I thought it interesting that both your recommendations for the ramen noodles and the miso are the same brands as I have been using.Amazing! Tessa.
:)I just made this for dinner and it was delicious! Not great options here, I know.Hi Megan, we think the wood ear mushrooms may work! We did use a stock cube so are excited to try this with fresh, homemade veggie stock next time! Here is a link if you want to check them out. Thanks for sharing!I love ramen! My meat eating husband raved about the flavor!I never leave comments.
Thanks so much for the lovely review! I also threw in some baby spinach and corn which added a little freshness to the deep richness of the broth.
I have tried so many of your recipes and am never disappointed.I’m in the process of simmering the broth! At whole foods mine was around $5!These pictures are really nice… I will take inspiration from them to create the next of my watercolor paintings ;-) Thank you for posting such great recipe!
Thanks for posting!I guess I’m a little over a year behind, but as I made this recipe for at least the hundredth time this evening, I realized I’d never left feedback.Great recipe! xoI made this today. 14 I strained the broth but next time maybe I won’t. I though $86 sounded a bit steep.Not at all. I can’t find any bok choy at the moment. XoSure no problem sorry I forgot the rating I definitely give it a 5/5. They taste delicious!
Thanks for what you do Dana!Hi Peter, we’re so glad you enjoyed it! This recipe is REALLY fast already and ramen noodles literally cook in about 4 minutes, so I wouldn’t suggest even using one for such a simple recipe like this. You always hit the mark. !I had fun making this.
I used fresh button mushrooms and worked perfectly, my first vegan dish can’t wait to make more. We’re so glad you enjoy it! I’m so glad I tried it.Dana! What’s not to love?! From easy, delicious recipes the whole family will love and inspiring DIYs to creative projects to keep kids learning, we're sharing our best advice and ideas to keep you busy at home. Hope you give this one a try, Emily!This looks so good and hearty. Rating: 3.24 stars It was absolutely yummy. To enhance the flavors the 2nd time I threw everything in the blender after the cooking was done, and oh my…it was wonderful. I misread my original package.Can I use regular shitake mushrooms? Thanks for the recipe!
I’m confused when I put in the miso paste? I love the tofu, he does not.Thanks so much for the lovely review, Amanda. I followed the recipe for the soup except I marinated the tofu with the same miso tamari lime sauce for the carrots and Bok Choi then coated with the corn starch. :DI don’t want to know how many bags of Ramen I ate during my childhood. I’ve made it four times already in less than two weeks. Given that you can do it very easily without the bag, can you please note that or remove the reference? Any suggestions to use in place of miso paste for the broth and glazed carrots? How do you know all my deepest and darkest thoughts, dreams, desires and fantasies (Most of them having to do with ramen noodles and non-vegan food becoming vegan.
Taste and if desired, add another drizzle of soy sauce if you want it saltier. I still crave ramen noodle soup but don’t want all those nasty additives or sodium, therefore I created my own vegan version!I like simplicity and that’s one thing I loved about those little ramen packets, they were just noodles and broth. Everyone thinks I am a good cook but really it is all you. Thank you SO much! We made the broth almost as directed (we couldn’t find dried shitake so we used left over dried mushrooms we had on hand) and after an hour the smell filled the house. I used actual shiitakes instead of dried and left them in the soup for more oomph. Is that a typical price for miso? Learn how to minimize the spread of germs with an extra few seconds of scrubbing.
So I wanted to try my hand at this somewhat complicated, soul-warming soup.Spoiler alert?
This entire vegan family LOVES you. I had to omit the mushrooms because of an intolerance– didn’t miss them.
Salt and pepper I didn’t fry the tofu so I didn’t have the firmness from that but rather Iused medium tofu and quite liked the silkiness of it in this dish.
Noraneko has vegan options.This looks delicious, but 1903 milligrams of sodium in one meal is out of the question for me.
I also chopped the bok choy into thick strips to make it a little easier to eat, then briefly cooked it in the same skillet once the carrots were a little soft.
The directions say to do it after it’s been simmering for a few hours, but the video shows you adding in the paste after you strain the broth.
(Save onions and ginger for serving as well, if desired, though I discarded them).To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. I also sliced the tofu to be long flat and skinny. Thanks! I would highly recommend.We’re so glad you both enjoyed it, Aviva! Easy to alter also.Where do you get your vegan ramen noodles? I can only have 1500-2300mg a day so I cant blow it all on a bowl of noodles. I’m not vegan so I added a soft boiled egg in addition to the tofu.
I couldn’t find dried mushrooms so I used long noodle-like korean mushrooms. Or perhaps the others. Or would angel hair be better?Beautiful tasteful dish.I am trying to get more vegan recipes under my belt,and this is my favorite! Still edible. Hope you love this recipe, Laura! Cheers to an easy vegan ramen experience :)Yeah, I’m not a fan of Boke Bowl. And did you quick release or natural release? I’ll have to try their vegan bowl.Just a heads up, it’s the carmalized fennel dashi on their menu :) Currently making your ramen as we speak! I know I sure did, all the way into my 20’s. Recommend flavoring the veggies and tofu/etc toppings; I was in a rush and just grilled it all in my panini maker, and it was definitely missing something.
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