A Simple, Easy Vegan Ramen
Active Time: 35 MinsTotal Time1 Hour
Yield:
Yield: : serves 6 (serving size: 1 oz. noodles, 1 cup broth, 4 oz. mushroom-tofu mixture, 2 tbsp. scallions, 1/2 tsp. chile paste)
This ramen broth is easy to make, but don’t cut corners: it is very much the backbone of this recipe and gives the soup it’s rich look and nice flavor. You want to use sliced shiitakes without stems, but if you need to use the whole dried mushrooms, simply slice the caps and discard the stems after soaking. To speed up prep time, coarsely chop the vegetables that go into the stock—you will strain them out anyway. Spicy Sambal Olek chili paste can be found at most grocery stores these days, or pick it up online here.
Ingredients
- 6 ounces uncooked instant ramen noodles
- 4 cups boiling water
- 1 ounce dried sliced shiitake mushroom caps
- 3 tablespoons toasted sesame oil, divided
- 1/2 cup chopped yellow onion (from 1 small [4 oz.] onion)
- 1/2 cup coarsely chopped carrot (from 1 medium [3 oz.] carrot)
- 3large garlic cloves, smashed
- 1(1/2-in.) piece fresh ginger, unpeeled and sliced
- 4 cups unsalted vegetable stock
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 tablespoon white miso
- 1(8-oz.) pkg. sliced fresh wild mushrooms
- 1(14-oz.) pkg. extra-firm tofu, drained and cut into 3/4-in. cubes
- 3/4 cup sliced scallions (from about 3 scallions)
- 1 tablespoon sambal oelek (ground fresh chile paste)
Nutritional Information
- Calories 289
- Fat 12g
- Satfat 2g
- Unsatfat 9g
- Protein 13g
- Carbohydrate 36g
- Fiber 4g
- Sugars 3g
- Added sugars 0g
- Sodium 700mg
- Calcium 7% DV
- Potassium 7% DV
- Calories 289
- Fat 12g
- Satfat 2g
- Unsatfat 9g
- Protein 13g
- Carbohydrate 36g
- Fiber 4g
- Sugars 3g
- Added sugars 0g
- Sodium 700mg
- Calcium 7% DV
- Potassium 7% DV
How to Make It
Step 1
Prepare ramen noodles according to package directions, omitting salt and fat. Drain and set aside.
Step 2
Pour boiling water over dried shiitake mushrooms in a heatproof bowl; let soak until tender, about 15 minutes. Drain in a fine mesh strainer set over a heatproof bowl, reserving soaking liquid. Set shiitakes and soaking liquid aside.
Step 3
Heat 1 tablespoon of the oil in a Dutch oven over medium-high. Add onion, carrot, garlic, and ginger; cook, stirring often, 2 minutes. Add stock, soy sauce, miso, and reserved soaking liquid; bring to a boil over high. Reduce heat to medium-low; cover and simmer 20 minutes. Pour mixture through a fine mesh strainer into a heatproof bowl; discard solids. Return strained liquid to Dutch oven; cover and keep hot over medium until ready to serve.
Step 4
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add fresh wild mushrooms and reserved shiitakes; cook, stirring occasionally, until browned and tender, 6 to 8 minutes.
Step 5
Divide noodles, tofu, and hot broth among 6 bowls. Top evenly with mushroom mixture; sprinkle with scallions, and top with sambal oelek.
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