Inspired by the Ramen Hood (restaurant) Vegan Ramen recipe, this vegan and gluten-free recipe offers comforting and tasty ramen experience in a creamy, tonkotsu-style Japanese ramen broth.
*can sub with broth make with 50% store-bought brought and 50% filtered water. Or sub with any low-sodium vegetable broth.
**for the purpose of managing fewer ingredients in the kitchen, I only stock avocado oil in my pantry. If you have sesame oil in your kitchen, you can use that instead for a more robust flavor.
***Tamari is more Japanese-style soy sauce made with no- or very little wheat; regular soy sauce contains wheat.
****can sub broccoli with 1 cup of spinach/serving, 1/2 lb savoy cabbage, or 1/2 lb tender sugar snap peas.
Please note in the nutritional panel the high amount of sodium the recipe has despite using the low-sodium tamari (soy sauce) in moderate amounts. Imagine the amount of sodium in Asian foods we eat in restaurants where soy sauce is more likely to be not low-sodium.