Print

Really Great Vegan Ramen

You'll have lots of leftover miso tare and spice oil here. Keep it on hand for quick ramen nights later in the week. The spice oil is also good on breakfast congee, savory oatmeals, eggs, etc. I've even use it on salad greens, or vegetable salads as a quick dressing

Ingredients

  • 2 tablespoons Spicy Turmeric Oil, or to taste (recipe below)
  • 12 ounces dried ramen noodles, or favorite noodles of your choice
  • 4 cups cashew milk or almond milk
  • 3 tablespoons Miso Tare (recipe below), or to taste

For each season add any/all of the following:

Summer:

  • 2 small cucumbers, cut into 1/4 inch cubes
  • basket of halved cherry tomatoes (fresh or roasted)
  • 1/2 of a bunch of broccoli florets (toss into noodle water at the last minute)
  • 1 1/2 cups of fresh corn
  • 1 1/2 cups cubed tofu
  • arugula
  • torn fresh basil
  • sliced scallions
  • chopped peanuts

Fall:

  • sliced green beans (toss into noodle water at the last minute)
  • shredded kale massaged with a bit of lemon juice and olive oil
  • roasted brussels sprouts*
  • roasted sweet potatoes*
  • roasted onion*
  • toasted hazelnuts

*Roast them all together on a sheetpan at 400F until golden.

Winter:

  • toasted nori
  • shaved radish
  • shredded cabbage
  • shredded kale massaged with a bit of lemon juice and toasted sesame oil
  • roasted cauliflower

Spring:

  • asparagus
  • peas
  • fava beans
  • toasted pine nuts or sliced almonds

Instructions

  1. Toss whatever raw vegetables you're using with the Spicy Turmeric Oil, and divide them between bowls. Cook the noodles according to package, and divide into four bowls. Gently heat the cashew milk (if serving hot), just until very hot (not simmering). Stir some of the milk into the 3 tablespoons of Miso Tare to thin it out, and then add it back to the cashew milk. Taste, and add more Miso Tare if needed. The broth should taste great at this point! 

  2. Pour one cup of broth over each plate of noodles. Top with any extra toppings, nuts, or vegetables you might be using.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Serves 4

Notes

Serves 4.