{"id":2642,"date":"2024-12-04T13:57:02","date_gmt":"2024-12-04T13:57:02","guid":{"rendered":"https:\/\/ahimsaplantkitchen.com\/home\/?p=2642"},"modified":"2025-08-25T17:10:32","modified_gmt":"2025-08-25T17:10:32","slug":"vegan-ramen","status":"publish","type":"post","link":"https:\/\/ahimsaplantkitchen.com\/home\/vegan-ramen\/","title":{"rendered":"Vegan Ramen"},"content":{"rendered":"

 <\/p>\n

<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

VEGAN RAMEN<\/h2>\n
<\/div>\n
What\u2019s more comforting on a rainy day than a big bowl of ramen? This vegan ramen with oyster mushrooms and a peanut butter coconut broth is a simple and quick version, that you can make at home with easy available ingredients. Perfect for cozy days at home, or the ideal hangover cure as well! <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Soup<\/span><\/div>
Cuisine: <\/span>Asian<\/span><\/div>
Keyword: <\/span>ramen, vegan ramen recipe<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 160<\/span> g<\/span> \/ 6oz ramen noodles of choice<\/span><\/li><\/ul><\/div>

    For the mushrooms:<\/h4>
    • 200<\/span> g<\/span> \/ 7oz oyster mushrooms<\/span><\/li>
    • 2<\/span> tbsp<\/span> olive oil<\/span><\/li>
    • 1<\/span> tbsp<\/span> maple syrup<\/span><\/li>
    • 1<\/span> tsp<\/span> cumin<\/span><\/li>
    • 1<\/span> tsp<\/span> smoked paprika<\/span><\/li>
    • 1<\/span> tbsp<\/span> oil for frying<\/span><\/li><\/ul><\/div>

      For the broth:<\/h4>
      • 2<\/span> stalks spring onions<\/span> finely chopped<\/span><\/li>
      • 3<\/span> cloves<\/span> garlic<\/span> finely chopped<\/span><\/li>
      • 3<\/span> cm<\/span> \/ 1.2 inch ginger<\/span> grated<\/span><\/li>
      • 1<\/span> tbsp<\/span> brown rice miso paste<\/span><\/li>
      • 1<\/span> tbsp<\/span> soy sauce<\/span> or tamari<\/span><\/li>
      • 2<\/span> tbsp<\/span> peanut butter<\/span><\/li>
      • 1<\/span> can coconut milk<\/span><\/li>
      • 1<\/span> cup<\/span> veggie stock or water<\/span><\/li>
      • 1<\/span> tbsp<\/span> toasted sesame oil<\/span><\/li><\/ul><\/div>

        To serve (options):<\/h4>
        • fried onions<\/span> fried onions, spring onions, cilantro, chili oil, saut\u00e9ed bok choy, air-fried or saut\u00e9ed carrots, crispy kale<\/span><\/li>
        • spring onions<\/span><\/li>
        • cilantro<\/span><\/li>
        • chili oil<\/span><\/li>
        • saut\u00e9ed bok choy<\/span><\/li>
        • air-fried or saut\u00e9ed carrots<\/span><\/li>
        • crispy kale<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>
          • Shred the oyster mushrooms by hand. Prepare a mixture of olive oil, soy sauce, maple syrup, and spices.<\/div><\/li>
          • Massage it well onto the mushrooms. To cook the mushrooms I used an air-fryer and they turned out incredible! I roasted them at 200 degrees C (400 F) for 12 minutes until they were fully cooked and had crispy edges. Otherwise roast them in a skillet over medium-low heat for around 15 minutes.<\/div><\/li>
          • Meanwhile prepare your ramen noodles according to package instructions. Rinse and set aside. I like to drizzle them with sesame oil to avoid them sticking together.<\/div><\/li>
          • For the broth heat the sesame oil. Roast spring onions, ginger, and garlic. Reduce the heat and add miso, coconut milk, peanut butter and soy sauce. At this point make sure it doesn\u2019t get too hot anymore. Whisk until the peanut butter is incorporated well. Add broth or water as needed.<\/div><\/li>
          • Serve the broth with a drizzle of fresh lime juice, the cooked ramen noodles, oyster mushrooms, bok choy, and top with crispy onions, crispy kale, spring onions, carrots, cilantro, and chili oil.<\/div><\/li>
          • Don\u2019t worry if you don\u2019t have all of it, you can use other toppings or leave some away. It still will be delicious! Enjoy this hug in a bowl!<\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

              What\u2019s more comforting on a rainy day than a big bowl of ramen? This vegan ramen with oyster mushrooms and a peanut butter coconut broth is a simple and quick version, that you can make at home with easy available ingredients. Perfect for cozy days at home, or the ideal hangover cure as well!<\/p>\n","protected":false},"author":2,"featured_media":2931,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[125,1004,1002,1003,1005],"class_list":["post-2642","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soups","tag-oyster-mushroom-recipe","tag-peanut-butter-ramen","tag-ramen","tag-vegan-ramen","tag-vegan-soup-recipes"],"aioseo_notices":[],"yoast_head":"\nVegan Ramen - Ahimsa Plant Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ahimsaplantkitchen.com\/home\/vegan-ramen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan Ramen - Ahimsa Plant Kitchen\" \/>\n<meta property=\"og:description\" content=\"  What\u2019s more comforting on a rainy day than a big bowl of ramen? 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