Vegan Ramen Bowl

This Vegan Ramen Bowl is probably the most flavorful soup I have ever eaten. It is bursting with umami. I developed this recipe by adding pretty much anything that has a lot of flavor into a pot, cooked it for a while and then strained it. I started out with sauteed onions, added sliced fresh garlic and ginger and then added broth, kombu, dehydrated shitaki mushrooms and some Korean condiments I recently bought.  Once the broth was ready I strained it and added sauteed bok choy and king trumpet mushrooms and ramen noodles. The result was absolutely amazing. I hosted Greg’s family for Friday night dinner and served this soup with sushi.  The bowls were licked clean.

This was my first time cooking with gochujang and doenjang. These are korean condiments that you can buy at most Asian supermarkets. If you keep kosher, you can  purchase them from Kosher Korean. A little goes a long way and it lasts forever so it’s definitely worth adding to your pantry.

The ingredients for the broth

Chopped garlic and ginger

Sauteed onions with ginger and garlic

Add broth, dehydrated mushrooms and kombu

Bok Choy, King Trumpet Mushrooms and Ramen

King Trumpet Mushrooms

Separate the white and green parts of bok choy

Saute white part first for a few minutes and then add green just until wilted

Plate and serve

Vegan Ramen Bowl

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Soup

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 1 large onion chopped
• 4 cloves garlic sliced thin
• 3 inch piece of ginger sliced thin
• Olive oil for sauteing
• 1 4-6 inch piece of kombu
• 2 cups of dehydrated shitake mushrooms
• 2 32 oz containers of vegetable broth. I like Trader Joe's brand
• 2 tablespoons soy sauce plus two teaspoons soy sauce divided
• 1 heaping teaspoon gochujang
• 1 heaping teaspoon doenjang
• 4 heads of small bok choy green and white parts separated
• 4 king trumpet mushrooms cut into large chunks
• 1 package of ramen noodles

Method

 

1. Saute onions in olive oil on medium heat until it translucent and begins to brown slightly
2. Add garlic and ginger and saute for 2 minutes
3. Add broth, kombu, dehydrated mushrooms, gochujang, doenjang and soy sauce
4. Cook on low for 45 minutes to 1 hour
5. While soup is cooking, cook ramen noodles according to instructions on the package. Set aside
6. Saute white part of bok choy in olive oil and one teaspoon soy sauce for two minutes and then add green and saute until wilted set aside
7. Saute king trumpet mushrooms in olive oil and one teaspoon soy sauce until soft. Set aside
8. When broth is ready, strain through a fine mesh strainer pressing down on solids
9. To plate and broth to a bowl and then add bok choy and mushrooms on one side and the noodles on the other

Notes

You can substitute a mixture of miso and sriracha for gochujang and doenjang. Kombu can be purchased at any Asian supermarket. King Trumpet mushrooms can be substituted for other mushrooms you can find. You can purchase Ramen noodles at Whole Foods.