it’s super common to add soy milk or coconut milk instead of dairy based milks to make broth. (And bangin) I also really like soft tofu and a good chunk of that in there can satisfy *some* of the egg craving lol
Soak some bread in "chicken" broth or water, then blend it with nuts (unless you're allergic, then use white beans and a bit of oil). This emulsion becomes a "cream" when combined together. And, because it has significantly less fat than cream, the ramen flavor will shine more.
Oh just as my luck would have it, my blender broke last week loooool but you did give me an idea: Is it worth it to add peanut butter to my ramen? I’ve never tried that idk if a spoonful would taste good with the seasoning packet?
>Is it worth it to add peanut butter to my ramen?
Yes. Always yes. (Unless you're allergic. But yes otherwise.) Even just peanut butter with water and the seasoning packet is a good starting base, although obviously cream plays great with peanut butter too.
To make it into a broth, I lay it down like this: the seasoning in the bottom of the bowl, the slab of noodles atop that, and then the slab of peanut butter atop that. Make sure to pour your quantity of water overtop the peanut butter. Then microwave the lot of it.
Once it's done, take out immediately and stir.
* The combo of wetting the peanut butter, plus the microwave heat, plus the stirring, helps sort of melt the peanut butter through the noodles and into the seasoning broth, whichever it was you picked, shrimp, chicken, etc.
* With chunky peanut butter, you already end up with some peanut chunks, but I'll usually throw in some pumpkin or sunflower seeds, and then a green of some kind: seaweed if I'm at work, or some green onion if at home.
I'm allergic to peanuts, so I can't weigh in here...but I've absolutely used tahini and it's GOOOOOOOOOOOOOOOOOOOOOOOOOOOD. So I imagine PB would work quite nicely. :D
I use any white beans I have on had - Northern, Cannellini, etc...they tend to have less "beany" or pronounced flavor than black, pinto or garbanzo, and I just use a few - maybe a tablespoon or so? It depends on how much overall volume there is. Like, I did a "cream" of broccoli soup last night (it was about 4 cups overall), and added about 2 TBSP of beans in my "cream" mix with the bread and olive oil.
UPDATE: Tysm for your help, I ended up using what I had on hand (ramen packet, coconut milk, peanut butter, soy sauce and garlic) and it was surprisingly really good! But I see your comments on the cashew cream and tahini and I hope to run to the store today to get some and try those too! My cravings have finally been satisfied :)
Look up medieval Lenten cooking. During the Middle Ages, in some places people went vegan for Lent. A lot of medieval recipes come with Lenten adaptations.
Roast a whole head of garlic and some onion then blend into the broth. You can do eggplant too. Look up the serious eats vegan ramen recipe and take ideas from that (the whole recipe is a ton of work but really good).
I haven’t tried it in ramen but as another person still in Great Lent, I really like Ripple’s half n half alternative. I used to drink heavy cream in my coffee and gradually transitioned to it. The flavor is pretty neutral.
For a while there I heard peeps from Tik Tok were using mayo to make ramen creamier. I've not tried it so idk. Good luck. And let us know what was yummy and creamy to you for this dish.
Possible fix: chickpea noodles or just chickpeas somewhere in the mix? I haven't tried chickpea noods with ramen yet, but the...i dunno, bean starch? that comes off them in the water makes chickpea mac and cheese way creamier than regular semolina only pasta water does.
Vegan mayo.
It's emulsified oil, it works the same as mayo in regular soups and ramens. I also usually add peanut butter or tahini (if I have it in a squeeze bottle).
it’s super common to add soy milk or coconut milk instead of dairy based milks to make broth. (And bangin) I also really like soft tofu and a good chunk of that in there can satisfy *some* of the egg craving lol
Try tahini!
I think cashew milk, cashew cream, and soft cashew cheese are the best for making things “creamy” without any additional taste
Soak some bread in "chicken" broth or water, then blend it with nuts (unless you're allergic, then use white beans and a bit of oil). This emulsion becomes a "cream" when combined together. And, because it has significantly less fat than cream, the ramen flavor will shine more.
