of tamari if desired.
Cook the ramen noodles in a separate pan for about 3 minutes.
Slice the shiitake and add it to the soup for the last 2-3 minutes.
Cut the nori sheet into smaller pieces. Chop the extra spring onion. Cut the smoked tofu into pieces.
Put the ramen in the bowls. Pour the stock over it and garnish with the smoked tofu, fresh coriander, spring onion, nori, furikake and possibly a handful of fresh soybeans.
Make the ramen a day in advance so that the flavours are even better.