Vegan Shiitake Mushroom Ramen with Black Garlic Oil

A flavorful and umami-rich vegan ramen featuring a deeply satisfying shiitake mushroom broth. Topped with crispy tofu, vibrant bok choy, fresh scallions, and a drizzle of fragrant black garlic oil for a truly memorable meal.

Prep Time

20 minutes

Total Time

55 minutes

Calories

520 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.68/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Snack•Soup

Cuisine:

Japanese

Mood:

Comfort Food•Healthy

Ingredients

Servings

1ounceDried Shiitake Mushrooms(About 1 cup whole dried shiitakes)

£2.50

8cupsWater(For the broth)

2tablespoonsVegetable Oil(Divided)

£0.10

14ouncesFirm Tofu(Pressed, cut into 1-inch cubes)

£2.20

2tablespoonsSoy Sauce

£0.15

1tablespoonRice Vinegar

£0.10

1tablespoonCornstarch

£0.05

1inchGinger(Peeled and thinly sliced)

£0.30

3clovesGarlic(Minced)

£0.15

1bunchBok Choy(Chopped)

£1.50

4stalksScallions(Thinly sliced, green parts only)

£0.50

12ouncesRamen Noodles(Fresh or dried)

£1.00

1teaspoonSesame Oil

£0.15

To tasteSalt

To tastePepper

0.3cupNeutral Oil (e.g., Canola, Vegetable)(For black garlic oil)

£0.20

6clovesBlack Garlic(For black garlic oil, thinly sliced)

£1.80

Total Cost

£10.70

£2.68 per serving

Instructions

1.
**Prepare the Shiitake Broth:** Place the dried shiitake mushrooms in a large pot and add 8 cups of water. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to develop a rich broth. Remove the mushrooms with a slotted spoon and set aside. Reserve the broth.
2.
**Prepare the Tofu:** Preheat oven to 400°F (200°C). In a bowl, toss the pressed tofu cubes with 1 tablespoon of vegetable oil, soy sauce, rice vinegar, and cornstarch. Spread the tofu on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
3.
**Make the Black Garlic Oil:** While the tofu is baking, heat 1/4 cup neutral oil in a small saucepan or frying pan over medium-low heat. Add the thinly sliced black garlic and cook gently for 5-7 minutes, or until the garlic is fragrant and lightly crisp. Be careful not to burn it. Remove from heat and set aside to cool slightly. The oil will continue to infuse with the garlic flavor.
4.
**Sauté Aromatics:** Heat the remaining 1 tablespoon of vegetable oil in the same pot used for the broth. Add the sliced ginger and minced garlic and sauté for 1-2 minutes, until fragrant.
5.
**Assemble the Ramen:** Add the sautéed aromatics to the shiitake broth. Bring the broth back to a simmer. Add the chopped bok choy and cook for 2-3 minutes, until tender-crisp. Season the broth with salt and pepper to taste.
6.
**Cook the Noodles:** Cook the ramen noodles according to package directions. Drain the noodles well.
7.
**Serve:** Divide the ramen noodles among four bowls. Ladle the shiitake mushroom broth over the noodles, ensuring each bowl gets a generous amount of bok choy. Top with the crispy tofu, sliced scallions, and a drizzle of the black garlic oil. Optionally, slice the rehydrated shiitake mushrooms and add them to the ramen bowls.

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My Notes

Nutrition Information

Nutrition per serving (450g)

520 kcal / 2175 kJ

Carbs

60g

23% of RDA

Fat

25g

36% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier ramen, add a pinch of red pepper flakes or a dash of chili oil to the broth or individual bowls.

Rehydrated shiitake mushrooms can be saved for another recipe or added to the ramen if desired. Remember to remove the stems, which can be tough.

To intensify the broth flavor, add a piece of kombu seaweed while simmering. Remove before serving.

The black garlic oil can be made ahead of time and stored in an airtight container at room temperature for up to a week.

Cooking Equipment

Large Pot

Baking Sheet

Small Saucepan or Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier ramen, add a pinch of red pepper flakes or a dash of chili oil to the broth or individual bowls.

Rehydrated shiitake mushrooms can be saved for another recipe or added to the ramen if desired. Remember to remove the stems, which can be tough.

To intensify the broth flavor, add a piece of kombu seaweed while simmering. Remove before serving.

The black garlic oil can be made ahead of time and stored in an airtight container at room temperature for up to a week.

Vegan Shiitake Mushroom Ramen with Black Garlic Oil

Ingredients

Instructions