Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This vegan ramen broth gets its depth from seaweed, mushrooms and charred onion, garlic and ginger.

EatingWell Magazine, September 2021


Credit: Eric Wolfinger

Recipe Summary

20 mins
12 hrs
12 hrs


Ingredient Checklist


Instructions Checklist
  • Cook onion, shallot, garlic cloves and ginger in a large cast-iron pan over high heat, turning occasionally, until the vegetables are lightly charred on all sides, 8 to 10 minutes. Transfer the vegetables to a large pot and add cabbage, carrot, scallions, kombu, mushrooms and water. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, for 1 hour.

  • Remove from heat, uncover and let stand, stirring occasionally, until the pot is cool to the touch, about 1½ hours. Refrigerate overnight.

  • Using tongs and a slotted spoon, remove most of the solids from the broth. Strain the remaining broth into a large saucepan. Bring to a simmer and serve hot.

To make ahead

Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

1 cup
5 calories; sodium 6mg; carbohydrates 1g; vitamin a iu 208IU; potassium 29mg.