EASY VEGAN RAMEN
Steps:
- 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 (240 ml // amount as original recipe is written // adjust if altering batch size) 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 (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, 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 soy sauce or sesame oil if desired. Add the 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 // use fewer or more batches if altering batch size) 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 discarded them).
- To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) 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.
Nutrition Facts : ServingSize 1 serving, Calories 340 kcal, Carbohydrate 41.6 g, Protein 9.3 g, Fat 14.2 g, SaturatedFat 5.1 g, Sodium 1903 mg, Fiber 3.6 g, Sugar 3.1 g
EASY VEGETARIAN RAMEN
This quick and easy vegetarian ramen recipe is fun to make and oh so flavorful! Packed with umami, this noodle bowl makes a satisfying, slurpable meal.
Provided by Sonja
Categories Main Dish
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Soft boil the eggs: Fill a medium pot of water and bring it to a boil, then reduce to a simmer. Gently lower the eggs into the water with a spoon and simmer for 7 minutes. Meanwhile, prepare a bowl of ice water. When the eggs are done, place them in the ice bath and let them cool completely, then gently peel.
- Meanwhile, thinly slice the garlic. Peel and mince the ginger.
- In another large pot or Dutch oven, heat the sesame oil and olive oil over medium high heat. Add the garlic and ginger and saute for 1 minute, stirring constantly. Add the vegetable broth and bring to a simmer. Add the soy sauce and mirin.
- Remove the stems from the shiitake mushrooms and thinly slice them. If necessary, wash the greens. Thinly slice the peppers and slice the green onions (cut the green onions on the bias). Thinly slice the radishes for a garnish, and set aside. Place the mushrooms in the broth and cook 5 minutes. Add peppers, green onion and greens and cook for 1 minute. Taste the broth and season with salt until the flavor pops, adding a splash of soy sauce if needed.
- In the pot used for the eggs, bring fresh water to a boil and boil the ramen noodles until just tender, around 2 to 3 minutes, then drain.
- To serve, place noodles in a bowl and top with broth, vegetables, and soft-boiled eggs. Garnish with radishes and garlic chili sauce.
Nutrition Facts : ServingSize 4, Calories 347 calories, Sugar 5 g, Sodium 1013 mg, Fat 12.5 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 44.7 g, Fiber 5.3 g, Protein 15.2 g, Cholesterol 186 mg
TOFU RAMEN (WITH CRISPY TOFU!)
This easy tofu ramen recipe features crispy pan-fried tofu and a slurpable miso broth! It's a delicious plant based dinner recipe.
Provided by Sonja Overhiser
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Remove the tofu from the package and drain liquid. Cut tofu into half lengthwise and place it in a large bowl. Microwave on high for 2 minutes, which helps to extract liquid. Drain off excess liquid released in the microwave. Place the two pieces on a towel; place another folded towel on top and add a cutting board and a heavy object. Allow to press for 15 minutes until the water is drained.
- Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
- Cut the tofu into bite-sized cubes. Heat 1 tablespoon toasted sesame oil and 1 tablespoon olive oil over medium high heat. Add the tofu and cook for about 10 minutes until lightly browned and crisp on all sides, turning occasionally. Meanwhile, stir together 2 tablespoons miso, 1 tablespoon soy sauce and 1 tablespoon water. When the tofu is browned, turn off heat and carefully pour sauce over tofu (be careful, it splatters!). Stir sauce onto tofu and cook additional minute over medium heat until fragrant.
- Cook the noodles (while you make the broth): Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.
- In a large pot or Dutch oven, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.
- Add the mushrooms, carrots, mirin, and 3 tablespoons miso paste and cook about 10 minutes until the mushrooms are tender. Add the remaining 1 tablespoon soy sauce and the coconut milk, green onions, cabbage, spinach and cook until the spinach is just wilted, about 1 minute. Taste and add about 1 tablespoon more miso paste to taste.
- To serve, place the noodles into four bowls. Top with the broth, tofu, and vegetables. Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).
Nutrition Facts : Calories 579 calories, Sugar 9.9 g, Sodium 827.5 mg, Fat 24.8 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 67.2 g, Fiber 6.5 g, Protein 24.1 g, Cholesterol 0 mg
EASY VEGETARIAN RAMEN WITH TOFU
Steps:
- Preheat your oven to 400°F and line a baking sheet with parchment paper or a reusable baking mat.
- Drain your tofu and press it with a tofu press or by placing it between a clean, large kitchen towel and placing something heavy on top from 5-10 minutes (the longer the better).
