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Vegan Chicken Ramen Recipe

Vegan Chicken Ramen

This vegan "chicken" ramen is a weeknight winner thanks to Meati Classic Cutlets.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 677kcal

Equipment

Ingredients

  • 2 tablespoons neutral oil, divided
  • 1 yellow onion, peeled and diced
  • ¾ pound sweet potatoes, peeled and diced
  • 5 scallions, minced; white and green parts kept separate
  • 1 hot chili pepper, optional, trimmed and diced
  • 2 teaspoons shichimi togarashi use more or less to taste
  • 2 .35-ounce packets vegan dashi granules or you can also use 1 tablespoon mushroom powder or omit
  • 6 cups water
  • 1 10.75-ounce package Ocean’s Halo Ramen or use 4 blocks of your favorite ramen
  • 1 teaspoon sesame oil
  • 4 Meati Classic Cutlets
  • Salt to taste

Tare:

For serving:

Instructions

Cook the vegetables:

  • Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the onion and sweet potatoes. Cook for 5–7 minutes, stirring occasionally. Add the white parts of the scallions and the chili pepper, if using, and cook for 1 minute.

Season the vegetables:

  • Add the shichimi togarashi and vegan dashi granules. Stir to coat and cook for 1 minute.

Simmer the broth:

  • Pour in the water and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes until the sweet potatoes are fork-tender.

Cook the ramen:

  • Bring a large pot of water to a boil. Cook the ramen according to package directions. Drain, rinse, and divide between 4 bowls.

Cook the Meati Classic Cutlets:

  • As you wait for the ramen water to boil, make the cutlets. Pat the Meati Classic Cutlets dry and brush them with sesame oil. Season both sides with salt and pepper.
  • Preheat a large skillet over medium heat. Add the neutral oil and heat until the oil begins to shimmer. Add the cutlets in an even layer. Cook for 2–3 minutes and then flip. Continue cooking, flipping every 2–3 minutes, until the cutlets reach 165ºF. It takes 7–8 minutes if the cutlets are thawed and 12–13 minutes if they are frozen.
  • Transfer the cutlets to a plate and rest for 5 minutes. Thinly slice each cutlet and sprinkle a light dusting of Ume Shiso Furikake on top.

Make the tare:

  • Whisk together all the ingredients for the tare in a medium bowl. Add 1 ladle of the hot broth and whisk until smooth. Pour the mixture into the pot. Taste and season. Turn off the heat.

To serve:

  • Ladle the broth over the ramen noodles. Arrange the sliced cutlets on top. Finish with minced scallion greens and a sprinkle of Ume Shiso Furikake or sesame seeds if you like. Enjoy!

Nutrition

Calories: 677kcal | Carbohydrates: 36g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Sodium: 1334mg | Fiber: 6g | Sugar: 9g