Vegan Peanut Ramen Soup

by Alejandra Graf

This homemade ramen recipe is straightforward to make and 100% vegan. The bases of a good bowl of ramen are the broth, the noodles, the tare (finishing sauce), and the vegetable toppings. This ramen recipe has everything and the great advantage of being vegan, nutritious, and easy to make.

Prep time 20 mins | Cook time 20 mins Makes 4 servings

Ingredients

• 1 Tablespoon vegetable oil • ½ small onion • 4 cloves garlic • 1 piece ginger about 1 inch (2.5 cm) • ½ cup mushrooms sliced (shiitake or cremini) • ¼ cup unsweetened peanut butter • 1 roasted sweet potato • 6 cups vegetable broth or water • 10 ounces ramen noodles

Tare

• 2 Tablespoons soy sauce • 1 Tablespoon sugar • 1 Tablespoon rice vinegar • 2 Tablespoons toasted sesame oil

Toppings

• 2 carrots, raw and julienned • 1 cup frozen roasted or regular corn kernels • 3 scallions sliced • 10 basil or cilantro leaves • crunchy (a.k.a. crispy) chili oil or sriracha

Instructions

1) In a stockpot, sauté the onion, garlic, ginger, and mushrooms. Add the peanut butter and the roasted sweet potato when the onion is translucent. 2) Add the vegetable broth or water and boil for 5 minutes. Transfer to a stand or immersion blender and blend the stock carefully." 3) In a separate pot, cook the ramen noodles as indicated on the package. When ready, drain, rinse, and set aside. 4) Mix the soy sauce, sugar, rice vinegar, and sesame oil in a bowl to make the tare. Serve the noodles on a plate, bathe with the broth, finish with the vegetables on top, a tablespoon of crunchy chili oil (if you are using it), and a drizzle of tare.

Notes

This ramen is very easy to make, and the broth can be stored in the refrigerator for a week without problems. If you want to keep it for longer, freeze it. When ready to eat, cook the noodles, tare, and prepare the toppings. If you can't get noodles, you can use angel hair pasta.