30 Minute Vegan Ramen with homemade broth.. sounds too good to be true right?
I used to think so, at least the first few times I tested this recipe. But I finally cracked the code!
Turns out, vegan ramen CAN be made in 30 minutes. Including the broth AND the toppings.
If that’s not cause for celebration, I don’t know what is!
This vegan ramen recipe is modeled after my absolute favorite vegan ramen spot in LA! It’s called Ramen Hood and it is aaaaaaaamazing.
They serve their vegan ramen with these incredibly realistic looking vegan hard boiled eggs. They’re crazy fancy and look amazing but I don’t have the time, patience, or desire to recreate them.
The broth on the other hand, now THAT was my mission. Parking in Downtown LA is seriously limited. As much as I love Ramen Hood, I had to learn to make it myself to avoid the hassle.
As a further challenge, I decided my recipe had to be ready in just 30 minutes. I know most people don’t have 3 0r 4 hours to let the broth simmer and I really love making recipes that are simple and easy to prepare. It took a few tries, but the verdict? WORTH IT!
My first few attempts at 30 Minute vegan ramen kinda bummed me out. Either it was too creamy (normally there’s never such a thing but creamy ramen is SUPER weird) or it took wayyyyy longer than 30 minutes.
Then I found a bottle of chili oil at the store and decided to try again. Man oh man, I’m so glad I did! This vegan ramen hits all the flavor notes in a fraction of the time the broth normally requires! It’s:
just a bit spicy
has a rich, deep umami flavor
delicious, easy to prepare toppings
warm + comforting
READY IN 30 MINUTES!!!
If you try this vegan ramen recipe, rate it in the comments and let us know how yours turned out! While you’re at it, tag a photo with #carrotsandflowers on Instagram so we can admire your handiwork!