LUXE creamy plantbased Ramen Recipe to BREAK THE INTERNET!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh has more protein and is less processed than tofu.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and lower in sodium.

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and free from preservatives.

Bring a pot of water to boil for the noodles.

Scoop out half a cup of coconut cream and set aside.

Mash 100 grams of tofu with a fork to create a crumble.

Finely chop 3 large shiitake mushrooms.

Finely chop 60 grams of broccolini.

In a bowl, combine 1 teaspoon cane sugar, a splash of toasted sesame oil, 1 tablespoon chili oil, 1.5 tablespoons soy sauce, and 1 tablespoon white sesame paste; whisk to combine.

Cook the ramen noodles according to package instructions for 4 minutes, stirring occasionally to prevent sticking; strain and set aside.

Add a splash of toasted sesame oil to the noodles and toss to coat.

Heat 2.5 cups of veggie stock in the same pot until boiling, then whisk in the coconut cream over medium-high heat.

In a non-stick pan over medium heat, heat 2 tablespoons of avocado oil and sauté the salted tofu for 2-3 minutes.

Add the chopped mushrooms and broccolini to the pan and sauté for another 2-3 minutes.

Add 1 teaspoon soy sauce and 2 teaspoons dark soy sauce to the sautéed vegetables and cook for another minute until done.

Transfer the boiling broth to a ramen bowl.

Place the cooked noodles into the ramen bowl followed by the sautéed vegetables.

Garnish with chili threads and finish with another tablespoon of chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens