Chef Chloe Pasquarelli Vegan Ramen Recipe Made Easy

If you’re craving a soul-soothing bowl of ramen but want to keep it entirely plant-based, Chef Chloe Pasquarelli’s vegan ramen recipe is a must-try. Known for her innovative and flavorful vegan cuisine, Chef Chloe has crafted a ramen that bursts with umami-rich broth, tender noodles, and vibrant toppings that will satisfy both vegans and non-vegans alike.

This recipe transforms everyday ingredients into a luxurious, comforting dish that feels indulgent yet wholesome. Whether you’re a seasoned vegan or simply looking to explore more plant-based meals, this ramen is a perfect addition to your culinary repertoire.

Ready to dive in? Let’s explore why this recipe stands out and how you can recreate it at home with ease.

Why You’ll Love This Recipe

Chef Chloe’s vegan ramen is a harmonious blend of flavors and textures that makes each spoonful a delight. The broth is deeply savory, made from a combination of miso, soy sauce, and dried mushrooms, which gives it a rich, earthy depth without any animal products.

The noodles are perfectly chewy and soak up the broth beautifully, while the toppings add freshness and crunch to every bite.

This recipe is also incredibly versatile and approachable. You can customize the toppings to your liking, making it ideal for using whatever veggies you have on hand.

Plus, it’s packed with nourishing ingredients that not only taste amazing but also support your health and wellbeing. Lastly, if you love recipes that bring comfort and creativity together, this vegan ramen will surely become a favorite in your kitchen.

Ingredients

• 6 cups vegetable broth (preferably homemade or low sodium)
• 2 tablespoons white miso paste
• 3 tablespoons soy sauce or tamari for gluten-free option
• 1 tablespoon sesame oil
• 4 dried shiitake mushrooms
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 200g ramen noodles (check vegan label)
• 1 cup baby spinach
• 1/2 cup shredded carrots
• 1/2 cup sliced green onions, plus extra for garnish
• 1 cup firm tofu, cubed and pan-fried
• 1 tablespoon nutritional yeast (optional, for cheesy flavor)
• 1 teaspoon chili garlic sauce (optional for heat)
• 1 sheet nori, cut into strips for garnish
• Sesame seeds for garnish

Equipment

• Large stockpot or soup pot
• Medium saucepan
• Fine mesh strainer
• Cutting board and sharp knife
• Grater (for ginger)
• Wooden spoon or ladle
• Colander for draining noodles
• Frying pan for tofu
• Measuring cups and spoons
• Serving bowls

Instructions

1. Prepare the broth: In your large stockpot, combine the vegetable broth, soy sauce, and dried shiitake mushrooms. Bring to a gentle boil, then reduce heat and simmer for 20 minutes to infuse the flavors.
2. Sauté aromatics: While the broth simmers, heat the sesame oil in a frying pan over medium heat. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant but not browned.
3. Add aromatics to broth: Transfer the garlic and ginger mixture into the broth pot. Stir to combine and continue simmering for another 10 minutes.
4. Strain the broth: Remove the dried mushrooms and strain the broth through a fine mesh strainer back into the pot to remove any solids, leaving a clear, flavorful broth.
5. Mix miso paste: In a small bowl, dissolve the miso paste with a ladle of hot broth until smooth. Stir this mixture back into the pot. Keep the heat low to avoid boiling, which can affect the miso’s delicate flavor.
6. Cook the noodles: Meanwhile, bring a medium saucepan of water to a boil and cook the ramen noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
7. Prepare tofu: While noodles cook, pan-fry the cubed tofu in a lightly oiled pan over medium heat until golden and slightly crispy on all sides, about 5-7 minutes.
8. Assemble bowls: Divide the drained noodles evenly into serving bowls. Ladle hot broth over the noodles.
9. Add toppings: Arrange the baby spinach, shredded carrots, green onions, and tofu on top of the noodles. Sprinkle with sesame seeds and nori strips.
10. Optional finishing touches: Stir in nutritional yeast for a cheesy note or a drizzle of chili garlic sauce for heat. Serve immediately and enjoy!

Tips & Variations

“To deepen the umami flavor, try soaking the dried shiitake mushrooms longer or adding a splash of mushroom soy sauce. You can swap tofu for tempeh or add steamed bok choy for extra greens.”

For a heartier bowl, include roasted corn or bamboo shoots as toppings. If you prefer a creamier broth, stir in a tablespoon of tahini or blended silken tofu just before serving.

Use gluten-free noodles for a gluten-sensitive diet.

To save time, prepare the broth a day ahead—it tastes even better after resting overnight. When reheating, add fresh toppings to maintain texture and vibrance.

Nutrition Facts

Serving Suggestions

This vegan ramen pairs beautifully with light, crunchy sides like cucumber salad or pickled vegetables. For a refreshing contrast, try serving it alongside a tangy Pickled Cherry Pepper Recipe.

A side of steamed edamame or crispy vegetable spring rolls also complements the ramen’s rich broth perfectly.

If you want a sweet finish, consider a creamy Peanut Butter Gelato Recipe for dessert—a delightful balance to the savory meal. For another comforting vegetable dish, check out the Thelma Sanders Squash Recipe, which offers a subtly spiced, roasted vegetable side.

Conclusion

Chef Chloe Pasquarelli’s vegan ramen recipe is a celebration of plant-based cooking at its finest. It masterfully brings together simple, wholesome ingredients to create a bowl that is both nourishing and decadent.

Whether you’re making this for a cozy weeknight dinner or impressing guests with your vegan culinary skills, it’s guaranteed to satisfy cravings and warm the soul.

With its rich umami broth, fresh veggies, and perfectly cooked noodles, this ramen is as versatile as it is delicious. Don’t be afraid to experiment with toppings and spices to make it your own.

Plus, it’s a fantastic gateway dish for anyone curious about vegan cooking, proving that plant-based doesn’t mean sacrificing flavor. Dive in and enjoy this comforting, vibrant bowl of ramen today!

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