Simple Vegan Ramen
This Simple Vegan Ramen is comfort in a bowl. Crispy mushrooms & shallots, tofu, bok choy and a tasty vegan broth! A must make!
Ingredients
- 2 tbsp avocado oil or other neutral oil
- 4 oz shiitake mushrooms thinly sliced
- 1 shallot thinly sliced in rounds
- 2 tbsp sesame oil separated
- 2 bundles baby bok choy sliced in half lengthwise
- 1 inch fresh ginger diced
- 2 cloves garlic thinly sliced
- 4 cups broth
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha
- 1/2 block firm tofu cut in squares
- 2 squares ramen
- 1 carrot shredded
- 1/4 cup corn
- sesame seeds, green onion & chili sesame oil for serving
Instructions
- Heat the avocado oil in a stock pot over medium heat. Add the mushrooms and shallot and cook until crispy (approx. 3-5 minutes). Remove from the pan with a spoon and set aside.
- Add 1 tbsp of sesame oil to the same pot and place the bok choy cut-side down in the oil. Cook 1-2 minutes per side, or until slightly charred and wilted. Remove from the pot and set aside.
- Add the remaining tbsp of sesame oil to the pot with the garlic and ginger. Cook for 1 minute, then add the broth, soy sauce, rice vinegar and sriracha. Add the tofu and bring to a boil. Lower heat and simmer until ready to serve.
- Meanwhile, bring a pot of water to a boil* and cook the ramen noodles. Cook until al dente and drain.
- To assemble, split the noodles between 2 bowls and add the mushrooms, bok choy, carrots and corn. Ladle the broth and tofu over everything and serve with sesame seeds, green onion and chili sesame oil.
Notes
*If you plan to eat this all in one sitting, you can cook the ramen noodles directly in the broth.
Calories: 630kcal, Carbohydrates: 52g, Protein: 19g, Fat: 40g, Saturated Fat: 7g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 20g, Sodium: 1881mg, Potassium: 510mg, Fiber: 7g, Sugar: 8g, Iron: 4mg
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