A bad poem about great ramen:

If you’re in the mood
Send me some noods
Oh to satisfy this craving
For you ramen, I’m raving
Udon know how happy I’d be
For a big ‘ol bowl or three

A bad poet (me).

I don’t know about you but I could eat noodles every day. I like to work them into my meal rotation every week, pairing with different broths and sauces to keep things feeling fresh and exciting.

Sundays in our home are reserved for nutritious and wholesome broths that I simmer low and slow. Slow cooking allows the aromatics to gently steep into the broth, releasing beautiful fragrance and goodness. Each drop of infused broth packs flavour and that’s what makes it, in my eyes, worthy of the name “Liquid Gold”.

What is ramen?

Ramen might be a one-bowl Japanese food hero, but the broth and noodle combo is as varied as it is delicious.

Not all ramens are the born the same. Some are punchy and intense, others light and fresh. The broth is what sets your taste and tone – noodles and other ramen ingredients are there to enhance the umami-rich liquid. In other words, it’s ALL ABOUT THE BROTH.

Can I make “Liquid Gold” Vegan Ramen ahead of time?

You can make the stock up to the end of step 1 a day ahead. Keep it refrigerated.

What gives this vegan ramen flavour?

Without the traditional bone broth base, this vegan ramen gets its umami flavours from miso paste, mushrooms, soy sauce, vegan oyster sauce and vegan stock (I use Massel Chicken-style stock cubes – click here to buy). Ultimately, this is a fast and easy way of adding lots of earthy flavour.

What kind of noodles should I use for this vegan ramen?

The choice is yours! I use udon for their wholesome, filling quality. Bodhi loves them as they’re easy for little fingers to pick up, too. However, there are no rules when it comes to choosing your ramen noodles. Use whatever you like or whatever you have. I’ve made countless versions using classic wheat flour noodles, soba noodles (buckwheat noodles), rice noodles, edamame noodles and everything in between. Go wild.

Can I use other vegetables in “Liquid Gold” Vegan Ramen?

Absolutely. This is a great recipe for using up any veggies you have leftover in the fridge.

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“Liquid Gold” Vegan Ramen

BEHOLD! “Liquid Gold” Vegan Ramen featuring the most SLURPABLE miso mushroom-turmeric broth and the best kind of noodles out there… udon.

Course Lunch, Main Course

Cuisine Asian

Keyword broth, mushrooms, noodles, soup, vegan

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4

Equipment

• Large stockpot
• Sieve

Ingredients

For the broth:

• 1 L water
• 2 veggie stock cubes (I use Massel)
• 4-5 dried shiitake mushrooms
• 50 g coriander stalks reserve the leaves for garnishing
• 1- inch piece ginger sliced
• 1- inch piece fresh turmeric or 1/4 tsp ground
• 2 sticks lemongrass bruised
• 3-4 kaffir lime leaves
• 2- inch piece orange peel
• 2 large spring onions trimmed and halved
• 2 tbsp soy sauce
• 1 tsp white miso paste
• 2 tbsp vegan oyster sauce
• 1 star anise
• 1/4 turmeric

For the bowls:

• 250 g noodles of your choice cooked and rinsed under cold water
• 150 g tofu puffs halved
• 100 g broccoli florets blanched
• 150 g mixed mushrooms I used sliced chestnut and whole enoki
• 2 heads pak choi sliced
• 100 g tinned bamboo shoots drained
• 8-10 frozen vegan gyoza

To serve:

• 3 spring onions sliced on the bias
• Reserved coriander leaves chopped

Instructions

• Place all the ingredients for the broth in a large stock pot. Cover and simmer for 2 hours. Sieve the broth into a bowl. Discard the aromatics left in the sieve.
• Return the stock to the pot, add the veggies and gyoza, and bring to a boil. Simmer covered for 5 minutes.
• Divide the noodles between 4 large serving bowls and ladle over the broth, veggies and dumplings. Serve immediately.
• Garnish with sliced spring onions and coriander. Drizzle with optional chilli oil and serve immediately.

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If you like this recipe, you’ll love this Vegan Broth with Tofu Skin & Noodles.

Love Sanjana

The post “Liquid Gold” Vegan Ramen appeared first on Sanjana.Feasts.

How to freestyle this Vegan Broth with Tofu Skin & Noodles

The process is usually the same for my broth recipes. The ingredients just differ depending on the ingredients I have to hand. Generally, it goes something like this… I throw a bunch of aromatics like lemongrass, ginger, lime leaves, star anise, spring onion and coriander stems into a giant pot of water. Next, I add soy sauce and all the veggie scraps from the fridge (leftover from the week). My fave vegan chicken-style stock cubes go in too (I use an Australian brand called Massel). Finally, the pot is covered and left to simmer all afternoon whilst we get on and do things around the house or just cosy up and watch a movie.

The big reveal

At dinner time, I strain the broth through a muslin to reveal a deeply flavourful clear soup. It’s so light and fragrant with all the lemongrass and ginger. For this recipe, I added vegan ramen noodles, broccoli, snow peas, red peppers, enoki mushrooms and tofu skin. I had dried bean curd sticks which I pre-soaked in hot water and then sliced. Finally, I always save adding chilli oil for last. This is so that Bodhi can enjoy it. I simply drizzle it over the top of my bowl. This nourishing bowl has definitely helped ease some pressure off my sinuses this evening. Best of all, there’s enough left over for tomorrow’s lunch. Now, please excuse me while I crawl back into bed.

What’s your favourite sick day dinner? Along with this broth, I also love these Easy Rendang Tofu & Broccoli Bowls.

Print

Vegan Clear Broth with Tofu Skin & Noodles

Feel-good bowls of aromatic broth, noodles, veggies and tofu skin. This vegan noodle soup is comfort food at its very best.

Course Lunch, Main Course

Cuisine Asian

Keyword broth, noodles, soup, tofu

Prep Time 25 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the broth:

• 2 L water
• 2 sticks lemongrass bruised
• 4 kaffir lime leaves
• 4 cm piece ginger roughly sliced
• 4 cloves garlic sliced
• 1 star anise
• 3 dried shiitake mushrooms
• 3 spring onions roughly chopped
• 30 g fresh coriander stems save the leaves for garnishing
• 1 vegan chicken-style stock cube
• 2 tbsp light soy sauce

For the rest of the soup:

• 250 g fresh or dried noodles cooked and rinsed under cold running water
• 250 g your favourite mixed veggies blanched (I used broccoli florets, enoki mushrooms, sliced red peppers and mange tout)
• 3 large sticks dried beancurd broken into bite-sized pieces
• Chilli oil to serve
• 1 spring onion finely sliced on the bias, to garnish
• Reserved coriander leaves to garnish

Instructions

• Pour the water into a large saucepan or pot. Add all the ingredients for the broth, bring to the boil stir and cover with a lid. Simmer for 2 hours.
• Place the dried beancurd sticks into a large bowl and cover with boiling water. Allow to soak for an hour. Once soaked, drain and squeeze out any excess water. Cut any extra large bits into smaller pieces.
• Load up individual bowls with noodles, veggies, tofu skin and the hot broth. Top with spring onion, coriander and chilli oil, if desired.

Did you make this recipe?

Follow me on social media to tell me how you liked this recipe + get extra recipes!
Instagram – https://www.instagram.com/sanjana.feasts
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Join my exclusive private Facebook group to get lots of recipe tips and to talk about all things Asian vegetarian food https://www.facebook.com/groups/2625129724379123/

The post Vegan Broth with Tofu Skin & Noodles appeared first on Sanjana.Feasts.