Get your soup bowls, friends. It’s happening! While I was doing some freelance work in Kansas last year, John visited Japan and ate his way through Tokyo (jealous much?). One of his favorite dishes was ramen, which he has been on the hunt for stateside ever since. While several restaurants in Portland offer a great bowl of ramen, most of them are not vegan-friendly. So I wanted to try my hand at this somewhat complicated, soul-warming soup. Spoiler alert? It turned out to be not that complicated at all!
Origins of Ramen
Ramen is a popular noodle soup in Japan. And while the exact origin is uncertain, it’s thought to have originated in China and been introduced in Japan between the 17th and 20th centuries. You can learn more about the history of ramen here or take a deeper dive with this entire book about it!
How to Make Vegan Ramen
This 10-ingredient recipe starts with the broth. Ramen broth can be made many different ways, but to keep mine vegan-friendly I went with vegetable broth infused with ginger, onion, garlic and dried shiitake mushrooms (which you can find at most grocery (and all Asian) stores). To add more depth and that “umami” flavor, I also added a bit of soy (or tamari) sauce and white miso paste. The result was magic. Friends, I think I’m in love. While your broth simmers, prepare any desired toppings. I went with 10-minute flash “fried” crispy tofu, miso-glazed carrots, and baby bok choy. Green onions also provide a colorful, crunchy finish, while chili garlic sauce adds heat. I hope you all LOVE this hearty, satisfying, simple ramen soup! Make the broth ahead of time and enjoy individual servings throughout the week, or enjoy all four bowls with family or friends. Either way, you win. If you do try this recipe, let us know! Leave a comment and rate it – it’s so helpful to us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!
