One-Pot Vegan Ramen.

IMG_9392.JPGFor a while now, I have been craving a big bowl of ramen noodles with copious amounts of soy sauce and broth for dipping, accompanied with a nice wedge of crusty ‘buttered’ bread – it’s weird because I’ve never actually had ramen before. So, I can only assume that I’ve actually been craving what I grew up on and that’s instant noodles.

Yes. That salty, soup-like lunchtime snack which I ate far too much of as a child, has got me craving like a pregnant woman.

img_9393Now, this isn’t some mild craving which comes and goes. Oh no. This is the type of craving that I imagine pregnant women have: the type of craving that will only get worse if it’s not satisfied.


Anyway, ramen isn’t something I have ever made before, but I have seen photos of really sexy ramen bowls on YouTube and Instagram, so I know what they consist of: it’s just spiced vegetable noodle soup really. So, that part is easy. However, I wasn’t sure on the types of herbs and spices to use and I really wanted to try someone else’s recipe for a change; which is when I found the minimalist bakers – easy vegan ramen. I don’t use other peoples recipes often because I’m extremely stubborn and I like to create my own recipes. Plus, it’s not really that hard when you know how to cook. Although, sometimes it’s just nice to try new recipes by other bloggers and share the love, and I was SO glad that I did because this ramen recipe is freaking bomb!

I did adapt the original recipe, as I couldn’t find shiitake mushrooms or any mushrooms really that weren’t white or brown – I live in the sticks – I also used my own everyday vegetable stock and when combined with the stock from the minimalist bakers recipe, I felt like I had died and gone to ramen heaven. It was just SO good and my house had such a delicious smell too.

The recipe below is my adaption and the original recipe by the minimalist baker is here.

Serves 3-4

Ingredients: Broth

  • 1 Medium White Onion
  • 2 Garlic Cloves
  • 1 Tsp Garlic Powder
  • 20g Peeled Ginger
  • 100g Chestnut Mushrooms including stalks
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Tahini
  • 2.5 Tbsp Reduced Salt Soy Sauce
  • 6 Cups of Everyday Vegetable Stock
  • 1.5 Cups of Extra Hot Water
  • 1/2 Tsp Sea Salt

Ingredients: Toppings

  • Noodles ( I used straight to wok wheat noodles)
  • Chestnut Mushrooms
  • Spring Onion
  • Red Chilli
  • Non-GMO Tofu
  • Pak Choi or Bok Choi
  • Carrot Ribbons
  • Sesame Seeds

Directions: Broth

Heat a large saucepan on a medium heat and when hot enough add in the sesame oil, garlic, ginger and onion, and sauté until the onion starts to turn a light brown – all ingredients can be chopped roughly, as they are just for flavouring the broth.

Next, add in one cup of everyday vegetable broth and stir, making sure to scrape up anything which may have stuck to the bottom of the pan. Now, add in the mushrooms and remaining five cups of stock and stir. Cover the pot with a lid, reduce to a lower heat. Simmer for 1 hour. You can leave it simmer for longer, but I don’t feel there is any need when using my vegetable stock recipe too.

When the broth is done simmering, remove from the heat and add in the soy sauce, salt, and tahini. Now, using a stick blender, blend the onion, garlic, ginger and mushrooms into the water – you may need to add in more water if the broth is too thick. Taste the broth and season with more salt, tahini, or soy sauce if need be.

Add the noodles to your bowl and pour one and half cups of hot broth over the noodles – this will cook them.

Directions: Toppings

Heat a frying pan or wok on a medium heat, spray with low-fat oil and add in the sliced mushrooms and diced tofu – cook until the mushrooms soften and the tofu is seared – season with salt and pepper if required.

When you are waiting for the mushrooms and tofu to cook, you can peel your carrots into ribbons with a vegetable peeler; also slice your spring onions and chilli.

Slice the pak choi in half length ways and add it face down in the frying pan, cover the pan with a lid to steam the pak choi  and help it cook faster.

Now add all of the toppings to your bowl of ramen. Drizzle with a  little soy sauce if need be and enjoy with a wedge of crusty ‘buttered’ bread, because that broth was made for dipping carbs in.

I absolutely adored this recipe and I think it will be a firm favourite of mine from now on. Although, not too often as the salt content is extremely high because of the soy sauce. Once again you can view the minimalist bakers original recipe here.

For more vegan ideas follow me on Instagram.

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

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