- In a large mixing bowl, add the miso paste and water and whisk until smooth. Then add the cornstarch and sesame oil and whisk again to form a paste.
- Cut your tofu into 1 square inch cubes and press one more time with a dry kitchen towel. Add your tofu cubes to the miso marinate and lightly toss with a spatula to coat.
- Spread your coated tofu across your prepped baking sheet and bake for 15 minutes until golden brown.
- To a large pot over high heat, add sesame oil, minced garlic, and sliced shitake mushrooms. Sautee for about 5 minutes until the juices start to release from the mushrooms and the garlic is fragrant.
- Add the vegetable broth, Tamari, white miso paste, red curry paste, and ground ginger and whisk until smooth. Bring the broth to a boil.
- Rinse your eggs under cold water and use a sieve or kitchen skimmer to slowly lower the eggs into the boiling broth. Boil the eggs for 7 minutes.
- Prepare an ice bath by adding ice and water to a mixing bowl. After 7 minutes in the boiling broth, remove the eggs and transfer them to the ice bath. Allow the eggs to cool down in the ice bath for 3-5 minutes before peeling and slicing in half.
- Add the ramen noodles to the broth and cook until tender (there should be directions on the noodle packaging-usually 2-3 minutes). Add sriracha to taste.
- Serve your broth with the cooked noodles and mushrooms, eggs, and tofu.
VEGAN RAMEN
Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour
Provided by Cassie Best
Categories Dinner, Main course, Soup, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
- Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
- Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
- Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.
Nutrition Facts : Calories 556 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 3.92 milligram of sodium
More about "easy vegetarian ramen with tofu recipes"
EASY VEGETARIAN RAMEN RECIPE - UMAMI GIRL
From umamigirl.com
Reviews 267Calories 537 per servingCategory Soups
- Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
- Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
- In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
- Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
QUICK AND EASY VEGETARIAN RAMEN - AHEAD OF THYME
From aheadofthyme.com
QUICK GOCHUJANG RAMEN WITH TOFU - BUDGET BYTES
From budgetbytes.com
TOFU RAMEN BOWLS (VEGAN + VEGETARIAN) - PEAS AND …
From peasandcrayons.com
HOMEMADE SPICY RAMEN WITH TOFU RECIPE - PINCH OF …
From pinchofyum.com
VEGETARIAN MISO RAMEN - LOVE & GOOD STUFF
From loveandgoodstuff.com
EASY RAMEN RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
21 AMAZING VEGAN SOUP RECIPES TO WARM YOU UP ON COLD …
From brit.co
10 VEGETARIAN RAMEN RECIPES – MIKE'S MIGHTY GOOD
From mikesmightygood.com
VEGETARIAN RAMEN RECIPE | OLIVEMAGAZINE
From olivemagazine.com
25 EASY RAMEN NOODLE RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
RODIC'S TAPA (VEGAN FILIPINO RECIPE) - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
THE BEST VEGAN SAUCE RECIPES | PICKLED PLUM
From pickledplum.com
TOMATO AND TOFU MISO SOUP トマトと豆腐の味噌汁 • JUST ONE …
From justonecookbook.com
EASY RAMEN NOODLE SOUP WITH CHICKEN RECIPE | EAT SMARTER USA
From eatsmarter.com
TOFU RAMEN RECIPE | OLIVEMAGAZINE
From olivemagazine.com
20+ SIMPLE MEAL PREP IDEAS FOR WEIGHT LOSS | EATINGWELL
From eatingwell.com
15 UDON NOODLE SOUP VEGETARIAN RECIPE - SELECTED RECIPES
From selectedrecipe.com
QUICK & EASY VEGAN RAMEN - CHOOSING CHIA
From choosingchia.com
HEART HEALTHY RECIPES – COLLARD GREEN LASAGNA AND VEGETARIAN …
From ssihi.uci.edu
VEGAN RAMEN WITH SESAME GLAZED TOFU - CONNOISSEURUS VEG
From connoisseurusveg.com
EASY ONE POT RAMEN WITH TOFU AND VEGETABLES | TIN AND THYME
From tinandthyme.uk
30 PARTY FOOD RECIPES - BUDGET BYTES
From budgetbytes.com
EASY VEGAN RAMEN WITH BAKED TOFU CUBES
From worldofvegan.com
BREAKFAST RECIPES WITHOUT EGGS - DESERET NEWS
From deseret.com
VEGAN RAMEN - VEGAN HEAVEN
From veganheaven.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love