THIS Is Our Favourite 15 Minute Meal - Vegan Ramen

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.

Fill a medium-sized pot with water for the noodles and bring to a boil.

In another small pot, add 3 tbsps peanut butter, 2 tbsps tamari or soy sauce, 1 tsp chili garlic sauce, and 1 tsp grated ginger.

Place the pot over medium-low heat and add half a cup of vegetable broth; whisk to disperse the seasonings.

Slowly add another 2 cups of vegetable broth and bring to a low boil.

Reduce to a simmer and add 1/2 cup coconut milk; simmer for 3 to 5 minutes to combine the flavors.

Turn off the heat and whisk in 1 and 1/2 teaspoons of miso paste to finish the broth.

By the time the broth is ready, the water for the noodles should be boiling.

Add 2 ramen noodle blocks to the boiling water along with any frozen or sturdy vegetables like sliced bok choy and frozen corn kernels.

After about 1 minute, use tongs or chopsticks to break the noodles apart.

When the noodles are tender (about 3 to 4 minutes), drain the water and add the noodles and veggies to serving bowls.

Pour the steaming broth over the noodles and finish with toppings like sliced smoked tofu, wild mushrooms, pickled ginger, green onion, and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens