Creamy Vegan Ramen Noodle Soup
Ingredients
Ramen broth
- 1 tbsp coconut oil
- 2 cloves of garlic, finely chopped
- 1 inch cube of ginger, finely chopped
- 1 heaped tbsp white miso paste
- 1 tbsp vegetable stock paste
- 1 tbsp peanut butter
- 1 tbsp coconut aminos
- 1 tbsp chili sauce
- 3 tbsp lime juice
- 4 cups of water
- 1/4 cup green onion, finely chopped
- 1/2 cup cilantro, fresh
Seitan
- 1 cup Sweet Earth Foods Seitan Strips
- 1 tbsp coconut aminos
- 1 tsp hot sauce
- 1 tsp olive oil
- season to taste
Toppings
- Steamed dumplings
- Steamed boy choi – can also add vegetables like corn, cooked spinach, mushroom and broccoli
- 2 packets cooked ramen noodles
Preparation
Add your Seitan into a small bowl with coconut aminos, hot sauce and oil. Stir and let marinate for 20 minutes.
Into a medium sized sauce pan add your coconut oil and heat on medium for 30 seconds before adding the ginger and garlic. Cook for 1 minute, stirring frequently to avoid burning. Reduce heat to low and add your miso paste, vegetable stock paste and peanut butter. Stir, removing clumps and combining all ingredients. Now add your coconut aminos, chili sauce and lime. Cook on low heat for 3 minutes or until extremely fragrant. Add water and bring mixture to a boil then simmer for 10 minutes. Add green onions and cilantro before turning off heat and setting aside.
Heat a cast iron skillet on medium for 30 seconds before adding the marinated seitan. Cook for 4-5 minutes on each side. You want it crispy but still soft. Once cooked set aside.
Steam your vegetables and dumplings of choice, season lightly and set aside.
Cook your noodles, strain and set aside.
To assemble your Ramen, add your noodles to a bowl, followed by your desired amount of broth. Top with veggies, dumplings and Seitan. Serve topped with fresh green onion, cilantro and chili oil.