Vegan Ramen Broth
This vegan ramen broth gets its depth from seaweed, mushrooms and charred onion, garlic and ginger.
EatingWell Magazine, September 2021
This vegan ramen broth gets its depth from seaweed, mushrooms and charred onion, garlic and ginger.
Refrigerate for up to 3 days or freeze for up to 3 months.
So nice to see a vegan recipe on Eating Well that isn't a fruit smoothie or chia pudding!
I added a little more salt than the recipe called for to make this broth more palatable. I also used red cabbage rather than green, given that it was what I had on hand at the time. Don't feel that it effected the taste but it definitely contributed to the broths darker brown color, making it look more like beef stock.
This broth is a good base but it will definitely benefit from savory miso tares or just plain ol' msg in a pinch (it's not going to kill you!)