Creamy Vegan Ramen

Introduction to Creamy Soy Tomato Ramen

This creamy soy tomato ramen is the perfect comfort meal. It reminds me of all things warm, cozy, and nourishing. When I first moved to Los Angeles I started going to restaurant in the heart of downtown, aptly named DTLA Ramen, and they had a recipe that was different than any other I’ve ever tried. Before this point, I hadn’t tried a soy ramen dish. But, I was so happy to find this vegetarian option on their menu. Soon, I was going there weekly.

So, in honor of this dish, I decided to create my own version at home. Of course, I had to just guess what the ingredients were so it’s not an exact replica. But, if I do say so myself, I nailed the flavor. This dish is rich, creamy, and absolutely delicious!

Breakdown of the Ingredients:

• Oil: I recommend using a neutral oil for this dish like canola oil. Do not use anything like olive oil or sesame oil since they are too overpowering in flavor.
• Shallot: Shallots have a milder and more subtle taste than red onions, and work well in ramen. If you’ve run out of shallots, you could use red onions as a substitute. However, you should use less since regular red onions have a slightly stronger flavor.
• Ginger + Garlic: Ginger and garlic add a necessary warmth and depth of flavor to this dish. I recommend either mincing or finely chopping both of these ingredients so they dissolve easily into the broth.
• Canned Tomatoes: I love using canned tomatoes for this recipe since canned tomatoes have a stronger flavor than fresh tomatoes. If you’re not a huge fan of tomatoes, you could try adding freshly chopped roma tomatoes instead, for a more subtle flavor.
• Veggie Broth + Water: I like using a mix of Kroger brand veggie broth and water for this dish. This veggie broth is pretty light yet flavorful. However, I still like to dilute it with water since we’re also adding miso which has a strong flavor too.
• Sriracha: Everyone loves a little heat! So, of course, I had to add some sriracha to my broth. A little chili garlic sauce could work well too.
• Soy Sauce + Salt: To get the right level of savoriness in this dish, make sure to use a mix of soy sauce and salt. Don’t use soy sauce alone. It will be too overpowering for this dish.
• White Miso Paste: There are a variety of miso pastes out there but I recommend using white miso paste, specifically. White miso paste is the mildest form of miso paste and is the most versatile in my opinion. It can be used for soups, sauces, and dressings of all kind.
• Soy Milk: Make sure to purchase unsweetened soy milk for this dish. It adds a wonderful creaminess to the broth.
• Ramen Noodles: Feel free to use your favorite brand of ramen noodles. If you’re not sure where to get some, I recommend going to costco or H-Mart.

Process + Keys to Success:

• So first you want to start by heating up your oil in a skillet on medium heat.
• Then, slice your shallots lengthwise into thin strips and sauté them until the shallots are translucent and fragrant.
• Then, you will add in your chopped ginger and garlic and cook another 30 seconds to a minute.
• Note: When sautéing, just make sure to gently keep stirring the ingredients in the skillet every few seconds to keep the ingredients from sticking or burning.
• Add in your canned tomatoes and let everything simmer for a couple of minutes on a medium or medium-low heat.
• Add in your veggie broth, water, soy sauce, sriracha, and miso paste. Let everything boil for about 10 minutes.
• Note: The probiotic qualities are retained when you don’t cook the miso paste. So, if you want to retain these properties, add the miso paste at the end when everything is pretty much done cooking. Then, just stir the miso paste in until it dissolves and serve.
• Then, add in your soy milk and your ramen noodles. Turn off the heat once the ramen is cooked, and then serve. Make sure not to overcook the ramen. The broth will be piping hot so keep in mind that the noodles will soften slightly even after serving.

Toppings:

• Tofu: I highly recommend serving ramen with tofu as a topping. I love extra firm tofu for this dish but silken tofu also tastes amazing. I typically bake my tofu when I serve it with noodles or soup. However, for ramen, I leave it uncooked. I just take it straight out of the packet, cut it into thin rectangles, and serve it on top of the ramen.
• Veggies: Corn and shiitake
• Toppings: You can also add your veggies and garnishes on top. I love corn and shiitake mushrooms with this recipe. I usually add the veggies at the same time I add in the ramen noodles and let them cook until the noodles are done (about 4 minutes). For garnish I like nori, scallions, and sesame seeds.

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• Vegetarian Yaki Udon
• Chili Garlic Noodles
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