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.
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.
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.
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.
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.
