Tofu Veggie Ramen

Ingredients:

For the Tofu:

  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha sauce (adjust to taste)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger

For the Broth:

  • 6 cups vegetable broth
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce (adjust to taste)
  • 1 tablespoon miso paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar (optional)
  • Salt and pepper to taste

For the Ramen:

  • 8 oz (230g) ramen noodles (check for vegan-friendly options)
  • 2 cups sliced shiitake mushrooms
  • 2 cups baby spinach or other greens
  • 1 cup sliced carrots
  • 1 cup sliced green onions (scallions)
  • Sesame seeds and nori seaweed for garnish (optional)

Instructions:

For the Tofu:

  1. In a bowl, mix together the soy sauce, sesame oil, sriracha sauce, minced garlic, and minced ginger.
  2. Add the cubed tofu to the marinade and let it soak for about 15-20 minutes.
  3. In a pan, heat a bit of oil over medium-high heat. Add the marinated tofu cubes and cook until they are browned and slightly crispy on all sides. Set aside.

For the Broth:

  1. In a large pot, sauté the minced garlic and ginger in sesame oil for a minute or until fragrant.
  2. Add the vegetable broth, soy sauce, miso paste, rice vinegar, sugar (if using), salt, and pepper. Stir well and bring to a simmer. Simmer for about 10-15 minutes to allow the flavors to meld.

For the Ramen:

  1. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
  2. In the last few minutes of simmering the broth, add the sliced shiitake mushrooms and cook until tender.
  3. To assemble the ramen bowls, divide the cooked noodles among four bowls. Ladle the hot broth and shiitake mushrooms over the noodles.
  4. Add slices of carrots, baby spinach, green onions, and the cooked tofu to each bowl.
  5. Garnish with sesame seeds and crumbled nori seaweed, if desired.
  6. Serve hot and enjoy your Tofu Veggie Ramen!