After completing our first vegan reset, we are inspired to keep our vegan lifestyle going. Today we’d like to share a Vegan Ramen recipe that we found at minimalistbaker.com, which is delicious and warming during these colder months. It is a great, healthy alternative to the pre-packaged ramen soup bases and you can change it up with the veggies that you have on hand. Plus, it seems that everywhere we go, we hear coughing and sniffles and what better way to ward off a (possible) oncoming cold than with rest and a big bowl of steaming hot soup!
- 1 Tbsp grape seed oil
- 5 cloves garlic roughly chopped
- 1 3-inch piece ginger, peeled and diced
- 1 medium yellow onion coarsely chopped
- 6 cups vegetable stock
- 2 Tbsp coconut aminos, plus more to taste
- 0.5 ounces dehydrated shiitake mushrooms
- 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package)
- 1 tsp sesame oil (for flavor), plus more to taste
- 8 ounces (227 g) ramen noodles* (ensure vegan friendliness on package)
- 1/2 cup chopped green onion, for garnish
- 10 ounces extra firm tofu, flash “fried”*
- Miso-glazed carrots
- 1 cup carrots into 1/4-inch thick pieces on an angle
- Miso-glazed baby bok choy
- Chili Flakes
- Heat a large pot over medium-high heat.
- Once hot, add oil, garlic, ginger and onion. Sauté, stirring occasionally for 5-8 minutes, or until the onion has developed a slight sear (browned edges).
- Add 1 cup of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
- Add remaining 5 cups vegetable broth, coconut aminos, and dehydrated mushrooms – stir.
- Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
- Taste broth and adjust seasonings as needed, adding more amino sauce or sesame oil if desired. Add the 1 Tbsp miso paste at this time.
- When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
- NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches) and cook according to package instructions – about 4-5 minutes. Drain and set aside.
- Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I use only half the amount).
- To serve, divide ramen noodles between four serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce for added heat.
- Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days, and in the freezer for up to 1 month.
*For the miso-glazed carrots, preheat oven to 400 degrees F and line a baking sheet with foil. add carrots and miso glaze sauce together & toss. Arrange on a foil-lined baking sheet in an even layer and roast for 20-25 minutes, stirring once at the halfway point, or until tender when pierced and deep golden brown.
* For the miso-glazed baby bok choy, slice bok choy in half lengthwise and heat a metal or cast iron skillet over medium heat. Use remaining miso mixture as above (for carrots). Brush mixture over bok choy. Once pan is hot, lay down bok choy cut-side down and sear for 1-2 minutes. Flip and sear on other side.
*To flash “fry” tofu, press extra firm tofu until most moisture is removed, then cut into rectangles and add to a plastic bag. Add 1 heaping Tbsp cornstarch and a pinch each salt and pepper. Toss to coat. Heat a metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp grape seed or sesame oil and tofu. Brown on one side for 4-5 minutes, then flip and brown on other side until light golden brown and crispy.
*Ramen method adapted from Chow.
*Miso-glazed carrots adapted from Food52.