Vegan Butternut Squash Ramen | Tried and True Recipes (2024)

FAQs

How do you upgrade vegan ramen? ›

For more flavor, replace some of it with toasted sesame oil. To make it oil-free, use extra water (or broth). Aromatics: A combination of fresh onion (yellow or white) and garlic helps to add complex depth to the vegan ramen recipe. Tofu: This is optional, but a simple way to add protein to this easy vegan ramen.

You just cook your ramen like normally, then just beat up an egg, add it to your noodles with some garlic powder, the seasoning packet that came with your noodles, and a stick of butter. Give it a little stir for a minute. Little confession.

Vegan ramen can indeed be a healthy meal when it's made from nutritious ingredients. The dish overall is well-balanced containing carbohydrates, protein, fibre, some healthy fats and a good amount of vitamins and minerals. As the vegetables are lightly steamed they hold on to their nutritional benefits well.

Roasted sweet potatoes make a good topping while also thickening up the broth and giving it a rich, creamy texture when combined with pureed roasted garlic.

Ramen broths commonly rely on dehydrated meat and fish to provide flavor, making them non-vegan.

The main source of protein in their vegan ramen noodles comes from pumpkin seed protein. Many athletes use their ramen noodles because of the protein content. To spruce my ramen bowls up, I added charred and steamed bell peppers and baby bok choy. You could also add my smoky tofu if you really want this high protein!

Narutomaki on its own boasts a pleasantly chewy and slightly rubbery texture, which is the result of steaming the fish cake. Because the fish is transformed into a fine paste before it goes through the steaming process, the texture ends up being quite unique.

Narutomaki, a type of cured fish cake, is a popular ramen topping with a distinctive pink swirl.

Narutomaki: If you've ever noticed a small white disc with a pink swirl in a bowl of ramen or even a picture of ramen, that's narutomaki or fish cake.

The biggest drawbacks of instant ramen are its high sodium content and lack of micronutrients.

Is it OK to eat ramen every day? ›

Though eating instant ramen noodles occasionally won't harm your health, regular consumption has been linked to poor overall diet quality and several adverse health effects.

Vegan and plant based dishes, including ramen, have lots of flavorful ingredients that impart their flavor into the dish. This is why they're generally better since they don't need sodium-rich additives to flavor them as most meats do.

What is Kikurage? Kikurage is a kind of edible mushroom that's popular in traditional Japanese ramen, and in a variety of Japanese and Asian dishes. Also known as the “wood ear mushroom”, kikurage is a traditional topping that has retained its popularity in the global ramen scene.

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.

Miso is made primarily from soy beans, a grain like rice or barley, and salt, so unless it has been produced in a factory that also processes non-vegetarian ingredients, miso is generally vegan and vegetarian friendly.

Try adding some thinly sliced nori, bamboo shoots, bean sprouts, or corn kernels, or swap out the bok choy for sautéed spinach. Don't keep chili crisp on hand? Season your bowl with sriracha instead. I also love to garnish my ramen with sesame seeds for crunch!