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Triple Tomato Ramen
[Vegan]

BR By: Bailey Ruskus

Author Bio

BAILEY RUSKUS, also known as Chef Bai, is a seasoned chef, holistic nutrition, and health... Read More

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Triple Tomato Ramen [Vegan]

3-4

Dairy Free

Vegan

This super savory ramen will have your tastebuds jumping for joy!

Ingredients You Need for Triple Tomato Ramen [Vegan]

For the Broth:

1 tablespoon sesame oil
1 onion, sliced
3-4 garlic cloves, peeled and minced
1 inch chunk fresh ginger, peeled and minced
2 tablespoons miso paste (white miso)
2 tablespoons tomato paste
1 large tomato, diced
1 can coconut milk
2 boxes veggie broth, (64 oz)

For Ramen Fixings:

2 bok choy, cut in quarters
1 tofu, pressed and sliced
1 bunch of shiitake or maiitake mushrooms, torn into bite size pieces
1 pack cherry tomatoes

For the Fixings Marinade:

3 tablespoons coconut aminos
1 tablespoon sesame oil
1 teaspoon chili garlic paste

For the Noodles:

1 package gluten free ramen noodles

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How to Prepare Triple Tomato Ramen [Vegan]

Preheat oven to 425°F.
In a small glass, add your coconut aminos, sesame oil, garlic paste, mix together until nice and smooth. Set aside.
Grab a large oven sheet pan, and place your bok choy, tofu, mushrooms, and cherry tomatoes spread out evenly on it. Pour your marinade over everything and toss 4-5 times until everything is coated.
Pop in the oven at 425 for 25-30 minutes or until everything is golden brown. (You can cook it an extra few minutes longer if you want it crispier!)
As the fixings are cooking, it’s time to make the broth. Heat sesame oil in a large soup pot on medium high heat.
Once the oil is hot, add your onions and saute for 3-5 minutes. Add a splash of veggie broth if needed to deglaze the bottom of the pan.
When the onions are soft and translucent, add your minced garlic and ginger. Saute for 2-3 minutes.
As everything is starting to crisp up, add you miso paste, tomato paste, and cook for 1 minute.
Add your diced tomato to help deglaze the pan, cook and stir for 1-2 minutes.
Now pour in your coconut milk and watch your broth start to form. Cook for 1-2 minutes while stirring frequently.
When the milk and base of the broth starts to boil, add in all of the veggie broth.
Cover with a lid, lower the heat to a simmer, and cook for 10 minutes.
Now in a separate pot, fill with water and a pinch of salt. Heat water to a boil and cook your noodles to package instructions. Once noodles are cooked and strained, add back into the empty pot and add a dash of sesame oil to keep the noodles from sticking to each other. Cover and set aside until ready to eat.
After 10 minutes, you could serve the broth if you’re in a time pinch, but I suggest cooking it for another 10-20 minutes on simmer to really let the broth the develop into something beautiful.
Afterwards, remove the broth from heat and cover to keep warm.
When the fixings are ready, it’s time to serve. Grab your serving bowls, and add in a handful of noodles. Next use a ladle and add a cup or two of broth over the noodles. Top with two quarters of bok choy, a few pieces of tofu, some mushrooms, and 3-4 cherry tomatoes.
Garnish with sesame seeds.
Enjoy immediately!

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