I love taking my basic vegan pantry staples and turning them into a dish that’s anything but basic. Today I’m sharing a recipe for a delicious, savory Vegan Ramen that you can make with ingredients that you already have in your pantry.
With the coronavirus running rampant in just about every part of the world I wanted to dial back my recipes and show you how to create delicious meals out of basic ingredients that you already have in your pantry. I’m sure that it is difficult to find specialty vegan items right now, so I’m going to share some simple recipes that you can make with items you may already have in your pantry over the next couple of weeks.
In case you didn’t know some of those really cheap packages of instant ramen are actually vegan! I think that these are a wonderful pantry staple because they are a quick, easy meal. You can also jazz up these vegan ramen noodles like I did and turn them into a more complex dish. Still easy, but more flavor.
From the Top Ramen brand the Soy Sauce flavor is vegan and from the Maruchan Noodle brand the Oriental flavor is vegan. Feel free to use the seasoning packet (I did in this recipe) or toss them out and create your own flavors.
If you can’t find either of these flavors you can buy a non vegan flavor and throw away the seasoning packet. They are still worth the price. At roughly $0.30 (USD) you really can’t go wrong with having a few packs of these ramen noodles in your pantry.
Creating a Vegan Ramen Broth
One of my favorite ramen dishes in Portland, OR. comes from Afuri ramen and dumpling. They make a Vegan Hazelnut Tantanmen and that makes my mouth water just thinking about it.
I know that most people, including me, don’t have hazelnuts in their pantry, so I wanted to make my version of this vegan ramen broth that uses cashews. I created a delicious, umami broth with cashews, some of the Top Ramen seasoning and a mish mash of my own seasonings, vinegars and sauces. It really came out spectacular. Traditional? No. Spectacular? Yes.
If you don’t have cashews at home this could be made with sunflower seeds or peanuts as well. If you try another nut or seed with this ramen let me know how it turns out in the comments.
Once you have your available nuts or seeds it’s as simple as combining them with water and all of the seasonings in a high speed blender and blending until everything is well combined. Easy peasy.
Vegan Ramen Recipe
When you have created the amazing vegan ramen broth it’s as simple as choosing your favorite mix ins and adding the ramen noodles. I added some frozen mixed vegetables to mine to keep it simple.
Other ingredients you can add to your ramen are tofu, fresh vegetables like bok choy and mushrooms, vegan chicken, scallions, crushed nuts, etc. The list is really endless and based on what you have available in your pantry.
As I’m sure you know, these instant ramen noodles cook up quickly, in 3-5 minutes. They don’t call them instant for nothing! That being the case they are the very last ingredient I add to the ramen so that they don’t overcook.
When everything is combined and delicious serve this ramen up with additional chopped nuts, scallions, a drizzle of hot or sesame oil, or even the little broken noodles at the bottom of the instant ramen noodle bag. They add the perfect crunch!
Without further ado, let’s get into this recipe! As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!
- ½ cup cashews
- 5 cups water
- 1 1/2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 2 tsp sesame or olive oil
- 1 tbsp tahini
- 1 tsp red pepper flakes
- 1 tbsp nutritional yeast
- 1 tbsp onion powder
- 2 tsp garlic powder
- Seasoning packet from one package of Soy Sauce flavor Top Ramen*
- ½ medium onion
- 1 tbsp vegetable oil
- 1 ½ cups frozen vegetables**
- Noodles from 2 packages of instant ramen
- Optional toppings, cashew pieces, scallions, drizzle of hot or sesame oil, etc.
Add cashews, water, vinegar, soy sauce sesame or olive oil and all seasonings to a high speed blender (everything except the onion, vegetable oil, vegetables and noodles)
Blend on high power for 30 seconds or so, until there are no cashew pieces
Taste the broth and add more salt or soy sauce, as desired
Set broth aside
Dice the onion
Bring a medium stockpot to medium heat
Add vegetable oil to pan
When the oil is hot add the onions
Saute for 5 minutes until they are translucent
Add the frozen vegetables and saute until the liquid has cooked off and they are no longer frozen
Add the cashew broth to the stock pot and bring to a low boil
When boiling add the noodles from two packages of instant ramen to the stockpot
Cook for 3-5 minutes until noodles are cooked
Top with broken instant ramen noodles, cashew pieces, scallions, drizzle of hot or sesame oil, etc.
*If you are not using the seasoning packet add ½ tsp salt to the broth
**If using fresh vegetables add them in with the noodles rather than before the broth