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Vegan Soy Milk Ramen (GF)
This Vegan Soy Milk Ramen is seriously flavourful, warming and comforting and so easy to make!
Course
Main Course, Soup
Cuisine
Japanese
Keyword
soy milk ramen, vegan ramen, vegetarian ramen
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Calories
571
kcal
Author
Rhian Williams
Ingredients
1
tablespoon
sesame oil
1
onion, diced
1
garlic clove, minced
1
cm
(½ inch) ginger, peeled and minced
1
teaspoon
ground sesame seeds
230
ml
(1 cup) unsweetened soy milk
(or substitute unsweetened almond or oat milk)
1
vegetable stock cube
1
heaped teaspoon
miso
(ensure gluten-free if necessary)
1
tablespoon
tamari
(or soy sauce if not gluten-free)
60
g
(2oz) shiitake mushrooms, roughly chopped
Salt + pepper, to taste
2
portions
ramen noodles
(ensure gluten-free if necessary)
To serve (optional):
Tofu
Handful of green leaves
I used pea shoots but watercress, baby spinach or cress would all work well
Kimchi
(ensure vegan if necessary)
Instructions
Heat the sesame oil in a pan and add onion, garlic, ginger and sesame seeds once hot
Fry for around 10 minutes until softened
Add the soy milk, stock cube, miso, tamari, mushrooms and salt + pepper, along with around 1 litre (4 ¼ cup) of water
Turn up the heat and bring to the boil, then simmer on a low heat for 10 minutes
Meanwhile, cook the ramen noodles according to instructions on packet
To serve:
Place the cooked noodles into bowls, top with the tofu, pea shoots and kimchi if desired, and pour over the broth
Enjoy immediately!
Notes
For extra flavour, you could add one or two dried shiitake mushrooms and some dried kombu seaweed.
Nutrition
Calories:
571
kcal