Vegan Butternut Squash Ramen | Tried and True Recipes (2024)

FAQs

How do you upgrade vegan ramen? ›

Some of the best vegetables to add to ramen include: Quick cooking spinach, bean sprouts, shredded cabbage, corn, peas, and snow peas. Other options include mushrooms, bell pepper, bok choy, shredded carrot, broccoli, cauliflower, etc.

✨️recipe incase you wanna try: ✨️cook ramen according to package, save the water. ✨️place noodles in a pan and mix in 1tbls butter, 1tsp garlic powder, 1egg beaten and a bit of the noodle water. mix fully ✨️top with everything bagel seasoning, enjoy 😉 #food #ramen #kyliejenner #fyp.

Vegan ramen can indeed be a healthy meal when it's made from nutritious ingredients. The dish overall is well-balanced containing carbohydrates, protein, fibre, some healthy fats and a good amount of vitamins and minerals. As the vegetables are lightly steamed they hold on to their nutritional benefits well.

Roasted sweet potatoes make a good topping while also thickening up the broth and giving it a rich, creamy texture when combined with pureed roasted garlic.

Ramen broths commonly rely on dehydrated meat and fish to provide flavor, making them non-vegan. However, if the meat or seafood flavor is derived from artificial sources, many vegans will consume the broth.

The main source of protein in their vegan ramen noodles comes from pumpkin seed protein. Many athletes use their ramen noodles because of the protein content. To spruce my ramen bowls up, I added charred and steamed bell peppers and baby bok choy. You could also add my smoky tofu if you really want this high protein!

Narutomaki on its own boasts a pleasantly chewy and slightly rubbery texture, which is the result of steaming the fish cake. Because the fish is transformed into a fine paste before it goes through the steaming process, the texture ends up being quite unique.

Narutomaki, a type of cured fish cake, is a popular ramen topping with a distinctive pink swirl.

Adding butter can be a quick fix for a broth lacking in fat and gelatin, two key ingredients in a truly decadent, long-cooked ramen broth. The butter melts, causing the broth to thicken and become slightly creamy; it'll make everything taste just a little more fuller and enrich the flavor with hints of dairy sweetness.

Ramen is not inherently unhealthy, but the flavor packet provided in instant ramen does contain high amounts of sodium. Diets high in sodium are associated with an increased risk of developing high blood pressure, a leading cause of stroke and heart disease, according to the Centers for Disease Control and Prevention.

Is it OK to eat ramen every day? ›

Instant ramen noodles are very high in sodium, with one package containing 1,760 mg of sodium, or 88% of the 2-gram recommendation suggested by the WHO. Consuming just one package of ramen noodles per day would make it very difficult to keep sodium intake close to the current dietary recommendations.

Vegan and plant based dishes, including ramen, have lots of flavorful ingredients that impart their flavor into the dish. This is why they're generally better since they don't need sodium-rich additives to flavor them as most meats do.

Kikarage: Black wood ear mushroom (aka jelly ear or black fungus) is often found in Chinese cooking, and makes a great soft, jelly-like textural addition to a bowl of ramen. Like many mushrooms, kikarage are also very nutritious! They're packed with fiber and B-12 vitamins and boast a mild earthy flavor.

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.

Miso soup gets its name from its content of miso paste, a salty and flavorful Japanese condiment derived from fermented soybeans. To make the paste, soybeans are mixed with salt and a mold called koji. It may also include barley, rye, rice, or other grains ( 1 , 2 ). Miso paste is generally considered vegan.

Try adding some thinly sliced nori, bamboo shoots, bean sprouts, or corn kernels, or swap out the bok choy for sautéed spinach. Don't keep chili crisp on hand? Season your bowl with sriracha instead. I also love to garnish my ramen with sesame seeds for crunch!

For this miso ramen, I love using Momof*cku Chili Crunch. It has a great garlic and shallot flavor without being too spicy. Toppers -Along with the chili oil and togarashi, sesame seeds, sliced scallions, furikake, or even fresh cilantro are wonderful additions to sprinkle over the dish after serving.