Vegan Miso Ramen with Crispy Tofu
Ingredients
- 6 cups filtered water
- 1 1/2 tbsp vegan bouillon paste (I used vegetarian “Beef”)
- 3 green onions
- 3 inch piece of fresh ginger, peeled and sliced
- 1 can sliced bamboo shoots (8 ounce can)
- 3 garlic cloves
- 2 1/2 tbsp miso paste
- 1/2 cup spinach, roughly chopped
- Small bunch cilantro, for garnish
- 1/2 cup frozen corn
- 1 avocado, sliced
- 4 ounces Cremini mushrooms, sliced
- 2 ramen noodle packets (each 3.5 ounces, discard seasoning packets)
Crispy tofu
- 1/2 container firm tofu (7 ounces), cubed
- 1 1/2 tbsp corn starch
- 1/2 tsp salt
- Avocado oil or coconut oil
Preparation
Bring water to a boil, add bouillon paste, garlic, ginger, sliced bamboo shoots, and green onions, then boil for 40 minutes.
Meanwhile, prepare toppings by heating 1 teaspoon coconut oil or oil of choice in a large pan, add frozen corn, mushrooms, and spinach, and sauté for 3 minutes or until cooked, then season with salt and pepper.
For the crispy tofu, place tofu cubes on a large plate, season with salt, and evenly dust with cornstarch, then heat a large pan over medium heat, add 1.5 teaspoons avocado oil or coconut oil, add tofu and cook for 1-2 minutes on each side, and on the same pan, make room for the avocado, slice it, and cook on both sides for 1 minute.
Add the miso paste to the broth and ensure it fully dissolves, then simmer for 2 additional minutes and strain over a large bowl.
Return the strained broth to a large pot, bring to a boil, add ramen noodles, and cook for 3 minutes or until done, then divide noodles between two bowls, add spinach, avocado, corn, crispy tofu, mushrooms, chopped cilantro, and a slice of lime.
