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]

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Serves

4 bowls

Cooking Time

45

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Ingredients

  • 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
  • Tahini
  • Dulse flakes
  • Pepper
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Preparation

  1. In a soup pot over medium-high heat, bring water and dried mushrooms to a simmer. Let simmer while you prep other ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. While soup simmers, cook ramen according to directions on package.
  6. When vegetables are tender, reduce heat and stir in miso paste. Stir frequently until miso paste dissolves.
  7. Serve soup with a handful of tofu cubes, a serving of ramen, and desired toppings.

Notes

Use pre-sliced mushrooms if you can find them. And try to use ramen that's made from whole grains.

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