Vegan Dashi Ramen
This homemade vegan dashi ramen comes together quickly with vegan dashi granules delivering a deep, umami flavor profile.
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Servings: 4
Calories: 449kcal
Equipment
- Small saucepan
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and thinly sliced
- 5 scallions, trimmed and minced; white and green parts kept separate
- 6 ounces shiitake mushrooms, caps thinly sliced and stems discarded
- 6 cups water
- 2 packets vegan dashi granules
- ¼ cup tamari or soy sauce
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 2 heads baby bok choy, trimmed, rinsed, and halved lengthwise
- 16 ounces soft tofu, diced into small cubes
- 20 ounces fresh ramen or use 8 ounces of dry
- Salt
Frizzled ginger:
- ¼ cup neutral oil
- 3- inch piece of ginger, peeled and shaved into strips with a vegetable peeler
- 2 tablespoons sesame seeds; use black, white, or a mix
- Pinch of salt
Instructions
Make the ramen broth:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the onion, scallion whites, and shiitake mushrooms and sauté for 5–7 minutes. Season lightly with salt.
- Sprinkle the dashi granules on top and toss to coat. Cook for 1 minute. Pour the water on top and bring to a boil. Reduce the heat and simmer for 20 minutes.
Make the frizzled ginger:
- Heat ¼ cup neutral oil in a small saucepan over medium heat as the broth simmers. Once hot, add the shaved ginger to the oil and cook, stirring often, for 2 minutes. As soon as the ginger turns golden brown, use a slotted spoon to remove it from the oil and transfer it to a paper towel-lined plate. Add a pinch of salt.
- Remove the oil from the heat and let it cool for 5 minutes.
- Stir the minced scallion greens and sesame seeds into the warm oil. Add a pinch of salt. Let cool before transferring to a bowl.
Make the noodles:
- Meanwhile, bring a medium pot of water to a boil. Cook the noodles according to the package instructions. Drain through a colander and rinse. Divide the noodles between 4 bowls.
Finish the broth:
- Add the tamari, mirin, and sesame oil to the ramen broth. Taste and adjust seasonings to your preference. Add the boy choy and tofu. Cover and simmer for 10 minutes. Once the boy choy is tender, remove the pot from heat.
To serve:
- Ladle the warm broth over each bowl of noodles. Drizzle the ginger-scallion oil on top. Finish each bowl with a pinch of frizzled ginger on top. Enjoy!
Nutrition
Calories: 449kcal | Carbohydrates: 49g | Protein: 20g | Fat: 18g | Saturated Fat: 2g | Sodium: 830mg | Fiber: 7g | Sugar: 5g