Vegan Ramen
Serves 230 mins prep40 mins cook
Enjoy delicious Vegan Ramen made from scratch in the comfort of your home, that simply amazing. Ramen noodle cooked in a flavorful homemade broth with carrots, onions, pepper, and spices topped with fried tofu and cilantro.
0 servings
What you need
tsp cayenne
tbsp nutritional yeast
cup vegetable broth
tsp ginger root
tbsp sesame oil
tbsp vegetable oil
tbsp cornstarch
tbsp braggs liquid aminos
oz tofu
Instructions
To Prepare The Tofu Firstly, place the tofu block between two plates and place a heavy object on the plate from above. Let it stay for 20 minutes until you drain all the excess water from it. As the tofu gets pressed, it becomes firm. Remove from the plate and cut it into small triangles. In a large bowl, add tofu pieces and Bragg’s Liquid Aminos or soy sauce. Toss until they are fully covered in the liquid. Set aside for 5 minutes. In a large bowl or deep plate, add cornstarch. Toss the slices of tofu one at a time in the cornstarch so that they are coated with it. In a skillet, heat oil. Add the coated tofu slices and fry until they turn golden brown. Remove from the skillet and set them aside. For Ramen soup In a large pot, add oil and heat. Add minced garlic, ginger, celery, green onion, carrots, and thyme and saute for 2-3 minutes. Pour vegetable broth and water and let it simmer. As the broth is about to start simmering, add nutritional yeast flakes, Bragg’s Liquid Amino, and bring the broth to boil. Reduce the heat and let it simmer for about 8 to 10 minutes. Add ramen and cayenne pepper to the stock and let it cook for about 5 minutes until the noodles get tender. As the broth is done, discard the thyme springs.View original recipe