Once you've tried this savory tofu ramen, it will be a lunch or dinner staple in your routine. In addition to being extremely versatile and nutritious, this ramen is an umami explosion thanks to a mix of mushrooms, soy sauce, miso paste, and toasty tahini. Sprinkle on some crushed red pepper flakes for garnish if you prefer it spicy.
Vegetable and Tofu Ramen [Vegan]
- 4 cups water
- 1/2 of 1 1-ounce package of dried Shiitake mushrooms
- 1 block firm or extra-firm tofu
- 1 onion
- 2 broccoli crowns
- 4 carrots
- 4 celery stalks
- 2-3 baby bok choy
- 16 ounces Cremini or Button mushrooms
- 2 blocks ramen noodles (see notes)
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons ginger powder
- 2 tablespoons white miso paste
For the Toppings:
- Crushed red pepper flakes
- Dulse flakes
- In a soup pot over medium-high heat, bring water and dried mushrooms to a simmer. Let simmer while you prep other ingredients.
- Preheat oven to 400°F. Drain and press tofu, then cut into bite-size cubes. Line a sheet pan with parchment paper and arrange cubes in a single layer. Bake until the tofu begins to firm up and brown, about 20-30 minutes. Remove from oven and set aside.
- Peel and dice onion. Cut broccoli crowns, carrots, and celery into bite-size pieces. Trim the ends off the bok choy, chop into small pieces, and rinse thoroughly in a colander under cool water to remove any dirt and grit. If your mushrooms are not pre-sliced, rinse gently and slice.
- Add prepared vegetables to the soup pot along with soy sauce and ginger. Bring back up to a simmer, and let simmer until vegetables wilt down and become tender.
- While soup simmers, cook ramen according to directions on package.
- When vegetables are tender, reduce heat and stir in miso paste. Stir frequently until miso paste dissolves.
- Serve soup with a handful of tofu cubes, a serving of ramen, and desired toppings.
Use pre-sliced mushrooms if you can find them. And try to use ramen that's made from whole grains.