Creamy Vegan Ramen Noodles

I love ramen noodles or “lah-myun” in Korean. My dad would make Shin lah-myun (a well known sort of lah-myun) each Sunday morning, similar to perfect timing. I would awaken to its mouthwateringly hot aroma drifting up right from the kitchen straight up to my room.

There’s at present a ramen “hack” acquiring ubiquity in TikTok where you add an egg, some mayo, and the soup bundle into a bowl and cook this “base” with the ramen noodles to make velvety ramen. And keeping in mind that it looks intriguing, it’s very not vegetarian. It put me in the state of mind for smooth ramen noodles, however, which is the reason I chose to make my own adaptation.

I utilized two things to make the rich consistency–Korean soy milk and doenjang (aged soybean glue). I love Korean soy milk or “dooyoo,” as it grants a nuttier and better flavor than its Western partners. Doenjang additionally gives both smoothness and exceptional flavor. Add somewhat huge of soy sauce and we are getting a move on with regards to fancifying this generally unassuming lah-myun dish. I additionally pressed in a load of my #1 veggies–carrots, onions, zucchini, and cabbage, to give it additional goodness. Cause, you know, my most un-most loved thing about lah-myun is the manner by which it never causes you to feel full.

Rich Vegan Ramen Noodles


Add both olive oil and sesame oil to a huge, profound dish over medium high warmth. Add the bundle of soup base to the dish and start blending, to guarantee the flavors don’t consume, for 1 moment.

Add the onions, mushrooms, garlic, and doenjang and mix until the vegetables are covered. Deglaze the container with the soy sauce and afterward add water.

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