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Collection: Main
Ramen Base [Vegan]
Ingredients
- 1 T oil (I usually use olive or vegetable)
- 5 + cloves garlic,chopped (When I use the pre minced kind 3 T works perfect)
- 3 in ginger, peeled and chopped
- 1 medium sweet onion, course chopped
- 8 c veg broth (I usually use a low sodium one)
- 1-2 vegan chix bullion cube to taste (sometime I add water as well depends on the taste at this point)
- 1.5 T yellow miso paste (not all miso is vegan so check the ingredients)
- 1 t sesame oil (to taste)
- 1/2 c green onion (soup garnish)
- Extra Firm tofu (drained and cubed)
- 1 T cornstarch
- Salt and Pepper to taste
- Ramen Noodles (I normally don't have ramen noodles so I have been used Thai rice noodles and it still works)
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Directions
- 1. Heat a large pot over med-high heat and add cooking oil, garlic, ginger, and onion.
- 2. Saute for 5-8 min stirring occasionally until the onions have developed light browned edges
- 3. Add 1 c of veg broth to deglaze the pan (scrape up any bits off the bottom of the pot with a wooden spoon for all that extra flavor!)
- 4. Add the remaining veg broth, bullion, and soy sauce. Stir until bullion is dissolved. (I usually give it a little taste and add water or more broth, soy, etc if needed at this point)
- 5. Let the pot come to a simmer over medium heat and then reduce to low heat and cover. Simmer one low for a minimum of 1 hour (but no longer than 2)
- 6. About 20-30 min before serving start to prepare your tofu.
- 7. Taste and adjust seasoning. Adding more soy sauce or some sesame oil at this time. When seasonings are right add in the miso paste and stir until dissolved.
- 8. Prepare noodles according to package.
- 9. While the noodles are cooking strain the broth. Discard of veggies unless you would like to serve the onions in the soup.
- 10. Pour soup over ramen noodles in a bowl and add tofu and any other extras you want in the soup. Top with green onion!
- **TOFU**
- 1. Add tofu to a plastic bag w/ 1 heaping Tbsp cornstarch and a pinch each salt and pepper. Toss to coat.
- 2. Heat a metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp cooking oil or sesame oil and tofu.
- 3. Brown on one side for 2-3 min, then flip and brown on other side until light golden brown and crispy.
- 4. Drain on a paper towel and add to ramen when done.
- You can also have this soup with out noodles and tofu and it is still super yummy! It is best when fresh but can be eaten reheated over the course of a week.
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