Very Vegan Veggie Ramen

by Alanna Sucher August 23, 2021

4 cups vegetable broth

1 cup dried wakame seaweed

6 dried shiitake mushrooms*

¼ cup white beech mushrooms

1 medium lotus root sliced

3 large stalks bok choy sliced

2 tablespoons sesame oil

1 package GF ramen (I use Lotus Food brown rice and millet ramen)

2 tablespoons tamari (+ 1 tablespoon for sautéing)

1 teaspoon togarashi

Sea salt

*Rehydrate dried mushrooms in hot water before cooking until they are plumped up

First, prepare your broth by placing vegetable broth, dried wakame, and rehydrated shiitake mushrooms in medium size pot or dutch oven and bring to boil. Then, allow to sit for 10 mins. on low simmer.

While broth is developing its flavor, sauté the beech mushrooms, lotus root, and bok choy in sesame oil and sea salt in separate pan (can add a little tamari here to lessen the bitterness of the lotus root). Cook until all vegetables are softened and lotus root is slightly caramelized. Once done, set to side.

Separately, prepare ramen noodles as per the package’s instructions. Once done, strain and immediately add to broth. Add sautéed mushrooms, lotus root, bok choy, tamari, and togarashi.