Vegan Ramen with Miso Shiitake Broth

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.

Toss bite-sized pieces of tofu with olive oil, salt, and pepper; roast in a 400°F oven until fork tender.

Over medium-high heat, sauté the onion in 1 tablespoon of olive oil until tender, about 3 minutes. Add smashed garlic cloves and continue cooking until onions are deeply golden brown.

Add veggie stock, water, dried shiitakes, a sheet of kombu (rinsed), and mirin; bring to a simmer.

Simmer for 25-30 minutes uncovered on medium heat, then remove the kombu. Add miso and pepper to taste; adjust salt as needed.

In a pot of boiling water, cook ramen noodles according to package directions. Drain and toss with sesame oil to keep separated.

Prepare optional veggies by steaming or sautéing until just tender. Sauté mushrooms in a little oil until tender, seasoning with salt and pepper.

Assemble ramen bowls: fill bowls with cooked noodles, crispy tofu, and any other veggies desired. Pour the flavorful shiitake broth over top. Garnish with sesame oil and sriracha, then top with scallions and sesame seeds.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens