Vegan Ramen

@cokocooks

Some of my favorite recipes to post are nice cozy ones just like this vegan ramen.  This homeade ramen bowl turned out way better then I could have ever hoped. Not having alot of experience making ramen, it can be a scary dish to take on or at least it was to me. It just seemed very complicated and like a lot of steps. But, I promise it is not that hard, especially this recipe.  I’m now kinda sad I actually waited this long to make it because it is so delicious and very satisfying to make. I made this recipe very simple so now i can make it often. It is so flavorful, nourishing, and such a cozy meal especially during the cold weather. I will go ahead and say this is a vegan recipe, but I did add a soft boiled egg. If you want this recipe to be vegan then definitely omit, but the egg is such a classic and colourful ingredient.

Ingredients

To start this vegan Ramen we have some roasted vegetable. I roasted up some edamame, bok choy leaves, and red pepper. Instead of meat or tofu I added in tempeh. If you have never had tempeh before, it has a slight nutty flavor. The reason I choose tempeh was because it is sturdy and holds up well. I love the texture it has with the soft noodles and vegetables. For the noodles, I used a gluten free brown rice noodle. They are super simple and quick  to cook up. For the broth I found some ramen broth at sprouts so I didn’t have to have extra steps, but feel free to make the broth yourself if you have some extra time. Minimalist baker has a great broth in her ramen. Lastly the toppings which I added in some thai basil, scallions, and cilantro. You don’t need all these for the ramen to be tasty, but definitely add in a couple. My favorite is probably the thai basil because I am just a huge basil fan.  Scallions are a classic ramen topping. Cilantro is another delicious flavor that I enjoy adding. If you are a fan of a little extra spice then you can add a couple slices of the ginger into the bowl. Last but not least is the optional egg. Like I said before, if you are making a vegan version then obviously don’t add but when many people think of ramen they think of a soft boiled egg. It is defintley a great addition to a bowl of ramen.

If you want to impress your friends and family then be sure to give this vegan ramen a try. It is a recipe that everyone will love and you just can’t go wrong with noodles and vegetables. So instead of going out to a ramen restauraunt try and make it yourself. Not only will you save a little money, you will have a delicious healthy meal right at home. And if you are looking for another Asian recipe to have be sure to try my vegan stir fry. Hope y’all are staying warm this winter, and enjoy this cozy meal.

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Vegan Ramen

A easy ramen soup with roasted edamame, red pepper, bok choy, tempeh, ginger, scallions, and basil

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Calories 512kcal

Ingredients

• 1 large red bell pepper
• 1 cup frozen edamame
• 4 mini bok choy bunches
• 4 oz tempeh
• 1 in peel ginger sliced optional
• 2 ramen noodle nest I like exploring cuisine or lotus food for gluten free options
• 2 scallions
• 2 eggs omit for vegan
• 4 thai basil leaves or sub regular
• 32 oz ramen broth I like ocean halo or use minimalist baker ramen broth recipe for homeade

Instructions

• Preheat oven to 400 degrees and line a large roasting pan with parchement paper
• Slice tempeh length wise in 1/4 in. pieces
• Thinly slice the pepper and separate bok choy leaves. Place both on the roasting pan.
• Add the temph and frozen edamame on the roasting pan. If adding ginger slice and add to pan as well
• Place the pan in the oven and roast for about 20 minutes or until veggies are nice and toasted
• If making a soft boiled egg then fill a medium sized pot with enough water to cover an egg and bring to a boil. Put a cold egg in the water and boil for 7 minutes. Have a separate bowl of ice water ready to put the eggs in after 7 minutes. Also it to be cool enough to handle and gently peel off the shell
• In a separate medium pot add in the ramen broth to heat.
• Place the noodle nest in the pot of water used for the eggs or a separate pot of boiling water and cook according to package instructions
• Chop up the scallions, basil, and a few cilantro leaves
• Add the cooked noodles to two separate bowls
• Place the vegetables and temph in each bowl
• Spoon in desired amount of broth and slice the soft boiled eggs and add to each bowl
• Place toppings on each bowl and eat right away

Notes

Nutrition facts calculated without eggs

Nutrition

Serving: 1g | Calories: 512kcal | Carbohydrates: 74g | Protein: 29g | Fat: 10g

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!

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