VEGAN SHOYU RAMEN NOODLE SOUP Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a great source of protein and has a firmer texture.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Spaghetti can be a budget-friendly alternative that works well.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral oil that is less expensive.

Chop carrots, celery, onions, and any other vegetables of your choice to about half an inch.

Smash garlic and ginger to extract flavors.

Soak dried shiitake mushrooms in water for 30 minutes, then squeeze them and save the soaking water.

Remove stems and slice caps of shiitake mushrooms.

In a pot, add 6 cups of water including the soaked mushroom water and kombu seaweed.

Fill the pot with prepared vegetables and add salt.

Turn on the stove and cook over high heat until it starts boiling.

Remove kombu from the pot and lower the heat to simmer.

Simmer for another 45 minutes with the lid partially covered.

Preheat the oven to 400 degrees Fahrenheit.

Cut tofu into small pieces about three-quarters of an inch.

Press the tofu in advance to remove excess water (optional).

Place tofu on a baking pan lined with parchment paper and bake for 20 to 25 minutes, tossing halfway through.

Take the tofu out from the oven and transfer it into a bowl; marinate with soy sauce, rice vinegar, chopped scallions, and garlic chili sauce.

Steam vegetables for 5 minutes.

Towards the end of cooking, add vinegar to the broth and taste it to enhance flavors.

Turn off the heat and remove vegetables from the broth.

Assemble the ramen by mixing garlic chili sauce and soy sauce into the broth until well combined.

Add cooked ramen noodles, baked tofu, steamed bok choy, steamed carrots, steamed oyster mushrooms, chopped scallions, roasted sesame seeds, and lime zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens