Much like my Vegan Pho recipe, this variation on traditional ramen is a breeze to make and super yummy. One thing that I like about making this is the great ramen noodles I found that are made out of brown rice and millet, which also makes this recipe gluten-free. (The noodles are distributed in North America by Lotus Foods and I found them in Costco. If you can’t find them, whatever you do use, remember that a lot of ramen noodles typically found on grocery store shelves contain egg, not to mention a lot of other potentially unhealthy ingredients as well!).
Preparation: 25 minutes
- Four cakes of rice ramen noodles or buckwheat soba
- One package extra-firm organic tofu (drained and cut into a size similar to your veggies, e.g. cubes or rectangle slices)
- Bragg’s liquid aminos (or soy sauce)
- Hoisin sauce
- Teaspoon of coconut oil
- Six-eight cups vegetable stock (we make our own and also usually have better Better Than Bouillon on hand in a pinch – the veggie-based version, obviously)
- Tablespoon miso (we used the aka/red variety)
- Assorted vegetables (a handful or so of each) of your choice. Options include:
- Sliced carrots
- Sliced zucchini
- Broccoli/broccolini florets
- Bamboo shoots
- You name it
- A couple of handfuls of shredded cabbage or leafy green (bok choy, Chinese cabbage, kale, etc.)
- Handful of chopped scallions/green onion
- Bean sprouts (optional)
- Sesame seeds (black or white)
- Set a pot of water to boil for the noodles. The ratio is 2 cups of water per 1 ramen cake. As noodles begin to unfold (1 minute), separate them gently with a fork or tongs. Reduce heat to a simmer and cook for another 3 minutes or so. Stay on top of this process as you want them to be quite al dente as they’ll cook further in the soup. Drain into a colander, rinse well with cold water, and set aside.
- Heat the coconut oil in a pan, add the tofu, and cook on medium heat until the tofu browns. While it’s cooking, stir in a splash or two of Bragg’s. Remove the tofu from the heat into a bowl, add a tablespoon or two of hoisin sauce and stir to coat the tofu. Set aside.
- While the tofu is cooking, heat a pot with your vegetable stock. When it’s warm, whisk in the miso until it’s mixed. Add your vegetables (by cooking time) and simmer until the vegetables are to your preferred softness.
- Add a handful of noodles to a (decent-sized) bowl
- Next, add a handful of your shredded green
- Ladle in the miso vegetable soup
- Top with tofu, green onions, sprouts, and sesame seeds.