Tips for Making Ramen at Home

If you follow me on Instagram you know that I usually eat ramen once a week with absolutely zero shame because making it at home means I can control the ingredients. In addition to being able to control the sodium level when preparing ramen from home, the ingredients tend to be relatively cost-effective which makes it a great option for people who aim to eat a plant-based diet on a budget.

To have your pantry stocked for delicious ramen pairings you may want to stock up on some necessary sauces and spices to have them on hand. 

Here’s a list of my ramen necessities - 

• Coconut Aminos

• Soy Sauce or Tamari 

• Gochujang

• Hoisin Sauce

• Vegan Fish Sauce 

• White Miso Paste 

• Sriracha

• Hoisin sauce

• Nori Flakes

• Lotus Foods Rice Ramen 

• Sun Noodle Ramen 

• Nori Komi Furikake

• Trader Joes Ginger and Miso Broth

  
  I usually eat my ramen one of three ways, each recipe is an adaptation of the recipe shared below. The easiest way to change up the flavor or the ramen is through the broth selection and topping decision. I mix and match combinations often but here are three of my personal favorites -  
  
  

  Miso paste + coconut aminos + soy sauce + fish sauce

  TJ Ginger and Miso Broth + soy sauce + gochujang + hoisin sauce

  Sun Noodle Spicy Sesame Broth + coconut aminos + soy sauce  
  
  

  As for topping I typically go with what I have on hand given the fact that I eat ramen often. I tend to stock up on frozen veggies for toppings because they last longer than fresh produce.
  
  

  Here is a list of my go-to -

  • Frozen roasted carrots 

  • Frozen kale 

  • Frozen chopped spinach 

  • Shredded carrots 

  • Nori Sheets 

  • 6-minute Egg 

  • Spring Onion 

  • Grilled mushrooms 

  
  When making ramen I typically add my noodles to the broth last, especially if I’m using frozen veggies, to avoid an unpleasant ramen texture. 

  Below is a simple ramen recipe, feel free to adapt the recipe using the tips and combinations listed above.

I hope you enjoy these ramen combinations as much as I do! Snap a photo of your meal and tag @plantbasedbre across all social media platforms.

Print

With ImageWithout Image

Ramen

Author: Plant Based Bre

Prep time: 8 MinCook time: 10 MinTotal time: 18 Min

Ingredients

• 9oz/ 1 Bundle of Ramen
• 3 1/2 C Water
• 1/4 C Vegan Fish Sauce
• 1 TBSP White Miso Paste
• 1 TBSP Sriracha
• Nori Flakes or Furikake
• 1/4 C Roasted Corn (Frozen)
• 1/2 C Kale (Frozen)
• 1 TBSP Coconut Aminios
• Baked tofu (optional)

Instructions

1. In a pot bring 3 1/2 c of water to a boil.
2. In a small bowl add your miso paste and a splash of boiling water to loosen the miso paste. Add the miso paste to the pot, lower heat to medium/medium-low.
3. Add frozen veggies, fish sauce, sriracha, and coconut amnios. 
4. Add noodles once the broth comes to a boil. Cook until noodles are of desired texture.
5. Serve with baked tofu and top with nori flakes.