This vegan shiitake ramen recipe was so quick to make and the flavours honestly blew us away! The most important part for this recipe is the tare. Tare is a sort of flavourful sauce or paste that is used when making ramen. Adding the hot broth to the tare gives the broth the deepest, richest flavour! You’ll feel like you’re making take-out quality ramen at home.

If you want to customize this ramen you definitely can. You can add whatever veggies you’d like to this dish! For ours, we went with some chopped shiitake mushrooms and baby bokchoy. All you need to do for this recipe is blend up your tare, simmer some broth, fry veggies and boil noodles! We recommend eating this dish right away but you can store pre made tare in the fridge for up to 2 weeks to use later. That way it’s quicker for you to make when you want it for dinner! We absolutely loved this recipe, it was so warming and fresh. We hope you enjoy this vegan shiitake ramen as much as we did and be sure to tag us on Instagram if you decide to recreate! Enjoy.

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VEGAN SHIITAKE RAMEN

Recipe by plantbasedrelationshipCourse: DinnerCuisine: VeganDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

25

minutes

Ingredients

• TARE INGREDIENTS

• 1 garlic clove

• 1 tsp grated ginger

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp chilli oil

• 1 tbsp chopped green onions

• 1 tsp rice vinegar

• 1 tsp miso paste

• REMAINING INGREDIENTS

• 2 – 3 cups chopped shiitake mushrooms

• 2 cups chopped baby bokchoy

• 6-8 cups veggie broth

• 1 cup soft ramen noodles

• chopped green onions and carrots to garnish

• ¼ tsp five spice

Directions

• Wash and chop mushrooms and baby bokchoy. Add all tare ingredients to a blender, food processor or mortar and pastel. Grind or blend until smooth. Add veggie broth to a pot and set to simmer. Fill a small pot with water and set to boil (for noodles). Preheat a large skillet over medium heat and add a touch of sesame oil.
• Once pan is heated, add chopped mushrooms to the pan followed by the baby bokchoy and a sprinkle of five spice. Lower heat and cover to help the vegetables steam.
• Add noodles to the boiling water and cook for roughly 2 minutes or until tender. Add about 2-3 tbsp of the tare to the bottom of each ramen bowl. Use a ladel to scoop the hot broth into the bowls. Mix with a spoon.
• Strain and add cooked ramen noodles to the bowls. Pour pan fried shiitake mushrooms and baby bokchoy over the top of the noodles. Top with chopped green onions, julienned carrots and black sesame seeds. Enjoy.

Notes

• The tare is a sort of flavourful sauce or paste that is used when making ramen
• Use whichever veggies you’d like!