*Updated 10/14/2020* Behold, a vegan ramen so creamy it will give you food coma. An incredible & easy vegan ramen with creamy miso oat milk broth and blackened garlic oil.
Something I absolutely love about vegan ramen is how incredibly easy it is! Rather than waiting more than a day for the ramen broth to come together, which, by the time it is done, my ramen cravings would have been over, I could put together one of these bowls in half an hour.
Two Key Components:
- Barista-grade Oat Milk. Ever since Oatley took the world by storm and flooded every cafe with their barista grade oat milk, I’ve been requesting oat milk in all of my coffee orders. It’s got that natural sweetness with a really smooth, oat-y finish. Then I thought, since soy milk ramen is a thing, why not oat milk? While you cannot really taste the oat-y flavor when it’s in ramen form, oat milk has that unique viscosity. Since oat milk is thicker than most non-dairy milk options, I’d argue that it is one of the best ingredients for creamy vegan/vegetarian ramen.
- Blackened Garlic Oil (a.k.a Mayu). I’ve only recently been experimenting with blackened garlic oil and I must say, it is now one of my favorite things. It is so incredibly easy to make and quite honestly elevated my ramen tenfold. The Maillard reaction, a chemical process that gives seared steak its depth of flavor, aids garlic to develop its own flavors as well. With its char, the blackened garlic oil hints at earthy and floral notes, elevating the entire dish to a whole new crescendo.