*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.
Blackened Garlic Oat Milk Ramen
Course: DinnerCuisine: JapaneseDifficulty: Easy2
servings10
minutes30
minutesBehold, a vegan ramen so creamy it will give you food coma. Incredible vegan ramen with creamy miso oat milk broth and blackened garlic oil.
Ingredients
300 grams ramen noodles
- Oat Milk Broth
1 tablespoon blackened garlic oil
1/2 yellow onion, finely diced
1/2 scallion, chopped
1 teaspoon ginger, minced
1 teaspoon white pepper
1 tablespoon mirin (or rice wine)
1 tablespoon sesame seeds
1 tablespoon miso paste
1/2 tablespoon spicy broad bean paste (doubanjiang)
3/4 cup oat milk (preferably barista oat milk)
1.5 cups water
- Blackened Garlic Oil
8 cloves garlic, crushed
1/4 cup vegetable oil
salt, to taste
- Toppings
1 scallion, sliced thinly
1 grilled onion
100 grams bean sprouts, blanched
Directions
- Prepare the Blackened Garlic Oil. Crush the garlic with your knife.
- In a pot, cook the garlic in vegetable oil on medium-high heat until they become black. Once done, turn off the heat and let cool for a bit.
- Prepare the vegetables for the broth and toppings. Dice the onion finely.
- Cut the scallion in half: slice one half into thin long strips and chop the other half roughly.
- Finish making the blackened garlic oil by blending it with a food processor.
- Now, it’s time to prepare the broth. First, heat up 1 tablespoon of the blackened garlic oil in a medium-sized pot. Sweat the yellow onion, spring onion, white pepper, and ginger powder together for 3 minutes (don’t over-caramelize!).
- After 3 minutes, add in the sesame seeds, mirin, miso paste, spicy broad bean paste (doubanjiang). Cook this for 3 more minutes.
- Finally, add the oat milk and water. Bring the broth up to a boil, and turn down the heat to simmer for 20 minutes.
- When 20 minutes is almost up, start cooking the noodles. Cook the noodles according to what the packet specifies. Once the broth is done, do a final tasting and adjust seasoning to taste. Assemble the ramen bowl and don’t forget to drizzle that blackened garlic oil all over. Enjoy immediately.
Notes
- 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 dimension.
Made this today and it was a huge hit! My mother slurped it up and went for seconds. Thanks for another delicious meal! 🙂
What is the broad bean paste labeled as in Asian food market?
Hey Chris! It’s labeled as “辣豆瓣醬” or doubanjiang. I usually buy from the Lee Kum Kee section. Hope that helps you find it!
Tried it last night. Probably one of my favorite broths that I’ve tried thus far. I am not vegan so I added pork belly and used chicken stock instead of water. Thank you for sharing this recipe!
Hi Isabel!! Ahh im so gald you liked it. Oat milk seriously does wonders!! Cheers x
Is there a different oil that can be used to substitute the vegetable oil?
Hi Yanissa! Yep, any neutral oil should be perfectly fine.
This was an amazing recipe!! The garlic oil was delicious. I added extra oat milk to thicken the broth a little bit. I can’t wait to try more of your dinner recipes thank you for taking the time to create for this website!
I’m so glad you liked the ramen, Jo!! Just happy I have a place to share all these recipes =)
Hey I wanted to know if I can use gochujang instead of the other red paste u showed ? It’s the only thing I have and I don’t know if it will ruin the recipe or not. Thank you for all your recipes btw !
Hi Alice!! You could definitely use gochujang, but the taste might be a bit off. Perhaps you could try my other recipe: Gochujang Ramen!!
The blackened garlic oil pairs incredibly well with the broth. Love this recipe!
Hi can you use soy milk instead of oat milk?
Yes!! Soy milk should be perfect too.
We made this today and it tasted amazing! We added oyster mushrooms sauteed in the blackened garlic oil and added them to the broth. This meal is so satisfying and we will definitely make it again. Thank you so much for the inspiration. Can’t wait to try more of your recipes.
Lyssajoy@gmail.com
How blackened are we talking about here for the garlic? I’m making this as our main Thanksgiving meal tomorrow, an do just did the garlic and it’s charred where it’s hard. Is that right?
Hi Aly! Sorry about the late reply!! Hope your family liked it. The garlic should be charred just enough so that it turns dark brown, but not pitch black. They should still retain a bit of softness; not completely hard!!
this is literally the best ramen I have ever had! my roommates and I have had it 3 times in the past week!!!
hi george, do i cook the noodles in the broth or separately? thanks 🙂 xx
Hi Arrietta!! Yep, you cook the noodles separately in another pot of boiling water. x
I love this recipe, I’ve been making it every week since I first tried it. Once you have the main ingredients it’s easy to whip up. I still haven’t been able to find doubanjiang, I’ve been using a spicy soybean paste – but the search will continue! I’ve tried some of Chez’s other recipes too which are great, but this one is perfect for weeknights when I can’t be bothered going to the shops.
Do you use unsweetened oat milk?
Yes, I do!!
Hi George. What brand of ramen noodles do you use?
Hi Xeena, I’ve been loving ones from Sun Noodles! If you can’t find them, I recommend looking for fresh ramen in the refrigerator section at Asian markets (rather than dried kinds).
2nd time making this. Love it!
ive made this like 5 times now, my family loves it, and they love to force me to make them dinner. I gotta make more of your recipes and trick everyone in to being vegan
one of my favorite dishes to make after a long day <3
So good!! I used gochujang instead of doubanjiang because it’s all I had, but it still came out great. I used bok choy and mushrooms for toppings. Definitely going to make this again!
Yay!! gochujang is a clever substitute! Glad you liked the recipe x
Thank you for this! So easy and yummy 🙂 You’re one of my favorite Instagram accounts!! Keep up the great recipes ❤️
This looks INCREDIBLE!!!