Vegan Ramen Recipe | Yummly

Vegan Ramen

THE WOKS OF LIFE
24Ingredients
5Hours

Ingredients

US|METRIC
  • 1/2 napa cabbage
  • 2 tablespoons vegetable oil (divided)
  • 7 slices ginger (20g or 0.7 oz.)
  • 2 cloves garlic (peeled and cut in half)
  • 2 cubes fermented bean curd (white, 23g or 0.8 oz.)
  • 1 large onion (peeled and quartered)
  • 1 pound carrots (450g, peeled and cut into large chunks)
  • 8 scallions (ends removed)
  • 8 ounces daikon radish (225, peeled and cut into chunks)
  • 1 dried kelp (5x5 inch piece, kombu, 13x13 cm, rinsed)
  • 16 cups water (1 gallon, or about 4 L)
  • salt (to taste)
  • 2 1/2 teaspoons bean sauce (spicy, la doubanjiang)
  • 1 tablespoon white miso paste
  • 1/2 teaspoon sesame oil
  • 1 1/2 cups unsweetened soy milk
  • 1 tablespoon oil
  • 1 cup frozen corn
  • 1 pound ramen noodles (fresh, 450g)
  • 8 ounces baby bok choy (225g)
  • 1/2 cup bamboo shoots (chili, see photo in post)
  • 2 scallions (chopped)
  • toasted nori (seaweed)
  • 16 dried shiitake mushrooms
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