A rich, warming vegan ramen with garlic, ginger, miso and shiitake mushrooms, topped with vegan chicken pieces and crunchy vegetables.
Why you'll love it
Looking for a hot, nourishing, flavour-packed meal? This vegan ramen is exactly what you need! With garlic, ginger, miso and shiitake mushrooms, you can put together a rich, delicious broth in no time. Round it out with protein-rich vegan chicken pieces and crunchy vegetables for a complete, healthy meal that will delight your taste buds. Perfect for a weeknight dinner or a cosy weekend meal!
Tips and variations
- No vegan chicken pieces on hand? Crispy baked tofu works just as well.
- Make it spicier with an extra drizzle of sriracha or chilli oil.
- Serve with kimchi on the side, just like we do!
You might also like
- Marinated tofu bowl with peanut sauce — another cosy, protein-rich vegan dish.
- Vegan banana blossom sushi — for more creative vegan Japanese-inspired food.
Try it at Poke Mar
Craving it already? You can enjoy this (or something very close to it) at our San Pedro Alcántara location.
Method
- Put the garlic, ginger, miso, tahini, mushrooms, stock and soy sauce in a pot and bring to the boil. Cover and simmer gently for 5 minutes. Strain into a clean pot and discard the solids left in the sieve.
- Pat the vegan chicken pieces dry and follow the instructions on the packet. Cover loosely and set aside.
- Toss the vegan chicken pieces in the cornflour and fry in the oil for a few minutes until lightly golden. Cook the noodles for 1 minute less than the packet instructions say, then drain and set aside.
- Add the Chinese cabbage and ¾ of the spring onions to the broth and warm through for 1-2 minutes. Divide the noodles between the bowls and ladle over the hot broth and vegetables. Top with the vegan chicken pieces, bean sprouts, carrot, extra ginger and the remaining spring onion, drizzle with sesame oil and finish with your favourite toppings. We like to serve it with kimchi on the side.
