Ingredients:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced (6g)
  • 1 inch ginger, peeled and minced (about 1 tablespoon) (15g)
  • 4 scallions, white parts thinly sliced, green parts reserved for garnish
  • 8 ounces cremini mushrooms, sliced (225g)
  • 1 tablespoon tomato paste (15g)
  • 6 cups vegetable broth (1.4 L)
  • 4 cups water (950ml)
  • 1/4 cup soy sauce (60ml)
  • 2 tablespoons mirin (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 sheet nori seaweed, torn into small pieces
  • 1 teaspoon sesame oil (5ml)
  • Salt and black pepper to taste
  • 12 ounces dried ramen noodles (340g) (Look for vegan options – some contain egg)
  • 1 cup shelled edamame
  • 1 cup sliced bamboo shoots
  • 1 cup sliced shiitake mushrooms, sautéed
  • 1/2 cup corn kernels
  • 1/4 cup chopped green onions
  • 1/4 cup sesame seeds
  • Chili oil or sriracha, to taste
  • Soft Tofu, cubed (Optional)

Instructions:

  1. Heat vegetable oil in a large pot over medium heat. Add garlic, ginger, and scallion whites and sauté until fragrant (about 2-3 minutes).
  2. Add sliced mushrooms and tomato paste to the pot. Cook, stirring occasionally, until the mushrooms are softened and slightly browned (about 5-7 minutes).
  3. Pour in vegetable broth, water, soy sauce, mirin, rice vinegar, and nori pieces. Bring to a simmer.
  4. Reduce heat to low and simmer for at least 30 minutes (or up to 1 hour) to allow the flavors to meld. The longer it simmers, the richer the flavour.
  5. While the broth simmers, cook ramen noodles according to package directions. Drain well.
  6. For a smoother broth, strain it through a fine-mesh sieve, discarding the solids. Return the broth to the pot. This step is optional, depending on your preference.
  7. Stir in sesame oil and season with salt and pepper to taste.
  8. Divide cooked noodles among bowls. Ladle hot broth over the noodles.
  9. Arrange your desired toppings on top of the ramen. Garnish with the reserved green onion tops and a drizzle of chili oil (if using). Serve immediately.