Vegan Ramen 

Vegan Ramen 

with Rice Noodles, Tofu and Vegetables

This vegan ramen is easy to make, full of flavor and deeply satisfying. Pan-fried tofu, fresh bok choy, rich mushrooms, carrots and spinach round off a sensational rich broth. Warm yourself up with this veganized and gluten-free version of a famous classic Japanese dish.

With a sensational shiitake miso broth!

Ingredients

For the broth – vegetable oil – garlic finely chopped – yellow onion or shallot, diced –  fresh ginger chopped – small hot pepper chopped – vegetable stock .... – TAP for MORE

How to make it?

Wrap the tofu block in a few layers of paper towels. Put it on a large plate and put something heavy on top (a cast iron skillet is perfect). 

Break the dried shiitake mushrooms using a mortar and pestle.

In a large saucepan or Dutch oven, heat a small amount of vegetable oil and sautée diced onion, finely chopped ginger, red chili pepper and garlic.

Add the vegetable stock, water, dried shiitake and a sheet of kombu (if using) and bring to a boil. Simmer.

Dice the tofu and fry it from all sides until golden-brown.

Prepare the veggies and noodles.

Assemble the ramen.

Tap the link to see the full recipe

Enjoy!