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A delicious vegan Ramen Noodle Bowl recipe from The Plant-Based Family Cookbook. A family favourite full of umami flavours and tasty vegetables.

 

Vegan Ramen Noodle Bowl

Ramen Noodle Bowl from The Plant-Based Family Cookbook

This recipe for Ramen Noodle Bowl is a tasty taster from our new cookbook, The Plant-Based Family Cookbook. We are also sharing three other recipes from our book – Chocolate Celebration Cake, Sticky Toffee Pudding and Mushroom-Tofu Burgers.

 

The Plant-Based Family Cookbook

 

We make this Ramen Noodle Bowl Bowl recipe time and time again for our families, it’s one everybody loves and we are delighted to be able to share this recipe for a Ramen Noodle Bowl as a taster from, The Plant-Based Family Cookbook. We’ll show you how the recipe is laid out in the book and some bonus process shots.

We are also sharing three more recipes from our book – Chocolate Celebration Cake, Sticky Toffee Pudding and Mushroom-Tofu Burgers. We hope you try them and that they give you a taste for all the nutritious and delicious plant-based recipes in the book. And that you’ll buy a copy to use, in your own kitchen, over and over.

We didn’t want The Plant-Based Family Cookbook to be one of those – browse through, make a couple of things and stick on the shelf to gather dust books!

Ramen Noodle Bowl

Our children have always loved noodle bowls, and a ramen bowl is their favourite. They are easy to make, it’s easy to change the ingredients to suit the seasons and they are quick and incredibly satisfying.

The plant based family cookbook -Ramen Noodle Bowl

As the children’s taste buds have developed, we have varied the broth’s depth of flavour by tweaking the ingredients. Some like it spicy and others like the comfort of a light warming broth.

The key ingredient to the ramen broth is miso, a traditional Japanese seasoning made from fermented soybeans. This creates the ultra-savoury “umami” flavour that cuts through with zingy and satisfying warmth. Miso comes in a variety of colours and each one has a slightly different flavour. We like this dish best with mild white miso, but encourage you to try it with other types of miso if you like.

We start the Ramen recipe by making the broth and allowing the flavours to infuse…

Then add lots of fresh vegetables and herbs, fresh mint and coriander work particularly well.

Ramen Bowl ingredients

To serve we add the rice noodles and carrots to the bowls, then ladle over the broth, and add all the bright crunchy vegetables. Chilli slices are definitely optional- we do find the teenagers like a bit more of a kick.

Gluten-Free & vegan ramen bowl

Then everyone digs in, either with spoons, chopsticks, forks or small ladles or whatever works and this ramen noodle bowl really is a brilliant dish to get children eating a great variety of vegetables.

 

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Vegan Ramen Noodle Bowl

Ramen Noodle Bowl

  • Author: Healthy Twists
  • Prep Time: 10-15 minutes
  • Cook Time: 30 minutes
  • Total Time: 22 minute
  • Yield: 4 1x
  • Category: Mains
  • Cuisine: Japanese
  • Diet: Vegan

Description

A satisfying Ramen Noodle bowl with a delicious depth of flavour and fresh vegetables from The Plant-Based Family Cookbook.


Ingredients

Scale

1½ quarts ( L) vegetable stock

½ oz (15 g) dried mushrooms (shitake, wild or porcini)

1-inch (2½-cm) piece fresh ginger, thickly sliced

3 cloves garlic, crushed

1 lemongrass stem, sliced

½ tsp coriander seeds

1 cinnamon stick

3 spring onions, white and green stem separated, divided

3 carrots, sliced into long ribbons with a potato peeler

7 oz (200 g) rice noodles

12 (300 g) brown mushrooms, sliced

2 tbsp (32 g) miso paste

1 tbsp (15 ml) mirin or rice vinegar

2 tbsp (30 ml) soy sauce or tamari

Juice of 1 lime

1 tbsp (15 ml) grade A maple syrup

Pinch salt

Freshly ground black pepper

3 cups (100 g) baby spinach

To serve

¼ cup (4 g) fresh cilantro leaves

10 radishes, sliced

¼ cup (23 g) fresh mint leaves

1 lime, cut into wedges

6 ears of baby corn

Fresh red chili slices (optional)


Instructions

Bring the vegetable stock to a boil in a medium saucepan. Then add the dried mushrooms, ginger, garlic, lemongrass, coriander seeds, cinnamon stick and the white spring onions. Reduce the heat to a low simmer and cook for 20 minutes.

Meanwhile, put the carrots and the rice noodles into a heatproof bowl and cover with boiling water. Leave to soften for 10 minutes.

Pour the broth through a strainer and into a second pan and place over medium to high heat. Bring back to a boil, add the mushrooms, then reduce the heat and simmer for 5 minutes. Stir in the miso paste, mirin, soy sauce, lime juice and maple syrup, then add a small pinch of salt and a good grind of black pepper. Drop the spinach into the broth and let it wilt, then use a slotted spoon to lift it out, along with the mushrooms, and divide them among four bowls.

Drain the noodles and carrots and divide them among the bowls. Ladle over the broth. Finish by garnishing with the green spring onions, cilantro, radishes, mint leaves, wedges of lime, baby corn and chili slices, if using.

 

 



Nutrition

  • Serving Size: 4

Keywords: ramen, noodles

If you enjoyed our Sticky Toffee Pudding recipe from our 1st cookbook, please do leave us a comment and a star rating below. You can also share your pictures of any of our recipes with us on Instagram and Facebook. It’s a joy to see you making our recipes!

If you’d like to try other taster recipes from The Plant-Based Family Cookbook why not try the Chocolate Celebration Cake, Sticky Toffee Pudding or Mushroom-Tofu Burgers.

Sticky Toffee Pudding 

 

 

 

 

To have your own copy of  The Plant-Based Family Cookbook filled with 60 easy to make, tasty recipes that you and your family will love and perfect if you are fully plant-based or ready to introduce more vegan meals into your week.

Ramen Noodle Bowl and cookbook

 

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