VEGAN RAMEN
This vegan ramen is a savory, delicious, umami bomb in a bowl!
Servings 4 bowls
Ingredients
- 4 cups water
- 1/2 oz dried shiitake mushrooms
- 1 block firm or extra-firm tofu
- 1 onion
- 2 broccoli crowns
- 4 carrots
- 4 celery stalks
- 2-3 baby bok choy
- 16 oz cremini or white button mushrooms (pre-sliced if you can find them!)
- 2 blocks ramen noodles 2 blocks or 4 servings of noodles; choose whole grain noodles if possible
- 3 Tbsp low-sodium soy sauce
- 2 tsp ginger powder
- 2 Tbsp white miso paste
Toppings
- crushed red pepper flakes
- tahini
- dulse flakes
- pepper
Instructions
- In a soup pot over medium-high heat, bring water and dried mushrooms to a simmer. Let simmer while you prep other ingredients.
- Preheat oven to 400F. Drain tofu, press between layers of paper towels to remove excess moisture, then cut into bite-size cubes. Line a sheet pan with parchment paper or Silpat, and arrange cubes in a single layer. Bake until the tofu begins to firm up and brown, about 20-30 minutes. Remove from oven and set aside.
- Peel and dice onion. Cut broccoli crowns, carrots, and celery into bite-size pieces. Trim the ends off the bok choy, chop into small pieces, and rinse thoroughly in a colander under cool water to remove any dirt and grit. If your mushrooms are not pre-sliced, rinse gently and slice.
- Add prepared vegetables to the soup pot along with soy sauce and ginger. Bring back up to a simmer, and let simmer until vegetables wilt down and become tender.
- While soup simmers, cook ramen according to directions on package.
- When vegetables are tender, reduce heat and stir in miso paste. Stir frequently until miso paste dissolves.
- Serve soup with a handful of tofu cubes, and serving of ramen, and desired toppings. (HIGHLY recommend a heaping drizzle of tahini!)
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