Really great vegan ramen: spring from 101 Cookbooks by Heidi Swanson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chickpea miso for white miso, curry paste of your choice for gochujang, almond milk for cashew milk, noodles of your choice for ramen noodles, and sliced almonds for pine nuts.

  • radishseed on June 18, 2024

    The spicy turmeric oil is incredible. I used smoked instead of hot paprika, which likely added some extra dimension. Made with fresh ramen noodles and various garden veggies and herbs in a broth of half oat, half almond milk.

  • Rutabaga on April 22, 2020

    The miso tare and spicy turmeric oil are both really good, full flavored with plenty of umami. If you just make those two parts, you can customize your own noodle soups very easily. I used asparagus, peas, and compressed fried tofu, but used homemade chicken stock for the soup base instead of cashew milk. For the kids, I kept it simple and just used chicken stock and plain veggies, but my older son, who is starting to like spicy food, added turmeric oil to his bowl for more flavor. I think the oil and miso tare would also be great with stir fry dishes, eggs, fried rice, and more, and look forward to getting creative with it.

  • VineTomato on May 06, 2019

    I love the options to mix up the veg for the different seasons. We used our own selection of veg, which are closest to spring veg: asparagus, king oyster mushroom, shiitake mushroom and spring greens. Used oat milk as I forgot to add cashew milk to the shopping list - it worked perfectly. The turmeric oil is really good, but I added black pepper which helps the body absorb the benefits of turmeric.

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