Vegan Noodle Soups
If you know me then you’ll know that I am a big lover of all things noodle soup.
Having spent a few years living in Asia, I built up an obsession for Pho, Ramen, Laksa, and pretty much anything that consists of noodles in a broth.
Unfortunately, many of these traditional Asian dishes aren’t vegan. But vegan versions most definitely do exist, using vegetable broths and veg-based toppings.
Vegan Ramen in Japan
I am lucky enough to have eaten many different versions of ramen, veganised, straight from the source!
Japan is surprisingly vegan friendly. You can find out more about my favourite vegan ramen in Tokyo here.
What are the Different Types of Ramen?
There are many variations of ramen, so lets talk about 4 of the most popular types.
Made using soy sauce base. It is darker in colour and probably one of the most common types of ramen you’ll find.
This ramen gets its flavour from salt. It is seen to be one of the oldest types of ramen.
This ramen is made using miso as a base, it is the type of ramen that we are making in this recipe. The miso helps to give the broth a great umami flavour. Often cooked with soy milk to make a creamy broth.
Tan Tan Ramen
A take on Chinese Dan Dan noodles, it is made using sesame and other nutty ingredients.
Creating This Vegan Ramen
The ramen recipe we have created here is based on Meera Sodha’s Ramen Recipe. I love everything that Meera makes and I couldn’t resist playing around with this delicious recipe of hers!
My only qualm with Meera Sodha’s food is the amount of oil that she uses to make it. So I’ve toned down the unhealthy elements to make this a suitable mid-week meal (I promise it is still super tasty!).
- Baked tofu & veg, instead of fried
Plus, we don’t drink soy milk in our family. We are big Oatly lovers, so I wanted to put a bit of an Oatly twist on the ramen recipe.
My Oatly Miso Vegan Ramen Recipe
Give it a go and see what you think of my variations!
Tried any of your own toppings? Comment below to let us know!
Vegan Oatly Miso Ramen
- 4 tbsp dried shiitake mushrooms
- 1 onion - chopped roughly
- 4 garlic cloves - chopped roughly
- 2 cm piece fresh ginger - chopped roughly
- 150 g miso paste - I use red, you can use white
- 1 tbsp tahini
- 2 tbsp rapeseed oil
- 3 tbsp soy sauce
- 1 litre oat milk - I use Oatly
- 250 g ramen noodles - I use rice noodles for gluten-free
- 250 g tenderstem broccoli
- 100 g edamame beans - defrosted
- 280 g block extra-firm tofu
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp corn flour
- ½ tsp chilli flakes
- 1 tsp sesame seeds
- 1 lime - cut into wedges
- Put the dried shiitake mushrooms in a heatproof bowl and cover with 200ml boiled water and leave them to soak for about five minutes
- Heat the oven to 200 degrees (fan)
- Blitz the mushrooms, their soaking liquid, along with the onion, garlic, ginger, miso, tahini, oil, and soy sauce in a blender.
- Prepare the tofu by slicing it into thin squares and coating it in 1 tsp sesame oil and 1 tbsp soy sauce. Then press each slice into some cornflour.
- Place the tofu onto a tray with baking paper and cook in the oven for 20 minutes
- Heat a frying pan on a medium cook the blended paste for 10 minutes, make sure to stir regularly to stop it from sticking
- Meanwhile, cook the noodles to the packet instructions and then drain and rinse under cold water to stop them from overcooking. You can drain and coat them in a little oil to stop them from sticking
- Gradually add in the oat milk to the cooked paste, until fully incorporated, then add seasoning to taste. Take off the heat and set aside until serving
- Boil or steam the broccoli and edamame until cooked
- Serve up the noodles into four bowls. If the soup has cooled down, you can reheat quickly, and then pour it over the top of the noodles
- Place the tofu, broccoli and edamame on top. Serve with a sprinkle of sesame seeds, chilli flakes, and a lime wedge
- Slurp up!