Vegan Ramen
View original ↗
The Woks of Life · by Sarah★ 4.9 (7)

Vegan Ramen

NUTRITION · PER SERVING300M COOK
CAL 43%·PRO 48%
CARBS 118G56% OF CAL
15G FIBER85G OTHER18G TOTAL SUGAR
FAT 35G37% OF CAL
11G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan ramen with a rich and flavorful umami-packed broth made from scratch, topped with vegetables and noodles. Deep, satisfying flavor without meat.

mainjapanesesoupdairy freeveganvegetarian
View the full recipe on The Woks of Life →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1/2 napa cabbage
  • 2 tablespoons vegetable oil ((divided))
  • 7 slices ginger ((20g or 0.7 oz.))
  • 2 cloves garlic ((peeled and cut in half))
  • 2 cubes white fermented bean curd ((23g or 0.8 oz.))
  • 1 large onion ((peeled and quartered))
  • 1 pound carrots ((450g, peeled and cut into large chunks))
  • 8 scallions ((ends removed))
  • 8 ounces daikon radish ((225, peeled and cut into chunks))
  • 1 5x5 inch piece dried kelp (kombu) ((13x13 cm, rinsed))
  • 16 dried shiitake mushrooms ((rinsed))
  • 16 cups water ((1 gallon, or about 4 L))
  • salt ((to taste))
  • 2 1/2 teaspoons spicy bean sauce ((la doubanjiang))
  • 1 tablespoon white miso paste
  • 1/2 teaspoon sesame oil
  • 1 1/2 cups unsweetened soy milk
  • 1 tablespoon oil
  • 1 cup frozen corn
  • 1 pound fresh ramen noodles ((450g))
  • 8 ounces baby bok choy ((225g))
  • 1/2 cup chili bamboo shoots ((see photo in post))
  • 2 scallions ((chopped))
  • toasted nori (seaweed)
PREP
—
SODIUM
3106MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.