Vegan🌱Creamy Ramen (Soy Sauce Broth)

【Vegan🌱Creamy Ramen (Soy Sauce Broth)】

Vegan Creamy Spicy Ramen by piggyinkitchen

This recipe is what I created by myself when I was living in the US for almost a year and wanted to eat ramen. At that time, I was non-vegan and made from pork broth paste sold at a grocery store, but since I'm vegan, I made vegan ramen broth from scratch, using shiitake mushrooms and kombu seaweed.

Once you know how to cook the vegan broth, you can actually make other ramen, like miso ramen, shio ramen(salt base) and so on.

There're 5 components in this ramen:

Soy sauce broth
Shiitake
Chives
Chickpea meat
Kale and bean sprouts

First, you need to soak your dried shiitake mushroom so it enhances even more shiitake flavor! This is a must to do. Don't use raw fresh shiitake mushroom due to lack of flavor.

Then, take the soaked shiitake mushroom out, slice them up and put them into a small pot with mirin, shiitake soaking water, soy sauce and maple syrup.

When water evaporates in half as you can see in the picture above, turn of the heat.

Stir fry boiled and smashed chickpeas in a frying pan with mushrooms, garlic, ginger, sake, mirin, maple syrup, soy sauce, cayenne pepper, salt and black pepper.

Put shiitake soaking water, extra water, sake, mirin, maple syrup, soy sauce, garlic and ginger in a pot, then bring it to a boil. Then add cashew milk to make it creamier. If you want a bit spicy hint, you can add chili oil in it which is also delicious!

Although making ramen from scratch is pretty hard for even Japanese, this recipe is relatively easier, faster and delicious that you can cook at home :)

I hope you'll like it as much as I do!
Here is the recipe card for today.

Vegan Creamy Ramen

INGREDIENTS (3 Servings)
[SHIITAKE TOPPING]
5 dried shiitake mushrooms, soaked in 1 1/2 cup water, sliced up
1/4 cup shiitake water
1 tablespoon mirin
1 tablespoon soy sauce or tamari for gluten free
1 teaspoon maple syrup

[CHICKPEA MEAT]
1 cup chickpea, soaked overnight
3 mushrooms, minced
4 cloves garlic, minced
1 tablespoon ginger, minced
Avocado oil
1 tablespoon sake
1 tablespoon mirin
1 tablespoon maple syrup
2 tablespoons soy sauce or tamari for gluten free
1/2 teaspoon cayenne pepper
1 pinch Himalayan pink salt
Black pepper

[BROTH]
3/4 cup shiitake soaking water
4 1/2 cup water
1 tablespoon sake
2 tablespoons mirin
1 tablespoon maple syrup
3 tablespoons soy sauce or tamari for gluten free
1 cup cashew milk
1 clove garlic, grated
1/2 tablespoon ginger grated

[KALE&BEAN SPROUTS]
3 bunches kale
4 cups bean sprouts
Avocado oil

[CHIVES]
Cut in 1 inch

Cooked ramen noodles
Chili oil

INSTRUCTIONS

[SHIITAKE TOPPING]
Put shiitake mushrooms, shiitake soaking water, mirin, soy sauce and maple syrup into a small pot. Simmer over medium heat for about 10-15 minutes until water evaporates enough. Set aside.
[CHICKPEA MEAT]
In a large pot, boil chickpeas.
Strain chickpeas and put them into a large bowl to smash evenly.
Heat a frying pan with avocado oil. Add in garlic and ginger to cook until fragrance.
Add in smashed chickpeas and mushrooms to stir fry over medium high heat for a minute.
Season with sake, mirin, maple syrup, soy sauce, cayenne pepper, salt and black pepper.
Set aside.
[BROTH]
In a large pot, put everything except cashew milk, and simmer over medium heat for 20 minutes.
When taste is adjusted after simmering, turn the heat to low and add in cashew milk.
Keep low heat after adding cashew milk because cashew milk tends to have separation when boiled.
[KALE&BEAN SPROUTS]
Stir fry in avocado oil until cooked.
Assemble everything in a serving bowl.
Drizzle chili oil.
Enjoy!

NOTES
◎Use dried shiitake mushrooms
◎Don't over heat cashew milk

I hope this recip will help you if you're craving Japanese ramen outside of Japan!
If you have any questions, please feel free to leave a comment or directly contact me anytime!
I'm happy to hear your thoughts!

Thank you,

-piggyinkitchen-