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
- 7 ounces ramen noodles (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 then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions. Boil for 40 minutes.
Meanwhile, in a large pan, heat 1 tsp coconut oil or oil of choice. Add frozen corn, mushrooms and spinach and sauté for 3 minutes or until cooked. Season with salt and pepper.
Place tofu cubes on a large plate. Season tofu with salt then evenly dust the corn starch over the tofu. Heat a large pan over medium heat. Add 1 1/2 tsp avocado oil or coconut oil. Add tofu and cook for 1-2 minutes on each side. Make room in the pan for the avocado, slice avocado and cook for 1 minute on each side.
Add the miso paste to the broth and ensure it fully dissolves. Simmer for 2 additional minutes then strain the broth into a large bowl.
Return the strained broth to a large pot, bring to a boil, then add ramen noodles and cook for 3 minutes or until noodles are tender.
Divide noodles between two bowls. Add spinach, avocado, corn, crispy tofu, mushrooms, chopped cilantro and a slice of lime.
Tips
For grill marks on the tofu and avocado, use a grill pan.
