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 slices 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... toss out the seasoning packets and only use noodles)
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 crispy tofu by coating cubed tofu in corn starch and salt, then fry in oil until golden and crispy.
In a large pot, bring filtered water to a boil. Add vegan bouillon paste, sliced ginger, garlic cloves, and simmer for 10-15 minutes to develop flavors.
Stir in miso paste until fully dissolved, being careful not to boil after adding miso to preserve its taste.
Cook ramen noodles according to package instructions, discarding the seasoning packets, and drain.
Add bamboo shoots, spinach, corn, and mushrooms to the broth, and cook for an additional 5 minutes until vegetables are tender.
Assemble the bowls by placing cooked noodles at the bottom, ladling hot broth over them, and topping with sliced avocado, cilantro for garnish, and crispy tofu.
