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
VEGAN RAMEN
Steps:
- Cook the dried shiitake in the vegetable broth for 20 minutes. In another pot, cook the vegan ramen noodles according to the instructions on the package. Set aside when done.
- In the meantime, finely chop the onion, the garlic, and the ginger. Sauté in a large pan (you will need it again for the tofu later). Set aside.
- When the cooking time of the broth is over, carefully take out about half of the shiitake mushrooms with a ladle. Set aside for later. Let the soup cool down for a few minutes. Add the sautéed onion, garlic, and ginger to the soup as well as the miso paste. Then carefully transfer it into a high speed blender and process until fairly smooth. Transfer it back to the pot and simmer on low heat until you're done with the remaining steps.
- Cut the cooked shiitake mushrooms into strips.
- Cut the tofu into slices. Heat some oil (I used sesame oil) in the same pan that you used for the onions and pan-fry the tofu slices for about 2 minutes on each side on high heat. Add 1-2 teaspoons of soy sauce as well as some salt and pepper.
- Grate the carrots. Just before serving, add the cooked ramen noodles, the fresh spinach, the cooked tofu, the shiitake mushrooms, and the carrots to the ramen broth. Garnish with green onions and sesame and serve immediately.
Nutrition Facts : Calories 107 kcal, Carbohydrate 16 g, Protein 6 g, Fat 2 g, Sodium 1984 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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
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