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Vegan Ramen

Vegan ramen is a hearty, filling, and loaded plant-based noodle soup- originating from China.
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Servings: 6 People
Course: Main Course
Ingredients Method

Ingredients
  

Ramen
  • 8.4 Oz. Ramen Noodles (1 box)
  • 64 Fluid Oz. Vegetable Broth
  • 3-4 Garlic Cloves
  • 1 Tsp. Ginger (~1/2 inch piece)
  • 1 1/2 Cup Mushrooms
  • 1 1/2 Cup Broccoli
  • 1 Cup Baby Carrots
  • 2 Large Bok Choy
  • 1/4 Cup Yellow Onion
  • 1 Shallot
  • 1/2 Lime
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Sesame Oil
  • 3 Tbsp. Tamari Sauce
  • 1-2 Tsp. Sriracha Sauce (3 tsp. for spicy)
Teriyaki Tofu
  • 1/4 Cup Teriyaki Sauce
  • 15 Oz. Firm Tofu
  • 3 Tbsp. Cornstarch
  • 1/2 Tsp. Salt
Toppings
  • 1/2 Lime
  • 1 Cup Corn
  • 2 Sheets Seaweed
  • 1/3 Cup Parsley
  • 1/3 Cup Green Onions

Method
 

Begin Recipe with Tofu
  1. Preheat the oven to 400 degrees F.
  2. Press the tofu (in tofu presser or with paper towel) until water is drained.
  3. Cut tofu into small rectangle cubes that are about 1 inch long and 1/4 inch thick.
  4. In a medium bowl, sprinkle 1/4 cup cornstarch and 1/2 tsp. salt.
  5. Toss in cubed tofu and combine until coated.
  6. Bake tofu for about 20 minutes, on greased baking sheet or in greased glass dish, flipping halfway through.
  7. (While the tofu bakes, you can skip ahead to prep the vegetables).
  8. Remove tofu from the oven and toss with 1/4 cup teriyaki sauce.
  9. Place tofu back in the oven for about 5 minutes to bake with sauce.
Prepare the Vegetables
  1. First, wash all of the vegetables.
  2. Then, slice each of the 2 bok choy down the middle, lengthwise, then widthwise to create bite-sized pieces, place in a bowl.
  3. Now dice 1/4 cup yellow onion into small pieces and place in separate bowl.
  4. Next, grate ~1/2 inch ginger to yield about 1 tsp., along with grating 3 garlic cloves and set aside.
  5. Slice widthwise 1 shallot to create rings, set aside.
  6. If the mushrooms aren’t pre-sliced, slice into 1/4 inch pieces and set aside.
  7. Chop 1 1/2 cup broccoli into bite-sized pieces, set aside.
  8. Prepare 1 cup corn in a bowl and roughly chop or tear the seaweed sheets into desired smaller pieces, set aside.
  9. Lastly, chop 1/3 cup green onions and 1/3 cup parsley. Set aside for later as toppings.
Make Bok Choy & Onion Mixture
  1. Begin with heating a medium/large pot on medium with 1 tbsp. olive oil and 1 tbsp. ssesame oil.
  2. Once heated, place bok choy and yellow onion in pot for about 2-4 minutes or until bok choy is tender, stirring occasionally.
  3. Remove from heat and set aside for later when assembling ramen (cover to keep in heat).
Make the Broth & Vegetables
  1. Use the same pot to heat on low to medium with 1 tbsp. olive oil and 1 tbsp. sesame oil.
  2. Place 1 tsp. ginger, 3 garlic cloves, and shallot into pot.
  3. Allow them to cook for 1-2 minutes, becoming aromatic.
  4. Next, add 1 cup carrots and 1 1/2 cup mushrooms, stir to combine.
  5. Allow them to cook down for about 7 minutes or until mushrooms have browned.
  6. Now, add 64 fluid oz. vegetable broth, 3 tbsp. tamari sauce, 1-2 tsp. sriracha sauce (3 tsp. if spicy desired) and 1 1/2 cup broccoli to pot.
  7. Squeeze 1/2 lime into pot as well, stir to combine.
  8. Bring pot to a boil.
  9. Once boiling, reduce heat to simmer and let simmer for about 8 minutes.
Prepare Ramen Noodles
  1. In a separate pot, boil water to cook noodles.
  2. Once boiling, add 8.4 oz. ramen noodles (1 box of brand above) until al dente.
  3. Drain noodles and return to pot.
Assemble Vegan Ramen
  1. In eating bowls, serve 4-6 desired portions of ramen noodles, corn, tofu, seaweed, and bok choy & onion mixture.
  2. Next, add desired broth & vegetables mixture to each bowl.
  3. Squeeze 1/2 lime between bowls.
  4. Top with desired amount of green onions and parsley.
  5. Enjoy!