Recipe: Appetizing Vegan Ramen with soy milk and seasonal veg 🌱

Vegan Ramen with soy milk and seasonal veg 🌱. Spicy and rich vegetarian ramen recipe made with soy milk and vegetarian dashi. Soy Milk - The Secret to Rich & Creamy Broth. The soy milk ramen in Japan is not necessarily vegetarian or vegan-friendly. Vegan Adaptable Spicy and rich Vegetarian Ramen recipe made with soy milk and vegetarian dashi.

This vegan broth is flavoured with nutty sesame, sweet miso, meaty shiitake mushrooms (bonus points if you can add one or two dried shiitake mushroom too. Creamy, rich winter comfort food in a bowl. I admit I was skeptical at first - milk and ramen? You can cook Vegan Ramen with soy milk and seasonal veg 🌱 using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Vegan Ramen with soy milk and seasonal veg 🌱

You need of Ramen noodles (around a handful per person).
You need 2 cups of soy milk.
You need 1 cup of dashi stock (see vegan dashi recipe separately).
Prepare 1 handful of shiitake and straw mushrooms.
You need of 1 tablespoon of miso.
You need 1 teaspoon of Kombu seaweed (optional).
You need 1 sheet of nori seaweed.
You need 1 cm of ginger (optional).
It's 1 handful of veg of your choice (I used carrot and sliced cabbage).

But all my doubts and skepticism soon disappeared. Bursting full of flavor and richness, this soy milk ramen makes a rather addicting. This creamy ramen broth is a bit different from your run of the mill ramen broth, but exceptionally delicious none the less. It's comprised of miso paste, dashi, and soy milk and then elegantly seasoned with white pepper and vegetable.

Vegan Ramen with soy milk and seasonal veg 🌱 step by step

Cook the ramen noodles according to instructions. I like them firm and so I add the noodles and bring to the boil, turn off the heat and leave to soak for 5 minute before draining..
Heat the soy milk or ramen stock and add dashi stock, miso and mushrooms. If you wish you can add a little crushed ginger. Heat gently, being careful not to boil as the soup will foam. Taste and add a little more miso or dashI stock to your preference. Heat gently for around 10 minutes..
Add the veg of your choice. I like them to be crispy so I just heat through. Place the noodles in a bowl, add a strip of nori and pour the soup on to the noodles..
You can top the soup with toppings to your taste. Pickles, pickled veg, toasted sesame seeds, garlic or ginger, chilli powder, pickled cucumbers or cooked tofu..

Once you have the broth, you can get creative with what you want. Intro to the Easy Vegan Soy Milk Ramen. I've made a couple of different variations of ramen on the blog so far. Each time, I find new ways to develop Menma, fermented bamboo shoots flavored with soy sauce and sesame oil, is also included. It's got such a nice chewy-crunchy texture and the flavors.