Vegan Ramen with Pan-Seared Tofu and Vegetables
User Reviews
5
Vegan Ramen with Pan-Seared Tofu and Vegetables
Description
Vegan Ramen with Pan-Seared Tofu and Vegetables combines an aromatic, umami-rich broth made from vegetable stock, kombu, dried shiitake mushrooms, almond milk, and miso paste. The broth develops depth through sautéed aromatics like ginger, garlic, onion, and hot pepper. Rice noodles and fresh vegetables including bok choy, carrots, shiitake mushrooms, and baby spinach complete the bowl. Pan-seared tofu, prepared by pressing out moisture then marinating in tamari, sriracha, and sesame seeds before cooking, adds protein and texture.
The broth's simmering draws out the umami from mushrooms and kelp, balanced by the creamy almond milk and mirin's subtle sweetness. The tofu's crisp exterior contrasts with tender noodles and lightly cooked greens. Garnishes of scallions and optional sesame oil and hot sauce enhance flavor and aroma.
This ramen is suitable as a hearty vegan main course, especially when broths and tofu are prepared in advance. It pairs well with simple sides like fresh spring rolls or steamed dumplings. Adjust spice levels with chili additions as preferred.
Pressing the tofu thoroughly before pan-searing improves crispness. The broth can be made in advance and stored refrigerated to speed assembly on busy days. Optional miso paste enriches the broth but can be omitted. Substitutions like other nut milks or mushroom varieties are possible without drastically changing the character of the dish.
Ingredients
For the broth
- 1 tablespoon vegetable oil
- 3 cloves garlic finely chopped
- 1 yellow onion or shallot, diced, small
- 3 lices ginger chopped, fresh
- 1 hot pepper chopped, small
- 4 cups or 1 liter vegetable stock
- 4 cups or 1 liter water
- 2 oz or 60 grams dried shiitake mushrooms or mu-err
- 1 heet kombu
- 2 cups or 500 ml almond milk unsweetened
- 2 tablespoons mirin see substitutes below
- 2 tablespoons tamari or soy sauce for a non-gluten free version
- 3 tablespoons miso paste gluten-free if desired), optional, dark
For the tofu
- 7 oz or 200 grams tofu
- 3 tablespoons tamari or soy sauce for a non-gluten free version
- 2 tablespoons vegetable oil
- 2 teaspoons sriracha or any other hot sauce
- 1 teaspoon white sesame seed
- 1 teaspoon black sesame seed
For ramen
- 3 1/2 oz or 100 grams rice noodles
- 1 tablespoon vegetable oil
- 2 bok choy cut in half lengthwise
- 2 carrot julienned, medium-sized
- 7 oz or 200 grams shiitake mushrooms or white button/crimini mushrooms, chopped, fresh
- a handful baby spinach
Garnishes
- scallions finely chopped, to garnish
- hot pepper finely chopped, or sriracha, optional
- 4 teaspoons sesame oil optional
- white sesame seed to garnish
- black sesame seed to garnish
Instructions
Prepare the tofu
- Wrap the tofu block in a few layers of paper towels. Put it on a large plate and put something heavy on top (a cast iron skillet is perfect). You can add a few jars and cans in a skillet to make it heavier. Alternatively, use a tofu press. Let it sit under the weights for at least 25 minutes, until you are done with the broth. That would ensure that you remove as much liquid from the tofu as possible.
Make the broth
- First, break the dried shiitake mushrooms using a mortar and pestle. Alternatively, pack them in a ziplock bag and use a kitchen hammer to break them. That would ensure that they are tender faster.
- In a large saucepan or Dutch oven, heat a small amount of vegetable oil and sautée diced onion, finely chopped ginger, red chili pepper and garlic for a couple of minutes.
- Add the vegetable stock, water, dried shiitake and a sheet of kombu (if using) and bring to a boil. Simmer uncovered for about 20 min over medium heat. Remove the kombu sheet with kitchen tongs. Add unsweetened almond milk, mirin and tamari or soy sauce. Combine the miso paste with about 1/2 cup vegetable broth or water in a bowl until smooth (use a whisk or a miso muddler). Remove from the heat. Transfer the broth to a food processor and blend until smooth. Pour the broth back into the pot and keep warm (don't boil it again).
Fry the tofu
- Set a saucepan on medium heat. Dice the tofu and fry it from all sides until golden-brown, about 7 minutes. In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame seeds and the hot sauce. Adjust the amount of hot sauce according to your taste. Pour the mixture into the saucepan with tofu and let cook for 2 more minutes. Remove from the heat.
Prepare the veggies and noodles
- Cut bok choy in half lengthwise. Julienne carrots (you can also slice them). Chop mushrooms. Heat a frying pan to medium high heat and add a lug of vegetable oil. Put the bok choy halves on the pan cut side down and fry for 2-3 minutes until slightly charred, then flip and cook for another 2 minutes. Set aside and add carrots and mushrooms to the pan. Stir-fry them for 3-4 minutes until softened and golden brown. Set aside and add baby spinach to the pan. Cook it for just a minute until it releases the liquid. Prepare rice noodles according to the instruction on the package. Rinse them under tap water and drain well.
Assemble the ramen
- Distribute rice noodles, tofu, bok choy, carrots, mushrooms and baby spinach among four bowls and pour the broth over. Sprinkle with scallions, hot peppers or sriracha (optional), sesame seeds and sesame oil. Enjoy!
Notes
- Prepare the ramen broth ahead and store it refrigerated to simplify weeknight meals.
- Press tofu under weights for at least 25 minutes to remove moisture for a better sear and texture.
- Cook the vegetables just before serving to maintain their color and texture.
- Mirin can be substituted with dry sherry, sweet marsala, or dry white wine plus a teaspoon of sugar per tablespoon.
- Use neutral oils like canola or vegetable oil for sautéing to avoid overpowering flavors.
- Rice noodles may be swapped with yellow wheat egg noodles if gluten is not an issue.
- Spice can be adjusted with sriracha or chopped hot peppers according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 86g | 29% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 2016mg | 84% |
| Potassium | 1762mg | 37% |
| Fiber | 14g | 56% |
| Sugar | 30g | 60% |
| Vitamin A | 24493IU | 490% |
| Vitamin C | 221mg | 246% |
| Calcium | 726mg | 73% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
