Vegan Chicken Ramen Recipes

VEGAN CHICKEN RAMEN

Steps:

• Cook the noodles following pack instructions, drain well and set aside. Mix the vegetable stock pot in a pan with 300ml water and bring to a simmer. Keep warm on a low heat.
• Heat ½ tbsp sesame oil in a frying pan, then fry the What the Cluck Chicken Style Chunks until browned. Set aside on a plate.
• Heat the remaining oil in the pan and fry the ginger and sweetcorn until they begin to colour. Put the greens in the stock to warm through, adding the shredded carrot if you prefer it more tender. Bring the stock back to a simmer.
• Divide the noodles between two bowls, arrange the vegetables and What the Cluck Chicken Style Chunks on top, then pour over the stock. Drizzle over the chilli oil or soy sauce, if you like.

EASY VEGAN RAMEN

Steps:

• Heat a large pot over medium-high heat.
• Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
• Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
• Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
• Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
• Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
• When you're 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
• NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions - about 4-5 minutes. Drain and set aside.
• Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
• To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.
• Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

VEGAN RAMEN

Steps:

• Cook the dried shiitake in the vegetable broth for 20 minutes. In another pot, cook the vegan ramen noodles according to the instructions on the package. Set aside when done.
• In the meantime, finely chop the onion, the garlic, and the ginger. Sauté in a large pan (you will need it again for the tofu later). Set aside.
• When the cooking time of the broth is over, carefully take out about half of the shiitake mushrooms with a ladle. Set aside for later. Let the soup cool down for a few minutes. Add the sautéed onion, garlic, and ginger to the soup as well as the miso paste. Then carefully transfer it into a high speed blender and process until fairly smooth. Transfer it back to the pot and simmer on low heat until you're done with the remaining steps.
• Cut the cooked shiitake mushrooms into strips.
• Cut the tofu into slices. Heat some oil (I used sesame oil) in the same pan that you used for the onions and pan-fry the tofu slices for about 2 minutes on each side on high heat. Add 1-2 teaspoons of soy sauce as well as some salt and pepper.
• Grate the carrots. Just before serving, add the cooked ramen noodles, the fresh spinach, the cooked tofu, the shiitake mushrooms, and the carrots to the ramen broth. Garnish with green onions and sesame and serve immediately.

EASY VEGETARIAN RAMEN

Steps:

• Soft boil the eggs: Fill a medium pot of water and bring it to a boil, then reduce to a simmer. Gently lower the eggs into the water with a spoon and simmer for 7 minutes. Meanwhile, prepare a bowl of ice water. When the eggs are done, place them in the ice bath and let them cool completely, then gently peel.
• Meanwhile, thinly slice the garlic. Peel and mince the ginger.
• In another large pot or Dutch oven, heat the sesame oil and olive oil over medium high heat. Add the garlic and ginger and saute for 1 minute, stirring constantly. Add the vegetable broth and bring to a simmer. Add the soy sauce and mirin.
• Remove the stems from the shiitake mushrooms and thinly slice them. If necessary, wash the greens. Thinly slice the peppers and slice the green onions (cut the green onions on the bias). Thinly slice the radishes for a garnish, and set aside. Place the mushrooms in the broth and cook 5 minutes. Add peppers, green onion and greens and cook for 1 minute. Taste the broth and season with salt until the flavor pops, adding a splash of soy sauce if needed.
• In the pot used for the eggs, bring fresh water to a boil and boil the ramen noodles until just tender, around 2 to 3 minutes, then drain.
• To serve, place noodles in a bowl and top with broth, vegetables, and soft-boiled eggs. Garnish with radishes and garlic chili sauce.