I didn’t fry the tofu so I didn’t have the firmness from that but rather Iused medium tofu and quite liked the silkiness of it in this dish. Made this today, absolutely delicious! It’s super helpful to us and other readers. We’re so glad you enjoyed it, Jessica! Cremige vegane Ramen Nudelsuppe. Thank you. I went grocery shopping before I found this recipe so I made a couple of substitutions based on what I had, but tried to follow the original recipe as closely as I possibly could. This was absolutely delicious!! What brand of veggie broth do you like best for this recipe? I was a little short on time so instead of roasting the carrots, I just sauteed them in the cast iron skillet over medium heat. Fertig in nur ca. We are so glad you both enjoy it! will absolutely make this again!! I have made it 2x now. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. I super amped a veggie broth concentrate by adding chopped carrots, peppers and celery (in addition to the recipe prep ingredients) and simmered for an hour and then strained. Oh my goodness!! Würzig scharfe Miso Ramen Suppe mit Gemüsebrühe. Love bok choy. The carrots failed for me, they burnt really quick, the sauce burnt to the foil. Next time I make this, I’ll use Imagine’s No-Chicken Broth and simmer for 3 hours. This dish exceeds my entire daily allowance. Miso carrots were delicious. xoxo! Made this tonight. Amazing recipe, Dana. I used vegetable stock rather than broth bc it’s more flavorful. I love the fancy flavors and gorgeous photos. Can you share how to make a broth from scratch? Die Zutaten werden ganz zum Schluss mit der heißen Brühe übergossen und so erwärmt. Here’s the recipe: https://minimalistbaker.com/easy-1-pot-vegetable-broth/. Why aren’t there more hours in a day for me to read your website and make your recipes? I also chopped the bok choy into thick strips to make it a little easier to eat, then briefly cooked it in the same skillet once the carrots were a little soft. Will be making it again and again! Serve with chili garlic sauce (. I have tried so many of your recipes and am never disappointed. It is SO good. It’s happening! This looks amazing! Thanks so much for the lovely review, Diane! I adapted it to feed more people in my family and for the toppings ended up sauteeing them with sesame oil, salt, and pepper instead of the miso glaze. I made this today. We’re so glad you enjoyed it, Lynn! Thanks so much for the lovely review, Joel. The most slurpy, drool-worthy, scrumptious vegan ramen noodle soup there ever was, with fresh veg, sautéd mushrooms, and crispy tofu slices. Thank you so so much for the quick reply!! For serving, I used the miso glazed carrots (and a bit of broccoli I needed to use), lots of green onion, crispy tofu made spicy by adding a couple Tbsp of chili garlic sauce at the end of cooking & sprouts instead of bok choy as that’s what I had on hand. I topped with a soft boiled egg, sliced jalapenos, the carrots, and bok choy. So so so amazing, my housemates were over the moon! Über 6 Bewertungen und für ausgezeichnet befunden. This was my first attempt at homemade ramen and it was delicious! Der japanische Klassiker für Zuhause. All dried mushrooms work! Fresh mushrooms might work, but won’t be quite as flavorful. Thanks for the recipe. I don’t have miso paste… I have miso soup packets though.. if that may somehow work? Yeah, I’m not a fan of Boke Bowl. So so good. 30 Minuten, wohltuend und sehr köstlich! Great recipe! Came off as a very impressive dinner for a friend of mine and I and it was all fairly quick :) definitely making this again. We used chestnut mushrooms for the broth and let it simmer for just over an hour. Gegen den finalen Sieger kam keiner an. The flavors are deeply rich and so satisfying. This looks so good and hearty. Hmm I’m not sure! It was amazing. It is more vegan friendly. :), I just made this for dinner and it was delicious! Put back in pan and continued. However, my husband loved it and I still like the concept of it, so I think I’ll give it another go and see what happens if I put less ginger in it. We’re so glad you enjoy our recipes! Die aus Japan stammenden Suppen vereinen eine super aromatische Brühe, spezielle Nudeln – bestenfalls selbstgemacht – und verschiedenste Toppings wie gekochte Eier, Kräuter und zartes Rinderfilet zu einer rundum zufrieden machenden, dampfenden Schüssel voll Glück. I never leave comments. I’d like to make this with what we’ve got on hand (have to swap out the veggie toppings a bit) but I’m wondering if I can swap out the dried mushroom variety with any success. Yes, ramen that’s (undetectably) vegan and totally doable. I made this last night and it was everything I expected and more! I love your recipes!!!! We made the broth almost as directed (we couldn’t find dried shitake so we used left over dried mushrooms we had on hand) and after an hour the smell filled the house. It’s super helpful for us and other readers. Definitely making this broth again. Hi, I love your recipe. My grocery store was very limited on Asian noodles, so we used udon, but it was still super delicious. I love it. Thank you so much!! Wow i just made this tonight and it was wonderful!!! I topped with the miso-glazed carrots & bok choy, enoki mushrooms, nori, and sesame seeds. Aw, thanks