Go Back

Vegan Ramen Bowl

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.