Vegan Ramen

We wanted to make ramen for years. It is a lovely dish that has quite an established place in our collective imaginations.

There are many rules and steps to making Ramen, most of which are quite rigid, and time consuming.

Most are traditionally made from bone broth, with fish oil…but Ma Dolla will not let this deter her. So here goes.


  • Vegetable broth
  • Nori Oil – we mixed white vinegar with some sugar and infused it with nori sheets
  • Rice vinegar
  • Soya sauce
  • Carrots
  • Broccoli
  • Beans
  • Onions
  • Green beans
  • Noodles – we used Italian spaghetti, we could not get the right noodles
  • Green onions
  • Red peppers
  • Nori Sheets
  • Garlic, chopped fine

Start by boiling the noodles, then set them aside.

Prepare your vegetable broth, and set aside, keep it warm.

Chop fine your vegetables. For the carrots, matchsticks rather than rings.
Put some oil in the wok, and start with the onions. Onions are the base for the Ramen. Fry until golden and cripsy, remove from the wok.

Next fry your white beans with some sesame seeds, adding garlic and some oil. Do not leave in the wok for too long, just until lightly browned.

Put the soya sauce, rice vinegar, and nori oil into the vegetable broth. Mix well.

Add the fried onions, and then the broth. Let it boil for a beat, then add the broccoli, stirring lightly, careful not to break anything.

Cut the nori sheets small, and dish. We layered it up, noodles, red pepper, green beans, carrots, white beans, and the nori tucked into the corner. Pour over the hot broth, and enjoy warm. The nori will dissolve.

This meal is really delicious. The flavors all come together beautifully. We didn’t cook any of the vegetables, so the broth must be warm enough.

And there you have it, homemade vegan ramen.

Happy cooking Dollas.

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