Vegan Ramen
Dive into Japanese cuisine with this amazing vegan ramen - it's easy, full of flavor, and fully customizable to your taste!
Ingredients
- 8 cups vegetable broth
- 3 Tbs soy sauce or tamari
- 1 onion finely chopped
- 2 cloves garlic minced
- ½ inch ginger finely chopped
- 1 tsp miso paste
- 1 cup mushrooms sliced
- 1 cup firm tofu cubed
- 1 cup broccoli florets
- 1 cup ramen noodles
- 1 cup radish sprouts
- ⅓ cup cilantro chopped
- 1 lime wedges, for serving
- 1 Tbsp sesame seeds
Instructions
- Cook the vegan ramen noodles according to the instructions on the package.
- Set aside.
- In the meantime, finely chop the onion, garlic, and ginger. Saute in a large pan, then set aside.
- Heat a pot on medium. Add the vegetable broth and the sauteed onion, garlic, and ginger. Stir in the miso paste.
- Then carefully transfer it to a high-speed blender and process until fairly smooth. Transfer it back to the pot and simmer on low.
- Meanwhile, heat some sesame oil in the pan and fry the tofu cubes for about 2 minutes on each side over high heat.
- Add 1-2 tsp of soy sauce, along with some salt and pepper.
- Remove the tofu, add a little more sesame oil, and fry the sliced mushrooms.
- To assemble:
- Add the cooked noodles, broccoli, mushrooms, tofu, and sprouts to a bowl.
- Stir in the hot broth and sprinkle with some chopped cilantro and sesame seeds.
- Serve with lime wedges. Enjoy!
Notes
For a gluten-free bowl, use tamari and certified gluten-free ramen noodles. Stir the miso in off the boil to preserve its flavor, and serve right away so the noodles don't overcook. Store leftover broth and toppings separately in the fridge for up to 3 days.