This ramen noodle soup is super comforting. It's loaded with veggies, crispy tofu, and a deliciously savory broth. Top it with greens, herbs, and sesame seeds for some added flavor and texture.
Ramen Noodles With Portobello Mushrooms [Vegan]
For the Broth:
- 8 1/2 cups water
- 4 tablespoons tamari
- 1 tablespoon tamarind paste
- 2 teaspoons smoked paprika
- 5 Cremini mushrooms, roughly chopped
- 1 nori sheet
- 1 small chili
- Salt, to taste
For the Tofu:
- 10-15 tofu cubes
For the Mushrooms:
- 2 Portobello mushrooms, sliced into 1-centimeter thick pieces
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1 tablespoon tamari
- 1 teaspoon caraway seeds
- 1/4 teaspoon salt
For the Assembly:
- 1 cup broccoli, steamed
- 1 cup bok choy, steamed
- 2 servings of buckwheat noodles or zucchini noodles
- Cilantro and sesame seeds, for topping
- Begin by making the broth. Add all the ingredients to a large pot, bring to a boil and then reduce heat to a simmer. Cover and let simmer for several hours and taste to season with salt as necessary.
- To make the ramen soup, slice the tofu into cubes and press between paper towel to dry. Toss in salt and then place in the oven at 375°F for 30-45 minutes, or until crispy.
- Slice the broccoli, mushrooms, and bok choy.
- Prepare the mushrooms by sautéeing in a pan with the water, vinegar, tamari, and salt. Add caraway just as mushrooms are tender. Once cooked, remove from the heat and set aside.
- Meanwhile, cook the broccoli, noodles, and bok choy.
- When all the elements are ready, pour the broth into a bowl and then add the noodles, broccoli, mushrooms, bok choy, and tofu. Top with cilantro and sesame seeds and serve.