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Coconut Lemongrass Ramen [Vegan]
A rich, hearty, and flavorful ramen with coconut milk, lemongrass, and kaffir lime. With notes of lemon-lime, ginger, and star anise.
Ingredients You Need for Coconut Lemongrass Ramen [Vegan]
How to Prepare Coconut Lemongrass Ramen [Vegan]
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Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Press and drain tofu. Cut tofu into small cubes and arrange on the baking sheet. Bake for 35 minutes until crispy.
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While tofu is baking, prepare the broth. Heat 2 tablespoons oil in a deep pot over medium-high heat. Add ginger, garlic, and mushrooms. Crumble in vegan sausage and add 1/2 teaspoon salt. Stir. Cook until sausage and mushrooms are golden brown and fragrant, about 5-6 minutes. If mixture seems to get a bit dry, deglaze with 1 tablespoon of water.
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Use a mallet or rolling pin to whack the core of the lemongrass to bruise it. Add it to the pot along with onion. In a small bowl, whisk miso paste with 4 tablespoons of water. Add to the pot along with lime leaves, star anise, coconut milk, water, and salt. Bring broth to a boil, then reduce heat to medium low, cover, and simmer for 30 minutes. Season with salt if needed.
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Place a mesh strainer over a large glass bowl. Carefully pour broth over the strainer to separate liquid from solids. Transfer the liquid back to the pot. Bring broth up to a boil then add ramen noodles. Cook until ramen noodles are cooked through, about 5-6 minutes.
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Heat a small skillet over medium-high heat with 1 tablespoon neutral-flavored oil. Add baked tofu and 1 tablespoon tamari. Give it a quick toss and cook for 2 minutes just to get a bit of a crisp on the tofu and caramelize the edges.
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Serve ramen with baked tofu, chopped veggies, fresh cilantro, and a sprinkle of sesame seeds.
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