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30min Vegan Ramen!?⠀
INGREDIENTS⠀
Soup⠀
¼ cup roasted sunflower seeds⠀
4 cups mushroom broth⠀
1 large shallot, chopped⠀
3 cloves garlic, roughly chopped⠀
3 Tbsp miso⠀
2 Tbsp nutritional yeast⠀
2 Tbsp soy sauce or tamari⠀
4 tsp sesame oil, divided⠀
2 tsp chili oil⠀
1 Tbsp minced ginger⠀
pinch red pepper flakes (optional for extra spice)⠀
6 oz Japanese ramen noodles⠀
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Tofu⠀
14 oz extra firm tofu⠀
2 Tbsp soy sauce or tamari⠀
1 tsp cornstarch⠀
⠀
Vegetables⠀
1½ cups sliced mushrooms⠀
½ cup corn (fresh or frozen)⠀
1 tsp sesame oil⠀
1 Tbsp soy sauce or tamari⠀
⠀
Garnish⠀
¼ cup chopped scallions⠀
½ tsp chili oil per bowl⠀
INSTRUCTIONS by @carrotsandflowers⠀
Carefully press as much water as you can from the tofu while keeping its shape. Cut the tofu into 1 inch cubes. In a small bowl, toss the cubes with 1 tsp cornstarch then add 2 Tbsp tamari or soy and coat evenly. Bake the tofu on a sheet lined with parchment paper at 400F for 20 minutes. Flip halfway through.⠀
While the tofu is baking, bring a pot of water to boil and add the ramen noodles. Cook according to package instructions (about 4-5 minutes) Drain and set aside.⠀
Heat 1 tsp sesame oil in a skillet on medium high heat. Add the mushrooms, corn and 1 Tbsp tamari or soy. Cook for 3-4 minutes until the mushrooms darken. Transfer the contents of the skillet to a small bowl. Set aside.⠀
Heat 2 tsp sesame oil in the skillet on medium heat. Add the shallots and garlic and sauté for 3-4 minutes then transfer the contents of the skillet to the blender. Add the mushroom broth, sunflower seeds, miso, nutritional yeast, 1 Tbsp soy or tamari, 2 tsp sesame oil, chili oil, red pepper flakes, and minced ginger. Blend on high until the mixture is smooth, about 3 minutes.⠀
Heat the broth in a saucepan until hot, then divide into 3 bowls. Fill each bowl with noodles and top with tofu and vegetables. Garnish with chopped scallions and ½ tsp chili oil.
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