Hi!
Vegan Ramen Noodles
Vegan ramen is a delicious and filling option for all lovers of plant-based cuisine. It’s the perfect dish that combines the rich flavor of aromatic broth, soft and chewy noodles, and a variety of fresh vegetables and tofu. Thanks to its flexibility, vegan ramen can easily be customized to your tastes by adding your favorite ingredients such as mushrooms, spinach, corn, or seaweed. It’s an excellent choice for a quick lunch or dinner, full of protein, vitamins, and minerals that will energize you throughout the day.
Ingredients:
- 250 g mushrooms – sliced – use shiitake, oyster, chestnut
- 1 tbsp sesame oil or olive oil
- 1 tbsp soya sous (I use this one because it is sugar-free and organic)
- 1 clove garlic – minced
- 1.4 l vegetable broth – hot – no salt
- 2 cloves garlic – minced
- 3 green onions – chopped
- 1 tbsp fresh ginger – grated
- 1 tbsp – or olive oil
- 250 g of branded tofu – organic – cut into small cubes
- 3 tbsp soya sauce – or tamari
- 200 g bok choy – chopped – or baby spinach
- 4 tsps white miso paste – or brown miso paste
- 4 tsp soya sauce
- 2 tsp rice vinegar
- 220 g ramen noodles / rice GF
Toppings - green onions – sliced
- cilantro leaves- or nori sheets
- sriracha – or chili paste
Instructions:
Slice the mushrooms .Heat a pan on medium-high heat, and add the sesame oil and minced garlic. As soon as the garlic becomes golden, add the mushrooms, season with the soy sauce, and cook for 2-3 minutes on each side. Set aside.
In the same pan, add the tofu cubes, season with soya sauce, and cook for 5-8 minutes, turning them around until roasted on all sides.
Slice the green onions and cut the tofu into small ¼-inch cubes. Heat a pot over medium-high heat, add the sesame oil, and add the white part of the green onions (keep the sliced green tops for decoration), garlic, and freshly grated ginger. Sauté for 30 seconds, add the chopped bok choy, and cook for 2-3 minutes.
In the same pot, add 1/3 of the mushrooms and the roasted tofu, and then add the hot vegetable broth. Reduce the heat, and cook for 10 minutes.
In the meantime, cook the noodles in hot water, according to the package instructions. Once ready, drain the noodles.
Prepare the noodles bowls. In each bowl, add 1 teaspoon of miso paste, half a teaspoon of rice vinegar, 1 tablespoon of soy sauce and mix well. Add the broth, and give each bowl a good stir. Then add the noodles. Top with the cooked mushrooms, green onions, fresh coriander, and sesame seeds. If you like spicy ramen, add some sriracha or chili paste before serving.
Enjoy !
