Vegan Ramen Stir Fry Recipe (2024)

FAQs

How to make instant ramen better vegan? ›

For more flavor, replace some of it with toasted sesame oil. To make it oil-free, use extra water (or broth). Aromatics: A combination of fresh onion (yellow or white) and garlic helps to add complex depth to the vegan ramen recipe. Tofu: This is optional, but a simple way to add protein to this easy vegan ramen.

Vegan ramen can indeed be a healthy meal when it's made from nutritious ingredients. The dish overall is well-balanced containing carbohydrates, protein, fibre, some healthy fats and a good amount of vitamins and minerals. As the vegetables are lightly steamed they hold on to their nutritional benefits well.

It's surprisingly easy to find. In and of themselves, traditional ramen noodles are vegan. They're just wheat, salt, and water.

Add any toppings you like. I added sweet red bell peppers, green onions, baby bok choy and this smoked tofu. I roasted both my bell peppers and bok choy so it added a smoky flavor to the soup, but you don't have to do this.

Chia seeds! They don't add much flavor, but they're a good source of omega 3s and protein. I also like to throw in miso paste, mushrooms, leftover veggies, tofu, and hot peppers.

It's made with fresh and dried shiitake mushrooms as well as creminis. Onions, garlic, ginger, kombu, and tamari deepen the flavor further. For vegan ramen, I also season the broth with mirin, rice vinegar, and white miso paste.

The popular vegan-friendly Sapporo Ichiban Miso Ramen is known for its rich and savory flavor. This ramen has a flavorful miso-based broth that is free from animal-derived ingredients. The ramen noodles offer a satisfying and chewy texture making this a great choice that aligns with plant-based dietary preferences.

Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat. Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

2 teaspoons of garlic powder, one teaspoon of onion powder, a teaspoon of dried parsley, 1/2 teaspoon of cumin, 1/2 teaspoon of ginger, teaspoon of poultry seasoning. Grind until everything is nice and fine. Once you're all done, it should look like this. One tablespoon equals one packet.

Vegan and plant based dishes, including ramen, have lots of flavorful ingredients that impart their flavor into the dish. This is why they're generally better since they don't need sodium-rich additives to flavor them as most meats do.

What spices are good in ramen noodles? ›

Spices like white pepper, sichuan pepper, or chile flakes to the finished dish, or try adding a cinnamon stick, star anise, and coriander seeds to the simmering broth (remove 'em before serving!) Fats like toasted sesame oil, chile oil, or an animal fat (pork, chicken, or duck are all awesome)

Put your ramen in organic water. In a bowl, combine ramen seasonings, 8 Kewpie Mayo, peanut butter, garlic, spring onion, sesame oil and mix to combine. Pour the hot organic ramen water, add the noodles and give it a final mix. Garnishes, spring onion, chili oil and sesame seeds.

green onion, pad of butter, soft boiled egg, sauteed veggies and fried onion are great things to make any ramen taste better :) Cook shin ramyun in milk instead of water (no kidding). Add some green onions, sausages, kimchi and even a slice of cheese on top and you have a bowl of milky, spicy goodness!

Adding butter can be a quick fix for a broth lacking in fat and gelatin, two key ingredients in a truly decadent, long-cooked ramen broth. The butter melts, causing the broth to thicken and become slightly creamy; it'll make everything taste just a little more fuller and enrich the flavor with hints of dairy sweetness.

To Make Vegan Ramen:

small drizzle sesame oil, (highly recommend) Toppings of choice such as: carrot, mushrooms, green onion, sesame seeds, bok choy, nori, tofu, seitan, shelled edamame, Thai basil, or corn kernels.

Try adding some thinly sliced nori, bamboo shoots, bean sprouts, or corn kernels, or swap out the bok choy for sautéed spinach. Don't keep chili crisp on hand? Season your bowl with sriracha instead. I also love to garnish my ramen with sesame seeds for crunch!

Heat oil in a nonstick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more. Whisk eggs, water, and salt together in a bowl; pour into the same skillet as the noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.