Vegan Negi-goma Ramen Recipe
Vegan Negi-goma Ramen is a plant-based noodle soup that features ramen noodles in a flavorful broth made from vegetable broth, soy sauce, and miso paste, topped with various ingredients. This version emphasizes a rich umami flavor from the miso and is garnished with fresh scallions and sesame seeds for added texture and aroma, typical of Japanese ramen dishes. Here's how to make it at home.
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Ingredients
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Noodle and Broth
Toppings
Method
Preparation
Prepare the Broth
In a large pot, combine vegetable broth, soy sauce, and miso paste. Bring to a simmer over medium heat, stirring until the miso is fully dissolved.
Cook the Noodles
Add ramen noodles to the simmering broth and cook according to package instructions, usually about 4-5 minutes.
Prepare Tofu
In a separate pan, heat a little sesame oil over medium heat. Add cubed tofu and sauté until golden brown on all sides. Remove from heat.
Assembly
Assemble the Ramen
Once the noodles are cooked, divide them into bowls. Ladle the hot broth over the noodles.
Add Toppings
Top each bowl with sautéed tofu, a drizzle of sesame oil, a sprinkle of roasted sesame seeds, and finely chopped fresh scallions. Optionally, add strips of nori on top.
Serve
Serve immediately and enjoy your vegan negi-goma ramen!
