The one thing I love most about traveling is the food. On a trip to Japan, last year my daughter and I ate our body weight in ramen. When I came back this was one dish I knew I had to master. If you’re a Ramen lover or just craving a taste of Japan, add this Easy Homemade Vegan Ramen Recipe to this week’s dinner menu.
Traveling to Japan definitely gave my daughter and me a new perspective on life. Not only did we find ourselves immersed in a new culture, but we also met new people, saw new sights—and even tried new food. Food is one of the cornerstones of any culture, and it’s no wonder that one of the things that people most often talk about in regards to international travel is what food they ate. While trying new and culturally interesting foods wasn’t our sole reason for taking the trip, it was something I was heavily interested in beforehand, so I made sure to take notes about places we had to visit at least once during the trip.
At one of these visits, we ordered a ramen dish that completely changed my perception of what ramen is—and what it isn’t. The ramen dish we ordered was served in a simple wooden bowl and featured hand-sliced vegetables, noodles, an egg, and all of the other amazing add-ons you will find on authentic Japanese ramen.
Admittedly, my first exposure to ramen was not during our Japan trip—but years ago, when my mom plunked a big case of instant ramen in front of me and asked me if I wanted to try it. I did, and it was good. But little did I know that authentic ramen in Japan would forever alter how I perceived ramen, as well as forever altering the type of cuisine I sought out when I was in a “ramen” mood.
The ingredients were fresh. The seasoning was light, a direct contrast to the incredibly seasoning-rich noodles found in supermarket packets. And everything about this ramen dish was completely and utterly balanced. Every single ingredient had a purpose: there was nothing that seemed too extra or out of place. It was truly a masterpiece in ramen and I wish I could have picked up a few dozen containers and taken them home with me.
The below recipe is a vegan ramen recipe. Personally, I am not vegan nor do I anticipate that becoming vegan will be in the cards for me in the near future because I do enjoy eating meat and it’s simply not something I am interested in doing.
However, I see nothing wrong with choosing to go meat-free once in a while. It’s not hard, and not every dish needs meat added to it; in fact, many dishes taste better without meat, which can be overpowering at times. Personally, I find that a vegan ramen recipe is a lighter alternative; it’s not as robust in terms of flavor and thickness, which makes it perfect when you want something with a more subtle flavor profile.
If you are ready to enjoy a vegan ramen recipe that will have your taste buds overflowing with happiness—not to mention your friends and family who try out the recipe reaching for Google when you tell them the recipe—then read on to find out more about this amazing ramen dish that will change the way you view ramen forever.
Homemade Vegan Ramen Recipe
- 500 g fresh vegan ramen
- 1 litter vegetable broth very hot
- 2 tbsp soya sauce
- 1 tbsp sesame oil
- 2 heads bok choy wash and drain
- 3 carrots sliced
- 1 c green beans chopped
- 1 onion sliced
- 4 cloves garlic chopped
- black sesame optional
- 2 limes garnish
- Prepare all your veggies. Heat a pan on medium heat with sesame oil. Cut the head from Bok choy, stir fry them briefly with garlic, onion and green beans.
- Add soya sauce to the vegetable broth. It must be very hot.
- Prepare 4 serving bowls with fresh ramen. Pour hot water on the ramen then add your veggies on top
- Serve immediately with limes