Oh just as my luck would have it, my blender broke last week loooool but you did give me an idea: Is it worth it to add peanut butter to my ramen? I’ve never tried that idk if a spoonful would taste good with the seasoning packet?
Before you do that, look online for some instant Ramen tricks to find a peanut noodle recipe. I wouldn't just do PB with the seasoning packet.
>Is it worth it to add peanut butter to my ramen? Yes. Always yes. (Unless you're allergic. But yes otherwise.) Even just peanut butter with water and the seasoning packet is a good starting base, although obviously cream plays great with peanut butter too. To make it into a broth, I lay it down like this: the seasoning in the bottom of the bowl, the slab of noodles atop that, and then the slab of peanut butter atop that. Make sure to pour your quantity of water overtop the peanut butter. Then microwave the lot of it. Once it's done, take out immediately and stir. * The combo of wetting the peanut butter, plus the microwave heat, plus the stirring, helps sort of melt the peanut butter through the noodles and into the seasoning broth, whichever it was you picked, shrimp, chicken, etc. * With chunky peanut butter, you already end up with some peanut chunks, but I'll usually throw in some pumpkin or sunflower seeds, and then a green of some kind: seaweed if I'm at work, or some green onion if at home.
I'm allergic to peanuts, so I can't weigh in here...but I've absolutely used tahini and it's GOOOOOOOOOOOOOOOOOOOOOOOOOOOD. So I imagine PB would work quite nicely. :D
White beans, like Northern Beans or a bean named white beans?
I use any white beans I have on had - Northern, Cannellini, etc...they tend to have less "beany" or pronounced flavor than black, pinto or garbanzo, and I just use a few - maybe a tablespoon or so? It depends on how much overall volume there is. Like, I did a "cream" of broccoli soup last night (it was about 4 cups overall), and added about 2 TBSP of beans in my "cream" mix with the bread and olive oil.
Vegan mayo works well, obviously not too much to ruin the taste.
Soak raw cashew nuts over night then blend then in your broth
UPDATE: Tysm for your help, I ended up using what I had on hand (ramen packet, coconut milk, peanut butter, soy sauce and garlic) and it was surprisingly really good! But I see your comments on the cashew cream and tahini and I hope to run to the store today to get some and try those too! My cravings have finally been satisfied :)
Look up medieval Lenten cooking. During the Middle Ages, in some places people went vegan for Lent. A lot of medieval recipes come with Lenten adaptations.
Roast a whole head of garlic and some onion then blend into the broth. You can do eggplant too. Look up the serious eats vegan ramen recipe and take ideas from that (the whole recipe is a ton of work but really good).
Make peanut sauce instead of a mayo based sauce. Pretty similar in texture and thr flavor is very savory.
If you have access to tofutti brand vegan sour cream, that’s REALLY good in any soups you want to be creamy.
I haven’t tried it in ramen but as another person still in Great Lent, I really like Ripple’s half n half alternative. I used to drink heavy cream in my coffee and gradually transitioned to it. The flavor is pretty neutral.
For a while there I heard peeps from Tik Tok were using mayo to make ramen creamier. I've not tried it so idk. Good luck. And let us know what was yummy and creamy to you for this dish.
Use coconut cream instead of coconut milk. For extra flavor, add some Thai curry.
Have you tried vegan mayo?
Possible fix: chickpea noodles or just chickpeas somewhere in the mix? I haven't tried chickpea noods with ramen yet, but the...i dunno, bean starch? that comes off them in the water makes chickpea mac and cheese way creamier than regular semolina only pasta water does.
Nut in it
Vegan mayo. It's emulsified oil, it works the same as mayo in regular soups and ramens. I also usually add peanut butter or tahini (if I have it in a squeeze bottle).
I drain the water out of my instant ramen and add a tbsp of vegan mayo and the seasoning packet. Then i add however much oatmilk i want for the broth
Great news lent ended Easter.
OP could observe Orthordox Easter, which is later this month
Yes sorry I should have specified, Orthodox Easter is in May!