Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (24)
Pretty good but … I followed the instructions exactly and I will change a few things next time.
1. Add more ginger. Right after step 1, blend the broth until smooth, otherwise the shrooms have a slimy texture in the mouth.
2. Omit the sweet potatoes and peas as they don’t compliment the umami flavor. Add cabbage, kale, or bok choy instead.
3. Garnish with pickled shiitakes, edamame, and plenty of green onions. I also liked a little gochujang on top!
It’s a pretty good recipe and easy to adjust according to your tastes!
Delicious!! Best ramen I have ever had! And so simple to prepare!
Amazing!!
Thank you for the recipe.
Yum! This was delicious! Super nourishing and worth recommending!
This is for 12 servings!!!!
Why not 4-6???
Cut it in half?
OCEANS HALO Organic Shichimi Togarashi, 2 OZ – $9.99 on Amazon
Ingredients: Organic Spices, Organic Dehydrated Orange Peel, Organic Sesame Seed, Organic Black Sesame Seed, Organic Sea Kelp Granules.
https://www.amazon.com/Oceans-Halo-Togarashi-Shichimi-Organic/dp/B07TYJYCBH/ref=sr_1_7
Or you can mix your own togarashi spice mix. Recipes online.
This was flavorful and satisfying! I’ll definitely make it again.
Can’t go wrong when there’s mushrooms! Flavorful & delicious. I was impressed with the taste and texture of the Lotus Foods noodles. This soup is amazing even without the plant milk and definitely going into my permanent rotation!
This is so extremely delicious. We cooked it tonight but added a bit more soy sauce, salt and pepper, and topped off with an extra nori sheet. Thanks for sharing this fabulous recipe!
Am i missing the number of servings. It seems to be absent in many recipes of FOK.
At the top it says: 12 servings 🙂
It might be a good idea to specify genuine ramen noodles, not the lethal deep fried crap you get in the packaged ramen!
That should be assumed in a WFPBNO recipe
Amazing flavors and VERY authentic to Japanese ramen overall. We were so impressed. This might be my favorite FOK recipe yet.
AB, From many of the comments I’ve seen here, far too many people have no clue what constitutes WFPB/healthy eating.
Those mushrooms are hard to find and expensive. Would a portobello substitute work well enough?
Read the last paragraph of the intro. There are two whole grain noodle recommendations. Hope this helps.
Nina, if you don’t live in a large urban area, they are mostly impossible to find. There is no Asian market in Billings, the largest city in Montana.
It’s a pet peeve of mine that the recipes all assume ingredients most people can’t get.
Trumpet mushrooms have a great meat texture. I get mine relatively cheap at Asian produce markets. Honestly though portabella would substitute just fine.
Is there a substitute for TOFU….?
To Jon Griffin and others who don’t know — anyone can get (relatively) clean FRESH (not dry) ramen noodles online from the Nona Lim company. I visiteed the company and met Nona when I lived in Oakland California a half-dozen years ago … they’re pricier than the health-devastating stuff in the dirt-cheap packets, but if ramen floats your boat, they are definitely a healthier option.
https://www.nonalim.com/products/tokyo-ramen-6-pack
Just leave it out if you don’t like it, or add more veggies.