Slow Cooker Vegan Ramen
This Slow Cooker Vegan Ramen is a super easy way to make homemade ramen. Packed with veggies & tofu, this is a delicious dish!
Equipment
Ingredients
- 3 shiitake mushrooms sliced
- 3.5 ounces Hon-Shimeji mushrooms also called brown beech mushrooms
- 1 small yellow onion cut in half & sliced
- 4 cloves garlic minced
- 2 carrots peeled & chopped
- 1 16-ounce package super firm tofu drained & cubed
- 8 cups broth see notes
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 3-4 bundles bok choy cut in half lengthwise
- 6-8 ounces noodles see notes
- green onion, sesame seeds, chili oil optional, for serving
Instructions
- Add all of the ingredients (through the ginger) to the slow cooker and mix to combine. Cook on high for 4 hours or low for 8 hours.
- Add the bok choy and noodles and cook on low for 3-5 minutes (see notes).
- Stir and make sure the noodles are cooked through. Taste and adjust the seasonings as needed.
- Ladle into bowls and top with green onion, sesame seeds and chili oil.
Video
Notes
- I used vegan chicken broth which has a TON of flavor. I recommend using what I did (linked above). Most traditional veggie broths lack flavor, so if you use veggie broth, you will need to compensate for the lack of flavor. You can do this by adding more soy sauce or miso.
- If you are sensitive to salt you can use a mix of broth and water. I used 6 cups of vegan chicken broth and 2 cups of water.
- I used chuka soba noodles (basically, Japanese soba noodles). These cook extremely quickly in the broth, but if you aren't planning to eat all of the ramen in one sitting, I would cook the noodles separately and add them to each bowl. Otherwise you'll end up with a mushy mess.
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Nutrition
Calories: 525kcal | Carbohydrates: 59g | Protein: 42g | Fat: 17g