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We have a delicious and creamy vegan Tonkotsu Ramen recipe for you. We, well know vegan ramen can be a bit tricky to make. But we did some serious testing and we figured out how to recreate the rich flavour and that nice, thick creamy consistency of your typical mouthwatering and comforting ramen.
After mixing a fair bit of ingredients we finally found the winner recipe. We do have to prepare quite a few ingredient but don't let that put you off. The delicious and steamy bowl of vegan tonkotsu you'll end up with is totally worth it!
It won't take you long to make this soup, I would say 30 minutes top. But the better you are at multitasking in the kitchen, the faster and easier you will be able to make this soup. So let me run you through some of the little things I do to make the process a bit faster.
We want different things happening at the same time without losing control of the situation. So we'll start by rehydrating the shiitake mushrooms. You can do this as the first step of this recipe. Or if you want to be ahead of the game you can soak them the day before or even set them up in the morning before you head out to work. They'll be ready to use when you get back.
I do the soaking for both, the shiitake mushrooms and the cashew nuts. You can do the same process for the nuts as you did for the mushrooms. We want them to sit in water for a good while so the cashews are soft and easy to blend, and so the mushrooms are hydrated enough and a bit chewy.
While this is happening, set them aside. Heat up oil in a pot and fry the onion and ginger. We'll be making the whole dish in this pot so make sure it's big enough. I let the onion get golden brown, then I add the veggie broth, and seaweed. We are after rich flavours so we'll need to let this simmer for a good 15 minutes.
While this is happening, we have a good chunk of time to get the rest of ingredients ready. It's all very simple. Just boil water for the noodles and cook according to the instructions in the package. While the noodles are cooking fry the tempeh and tomatoes with a little bit of oil in another pan.
At this point, you have all the elements of this super yummy vegan tonkotsu ready. Before, anything else happens I always make sure to take out of the broth the ginger and the seaweed. We don't want chunks of them while eating our vegan ramen. I have kids and it can be a bit too strong for them.
This process will save you a ton of time in the kitchen and a bit of stress if you are just getting started in the cooking world. You are now ready to assemble your delicious vegan ramen bowl and stuff your face with super tasty dish!
For the Tonkotsu Broth
For the vegan ramen ingredients
For the garnish
|Amount Per Serving|
|Calories 523||From Fat 212|
|% Daily Value*|
|Total Fat 24g||36.3%|
|Saturated Fat 3g||16.9%|
|Trans Fat 0g|
|Total Carbohydrate 71g||23.8%|
|Dietry Fiber 8g||31%|
|Vitamin K2 0µg||0%|
|Vitamin A 0µg|
|Vitamin B-12 6.45µg||107.5%|
|Vitamin B-6 8.43mg||421.4%|
|Vitamin C 15.62mg||26%|
|Vitamin D 5.37IU||1.3%|
|Vitamin D2 0.12µg|
|Vitamin D3 0µg|
|Vitamin E 0.7mg||2.3%|
|Vitamin K1 38.05µg||47.6%|
|Folic Acid 0µg|
|Pantothenic acid 2.97mg||29.7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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