Ramen is one the best autumn dinners. Typically it takes hours to make, but this vegan ramen comes together in about 30 minutes.
Course Main Course
Cuisine Asian, Soup, Vegan
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
1tbspvegetable broth paste
1cupdehydrated flower mushrooms
2packs ramen noodles
1/2block firm tofu
sesame oil for frying
bean sproutsfor toppings (optional)
sesame seedsfor toppings (optional)
Bring water to a boil and add your broth paste and stir to dissolve.
Add your dehydrated mushrooms to your broth along with your soy sauce, sesame oil, chili flakes and miso paste. Allow your broth to simmer, with the lid on, for about 15 minutes.
While your broth simmers, prepare all your toppings. Thinly slice your tofu and fry in a pan with a little sesame oil until both sides are golden brown and crispy. Set aside when done.
Roughly chop your kale and add to your pan and steam until wilted and the edges are a little crispy. You can add a sprinkle of sesame seeds in order to toast them while your kale cooks. Set aside when done.
Slice your tomato in half and pan fry in sesame oil until golden. It takes approximately 3 minutes.
While your tomatoes cook, add your ramen noodles to your broth and cook according to the instructions on the bag.
Now you can construct your bowl! We like to start with the broth, add the noodles and then all your toppings. As a final touch you can sprinkle on some sesame seeds and bean sprouts.