Vegetarian Ramen Recipe

In a small bowl, whisk together peanut butter, maple syrup and soy sauce. Set aside.

Heat some sesame oil in a pan over medium heat.

Add tofu and fry for a couple of minutes until lightly browned. (Make sure to use drained tofu, see step-by-step photos).

Pour the peanut butter sauce over the tofu. Let simmer a little bit longer until the liquid has fully been absorbed by the tofu. Then remove tofu from pan.

To the same pan, add green onion and sauté until translucent. Then add garlic and ginger and mushrooms and fry for a couple of minutes until mushrooms are slightly brown and crispy.

Adjust with a pinch of salt (the amount will depend on how salted your veggie broth already is).

Add veggie broth, coconut milk, carrots, miso paste and nori sheets and let simmer covered for about 10 minutes or until your carrots are 'al dente'.

Add bok choy and set simmer for another 5 minutes.

Cook your noodles of choice according to package instructions & add to the soup.

Pour the soup into a small soup bowl. You could remove the nori sheets but they actually taste amazing. Add the tofu as a topping and enjoy.

Spice Level:

Dietary