Definitely going to try this! Thanks for the awesome recipe! Dana, you are the best. I adapted it to feed more people in my family and for the toppings ended up sauteeing them with sesame oil, salt, and pepper instead of the miso glaze. Then roll the dough onto itself a few times to create a flat log. Let us know if you try it! With the toppings, I advice to also offer some small bowls with piment-like powders, iike piment d’espelette which gives a nice little throath heat at the end, or crushed paradise pepper for a more almost minty flavor to be sprinkled on the bowl the guests put together themselves. I made this last night exactly per the instructions (well I had soba noodles so I used those) it was a bit labor intensive and I used a lot of pots and pans BUT rest assured! And I used more garlic & ginger because I’m big on extra heat. Very filling. There’s nothing better than a freshly homemade cup of ramen noodle soup, and this recipe will let show you how to do that easily from your own kitchen! this is one of my favourite dishes. I use a pot that is just a little wider than the brick of noodles. This homemade vegan ramen is so delicious and comforting, filled with flavors like peanut, sesame, curry and creamy coconut milk! I added sesame seeds, scallions, nutritional yeast, and chili garlic sauce, carrots and bok choy as suggested. SO GOOD. Hope you love this recipe, Sarah! Would it be ok to use normal shiitakes rather than dehydrated ones? This was my first attempt at homemade ramen and it was delicious! Here are 3 easy ramen recipes to make ramen from home. Also, just wanted to thank you for making your recipes accessible. Drop in the noodles. A question though: My broth is suuuuper salty, is there something I can do about this? I added all the toppings (the tofu, glazed carrots, glazed bok choy, spring onion and added some slices of chili pepper) and enjoyed it with sriracha sauce. That could be 3-5 minutes. Thanks so much? Homemade ramen noodles. Really enjoyed this tonight…and the house smelled so good while the broth was simmering…thanks. You can learn more about the history of ramen here or take a deeper dive with this entire book about it! Once all liquid is absorbed into the flour, go in with your hand and start kneading into the bowl until a smooth dough is obtained. The roasted carrots and bok choy, the flash fried tofu, all of it! Also added a piece of kombu for 20 minutes. You can also subscribe without commenting. I have so much trouble with mushrooms because I can’t figure out how to clean them sadly so I figured the dried mushrooms will be way easier to handle. I realized too late that I need more large pots ? And I used plain rice noodles. I did have to add about 4 extra cups of broth at the end, but the mushroom flavour was still so deliciously rich. The package I got said 5 ounce dried, but perhaps it was misprinted? I used actual shiitakes instead of dried and left them in the soup for more oomph. I did not strain the broth, and lastly, I added corn as an extra topping. but I try not to over cook them to the point of being soggy. Easy enough. I’ve made this recipe a couple times and it is SO good, not to mention always a hit for the friends and fam I make it for! Thank you so much for sharing! To cook, bring about a large pot with water to a boil. Hubs loved it, too. It’s really nice and light. All of them). What is the weight of a 3″ piece of ginger? I love ramen! That “flash” frying method was so delicious. Hey Dana, what other veggies could you recommend for this dish? By leaving out MSG you’ll likely need WAY MORE salt and/or spices. Should have added more broth. I will be making this time and time again. Just finished making this. I totally shared! Also, managed to forget about the carrots that were in the oven until they were well blackened — delicious just the same. Hence ‘baked baking soda’ is the key ingredient in this recipe. Broth, which I think really gives it a meaty/umami flavor! I think noodles from the Asian store that come salted are a good idea but any pasta will get the job done. I won’t lie – this was a wee bit more effort than the ramen that I usually make, but taking the time to prepare the carrots and the bok choy as described in the recipe instead of cooking them in the broth takes this dish to the next level! We love seeing what you come up with. I got a big bag and it was 3 oz…..seems like a lot….or is it meant to be a lot? I have dried wood ear, chanterelle, and fresh and dried king trumpet. in the future i hope to find dehydrated shiitake mushrooms, but fresh were tasty. Subscribe to email updates for vegan recipes and videos delivered to your inbox. I am time constrained so I matchsticked the carrots and threw them in with the noodles, threw in the bok choy and (unseared) tofu the last minute of boiling. Seriously, your blog is the best thing that has happened to me since going vegan. Alternatively, you can blanch the fresh noodles for 30 seconds, rinse then in cold water, add a little oil and coat them evenly. Thank you SO much for creating such fantastic vegan recipes! Is there anything better than a bowl of noodles and chopsticks in one’s hands? Bake for one hour on low temperature at 120 degrees Celsius (or 250 degrees Fahrenheit). The broth is so flavorful and was a big hit. Using the ginger, onion and garlic and letting the broth simmer for an hour and a half really deepened the flavors and was definitely the most enjoyable aspect of the dish. I made my own veggie broth with the usual celery carrots onion and garlic and I added ginger and lemon grass. Ingredient lists cannot be copyrighted but instructions are copyrighted. Yes. This is the best bowl of ramen noodle soup ever, the broth is the perfect balance of sweet, peanut and curry, with a creamy consistency and soft, classic ramen noodles. The broth needed some extra water, since it sat all day cooking away, so next time I would add a few cups of water initially. And ate it at 1 am. Super impressed with this recipe but very startled that you recommend using foil. My husband said it was better than what he gets in restaurants. This is a FANTASTIC recipe. My husband is allergic to mushrooms. (These contain sugar which also goes to show how much it adds to the flavor). The brand you suggest is exactly what I wanted. Great recipe! This is an easy recipe that yields delicious noodles to go with soup, eaten boiled with toppings or for stir fried dishes. If you accept or continue browsing, we consider that it accepts its use. So glad to hear that the whole family loved it! Super yummy! So so good. Me either! Hope you give this one a try, Emily! The miso glazing would be suitable for differing vegetables, so all in all a moreish, pretty healthy and potentially very versatile dish. I especially loved the carrots. (Good) ramen is going to be high in sodium, in my opinion. This week our daughter-in-law suggested soup, and our son extended the thought to Ramen. I added a tbsp of tahani which also helped enhance the flavor and used a korean soybean paste instead of miso. Thank you . Sidenote: Boke Bowl in Portland has a delicious and very flavorful vegan ramen. Did you try the recipe in the InstantPot? Really enjoy your posts. I couldn’t find dried mushrooms so I used long noodle-like korean mushrooms. Notify me of followup comments via e-mail. Next time I would also dice the bok choy before searing. But I used red curry paste to help thicken the glaze and and do flavor it was really good and some stevia. Thank you SO much for this amazing recipe…that has now become a major recipe in our dinner meal repertoire. I found that it rolled out and cut much easier that regular pasta, so this step was pretty quick. This recipe, and your beet/quinoa/black bean burgers are a constant on the dinner table.

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