Before I give you the recipe, you need to know that this is not going to be a traditional ramen soup. It’s more like an easy ramen- style soup that you can do using your favourite veg. It’s relatively low fat, high in protein and full of micronutrients. Plus it’s perfect for the colder days.
for the base:
- 1l of boiled water or veggie broth
- one small chilli ( leave the seeds for extra spice)
- three tablespoons of veggie broth ( only if you’re using water instead of broth, try to find the one without palm oil).
- three tablespoons of tamari or soy sauce
- Two medium garlic cloves
- A thumb size piece of ginger
For the meaty mushrooms:
- 200g of oyster mushrooms
- 3 teaspoons of smoked paprika
- one teaspoon of cinnamon
- one teaspoon of garlic
- one teaspoon of ginger
- Two tablespoons of BBQ sauce
For the Tofu:
- A block of firm tofu ( 200g for me)
- A heaped teaspoon of spicy mustard
- A teaspoon of soya sauce
- A teaspoon of maple syrup
In terms of the rest, you can use whatever type of veg and noodles you like. Here is what it was for me
- One large carrot
- One red bell pepper
- a cup of frozen green peas- I would recommend using edamame but I couldn’t get it anywhere 😦
- Two nori sheets
- 200g of Shimeji mushrooms – again if you can get them use Shitake- they’re better.
- 100g of rice noodles
- Spring onion
Blend all the ingredients for the base. Pour them into a pot and bring to a simmer.
Press your tofu and cut into thin squares (or cubes if you prefer). Prepare the glaze by mixing the mustard, maple syrup and soya sauce. If it is too thick add a tablespoon of water. Add a touch of coconut oil onto the frying pan and let it heat up to high temperature. Place your tofu onto the frying pan and fry until golden on both sides. Depending on your frying pan you might need to reduce the heat after a while. Once golden pour the glaze onto the tofu and stir gently to let it caramelise. When caramelized take the tofu out of the pan.
Cut the oyster mushrooms into thin pieces. Pre-heat the pan to high temperature. Place the mushrooms onto the pan, add a pinch of salt and stir around, let them brown a bit. When mushrooms begin to brown reduce the heat to medium and add the rest of the seasoning, stir until the mushrooms are covered in the seasoning. Add the BBQ sauce stir and remove the mushrooms from the heat.
Prepare your peas/edamame accordingly to the instructions on the package- and splash with cold water after they’re done to retain the colour.
Cut the pepper and spring onion into thin slices, grate the carrot, cut the Nori sheet into four squares.
If using Shitake cut into thin pieces and blanche them, If using Shimeji there is no need for cutting.
Prepare the noodles accordingly to the instructions on the package.
Plate everything together, start from the liquid base, add the noodles, and be artistic with the tofu, shrooms and veg. Garnish with spring onion, sesame seeds, hemp seeds and chia for extra Omega-3.
Enjoy your vegan ramen and tagg me on IG @kacpermalinos if you make it 🙂