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
Servings: ~4
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!
Vegan Ramen.
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!
Ingredients:
Ramen Broth
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
The Rest
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)
1. To start, add oil for broth to a large pot. Let it heat for 60 seconds. Add in green onion, shallot, and garlic. Cook for 3-4 minutes over medium heat. Add in mushrooms, spices, fresh ginger, and liquid aminos. Cook another 2-3 minutes. Add in 7 cups of broth, bring to a slow boil then reduce heat to low, cover, and let it simmer for 30 minutes. Next, add in the miso and maple syrup. Stir well. Simmer for another 30 minutes. You can go longer for more flavor or less for less flavor.
2. While the broth cooks, we will work on the toppings! Add coconut oil for carrots/peas to a medium pan. Melt over medium heat for 60 seconds then add in spring garlic and cook for 60 seconds. Add in the carrots, snap peas, liquid aminos. Cook another 2-3 minutes and add rest of ingredients. Cook on medium heat for 4-5 minutes until the carrots start to get some sear marks. Set aside. Don’t clean the pan!
3. To the same pan, add sesame oil. Heat for 60 seconds over medium heat then add in tofu + liquid aminos. Sear on one side for 4 minutes then add in rest of ingredients and sear on other side 4 minutes then flip back for another 1-2. Add more time until both sides are browned and crispy on edges but soft in the middle.
4. Lastly, toast the sesame seeds in a dry pan for 5-6 minutes over medium-high heat. Once the broth is done simmering, bring to a boil and cook the ramen + cabbage for 7-8 minutes until al dente. Ser
5. Assemble your ramen with 1/4 of the broth/noodle combination, 1/4 of the carrots, 1/4 of the tofu, and then toasted sesame seeds plus fresh scallions.
