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Vegan Ramen stock

Prep Time:

15 Minutes

Cook Time:

90 Minutes

Serves:

6 Servings

Level:

Beginner

About the Recipe

You probably know that ramen stock is made from chicken carcasses, or in the case of tonkotsu ramen, from pork bones. So what to do if you are vegetarian or vegan? I have a recipe for vegan stock which I use for soups but I've also developed a richer stock which I use when I want to make a meat free bowl ramen. This stock uses quite a lot of vegetables, so once you've made your stock, please use the vegetables in a soup - don't throw them away!

Ingredients

3 sticks celery


1 medium onion


6 - 7 cloves garlic


130g leek


5 spring onions


180g turnip


180g swede


120g carrot


5 dried shiitake mushrooms


10g ginger


1/2 tsp pepper


1 1/2 tsp salt


2 tbsps vegetable oil


2.5 litres water

Preparation

peel and slice the ginger and garlic


peel and trim the ends of the other vegetables and cut into chunks


put the oil, garlic and ginger into a pan and fry for 1 minute


add the other vegetables and stir fry for 1 minute


add the water, salt and pepper


bring to the boil and simmer for 90 mins


removes the vegetables. strain the stock through a sieve and it is ready for use.


refridgerate any leftover stock for up to 10 days.


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