Creamy Vegan Ramen Food

VEGAN RAMEN WITH CREAMY SESAME BROTH

Steps:

• Put the vegetable stock in a pot and leave it over low heat to warm up while you prepare the rest of the soup ingredients.
• Mash the tofu with a fork until it's crumbled. Heat 1 tablespoon of the oil in a small pan over medium-high heat. Add the tofu and fry, stirring occasionally, until crispy and golden brown.
• Meanwhile, in a small bowl combine the miso paste with 1 tablespoon of the soy sauce and stir well to dissolve.
• Reduce the heat to medium, push the tofu to one side of the pan and add the garlic and ginger. Fry, stirring, until fragrant and cooked through then stir the tofu back in. Add the soy sauce-miso paste mixture and the sake. Allow the liquid to boil off and fry the tofu for a couple minutes more to allow it to crisp up again. Remove to a plate.
• Add 1 - 2 tablespoons more of oil to the pan (depends how big your pan is, you want a layer of oil deep enough to cover the matchstick green onions) and allow to heat up. Add the sliced white parts of the green onions and allow to gently fry for 5 - 10 minutes until they are golden brown. Remove to a paper towel-lined plate.
• Meanwhile, bring a pot of water to the boil.
• In a bowl combine the tahini, 2 tablespoons of soy sauce, rice vinegar and chili oil. Mix well.
• Cook the bok choy in the boiling water until the stems are tender. Remove to a plate. Now add the ramen noodles to the pot and cook according to the package directions (for fresh noodles they just need 30 - 60 seconds).
• Divide the tahini mixture between two bowls and ladle over the hot stock while stirring well to combine. Add the noodles and top with the bok choy, tofu, fried green onions and fresh green onions. Serve with additional chili oil for drizzling over top.

CREAMY VEGAN RAMEN

Steps:

• Heat oil in a skillet over medium heat and sauté the onion for a few minutes. Add the garlic, fresh ginger, red pepper, and mushrooms. Sauté for a further few minutes.
• Now add cauliflower florets, all spices, and 2 cups of vegetable broth.
• Bring to a boil and let simmer with a lid on for about 10 minutes or until the cauliflower is softened.
• Meanwhile, cook the ramen noodles (or rice noodles) in a pot according to package instructions.
• In a small bowl, mix dairy-free heavy creamy (or coconut cream) with cornstarch or arrowroot flour and add the mixture to the skillet (read "Notes" below).
• Stir in peanut butter, soy sauce, and balsamic vinegar. Taste and adjust seasonings, adding more salt/pepper/spices if needed.
• Finally, add the cooked noodles and stir to combine. Garnish with herbs and peanuts. Enjoy!

CREAMY VEGAN RAMEN

Steps:

• Heat oil in a 5.5 quart Dutch oven over medium-high until the oil is sizzling hot, about 1 minute. Add onion, ginger, and garlic and sauté until tender and fragrant, about 1 minute.
• Stir in carrot and cook until tender, about 2 minutes.
• Slowly pour in hot water (or stock). Stir occasionally and bring it to a simmer, about 3-4 minutes.
• Stir in miso paste and peanut butter and mix well until dissolved, about 2 minutes.
• Add mushrooms and simmer over medium heat until tender, about 3-4 minutes
• Add ramen noodles in the miso broth and cook according to package instructions until soft, about 2-3 minutes. Make sure to stir the noodles with chopsticks or a fork so that they don't stick to each other.
• Stir in green onions and season with black pepper, if desired. Turn off the heat and set the pot to the side.
• Use a steel mesh strainer or a slotted spoon to transfer the ramen noodles into serving bowls. Use a soup ladle to slowly add the soup and mushrooms over the noodles. Top with spoonfuls of corn, edamame, shredded carrots, and green onions.
• Sprinkle sesame seeds on top and serve immediately.

CREAMY VEGAN RAMEN

Steps:

• In a large pot combine mushrooms, onion, garlic, and ginger. Cook over medium 10 minutes, stirring occasionally. (The mushrooms should release enough liquid to prevent vegetables from sticking to pan.)
• Add broth, sweet potato, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add noodles and 2 cups water. Cook over medium 10 minutes more or until noodles are tender.
• In a small bowl whisk together milk and miso. Stir into soup. Add tofu, peas, and vinegar. Taste and adjust seasoning.
• Use a pasta fork or tongs to scoop noodles and vegetables into bowls. Ladle broth over top. Garnish with scallions and, if desired, nori and/or togarashi.

VEGAN RAMEN

Steps:

• Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
• Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
• Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
• Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.