Vegan Ramen

Ingredients

• 1 tablespoon vegetable or grapeseed oil (or other neutral oil)
• 1/2 cup onion, minced
• 1 tablespoon ginger, peeled and minced
• 4 cups vegan dashi (recipe below)
• 2 tablespoons tahini (sesame paste)
• 3 tablespoons soy sauce
• 2 1/2 tablespoon mirin
• 1/2 teaspoon kosher salt
• 2 teaspoons toasted sesame oil, or chili oil, for spicy
• 12 oz fresh vegan ramen noodles or 6 oz dried vegan ramen noodles
• 1 4×4-inch piece kombu
• 2 teaspoons wakame seaweed
• 4 cups water
• Tofu cubes
• Nori sheet
• Seasoned bamboo shoots (menma)
• Wakame seaweed
• Mung bean sprouts
• Shiitake mushrooms
• Baby spinach
• Shredded cabbage
• Ichimi togarashi

Instructions

1. 1

   --- Vegan Dashi: ---

2. 2

   Put all the ingredients for the vegan dashi in a pot and turn the heat to medium. When the water is bubbling a little, turn the heat off and leave for 30 minutes.

3. 3

   Strain the dashi through a sieve, use immediately or refrigerate in an airtight jar or container. It will keep for up to 1 week.

4. 4

   In a pot over medium heat, add oil, onions, and ginger, and stir often for about 5 minutes, or until the onions are tender but not browning.

5. 5

   Stir in dashi, tahini, soy sauce, mirin, and kosher salt and bring to a gentle boil. Lower the heat to low, cover and simmer for 15 minutes.

6. 6

   Meanwhile, cook the ramen according to the instructions on the package. Drain and divide the noodles evenly among two bowls.

7. 7

   Add the sesame oil to the broth and turn the heat off. Pour the broth over the noodles and add your favorite toppings. Serve immediately.