Description
This French onion ramen folds two comforts into one bowl: slow-cooked caramelized onions meet soy-rich ramen broth layered with star anise, cinnamon, and clove. The result is deeply savory and faintly sweet—like French onion soup crossed with a ramen shop favorite. Topped with seared seitan and scallions, it’s a vegan noodle soup that rewards patience with serious umami payoff.
Ingredients
For the Seitan (can be made the day before)
- 1 cup vital wheat gluten
- 1 tablespoon dried shiitake mushroom, ground into a fine powder (about 1 large or 2 small dried shiitakes)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ cup cold vegetable broth
- 1 tablespoon toasted sesame oil
- 6 cups vegetable broth (for simmering)
- 2 tablespoons soy sauce
For the Caramelized Onions
- 6–10 tablespoons vegan butter, plus more as needed
- 5 pounds onions (8–10 large), thinly sliced on a mandoline
- Pinch of salt
For the Broth
- 2 tablespoons vegetable oil or refined coconut oil
- 6 scallions, sliced, white and green parts separated
- ⅓ cup smashed and chopped garlic cloves
- 1 tablespoon grated fresh ginger
- 6 star anise pods
- 3 cinnamon sticks
- 8 whole cloves
- 2 teaspoons coriander seeds
- 1 cup dry white wine
- 12 cups vegetable broth
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
To Finish
- 1 packet dried ramen noodles per serving
- Reserved green onion tops
- Toasted sesame seeds
Instructions
Prepare the Seitan
- In a large bowl, combine the vital wheat gluten, shiitake powder, onion powder, and garlic powder.
- Whisk the cold broth and toasted sesame oil together in a measuring cup. Pour into the dry mix and stir with a spatula until a dough forms.
- Knead the dough on a clean surface for a few minutes, shaping it into a 4-inch log.
- In a large Dutch oven, bring 6 cups of vegetable broth and 2 tablespoons soy sauce to a boil, then reduce to a simmer.
- Cut the seitan log into four pieces and drop them into the simmering broth. Partially cover and maintain a gentle simmer (avoid boiling to prevent spongy texture).
- Simmer for about 1 hour, turning pieces every 15 minutes.
- Turn off the heat and let the seitan cool completely in the broth to firm up. Slice thinly once cooled. Reserve the broth for storage if not using immediately.
Caramelize the Onions
- Melt the vegan butter in a large Dutch oven over medium heat. Add a portion of the onions and a pinch of salt. Once softened, add more onions gradually until they all fit comfortably in the pot.
- Reduce heat to medium-low and cook slowly, stirring occasionally, until the onions are deeply golden and jammy, about 1 hour. Add extra butter as needed to prevent sticking.
Make the Broth
- In a large Dutch oven, heat the oil over medium heat. Add the white parts of the scallions, garlic, and ginger; sauté until fragrant, adjusting heat to avoid burning.
- Stir in the star anise, cinnamon sticks, cloves, and coriander seeds. Toast for about 1 minute.
- Deglaze the pot with the white wine, scraping up any browned bits, and allow it to fully evaporate.
- Add the vegetable broth and soy sauce, then simmer for 20 minutes.
- Strain out the spices and return the broth to the pot. Add the caramelized onions and simmer 30–45 minutes. Taste and adjust with soy sauce or rice vinegar if needed.
Finish and Serve
- Heat a large cast-iron pan over medium-high heat. Add a little oil or vegan butter and sear the sliced seitan until golden and crisp on both sides.
- Prepare the ramen noodles according to package directions.
- Divide the noodles among bowls. Top with seared seitan and ladle in the hot onion broth.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
Make Ahead and Storage
The broth develops even more depth after a day or two in the fridge.
- Broth: Refrigerate up to 3–4 days or freeze up to 3 months.
- Seitan: Store separately from the broth. Refrigerate in a covered container in some vegetable broth or stock up to 4 days, or freeze up to 3 months.
Always cook the noodles fresh just before serving; once they hit the broth, the clock starts ticking.
- Noodles: Use instant or fresh ramen noodles; cook just until al dente (about a minute shy of package time) so they finish perfectly in the bowl.
- Don’t want to use seitan? Swap in mushrooms. Oyster, shiitake, maitake, or quartered brown beech all work beautifully. Sear them well so the edges caramelize and stand up to the broth.
- Prefer to skip the wine? Simply deglaze with vegetable broth, then add 1–2 teaspoons rice vinegar at the end to brighten the flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Boiled, Simmered, Sautéed
- Cuisine: Japanese, French