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We are making one of my all-time favourite dishes. This soy milk ramen is a dream come true and it's incredibly flavourful. We have a rich broth, a pile of veggies, noodles, and all the right seasoning to make a bowl of vegan ramen goodness.
I absolutely love ramen! But to be honest, it's been really hard to find good vegan ramen in town. After a few disappointments, I decided to make my own recipe putting together all the different elements I've seen in the many restaurants I've been to.
You might know how important is the broth when it comes to ramen. We are after a rich flavourful soup and this is sometimes a bit hard to achieve. But I'm happy to say that what makes this recipe stand out, is exactly that, the incredibly rich and delicious broth we managed to make.
To make the broth extra special I used miso and nutritional yeast. These two ingredients are fermented and add a ton of flavour to the soup. The original recipe includes egg and pork, but we are not going there to get the strong egg-like taste. Miso and nutritional yeast will do the trick perfectly well.
I also added seaweed which is such a great addition to our diets. In general, the different types of seaweed we consume as food are a great source of antioxidants, vitamins, and minerals, and it has a very low-calorie content. And, seaweed is among the best natural sources of iodine.
Depending on the type of seaweed you consume is the amount of iodine you will be ingesting. For this vegan ramen, we are using Kombu seaweed, which out of the ones we eat, is the one that contains the highest amount of iodine.
I like using Kombu when I make vegan ramen since it acts as a flavour enhancer. And is great we can also remove it if it feels like too much. Or even if you are concerned about high levels of iodine, just leave it out.
To finish it off, I used soy milk to make this veggie ramen a bit creamier and it worked like a charm. The taste is really subtle so it won't overpower the taste of all the other elements we are adding to the soup. I've used coconut milk in the past and it can turn out to be too coconut-y, hence this soy milk ramen being my fave.
Once the broth is seasoned and ready, you can get started on the veggies. I added broccoli, king oyster mushrooms, and tomato. But, you can change it up as you prefer. Sometimes I use what I have at home or what's in season. Or what my kids will eat.
And we can't have ramen without noodles! I like cooking them separately and adding them to each individual bowl. This way the noodles won't get all soggy and messy. And you can distribute them evenly so everyone gets their fair share!
For the soup
For the vegetables
For the Ramen
For the seasoning
Total servings 2
|Amount Per Serving|
|Calories 520||From Fat 155|
|% Daily Value*|
|Total Fat 17g||26.4%|
|Saturated Fat 2g||9.9%|
|Trans Fat 0g|
|Total Carbohydrate 76g||25.4%|
|Dietry Fiber 10g||41.6%|
|Vitamin K2 0µg||0%|
|Vitamin A 0µg|
|Vitamin B-12 7.89µg||131.4%|
|Vitamin B-6 6.58mg||328.8%|
|Vitamin C 99.18mg||165.3%|
|Vitamin D 12.47IU||3.1%|
|Vitamin D2 0.3µg|
|Vitamin D3 0µg|
|Vitamin E 2.4mg||8%|
|Vitamin K1 119.66µg||149.6%|
|Folic Acid 0µg|
|Pantothenic acid 2.57mg||25.7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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