Vegan Ramen

• Vegan

• Produce

  • 2 Baby bok choy
  • 2 Broccoli crowns
  • 4 Carrots
  • 4 Celery stalks
  • 16 oz Cremini or button mushrooms
  • 1 Dulse flakes
  • 2 tsp Ginger, powder
  • 1 Onion
  • 1/2 pack Shiitake mushrooms, dried

• Refrigerated

  • 1 block Tofu, firm or extra firm

• Condiments

  • 3 tbsp Soy sauce, low sodium
  • 1 Tahini
  • 2 tbsp White miso paste

• Pasta & Grains

  • 4 servings Ramen noodles

• Baking & Spices

  • 1 Pepper
  • 1 Red pepper flakes

• Liquids

  • 4 cups Water

Found on planteatersmanifesto.com

Description

Ingredients

• 4 cups water
• ½ pack (0.5 oz.) dried shiitake mushrooms (see notes)
• 1 block firm or extra-firm tofu
• 1 onion
• 2 broccoli crowns
• 4 carrots
• 4 celery stalks
• 2-3 baby bok choy
• 16 oz. cremini or button mushrooms (pre-sliced if you can find them!)
• 4 servings (2 blocks) ramen noodles (see notes)
• 3 tbsp low-sodium soy sauce
• 2 tsp ginger powder
• 2 tbsp white miso paste
• Crushed red pepper flakes
• tahini
• dulse flakes
• pepper

Directions

• In a soup pot over medium-high heat, bring water and dried mushrooms to a simmer. let simmer while you prep other ingredients.
• Preheat oven to 400F. Drain tofu, press between layers of paper towels to remove excess moisture, then cut into bite-size cubes. Line a sheet pan with parchment paper or Silpat, and arrange cubes in a single layer. Bake until the tofu begins to firm up and brown, about 20-30 minutes. Remove from oven and set aside.
• Peel and dice onion. Cut broccoli crowns, carrots, and celery into bite-size pieces. Trim the ends off the bok choy, chop into small pieces, and rinse thoroughly in a colander under cool water to remove any dirt and grit. If your mushrooms are not pre-sliced, rinse gently and slice.
• Add prepared vegetables to the soup pot along with soy sauce and ginger. Bring back up to a simmer, and let simmer until vegetables wilt down and become tender.
• While soup simmers, cook ramen according to directions on package.
• When vegetables are tender, reduce heat and stir in miso paste. Stir frequently until miso paste dissolves.
• Serve soup with a handful of tofu cubes, and serving of ramen, and desired toppings. (HIGHLY recommend a heaping drizzle of tahini!)