Description
A cozy, plant-based twist on traditional Tsukemen, featuring cold noodles and a rich, savory dipping sauce made from a homemade vegetable broth.
Ingredients
Scale
- Ramen noodles (fresh or dried)
- 4 cups vegetable broth
- ¼ cup soy sauce
- 2 tablespoons miso paste
- 2 tablespoons toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Green onions, for garnish
- Nori (seaweed), optional
- Chili oil, optional
- Vegetables (such as bok choy, mushrooms, or bean sprouts)
Instructions
- Cook the ramen noodles as per package instructions, drain, and rinse under cold water.
- In a pot, heat 2 tablespoons of sesame oil over medium heat, add minced garlic and ginger, sauté for 1-2 minutes.
- Stir in vegetable broth, soy sauce, and miso paste; simmer for 5-10 minutes.
- Steam or sauté your choice of vegetables until tender.
- Serve cold noodles in one bowl with dipping sauce in another, garnished with green onions, nori, and chili oil.
Notes
For a richer flavor, sauté additional vegetables before serving. Store noodles and sauce separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan Tsukemen, Dipping Ramen, Healthy Vegan Recipe, Quick Meal, Japanese Cuisine
