Loaded Vegan Ramen Noodle Bowl w/ Crispy Turmeric Tofu, Miso Carrots + Bok Choy, and Oyster Mushroom Broth

Loaded Vegan Ramen Noodle Bowl w/ Crispy Turmeric Tofu, Miso Carrots + Bok Choy, and Oyster Mushroom Broth

Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 45-60 minutes
Servings: 4-6

The Challenge: Vegan Ramen!

Ramen noodle time baby!

Oh. My. Goodness. Ramen is so delicious isn’t it?! What’s awesome about ramen noodles dishes is a great broth + amazing toppings! This dish has both. We use a oyster mushroom broth for the base of our ramen dish, and add in some delicious toppings! Miso carrots + bok choy, some crispy turmeric tofu, and some fresh ingredients. Yum! This dish is ex-cellent-e.

Super hearty and warms your soul - this ramen is DELICIOUS. From our amazing oyster mushroom, ginger, and turmeric broth to the piping hot noodles, you’ll absolutely love this dish! Plus, its 100% vegan.

Ramen noodles are actually typically not even vegetarian with beef broth, fish oils, meats, and rarely 100% vegan. This is an awesome chance to create what is an incredible dish as a vegan version!

Ramen is yum! yum! yum! Get ready to enjoy this amazing dish. Party time!

Let's get into it!

 

Ingredients:


Oyster Mushroom Broth

  • 1 tbl sesame oil 

  • 4 cloves garlic, minced

  • 3 inches ginger, peeled + minced

  • 1 inch turmeric, peeled + minced

  • 2 large shallots, diced

  • 6 cups vegetable broth

  • 2 tbl liquid aminos (or soy sauce)

  • 1 cup dried oyster mushrooms (roughly .125 lbs)

  • 2 tbl white miso paste

  • 1 tbl sesame oil

  • Spices: large pinch of pepper + salt, 1/2 tsp garlic powder, 1/2 tsp red chili flakes

Miso Carrots

  • 1 cup carrots, diced into small circles

  • Miso Sauce: 1 tbl neutral oil + 1 tbl miso paste + 2 tbl liquid aminos (or soy sauces) + 2 tbl lime juice + 1 tbl maple syrup

Miso Bok Choy

  • 2 cups diced bok choy

  • Miso Sauce, from above

Crispy Turmeric Tofu

  • 14 oz extra firm tofu, drained, cut into long pieces

  • 2 tbl corn starch

  • Spices: 1 tbl ground turmeric, 1/2 tbl cumin, 1 tsp ground ginger, 1 tsp salt, pinch of pepper

  • 1 tlb sesame oil

Other

  • 1/2 lb of ramen or rice noodles, dry

  • bean sprouts, for serving

  • cilantro, for serving

  • sriracha


Equipment You'll Need:

Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Parchment Paper . Baking Sheet . Large Soup Pot . Frying Pan . Sealable Bag . Large Pot . Serving Bowls


Before You Cook:

  • Preheat oven to 425F

 1. To start, for broth, add sesame oil, turmeric, ginger, shallots, and garlic to a large pot and heat over medium heat for 5-6 minutes until shallots become translucent.

1. To start, for broth, add sesame oil, turmeric, ginger, shallots, and garlic to a large pot and heat over medium heat for 5-6 minutes until shallots become translucent.

 2. Next, add in broth, soy sauce, and oyster mushrooms. Bring to a boil then reduce to low heat and simmer for 30 minutes. After 30 minutes, add in the remaining ingredients for the broth and continue to simmer for another 15-30 minutes depending on length of cook. The longer it cooks the more the flavor grows. I keep it going until all the other elements done.

2. Next, add in broth, soy sauce, and oyster mushrooms. Bring to a boil then reduce to low heat and simmer for 30 minutes. After 30 minutes, add in the remaining ingredients for the broth and continue to simmer for another 15-30 minutes depending on length of cook. The longer it cooks the more the flavor grows. I keep it going until all the other elements done.

 3. While the broth is simmering, mix together the carrots with the miso sauce in a small mixing bowl.

3. While the broth is simmering, mix together the carrots with the miso sauce in a small mixing bowl.

 4. Spread the carrots out on a parchment-lined baking sheet and bake for 15-20 minutes until crisped on edges but soft in the middle.

4. Spread the carrots out on a parchment-lined baking sheet and bake for 15-20 minutes until crisped on edges but soft in the middle.

 5. Next, mix your tofu in a ziploc bag with the spices + corn starch. Heat oil over medium-high heat in a pan for 60 seconds and then add tofu. Cook on each side for 4-5 minutes until the tofu has browned/crisped on its side. Set aside.

5. Next, mix your tofu in a ziploc bag with the spices + corn starch. Heat oil over medium-high heat in a pan for 60 seconds and then add tofu. Cook on each side for 4-5 minutes until the tofu has browned/crisped on its side. Set aside.

 7. Next, mix chopped bok choy with the 2nd batch of the miso sauce.

7. Next, mix chopped bok choy with the 2nd batch of the miso sauce.

 6. Bring a pot of water to boil and add ramen noodles. Cook to instructions. Drain and set aside.

6. Bring a pot of water to boil and add ramen noodles. Cook to instructions. Drain and set aside.

 8. Right before you serve, add bok choy to a frying pan with a bit of oil and cook it down for 3-4 minutes.

8. Right before you serve, add bok choy to a frying pan with a bit of oil and cook it down for 3-4 minutes.

 9. To serve, add broth to a bowl with 1/4 the noodles and add carrots, bok choy, and tofu on top. I lik eto add some fresh bean sprouts, sesame seeds, cilantro, and sriracha on top.

9. To serve, add broth to a bowl with 1/4 the noodles and add carrots, bok choy, and tofu on top. I lik eto add some fresh bean sprouts, sesame seeds, cilantro, and sriracha on top.


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