Learn how to make vegan & vegetarian ramen broth from scratch the same way it has been made in Japan traditionally! This vegan recipe is so close to the real thing that you will never go back to missing ramen soup again! Using Miso and kombu to achieve the authentic flavour, and lots of seitan and vegan egg as toppings, this dish will not disappoint!
Soup
1 tablespoon sesame oil
1 large yellow onion, diced large
3 cloves garlic, smashed
1 tbsp sesame seeds
1 tsp chili bean paste
3 tbsp tamari
½ cup mashrooms
2 vegan beef boullion cubes
2 tbsp vegan worcester
2 large carrots, cut into 1 inch chunks
1 inch piece of ginger, sliced
½ tsp white pepper
12 cups cold water
1 tbsp agave or sugar
2 sheets kombu, cut into 3 inch strips
2 tablespoons mirin (optional)
3 tablespoons mellow white miso
2 teaspoons salt
Toppings
Lime wedge
Scallions, chopped
Grated fresh garlic
Mushrooms
Seaweed
Bamboo shoot/sprouts
Vegan egg
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Awesome shooting by: Shannon Litt
Editing by: Dave Sherren GET THE NEW COOKBOOK:
Awesome
don’t cook things with sesame oil!
This girl has had one hell of a rough life. I can feel it. I bet she has some truly horrific stories to share and we’d be amazed she came out of it as good as she did. Good on her for surviving all the turmoil.
how to make miso?
I Thoth she was edgy. Smh
Is it a 100 % vegan recipe?
OMG I am totally making this!! Thanks for the recipe! (sorry my comment was 2 years later haha)