Vegan Ramen
Ramen soup is an iconic dish of Asian cuisine, prepared in many variations. This vegan version with fresh vegetables, miso-based broth and pan-fried tofu is a delicious yet healthy one-pot meal. It's an ideal choice on a cool day, or when you want to bring something special but easy to prepare to the table. The harmony of vegetables and spices is guaranteed to impress everyone.
Ingredients for this recipe
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Preparation Steps
1
Thinly slice the shiitake mushrooms, carrot, and bok choy. Mince the garlic, ginger, and chili pepper.
2
In a large pot, heat the sesame oil over medium heat. Sauté the garlic and ginger for 1-2 minutes, or until fragrant.
3
Add the shiitake mushrooms and carrot. Sauté for 5 minutes, until slightly softened.
4
Pour in the vegetable broth, then add the soy sauce and miso paste. Stir to combine, and simmer over medium heat for 10-15 minutes.
5
While the broth is simmering, pan-fry the tofu in a separate skillet with a little oil until golden brown on all sides.
6
Cook the ramen noodles according to package directions. Drain well and set aside.
7
Add the bok choy and spinach to the broth. Cook for another 2-3 minutes, or until just wilted.
8
To serve, place the ramen noodles in a deep bowl, pour the hot broth over the noodles, and top with the pan-fried tofu, bok choy, shiitake mushrooms, and fresh green onions. Sprinkle with chili pepper to taste.
