Vegan Ramen w/ Miso Chili Carrots + Snap Peas, Crispy Sesame Tofu, and Toasted Sesame Seeds
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 70-80 minutes
The Challenge: Vegan Ramen
Please note this is a preview of an upcoming recipe from my cookbook, Vegan Food That Doesn’t Suck. The cookbook is currently in the works. This recipe will be available until the cookbook releases at which time the recipe will be only a shortened preview. Pre-order here!
Okay do I need to write anymore…haha.
Ramen comes down to the broth more than anything. The knock on vegetarian broth is that its not as flavorful as the real deal. Well, we want to put that myth to debunk. We’re going to use a hefty amount of spice, miso, ginger, and oil to get a really nice base for this broth that you’ll love. In the end, this broth is going to be silky smooth and delicious.
We don’t stop there, we also add in ramen noodles, delicious miso chili carrots + peas, plus some crispy sesame tofu. This dish is really easy to make with just a few steps. The majority of the cook time is in simmering the broth for an hour.
I like to top mine with a few goodies like fresh cilantro, toasted sesame seeds, fresh scallions, and chili paste to add heat + texture. Yum!
Optional step is to remove the mushrooms from the broth (but I don’t know why you would!).
In the end, you have this warm you up amazing ramen that is a nice complement to the warming weather or cooling fall. Its good year round (except maybe the peak of summer).
Let’s get into it!
1 tbl safflower oil + 1 tbl sesame oil
4 green onions, diced
2 medium shallot, minced
3 garlic cloves, minced
10-15 shiitake mushrooms, sliced thin across
2 inch piece of ginger, minced small
3 tbl liquid aminos
7 cups organic low-sodium vegetable broth
Spices: large pinch of sea salt + white pepper, 1/4 tsp turmeric, 1/4 tsp cumin, 1/4 tsp ground ginger
3 tbl white miso paste
1 tbl maple syrup
Miso Chili Carrots / Snap Peas
1 tbl coconut oil
1 spring garlic, diced
3/4 cup snap peas / snow peas
2 medium carrots, use peeler to make long ribbons
1 tbl liquid aminos
1 tbl chili paste
1/2 lime, juiced
1 tbl white miso paste
Crispy Sesame Tofu
1 packge of extra firm / firm organic tofu, drained, pressed
1.5 tbl sesame oil
2 tbl liquid aminos
handful of fresh basil (thai basil preferred)
Spices: large pinch of salt + pepper, 1/4 tsp ground ginger
1/4 cup natural sesame seeds
4 servings (~12 oz) of dry ramen noodles
2 cups napa cabbage, chopped
extra scallions, diced, for serving
chili paste, for serving
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Mixing Bowls . Large Boiling Pot . Medium Frying Pan . Small Frying Pan . Vegetable Peeler
Before You Cook:
Chop + wash fresh ingredients
Drain tofu + press with a dry towel and a pot sitting on top of it (something with weight)