so much, Ceilidhe! I have been telling all of my friends to make this and taste their lives changing forever. Delish!! Wir zeigen dir, wie du die japanische Nudelsuppe ganz einfach selbst zubereiten kannst.Auch die kräftige Brühe ist selbstgemacht – aber keine Sorge – stundenlang vor sich hin köcheln braucht sie nicht.In weniger als 30 Minuten schlürfst du eine leckere, vegane Ramen Suppe mit knusprigem Kichererbsentofu, die dich aus den Socken hauen wird und schön von innen wärmt. can you tell me, before i dive in and make it… the sesame oil, is it plain or toasted? I modified with dry ingredients so we could have ramen soup for lunch breaks on a 3-week backpacking trip. I didn’t have any miso paste at home, so I made my own instead with this recipe: 1/4 cup Mayo, 2 Tablespoons Tomato Paste and Thai Fish sauce to taste. I couldn’t believe how easy it is to make ramen at home especially at a fraction of the cost of dinning out. I made a quicker version of this due to lack of time and it turned out great! Not great options here, I know. 10/10 would make again! Auf unserer Weiterreise in Florida war es dann aber soweit und wir haben unsere erste Ramen Suppe geschlürft (das meine ich übrigens wörtlich, denn traditionell wird sie mit Stäbchen gegessen und die Nudel werden “in den Mund geschlürft”). It was just what I needed with this cold I’ve had for a few days! 1 tsp red chili oil. xo. We’re so glad you enjoyed it, Yuri! Thanks for another great recipe Dana! Easy Vegan RamenYou will find that this dish is truly amazing. Hope you give this one a try, Laura! My question is, do you buy it? I also used the miso glaze mentioned in the recipe on my tofu. Wann genau Japan damit infiziert wurde, kann man nicht genau sagen, da gibt es verschiedene Theorien. I have tried a bunch of your recipes and they are always delicious-Thank you so much! Wasn’t sure which to add at that time. Last question – for the vegetable broth, do you think trader joes box broth will be good? Where do you get your vegan ramen noodles? I substituted one cup of vegetable broth with water because I wanted to make sure it wasn’t too salty but when I make it again I will use the suggested amount, it needed the extra cup but was still delicious. I have lots of broth left over so I froze it in 2 containers so I will make the recipe again Thanks the great recipe. I’ve made your veg broth already and loving it! The only thing I added was soft silken tofu squares to the broth before serving. Also, did you put them in the broth to become rehydrated inside the broth or did you rehydrate them in water and then put them into the broth? I totally shared! But it should taste good! Thank you for an awesome ramen recipe! (Thank u very much). Thanks for an awesome recipe! Or perhaps the others. The only addition I made was adding cayenne pepper and red pepper flakes for spicyness. I just had a bowl of previously frozen broth tonight (I pan fried some veggies to throw in) and it was delicious! Yikes! On a side note, this recipe really should (at least parenthetically) be titled “Ramen of a Thousand Pots and Pans”. Just mouthwatering!!! I tossed tofu cubes in olive oil, Braggs, salt and pepper and pan fried. This is the MOST full of flavour both I’ve ever made. Salt the water for a any noodle prep. Or does it add depth to the broth and not taste like mushrooms anyway? Xo. Because of busy days running around with the kids after school, I decided to cook this up in the morning and then throw it in the crockpot after deglazing. Thank you for the recipe! But scale back if you’d like! Even if i did have to use knorr chicken broth powder cause i didn’t have vegetable broth. We’ve made it twice and it is a family favorite. My God I’ve never had soup so good. I cannot buy it where I live. So I can do this more often. I made a couple of changes; first I did not use any oil or tofu, also, I substituted coco aminos for all of the soy/tamari, I didn’t have dehydrated mushrooms so instead I used mushroom seasoning and sliced some fresh baby bella mushrooms. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. Highly recommend for ramen lovers who don’t want to pay close to $20 for a bowl anymore! With the toppings, I advice to also offer some small bowls with piment-like powders, iike piment d’espelette which gives a nice little throath heat at the end, or crushed paradise pepper for a more almost minty flavor to be sprinkled on the bowl the guests put together themselves. Really enjoyed this tonight…and the house smelled so good while the broth was simmering…thanks. Hi Anja, Insanely good, restaurant-quality ramen! Next time, would you mind leaving a rating with your review? The only thing I would say is that I found it all a little too salty for my liking but I think this is down to the miso paste and my heavy-handed spoonfuls. Looks amazing. Loved the addition of the miso glazed carrots and pan seared tofu. We love seeing what you come up with. And for the slow-cooker option? Your way of “just making it this way” helps a lot. Made the carrots and bok choy, too. I can’t wait to try this bowl of awesome. Hope that helps! When you want a dish that is both flavorful and satisfying, this is the recipe to pull out. My husband said it was better than what he gets in restaurants.