Vegan creamy ramen

The first time I tried ramen was in a restaurant and, of course, it was vegan ramen. The taste was absolutely amazing, savory-sour and it had a nice creamy texture.Ever since I tried that ramen, I’m trying to make my own recipe by identifying the ingredients according to a taste, a recipe that will also be healthier and cheaper. Although none of the ramens I made was bad (some of them were a bit watery and were missing some spices, but they were still ok), I perfected the recipe with time. The final result with my ramen recipe is not the same as the one I ate in the restaurant, it’s even better, and one of the reasons for that is that a mentioned restaurant uses an additive called MSG (monosodium glutamate) in their dishes – a very harmful and dangerous additive that changes receptors in the brain so every dish containing that additive is delicious and has a strong flavor, and any other food that does not contain the MSG does not have that strong taste. Since I do not use the MSG in my kitchen for years, my taste buds are accustomed to the natural flavors, and I’m consuming the MSG only if I am not aware that the dish that I’m having at the moment has MSG in it. I have made my own recipe that is full and has a beautiful taste without the use of harmful ingredients.What I’m going to say now it’s very important and that’s why I’m going to highlight it, but also I’m planning to mention that in future posts – Food bloggers rarely, or almost never, post a recipe that has not been tried out previously. Behind every recipe there are at least a few attempts and alterations before they make a dish that is worthy of being posted in public. We all want to offer you quality recipes and good content.It was like that with this recipe as well – I’ve cooked it at least 10 times before I came up with the perfect ingredients and quantities. Since I know how much effort, desire, will and time it takes for such a thing, I really appreciate all food bloggers and their work.When I finally made this one and decided there is no room for improvement (at least not with my current cooking abilities) I said to myself – this is it. And here I am, sharing this perfect recipe with you guys today.I hope you will give it a chance and like it as much as I do.Enjoy this delicious recipe.Live healthily ever after!

AvatarAuthorVeggieTale LIFEPrep Time15 minsCook Time20 minsTotal Time35 minsDifficultyIntermediateYields6 Servings

For the soup:
 2 tbsp sunflower oil
 2 big (or 3 medium) garlic cloves
 Fresh ginger (2cm cube)
 1/2 head white onion
 2 tbsp raw sunflower seeds
 2 button mushrooms (white or brown)
 1 tbsp soy sauce
 1 tbsp peanut butter
 1 tbsp white miso paste
 1/2 or 1 lemon juice
 300 ml coconut milk
 1 l veggie broth (you can replace this with 1 l of water and veggie bouillon)
 200 ml water
 3 celery stalks
Toppings:
 200 g ramen noodles (or rice noodles)
 10 button mushrooms
 200 g medium firm tofu
 600 g bok choy
 4 green onions

Procedure for the soup:
1

Finely chop garlic, ginger, red onion and mushrooms. At medium temperature, in a deep cooking pot, warm sunflower oil then add garlic, ginger, red onion, mushrooms and sunflower seeds. Cook for about 5 minutes until ingredients get golden-brown.

2

Transfer everything from the cooking pot to a blender. Add coconut milk, lemon juice, peanut butter, soy sauce, miso paste, Himalayan salt, veggie broth (or veggie bouillon and 1 l of water, if you decided to replace veggie broth) and blend until smooth.

3

Put the ingredients back into a deep pot, add water, stir well and bring soup to boil.

4

Add the celery stalks sliced ​​to larger pieces to boiling soup and cook for about 5 minutes (or longer if desired) until celery slightly softens.
Your ramen soup is done!

Toppings:
5

Meanwhile, cook noodles as per instructions written on the packaging.

6

Cook bok choy (with water or steam). It takes only 5 minutes but you can cook it a bit longer if you want it to be softer.

7

Sprinkle some sunflower oil in a cooking pan, add the mushrooms you have previously sliced ​​into thin slices and cook them for about 10 minutes, or until most of the water from the mushrooms evaporate and they get a golden-brown color.

8

Cut green onions in small pieces and tofu in cubes size of 1cm.

Serving suggestion:
9

I suggest serving toppings (cooked mushrooms, cooked bok choy, tofu and green onions) on a separate plate.
Serve noodles and soup in a deep plate and add toppings as desired.

10

NOTE: If you are planning to store the soup in a refrigerator and use it the second day, I suggest you cook and prepare toppings just before serving.

Nutrition Facts

Serving Size 1 plate

Servings 6


Amount Per Serving
Calories 234.67Calories from Fat 159.26
% Daily Value *
Total Fat 18.8g29%
Saturated Fat 9.13g46%
Sodium 895.93mg38%
Potassium 484.06mg14%
Total Carbohydrate 11.35g4%
Dietary Fiber 2.41g10%
Sugars 5.68g
Protein 7.21g15%

Vitamin A 126.6%
Vitamin C 41.8%
Calcium 20.3%
Iron 17.7%
Vitamin E 19.5%
Vitamin K 47.7%
Thiamin 5.7%
Riboflavin 9.5%
Niacin 10.5%
Vitamin B6 11.3%
Folate 15.3%
Pantothenic Acid 19%
Phosphorus 19.7%
Magnesium 18.1%
Zinc 15.8%
Selenium 20.6%
Copper 37.3%
Manganese 50.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

For the soup:
 2 tbsp sunflower oil
 2 big (or 3 medium) garlic cloves
 Fresh ginger (2cm cube)
 1/2 head white onion
 2 tbsp raw sunflower seeds
 2 button mushrooms (white or brown)
 1 tbsp soy sauce
 1 tbsp peanut butter
 1 tbsp white miso paste
 1/2 or 1 lemon juice
 300 ml coconut milk
 1 l veggie broth (you can replace this with 1 l of water and veggie bouillon)
 200 ml water
 3 celery stalks
Toppings:
 200 g ramen noodles (or rice noodles)
 10 button mushrooms
 200 g medium firm tofu
 600 g bok choy
 4 green onions

Directions

Procedure for the soup:
1

Finely chop garlic, ginger, red onion and mushrooms. At medium temperature, in a deep cooking pot, warm sunflower oil then add garlic, ginger, red onion, mushrooms and sunflower seeds. Cook for about 5 minutes until ingredients get golden-brown.

2

Transfer everything from the cooking pot to a blender. Add coconut milk, lemon juice, peanut butter, soy sauce, miso paste, Himalayan salt, veggie broth (or veggie bouillon and 1 l of water, if you decided to replace veggie broth) and blend until smooth.

3

Put the ingredients back into a deep pot, add water, stir well and bring soup to boil.

4

Add the celery stalks sliced ​​to larger pieces to boiling soup and cook for about 5 minutes (or longer if desired) until celery slightly softens.
Your ramen soup is done!

Toppings:
5

Meanwhile, cook noodles as per instructions written on the packaging.

6

Cook bok choy (with water or steam). It takes only 5 minutes but you can cook it a bit longer if you want it to be softer.

7

Sprinkle some sunflower oil in a cooking pan, add the mushrooms you have previously sliced ​​into thin slices and cook them for about 10 minutes, or until most of the water from the mushrooms evaporate and they get a golden-brown color.

8

Cut green onions in small pieces and tofu in cubes size of 1cm.

Serving suggestion:
9

I suggest serving toppings (cooked mushrooms, cooked bok choy, tofu and green onions) on a separate plate.
Serve noodles and soup in a deep plate and add toppings as desired.

10

NOTE: If you are planning to store the soup in a refrigerator and use it the second day, I suggest you cook and prepare toppings just before serving.

Vegan Creamy Ramen
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