|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 11g||54%|
|dietary fiber 6g||22%|
|Total sugar 11g|
|Vitamin C 2 mg||12%|
|Calcium 404 mg||31%|
|iron 5 mg||28%|
|Potassium 566 mg||12%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredients database and should be considered an estimate.)
Soy milk ramen is not necessarily a vegetarian option in Japan; Most of the time, the dashi still contains katsuobushi flakes (bonito or dried bonito tuna) and the broth itself is usually made with pork bones. Ditto for miso ramen — not usually a vegetarian option in Japan. This vegan take on traditional miso ramen is so creamy, rich, and loaded with umami that you can't tell it's entirely plant-based.
Choose your soy milk wisely
Since soy milk is the star here, get the freshest you can find. If there is a tofu company where you live, they probably also sell soy milk. This ramen still tastes great with canned soy milk, but it is must be unsweetened and tasteless– Vanilla flavored ramen don’t taste good! If you want to try making your own soy milk (a super cheap option!), there are a number of soy milk makers that can simplify the whole process.
You can use any type of ramen noodles you like for this recipe. Fresh noodles are great and cook super fast, but the thin, straight dry noodles (chuka soba or chuka men) are also totally good. You can even use instant ramen noodles in a pinch (save the seasoning packets for another use, like popcorn or onion dip).
MSG brings great taste
A note on MSG: We have no problem with that. It's literally just pure umami. It makes a lot of things taste really good, and there's no scientific evidence that it's any more harmful to you than regular salt. However, mushrooms, onions, garlic, seaweed, miso, and soy sauce are all high in glutamic acid (nature's MSG). So if you choose to skip MSG, you still get a tasty bowl of ramen — just adjust the salt to your liking.
Supplements and Variations
This ramen makes a wonderful meal with tsukemono (Japanese cucumber) and a cucumber wakame seaweed salad. If you're not vegan, you can add a soft-boiled egg as a topping. Fun Fact: To make this regional-style ramen from Aomori, Japan, simply add curry powder. If you want to learn more about the differences between the basic types of ramen, we have a hands-on guide for you.
“It was my first time making vegan ramen and it was absolutely delicious! The sesame oil and seeds give it such a nutty flavor and the butter adds a decadent silkiness. Don't skimp on the extra toppings, they add a wonderful extra texture.” –Julia Hartbeck
For the dashi:
3 cups Water
3 dried shiitake mushrooms
1 (1 inch) Piece Gingersmash
1 spring onionhalved, more for garnish
1 (3×4 inches) Piece dried kombu seaweed (seaweed)
For the soup broth:
3 tablespoon toasted white Sesame seeds
2 tablespoon toasted sesame oil
4 cloves Garlicchopped
2 tablespoon peeled ground beef Ginger
3 tablespoon White miso
2 tablespoon favor
2 tablespoon mirin
2 tablespoon i am willow
4 cups unsweetened pure i am milk
1/2 teaspoon fine Salt
1/4 teaspoon White pepper
1 teaspoon NewsOptional
For the ramen:
4 portions Ramen Noodles (fresh or dry)
4 tablespoon vegan butter
Spring onions, cut
2 tablespoon (1/8 cup) nori sheets
Do the dashi
Gather the ingredients.
Bring the water to a boil in a medium-sized saucepan over high heat. Add shiitake, ginger, spring onion and kombu. Reduce heat to medium, cover and simmer for 10 minutes.
Remove the kombu (otherwise the dashi will be a bit slimy) and continue to simmer until the dashi turns slightly golden (like tea), about 15 minutes. Turn off the heater. Remove the vegetables and discard (or eat) with a slotted spoon. Set the dashi aside.
Make the broth
Gather the ingredients for the soup broth.
While the dashi is simmering, lightly crush the sesame seeds using a suribachi, mortar and pestle, or spice grinder (be careful not to process them into a paste—we just want to release the scent and oils). Put aside.
Heat the sesame oil in a large saucepan over medium-high heat. Add the garlic and ginger and sauté until fragrant, 3 to 5 minutes.
Add the miso and stir until well combined. Add the sake and mirin and stir.
Stir in the reserved crushed sesame seeds and soy sauce.
Add the reserved dashi and continue stirring until the miso is completely dissolved.
Slowly add the soy milk. Season with salt, pepper and MSG if using. Reduce the heat to low. You don't want the broth to boil, as this can cause the soy milk to “break” (it'll get a bit lumpy and weird). You just want the broth to be heated to soup temperature.
Make the ramen
Gather the ramen noodles, vegan butter, and optional toppings.
While the soup broth is heating, cook the noodles according to package directions.
Divide the cooked pasta among 4 bowls, ladle in the soup, then top each bowl with 1 tablespoon vegan butter. Add whatever toppings you want and enjoy.
You can keep the toppings (except nori) warm in a squirt of dashi so they don't chill the soup.
You can prepare the broth a day or two ahead of time before adding the soy milk. Add the soy milk and reheat the broth just before serving.
You can add curry powder (Japanese brand SB is great) to make this Aomori-style ramen.
How to store it
Dashi freezes beautifully; Use within 3 months for best flavor.