I don’t know about you but I could eat noodles every day. I like to work them into my meal rotation every week, pairing with different broths and sauces to keep things feeling fresh and exciting. Sundays in our home are reserved for nutritious and wholesome broths that I simmer low and slow. Slow cooking allows the aromatics to gently steep into the broth, releasing beautiful fragrance and goodness. Each drop of infused broth packs flavour and that’s what makes it, in my eyes, worthy of the name “Liquid Gold”.
What is ramen?
Ramen might be a one-bowl Japanese food hero, but the broth and noodle combo is as varied as it is delicious. Not all ramens are the born the same. Some are punchy and intense, others light and fresh. The broth is what sets your taste and tone – noodles and other ramen ingredients are there to enhance the umami-rich liquid. In other words, it’s ALL ABOUT THE BROTH.
Can I make “Liquid Gold” Vegan Ramen ahead of time?
You can make the stock up to the end of step 1 a day ahead. Keep it refrigerated.
What gives this vegan ramen flavour?
Without the traditional bone broth base, this vegan ramen gets its umami flavours from miso paste, mushrooms, soy sauce, vegan oyster sauce and vegan stock (I use Massel Chicken-style stock cubes – click here to buy). Ultimately, this is a fast and easy way of adding lots of earthy flavour.
What kind of noodles should I use for this vegan ramen?
The choice is yours! I use udon for their wholesome, filling quality. Bodhi loves them as they’re easy for little fingers to pick up, too. However, there are no rules when it comes to choosing your ramen noodles. Use whatever you like or whatever you have. I’ve made countless versions using classic wheat flour noodles, soba noodles (buckwheat noodles), rice noodles, edamame noodles and everything in between. Go wild.
Can I use other vegetables in “Liquid Gold” Vegan Ramen?
Absolutely. This is a great recipe for using up any veggies you have leftover in the fridge.
Pin it for later!
Follow me on social media to tell me how you liked this recipe + get extra recipes!Instagram – https://www.instagram.com/sanjana.feastsFacebook- https://www.facebook.com/sanjanafeastsJoin my exclusive private Facebook group to get lots of recipe tips and to talk about all things Asian vegetarian food https://www.facebook.com/groups/2625129724379123/ If you like this recipe, you’ll love this Vegan Broth with Tofu Skin & Noodles. Love Sanjana Share this recipe
