Easy Homemade Vegan Ramen

This is a recipe for an easy homemade vegan ramen, which requires very few ingredients, depending on how fancy you want to make it! I really enjoy using onions, mushrooms, carrot and gyoza in my ramen, however you could use tofu, bok choy, fresh chillis... the list is endless!

This ramen is also great because it only requires the use of one pan and a chopping board - hello less washing up! I also find it super filling and satisfying, as you're getting all your veggies in one tasty dish.

My love for ramen is totally to blame on Wagamamas. As a meat eater I tended to go for typical rice dishes, as I didn't enjoy eating noodles in public (I'm an awkward eater) and feared I would massively fail at the use of chopsticks. Fun fact - a friend of mine has desperately tried to teach me to use chopsticks, with very limited success... but occasionally I do persist and manage to eat a whole meal without giving up and using a fork! Obviously with a ramen you do need a spoon for the broth though 😅

The first time I made this ramen I was pleasantly surprised at my cooking abilities in making something so tasty! Not that I doubted myself, but as it was something I'd never made before and I just made up the recipe as I went (something I tend to do, go in blind with a little idea of what I'm doing!) I did not expect it to turn out as good as it did!

This is a recipe I've found myself making again and again, turning to when I want a quick but satisfying meal that I can just add whatever vegetables I have around to. As I mentioned earlier, pretty much all the ingredients are interchangeable for something else (except the stock!), so do not feel like you have to stick to this recipe!

Total time: 25 Minutes

Yield: 1 Serving
Ingredients

• 1/2 a Brown Onion, chopped into slices
• Handful of Mushrooms (I use closed cup or shiitake mushrooms)
• A Few Pieces of Broccoli, chopped into small pieces
• One Carrot, grated
• 1 Tsp Ginger Purée (or fresh chopped ginger)
• 1 Tsp Garlic Purée (or fresh chopped garlic)
• 1/2 Tbsp Sriracha Sauce (or fresh chopped chillis)
• 300ml Vegetable Stock
• 2 Tbsp Soya Sauce
• 3 Pieces Baby Corn, broken into pieces
• 1 Tsp Dried Lemongrass (optional)
• 5 Pieces Vegetable Gyoza, frozen
• 150g Udon Noodles
• Sesame Seeds To Decorate
• Chopped Spring Onions (To Decorate)

Cooking Directions

1. Begin by heating a little olive oil in a deep frying pan (I use my trusty Tefal pan) on a medium heat, make sure the pan you use has a lid with a steam vent you can use.
2. Add the chopped onions, broccoli, mushrooms and carrots to the pan, along with your ginger and garlic purée and fry for a few minutes until the onions turn soft and the mushrooms go soft.
3. Pour in your vegetable stock, soya sauce and sriracha sauce, stirring well.
4. Add your dried lemongrass if using.
5. After a few minutes, add the udon noodles, stirring well.
6. Place your vegetable gyoza on top of the ramen, put a lid on your ramen and leave the gyoza to steam for around 5 minutes, until the gyoza are soft.
7. Pour your ramen into a bowl, and top with the sesame seeds and spring onions.

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