Veganuary: Try this nourishing, nutrient-packed vegan ramen recipe

You won’t miss the meat in this hearty bowl

Vegan ramen. Pic: Lizzie Mayson.

January is a time for a health reset, new goals and… vegan food.

And while a decade ago, meat alternatives and vegan restaurants were less plentiful, these days it’s becoming much easier, cheaper, and tastier to give up meat, fish and dairy.

“People are realising how much of what they already eat is vegan,” says Toni Vernelli, international head of policy and communications at nonprofit organisation Veganuary. “Things like dried pasta and baked beans, bread, so much of what we eat every day. And we’re a lot more comfortable eating Indian and Ethiopian and Japanese, much of that is vegan by default.”

The ‘challenge’ of Veganuary is not about perfection and completing an entire animal-based produce-free month, but simply trying to introduce more vegan food — however it works for you. It could be “three vegan days in our household a week, or, I’ll be vegan before dinnertime, then eat with my family”, she says.

The Official Veganuary Cookbook.

The charity has just released its first cooking — The Official Veganuary Cookbook — packed with straightforward, easy recipes. They’re “simple, healthy and very vegetable-focused — because we didn’t want people to feel like they had to rely on a lot of the meat substitutes.” 

If you like big flavours in a hearty bowl, this ramen is going to be right up your street.

This recipe is for a nourishing, nutrient-packed meal, and is easily adaptable, so you can use whatever veg you may have in your fridge.

Veganuary Vegan Ramen

If you like big flavours in a hearty bowl, this ramen is going to be right up your street. This recipe is for a nourishing, nutrient-packed meal, and is easily adaptable, so you can use whatever veg you may have in your fridge.

Servings

4

Preparation Time

 10 mins

Cooking Time

 30 mins

Total Time

 40 mins

Course

 Main

Ingredients

• 1 large onion, peeled and diced

• 2tbsp sunflower oil

• 2 garlic cloves, peeled and minced or grated

• 4cm piece of fresh ginger, peeled and grated

• 25g dried shiitake mushrooms

• 1L vegetable stock

• 2tbsp miso paste

• 3tbsp soy sauce

• 200g ramen or rice noodles

• 250g smoked, marinated or flavoured tofu, diced

• 1 head of pak choi, quartered

• 2 carrots, cut into julienne strips (like matchsticks)

• 2tbsp sesame oil

• Toppings (choose any/all):

• 50g beansprouts, washed

• 1 sheet of nori, crumbled

• A handful of fresh coriander, chopped

• 2 spring onions, finely sliced

• 1tsp chilli flakes

Method

1. To make the broth, fry the onion in the oil until softened, then add the garlic and ginger and cook for another two to three minutes, stirring to prevent sticking.

2. Add the mushrooms, stock, miso and soy sauce, and bring to the boil. Reduce the heat to a simmer and cook, covered, for 15 minutes, to allow the flavours to come through.

3. Strain the liquid into a clean pan, retaining the mushrooms, but discarding the onions, garlic and ginger pulp. Slice the mushrooms and set aside.

4. Cook the noodles as per the packet instructions and add to the broth.

5. Add the mushrooms, tofu, pak choi and carrots, then bring back to the boil and simmer for another two to three minutes. Stir in the sesame oil.

6. Serve topped with beansprouts, nori, fresh coriander, spring onions and/or chilli flakes.

• The Official Veganuary Cookbook by Veganuary is published in hardback by Harper Collins, €24.29. Photography by Lizzie Mayson