Vegan Miso Ramen with Crispy Tofu
Ingredients
- 6 cups filtered water
- 1 1/2 tbsp vegan bouillon paste
- 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
Prepare the crispy tofu: Coat tofu cubes with cornstarch and salt, then fry in oil until crispy
Make the broth: In a large pot, bring water to a boil, add vegan bouillon paste, ginger, garlic, green onions, and bamboo shoots, then simmer for 10-15 minutes
Add miso paste to the broth and stir until dissolved
Cook ramen noodles according to package instructions, then drain
Sauté mushrooms in a pan until tender, then add spinach and corn to warm through
Assemble the ramen: Divide noodles into bowls, ladle hot broth over, and top with sautéed vegetables, crispy tofu, sliced avocado, and cilantro for garnish
