Vegan Ramen

A few months ago I went on a little food adventure through Austin. My husband had some work to do there and we found super cheap tickets for me so I tagged along! While I was there my cousin introduced me to a place called Michi Ramen that had some bomb vegan ramen. I’ve been on a testing spree trying to figure out how to get a rich creamy but light broth that imitates the one I had in Austin. After a few dozen tries, I think I got it! 

The broth is more of a hybrid really. I took the flavors of Thai peanut noodles, Chinese dan dan noodles and the concept of Japanese ramen and smashed it all together. It’s not exactly authentic, but it’s definitely tasty! I used peanut butter and tahini to give it a creamy richness. You can also add in soy milk to make it even more rich. The best part of the broth is that it gets even better the longer it sits. It’s the type of meal that tastes even better the next day.

I use ramen as my “clean-out-the-fridge” meal . I chop up all my veggies that I need to get rid of and make myself a big bowl of this stuff. It’s been the perfect meal these cold San Francisco summer days and warms me and the hubby right up. Let me know what your clean up meal is in the comments, I’m always on the lookout for a good, flexible meal idea!

Sesame Peanut Ramen

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• Total Time: 30 minutes
• Yield: 2-3 servings 1x

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Ingredients

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• 10 oz noodles

Broth

• 1 tbsp vegetable oil
• 1 tsp sesame oil
• 1 small onion, diced
• 1 inch ginger, minced
• 3 garlic cloves, minced
• 2 tbsp tahini
• 2.5 tbsp peanut butter
• 1 tsp red chili flakes
• 1/2 tbsp red miso paste, plus extra for sauteeing veggies
• 2 cups vegetable broth
• 1/2 cup water
• 1/2 tbsp rice wine vinegar
• Sriracha to taste

Toppings **

• 1/2 large red bell pepper, thinly sliced
• 1/2 cup bean sprouts
• 1 carrot, ribbons or julienned
• 2 scallions, sliced
• 1 tbsp black sesame seeds

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Instructions

1. Cook noodles according to package, drain and wash with cold water and toss with a drizzle of sesame oil. Set aside.
2. In a large saucepan, heat both vegetable and sesame oil on medium heat. Once oil is hot add onions and sauté for 2-3 minutes. Reduce heat to low and add ginger and garlic. Sauté for 3 minutes. Increase heat to medium and add tahini, peanut butter, red chili flakes and miso paste. Mix well. Sauté 30 seconds. Add broth, water, rice wine vinegar and Sriracha and stir until well combined. Taste and add salt to taste if needed. Bring to a boil and them simmer for 15 minutes while covered.

Veggies

1. In a small non-stick skillet add 1 tsp of vegetable oil, when hot add 1 tsp of miso paste and red bell peppers. Sauté for 2 minutes on medium high heat. Repeat with carrot ribbons.
2. In a large bowl, add 1 serving of noodles, pour broth over the noodles. Top with sliced vegetables, bean sprouts, scallions and black sesame seeds. You can also add more Sriracha or drizzle with toasted sesame seed oil on top. Enjoy while hot!

Notes

** You can use whatever veggies and toppings you like (mushrooms, soft-boiled egg, bok choy, corn, tofu, broccoli, etc)

• Prep Time: 15 minutes
• Cook Time: 30 minutes

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