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Easy vegan ramen

Easy vegan ramen

This vegan ramen is closer to the traditional ramen broth than my creamy soy ramen recipe. It features flash-fried tofu, miso-glazed carrots, steamed greens, and a broth packed with umami flavour. It makes for the perfect hydrating, warm dish in winter or when you're down with a cold!
Recipe inspired from Minimalist Baker.

  • Ingredients

    • Broth
    1. 5g canola oil
    2. 5g sesame oil
    3. 15g crushed garlic
    4. 15g ginger paste
    5. 110g sliced onions
    6. 2 tsp veggie broth
    7. 20 mL soy sauce
    8. 14g dehydrated shiitake mushrooms, or ~50g any mushroom of choice

     

    • Flash-fried tofu
    1. 280g firm tofu, cubed
    2. 7g canola oil

     

    • Miso glazed carrots
    1. 5g canola oil
    2. 130g chopped carrots
    3. 12g miso paste
    4. 1 tsp sake
    5. 1 tsp soy sauce
    6. 5g brown sugar

     

    • Other
    1. 1 bok choy
    2. 230g ramen noodles

  • Instructions

    • Flash-fried tofu
    1. In a non-stick pan, heat up the oil over medium high/heat and fry the tofu cubes until they get golden.
    2. Reserve.

     

    • Broth
    1. In a the same pan, heat up the canola + sesame oil and fry the onion (and mushrooms if they are fresh) for a few minutes until they get golden.
    2. Add garlic + ginger, and keep frying to cook them through, stirring constantly.
    3. Transfer the onion (and mushrooms) to a large pot, add soy sauce, veggie broth, and cover with boiling water.
    4. Lower heat, and keep to a simmer while you make the rest.

     

    • Miso-glazed carrots
    1. While the broth is simmering, in the same non-stick pan you used to flash-fry the tofu, heat up the oil and fry the chopped carrots over medium/high heat to tenderise them a little.
    2. While they are cooking, mix together in a bowl the miso paste, sake, soy sauce, and brown sugar.
    3. When the carrots start to turn golden but are not quite done yet, scoop them out of the pan into the bowl, and generously coat them with the miso mixture.
    4. Put them back in the pan and fry them for a few minutes to glaze them, stirring constantly.
    5. Add to the pot, along with the tofu cubes, and keep simmering.

     

    • Noodles & greens
    1. Cook the noodles according to package instructions. Drain, run under cold water to stop the cooking process, drain again, and reserve.
    2. Meanwhile, steam the greens with a method of your choice. I place a bamboo steamer on top of the saucepan where I cook the noodles to save time/energy, but you can use whatever method you want.
    3. Reserve

     

    • Assembly
    1. Split the cooked noodles into two individual bowls. Pour on top some of the broth, miso carrots, and steamed greens.
    2. Enjoy!

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