Vegan Tonkotsu Ramen
Experience the ultimate comfort food reimagined with this Vegan Tonkotsu Ramen—a rich and creamy plant-based twist on the classic Japanese ramen. Featuring a velvety broth made from cashews, silken tofu, miso paste, and toasted sesame seeds, this recipe captures the depth and satisfaction of traditional tonkotsu without relying on animal products. Topped with umami-packed sautéed shiitake mushrooms, blanched greens, fresh green onions, and crispy sheets of nori, every bowl is a symphony of flavors and textures. Perfectly paired with tender ramen noodles, this recipe is vegan-friendly, dairy-free, and can be made gluten-free depending on the choice of noodles. Ready in just an hour, it’s the ideal dish for cozy nights when you’re craving something hearty yet wholesome.
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Recipe Information
Ingredients
- 2 tablespoons Neutral oil (e.g., avocado or vegetable)
- 1 large Yellow onion, sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Sesame seeds, toasted
- 1 cup Cashews, soaked for 4-6 hours and drained
- 1 cup Silken tofu
- 4 cups Vegetable broth
- 2 tablespoons Miso paste (white or yellow)
- 2 tablespoons Soy sauce
- 2 tablespoons Nutritional yeast
- 1 cup Shiitake mushrooms, sliced
- 2 cups Spinach or bok choy
- 4 servings Ramen noodles (vegan and gluten-free, if necessary)
- 2 stalks Green onions, thinly sliced
- 2 sheets Nori, cut into small sheets
- 1 teaspoon Sesame oil (optional, for garnish)
Instructions
Heat the neutral oil in a large pot over medium heat. Add the sliced yellow onion, garlic, and ginger, and sauté until the onion is softened and golden, about 5-7 minutes.
In a blender, combine the sautéed onion mixture, toasted sesame seeds, soaked cashews, silken tofu, and 2 cups of vegetable broth. Blend until smooth and creamy.
Transfer the creamy mixture back to the pot and whisk in the miso paste, soy sauce, and nutritional yeast. Gradually add the remaining 2 cups of vegetable broth, stirring constantly, to form a smooth, rich broth. Simmer for 10 minutes on low heat.
In a separate pan, sauté the sliced shiitake mushrooms in a bit of neutral oil until golden and tender, about 5 minutes.
Blanch the spinach or bok choy in boiling water for 1-2 minutes, then remove and set aside.
Cook the ramen noodles according to package instructions. Drain and divide the cooked noodles among 4 bowls.
Pour the vegan tonkotsu broth over the noodles in each bowl.
Top each bowl with sautéed shiitake mushrooms, blanched greens, sliced green onions, and a sheet of nori. Drizzle with sesame oil if desired.
Serve immediately and enjoy your comforting Vegan Tonkotsu Ramen!
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6880 mg | 299% | |
| Total Carbohydrate | 291.3 g | 106% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 43.0 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1623 mg | 125% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 5618 mg | 120% | |
*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.
