Ramen broth my dears, is my new go-to in the kitchen. I’m currently captivated by ramen dishes and trying all sorts of things. In the process, I noticed that I often lacked the base for a truly exceptional taste experience. A vegetable broth powder can’t deliver that, so I wanted to design my own ramen broth. No sooner said than done! I hope that I can inspire you with it.
Make ramen broth yourself – vegan
In the production of a classic vegetable broth, celery, leeks and carrots are usually used. In our case, today it will be a little more exotic, because we use dried shiitake mushrooms and kumbu seaweed. The broth is really not hard to make and the only thing you should plan on is time and a large pot with at least 4 liters of capacity.
Let’s move on to the ingredients. Olive oil, onion, garlic, celery, potato, apple, kumbu seaweed, dried shiitake, salt and water. All this is sweated in a large pot and poured with water. After 45-60 minutes, the flavors of each ingredient are cooked out and I pour everything off through a strainer. Unlike classic soups, the cooked vegetables are discarded, leaving behind a wonderful, flavored broth.
TIP: For the broth, the vegetables used do not need to be peeled as finely as for an ordinary soup. For example, the onion and garlic can be cooked with peel, as the vegetable is disposed of afterwards.
Vegan asian soups
Let’s move on to the two exotic ingredients that probably not everyone has around the house. Dried shiitake mushrooms and Kombu algae . I also bought the two ingredients specifically for this recipe, but look forward to making more recipes with them. Both ingredients have a very good shelf life and I think a purchase is worthwhile in any case.
Shiitake mushrooms have a high content of B vitamins and makes them a perfect food for vegans. Especially in the Vitamin B6 the mushroom provides even higher values than most meats. In addition, the mushroom is rich in Magnesium , has antibacterial and antiviral effects . Perfect, therefore, also for the cold season.
Kumbu algae has a slightly sweet taste and is the absolute leader in terms of vitamin and mineral content. The alga is rich in Iodine and should be enjoyed only in moderation. But you don’t need to worry about 1-2 servings of broth, here the health benefits outweigh in any case. From my point of view, algae are generally underestimated as they are extremely good suppliers of nutrients.
TIP: If you want to make the broth spicier, add a chili and/or ginger to the broth.
Otherwise, I have more recipe suggestions for vegan soups for you here:
- Spicy Peanut Butter Ramen
- Grandma’s chicken soup
- Peanut butter curry soup
- Carrot soup with ginger cream
- Tuscan bean soup
- Roasted cauliflower soup
- Mung Dal soup
- Roasted cauliflower soup
- Creamy parsnip soup with ginger
- Frittata soup
The root vegetable soup is:
- Quick and simple
Are you ready this delicious vegan and healing ramen broth? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Make ramen broth yourself
- 30 ml Olive oil or another high-heat oil
- 1 Piece Onion yellow, coarsely diced, peel need not be removed
- 1 Piece Garlic bulb with peel, halved
- 1 Piece Celery stalk sliced
- 1 Piece Potato washed with peel, coarsely diced
- 1 Piece Apple with peel, quartered, core removed
- 1 Piece Kombu alga in one piece(available here)
- 6 Piece Shiitake mushrooms dried
- 3000 ml Water
- Salt to taste
- Ginger sliced for more spiciness
- Heat large pot with oil on the stove. Add the onion and garlic, stir and sweat for a few minutes. Garlic bulb is best placed in the pot with the cut edge down and roast.30 ml Olive oil, 1 Piece Onion, 1 Piece Garlic bulb
- Add celery, potato and apple and continue to sauté.1 Piece Celery stalk, 1 Piece Potato, 1 Piece Apple
- Add kumbu algae and shiitake mushrooms, stir and deglaze with water.1 Piece Kombu alga, 6 Piece Shiitake mushrooms, 3000 ml Water
- Bring to a boil and simmer, covered, over medium heat for 60 minutes.Salt to taste, Ginger
- Pour through a large sieve and collect broth. Discard cooked-through vegetables.
- Pour broth while still hot into canning jars and seal, or use directly for a ramen dish.
- Keeps several weeks airtight in canning jars or frozen.