Dairy-Free Homemade Ramen Broth
Elevate your next bowl of noodles with this deeply flavorful Dairy-Free Homemade Ramen Broth, a perfect base for plant-based ramen lovers! Crafted with umami-rich ingredients like shiitake mushrooms, kombu, and white miso paste, this broth delivers layers of savory goodness without any dairy. Aromatics such as minced garlic, fresh ginger, and scallions are sautéed in sesame oil to create a fragrant foundation, while soy sauce and mirin add a touch of complexity. The simmering process infuses the broth with the earthy essence of mushrooms and seaweed, making every sip a burst of comfort and robust flavor. Quick to prepare and easy to customize with your favorite ramen toppings, this dairy-free broth is a must-try for anyone craving a wholesome, restaurant-quality noodle soup at home. Perfect for vegans, vegetarians, and dairy-free diets!
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Recipe Information
Ingredients
- 1 tablespoon Sesame oil
- 4 units Garlic cloves, minced
- 2 tablespoons Fresh ginger, grated
- 4 units White part of scallions, sliced
- 200 grams Shiitake mushrooms, sliced
- 0.5 cup Soy sauce
- 0.25 cup Mirin
- 6 cups Vegetable broth
- 2 cups Water
- 1 piece Kombu (dried kelp)
- 1 sheet Nori seaweed
- 4 units Dried shiitake mushrooms
- 1 teaspoon Salt
- 2 tablespoons White miso paste
Instructions
Heat the sesame oil in a large pot over medium heat.
Add the minced garlic, grated ginger, and sliced white part of scallions. Sauté for about 2-3 minutes until fragrant.
Add the fresh shiitake mushrooms and cook for an additional 4-5 minutes until they begin to soften.
Pour in the soy sauce and mirin, stirring well to combine with the aromatics and mushrooms.
Add the vegetable broth and water. Stir in the kombu, nori sheet, and dried shiitake mushrooms.
Bring the mixture to a gentle simmer. Let it simmer for at least 30 minutes to allow flavors to develop. Remove the kombu and nori sheet after 20 minutes.
Strain the broth to remove solids, pressing gently to extract as much liquid as possible.
Return the strained broth to the pot. Add the salt and white miso paste, whisking until the miso is completely dissolved.
Taste the broth and adjust seasoning if necessary. If more depth is desired, feel free to add additional soy sauce or a small amount of sugar or salt.
Pour over cooked ramen noodles and add your favorite toppings such as tofu, sliced scallions, and bok choy for a complete ramen meal.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11509 mg | 500% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 63.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 16.3 mcg | 82% | |
| Calcium | 354 mg | 27% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4501 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
