Ramen (Mushroom-based) (Vegan)
Ingredients:
- 226.8 g (8 oz) ramen noodles
- 1440 ml (6 cups) mushroom or vegetable broth
- 3 tbsp miso paste
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sesame oil
- 396.9 g (14 oz) firm tofu
- 70 g (1 cup) shiitake mushrooms
- 100 g (2) soft-boiled or marinated tofu "eggs"
- Green onions and nori, for topping
Nutrition:
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Let the broth simmer the full 15-20 minutes — that's what melds the miso and soy sauce into a deep, savory base instead of tasting thin. Cook the noodles just shy of done, since they'll continue softening in the hot broth.
Instructions:
- Build the Broth: Simmer the broth with miso paste, soy sauce, and sesame oil for 15-20 minutes to develop flavor.
- Sauté the Mushrooms: Sauté the shiitake mushrooms in a separate pan for 5 minutes.
- Cook the Noodles: Cook the ramen noodles according to package instructions.
- Assemble: Divide the noodles among bowls and ladle the hot broth over top.
- Top: Top with pan-fried tofu, sauteed mushrooms, green onions, and nori.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
A few ingredients do most of the work in this recipe. The ramen noodles provides the hearty base that carries the sauce. The mushroom or vegetable broth adds a savory, meaty depth. The soy sauce adds savory, umami depth. The sesame oil adds a toasty, nutty finish.
Ramen (Mushroom-based) (Vegan)
Ingredients:
- 226.8 g (8 oz) ramen noodles
- 1440 ml (6 cups) mushroom or vegetable broth
- 3 tbsp miso paste
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sesame oil
- 396.9 g (14 oz) firm tofu
- 70 g (1 cup) shiitake mushrooms
- 100 g (2) soft-boiled or marinated tofu "eggs"
- Green onions and nori, for topping
Why These Ingredients:
A few ingredients do most of the work in this recipe. The ramen noodles provides the hearty base that carries the sauce. The mushroom or vegetable broth adds a savory, meaty depth. The soy sauce adds savory, umami depth. The sesame oil adds a toasty, nutty finish.
Prep:
Let the broth simmer the full 15-20 minutes — that's what melds the miso and soy sauce into a deep, savory base instead of tasting thin. Cook the noodles just shy of done, since they'll continue softening in the hot broth.
Instructions:
- Build the Broth: Simmer the broth with miso paste, soy sauce, and sesame oil for 15-20 minutes to develop flavor.
- Sauté the Mushrooms: Sauté the shiitake mushrooms in a separate pan for 5 minutes.
- Cook the Noodles: Cook the ramen noodles according to package instructions.
- Assemble: Divide the noodles among bowls and ladle the hot broth over top.
- Top: Top with pan-fried tofu, sauteed mushrooms, green onions, and nori.
