- Lauren Marino
The Best Vegan Ramen
Are you a ramen lover?
I used to think "meh" but that was always because I related it to porky meaty soup bowls.
Then I had the veggie Ramen at Yoku Ono and my life was changed
So of course I had to try to recreate it

Vegan Ramen
Serves 3-4
Ingredients
1 brown onion, diced small
1 tbsp sesame oil
2 heaped tsp minced garlic
1 heaped tsp minced ginger
2 flat mushrooms, diced small
1.5L veggie stock
2 tsp Miso paste
1 chilli, sliced
1 cup of soy milk
Ramen noodles, cooked according to instructions
Topping ideas:
Steamed bok choy & broccoli
8 minute boiled eggs
Miso roasted pumpkin and carrots
Spring onion
Sesame seeds
Sliced nori
Method
Saute the onion on sesame oil for 2-3 minutes. Add the garlic, mushrooms and ginger and stir as a brown colour covers the bottom of the pan
Add 1 cup of veggie stock to de-glaze the brown off the bottom of the pan and stir until the brown clears off the bottom
Add the veggie stock, Miso and chilli. Simmer for 30-60 minutes partially covered. Continue to add small amount of hot water if too much evaporates. Add the soy milk. Continue to simmer. I let mine simmer for a total of 4 hours but you can quicken it up to 30 minutes
Place noodles in the bowl. Pour in broth. Top with chosen veggies, egg and other toppings
This one photographed was my leftovers due to terrible lighting at night so you can't see the delish Miso pumpkin! Highly recommend